Title: Midterm Exam
Course: RSC_FST1200_CANVASCOURSE > Section: Week 8

Q: SSOPs need to be detailed enough that the procedure is clear, teachable, and verifiable, but not so detailed that a change in the brand of sanitizer would require the amendment of the SSOP.
- True
- False
A: True

Q: Conditions or improper controls during food preparation are _____________ related to the vast majority of foodborne illness outbreaks.
- indirectly
- not
- directly
- un-
A: directly

Q: Define the term indicator organism and give an example of one.

Q: What five areas do the Sanitation Performance Standards Regulations for meat and poultry products address?

Q: SSOP's are expected to lay out how the processor will

____________ that certain minimum sanitation conditions and practices will be met and how they will be monitored.
A: ensure / establish / provide / confirm

Q: The acronym HACCP stands for what?

Q: The most basic concept underlying HACCP is that of prevention rather than ________ and reaction.
A: inspection / analysis / testing

Q: The main objective of HACCP is to make the product safe and to be able to _____________ it.
A: prove / confirm / validate / show / verify / consume

Q: Define "prerequisite programs".

Q: Having adequate prerequisite programs in place means a HACCP plan is unnecessary.
- True
- False
A: False

Q: Name the three key differences between prerequisite programs and HACCP plan issues.

Q: USDA/FSIS states clearly in FSIS directive 5100.1 that prerequisite programs cannot be used to as the direct means to control a hazard.
- True
- False
A: True

Q: It must be recognized that _________ can be a source of food contamination and should be addressed in every hazard analysis conducted when developing a HACCP plan.
- water
- copper kettles
- rotating drying tubes
- brick floors
A: water

Q: The type of hazard that a foodborne microorganism may present is also influenced by _______________.
- metabolic flux
- handling conditions to which the food is subjected
- prions
- the temperature setting of the facility water heater
A: handling conditions to which the food is subjected

Q: Sanitation is not limited to the cleaning of the equipment. Name five other things that a general sanitation program must address.

Q: All food production workers ___________ be required to have appropriate training in the principles of food hygiene and food production
- shall
- may
- should
- can
A: should

Q: The control of employee and equipment traffic and product flow may be necessary to minimize the ________ of finished products or product in progress.
- interference
- backlog
- contamination
- treatment
A: contamination

Q: Eventually the "Modes of Failure" concept was adapted to the production of foods. By gathering knowledge and experience concerning a product or process, it was possible to predict what might go wrong. Food production analysts call this prediction a "____________"
A: hazard / risk

Q: HACCP has been integrated into food safety management programs worldwide.
- True
- False
A: True

Q: What mandates did the passage of FSMA give to the FDA? How are the current ways of food business thinking going to have to change?

Q: Infective dose deals with the number of ____________

needed to cause illness and varies with specific strains and the susceptibility of the host.
A: microorganisms / microbes / bacteria

Q: An infected food handler is a very common source for a number of ______________ .
- vectors
- spoilage organisms
- pathogens
- commodities
A: pathogens

Q: A well written prerequisite program clearly communicates what?

Q: A control program for the storage and use of cleaning and sanitation chemicals, fumigants, pesticides, baits, and all non-food chemicals must be in place to eliminate the possibility of __________________ of product, ingredients, and/or packaging materials.
A: cross-contamination / poisoning / contamination

Q: Upon receipt, all raw materials and packaging materials and their carriers should be inspected prior to acceptance and storage of the goods. The only time this may be waived is if the supplier is an approved supplier and there is a COA, a letter of Guarantee, or a Certificate of Conformance or other documents that provide the buyer with assurance that ingredient specifications are being met.
- True
- False
A: False

Q: One of the most frequent reasons for product recalls today is the ________________________________ .
- absence of a strong allergen management program and strict attention to product labeling.
- absence of an effect pest control program
- prevalence and persistance of biofilms
- lack of effective environmental monitoring
A: absence of a strong allergen management program and strict attention to product labeling.

Q: For foodborne illness to occur, the pathogen or its ___________ must be present in the food.
A: toxin / toxins / poison / poisons

Q: Define the foodborne disease classification of intoxication.

Q: Where do the largest percentage of foodborne disease illnesses occur?
- schools, churches, and camps
- picnics
- private residences
- Restaurants, Cafeterias, and Delicatessens
A: Restaurants, Cafeterias, and Delicatessens

Q: In outbreaks where the place in which the food eaten was known, the data reported to the CDC indicates that foodborne disease is primarily a problem associated with _________________________.
- raw ingredients from international sources
- food preparation and storage
- fish mis-identification
- low acid foods
A: food preparation and storage

Q: What is the most common factor contributing to bacterial foodborne illness in food service establishments, in homes, or during picnics or catered events?

Q: Prerequisite programs should include written guidance for personnel on the matters of proper attire, hand washing, personal health expectations. The program should assign responsibility for assuring compliance by all personnel to the Quality Control Department.
- True
- False
A: False
If right: False. HACCP states only that this program needs to exist and someone needs to oversee its training and completion. Companies may divide up responsibilities as they see fit according to their structure.
If wrong: True. Only the QC department has the know-how and authority to distinguish what is proper or not proper attire.

Q: _______________ should be in place for all chemicals, pesticides, food ingredients, and packaging material associated with a processing facility.
- SDS sheets
- Written specifications
- sanitary designs
- Certificates of analysis
A: Written specifications

Q: All areas where products are handled and stored should be maintained at the proper ____________.
A: temperature

Q: How does the CDC define a foodborne disease outbreak?

Q: _______________ microorganisms do not represent a health hazard. They affect the quality of a food product, not the safety.
A: Spoilage

Q: Name four ways environmental pathogens can enter a facility and give an example of an environmental pathogen.

Q: One of the ways to prevent cross-contamination is to eliminate the sites that can potentially harbor the pathogen.
- True
- False
A: True

Q: Many foodborne disease causing organisms will be destroyed by proper heat treatments such as cooking. Temperature and Time requirements to kill pathogens depend on the type of food, as well as the specific pathogen of concern. The USDA has published cooking guidelines that meet lethality performance standards for many pathogens. Cooked Poultry products must reach an internal temperature of at least ________ to achieve a 6-log reduction of Salmonella.
- 145^oF
- 212^oF
- 121^oF
- 160^oF
A: 160^oF

Q: Some pathogens not only require a certain temperature to reach a certain lethality performance standard, but they have a residence time requirement also.
- True
- False
A: True

Q: It is important to lower the temperature of foods _______ to keep microorganisms from growing.
A: rapidly / quickly

Q: You do not always have to assume that raw foods might contain pathogens if they have been washed.
- True
- False
A: False

Q: Food can be divided into two major categories: low-acid and ________.
A: acid / acidic

Q: How do we determine the best means to control microorganisms and microbial toxins?

Q: Microbial challenge studies may be necessary if the procedures used to control potential biological hazards are not based on current scientific or regulatory information.
- True
- False
A: True

Q: Name two of the most common controls for biological hazards. (There are more than two that are commonly used and some are often used as critical control points.)