Title: Quiz: Chapters 5, 6 and 7
Course: RSC_FST1200_CANVASCOURSE > Section: Week 7

Q: An allergen is an example of a chemical that finds its way into food by ____________________________ .
- intentional addition into the food during processing
- unintentional addition to the food during processing
- its natural occurrence in one or more of the product ingredients
- intentional addition by a person or persons with malicious intent
A: its natural occurrence in one or more of the product ingredients

Q: In the absence of a tolerance or action level for a specific chemical hazard in a specific food product, __________ is allowed.
- < 50 ppm
- <5 ppm
- < 50 ppb
- none
A: none

Q: Sensitive consumers must be informed of the possibility of incorporation of potential allergens into a food product by appropriate food ____________ , since avoiding products containing the allergen is the only way of preventing an allergic reaction.
A: labeling / warnings / tags / stickers

Q: There are several points at which potential chemical hazards may be addressed and controlled, name one of them.

Q: _______________ chemical containers are the bane of every food manufacturing facility and can be prevented only by thorough employee training, a strong establishment policy regarding the use, storage, and marking of chemicals, and a diligent workforce.
- Unused
- Unlabeled
- Empty
- Repurposed
A: Unlabeled

Q: Only those physical contaminants capable of causing injuries or that could cause a consumer to _________ must be considered when conducting a hazard analysis.
A: choke / gag / strangle

Q: In order to be classified as being an adulterated ready-to-eat product, the product must contain a sharp or hard object larger than 25 mm in length.
- True
- False
A: False

Q: Potential physical hazards may arise from many sources. Which source is responsible for the majority of physical contaminants entering the product during production?
- poor employee practices
- contaminated raw materials
- poorly designed or maintained facilities
- poorly designed or maintained equipment
A: poor employee practices

Q: Historically packaging has been used to protect food from adulterants and contamination. Today's packaging often has an intended use that may present new and more complex food safety issues. Name one of these intended uses.

Q: When preparing the formula for the product, it is important to list every ingredient or chemical that may be there, whether or not it is listed on the label.
- True
- False
A: True

Q: Foods that contain foreign material may still be considered _______________ by the regulatory agencies, even if the material is not considered a physical hazard.
A: adulterated / contaminated / corrupted / polluted

Q: The controls instituted prior to receipt of ingredients and supplies eliminate the need to test received materials.
- True
- False
A: False

Q: Give an example of contaminants that employees are generally responsible for.

Q: Put the preliminary tasks of developing a HACCP in their suggested order.

a. Describe the food and its distribution.

b. Verify the flow diagram.

c. Assemble the HACCP team.

d. Describe the intended use and consumers of the food.

e. Develop a flow diagram that describes the process.
- a, b, d, c, e
- e, b, c, a, d
- c, a, d, e, b
- c, a ,b, e, d
A: c, a, d, e, b

Q: Name a factor related to intended use and consumer that might affect food safety.

Q: If a process or procedure can create a potential hazard, a ______________ in the process, procedure or equipment may be justified.
A: change / revision / switch

Q: There are regulations and regulatory guidelines that address the chemical contamination of foods in commercial vehicles, and this may substitute for in-house inspections of shipping trailers.
- True
- False
A: False

Q: It is strongly recommended that bait stations, containing poison, not be ___________ inside a food-processing establishment.
A: placed / situated / located / put

Q: Cross-contact is the contamination of food by a(n) _____________.
A: allergen

Q: Why does the flow diagram need to be verified by an on-site inspection?