What does FDA stand for? - Correct Answer Food and Drug Administration
What does USDA stand for? - Correct Answer United States Department of Agriculture
What does FSIS stand for? - Correct Answer Food Safety and Inspection Service
What does CDC stand for? - Correct Answer Centers for ...
FSHN 101 Exam 3 Detailed Questions & Correct
Answers
What does FDA stand for? - Correct Answer Food and Drug Administration
What does USDA stand for? - Correct Answer United States Department of Agriculture
What does FSIS stand for? - Correct Answer Food Safety and Inspection Service
What does CDC stand for? - Correct Answer Centers for Disease Control
What does HACCP stand for? - Correct Answer Hazard Analysis and Critical Control
Point
How does the FDA rank food safety concerns according to risk? (6 in order) - Correct
Answer 1. Foodborne illness
2. Nutritional adequacy of foods
3. Environmental contaminants
4. Naturally occurring toxicants
5. Pesticide residues
6. Food additives
"Potentially hazardous food" (PHF) means a food that is natural or synthetic and that
requires _________ control because it is in a form capable of supporting the rapid and
progressive growth of __________ or ___________ microorganisms - Correct Answer
temperature, infectious, toxic
Biological hazards include microorganisms such as ________, _________, _______,
and __________ - Correct Answer bacteria, viruses, fungi, and parasites
Biological hazards to food are controlled by ___________, _____________, and
_____________ - Correct Answer temperature, avoidance of cross-contamination, and
personal hygiene
Most symptoms from major foodborne illnesses are - Correct Answer gastrointestinal
What are the symptoms for botulism? - Correct Answer vertigo, visual disturbances,
inability to swallow, respiratory paralysis
, What are some foods that can cause botulism? - Correct Answer improperly processed
canned goods of low-acid foods, garlic in oil products, grilled onions, stews, meat or
poultry loaves
What is needed for bacterial growth? Aw level: _______, pH value: ______, temp
range: _______ - Correct Answer Aw: above 0.85
pH: above 4.5 and generally neutral 7.0
temp range: 40-140 degrees F (the danger zone)
The CDC reports that _____________ of large quantities of food is the number one
cause of foodborne illness - Correct Answer improper cooling
Viruses aren't considered ____________ but they require _________ for foodborne
illness - Correct Answer biological (living), living hosts
A virus of concern to the consumer or a food processing and handling operation is the
______________ virus - Correct Answer hepatitis A
Two types of fungi that are responsible for spoilage are ______ and ______ - Correct
Answer mold, yeast
Two foods that may be a source of parasites causing foodborne illness are _______
and ______ - Correct Answer pork, fish
Difference between contaminated and spoiled? - Correct Answer contaminated:
UNSEEN microbial or chemical things that can result in illness if ingested
spoiled: may not ever cause illness due to the fact that the consumer SEES signs of
spoilage and that spoiled food never gets eaten
2 examples of how food producers/processors find and remove physical hazards -
Correct Answer 1. metal detectors
2. x-rays
HACCP has been used as a food safety system, and is sometimes used by
__________ and ___________ operations - Correct Answer food service, food
processor
Does HACCP help detect and corrrect errors? - Correct Answer It does more than
correct or detect errors after they have occurred but they also prevent errors before they
occur
HACCP was designed for use by _________ and has been used in the food industry
since ______ - Correct Answer NASA, 1971
4 steps to keep food safe - Correct Answer 1. clean
2. separate
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