Title: Midterm Exam
Course: RSC_FST1300_CanvasCourse > Section: Week 8 (Midterm)

Q: GMP's describe the broad spectra of conditions required for the manufacturing, packaging or storing of human foods. Which of the programs below would not be considered part of GMP's?
- Employee hygiene
- Construction
- Pest Control
- Employee absenteeism
A: Employee absenteeism

Q: cGMP's describe the conditions that are to be achieved, not the ___________ in which they are to be achieved.
- time
- method
- temperature
- network
A: method

Q: FDA has esthablished maximum defect action levels for some natural or unavoidable defects. As long as companies comply with the defect action levels for their product, they shouldn't have to worry about any other conditions of their plant.
- True
- False
A: False

Q: Name two defects listed by the FDA as unavoidable filth that have defect action levels.
A: insect parts / insect fragments / mold / insect-damaged / pit fragments / fly eggs / maggots / insect-infested

Q: cGMP's, sanitation, and hygiene are keys to microbial control. Which one out of the four statements below does not support these keys
- Use of high-quality raw materials with small populations of micro-organisms.
- Venting the processing room from an open window near the ceiling to prevent moisture buildup.
- Checking equipment for cleaning adequacy.
- Selecting food processing quipment that is easy to clean and has a smooth durable surface.
A: Venting the processing room from an open window near the ceiling to prevent moisture buildup.

Q: A key aspect of good operational hygiene is having clean water on floors and equipment during processing.
- True
- False
A: False

Q: __________ and enforcement are critical to maintaining good operational hygiene.
- Quality
- Time
- Regulation
- Training
A: Training

Q: Why is hygienic design important to public health agencies?
- Hygienically designed equipment does not have to be cleaned after production every day.
- Using hygienically designed equipment reduces risks and improves food safety.
- You do not need to inspect hygienically designed equipment.
- All of these answers apply.
A: Using hygienically designed equipment reduces risks and improves food safety.

Q: What is one way that sanitary design manages biological hazards?

Q: Sanitizers remove product soil.
- True
- False
A: False

Q: Why is 304 Stainless Steeel a recommended hygienic material?
- It is shiny, smooth and does not break when dropped.
- It is cheap and easy to weld.
- It is durable, non-toxic and non-corrosive.
- All these answers apply.
A: It is durable, non-toxic and non-corrosive.

Q: Which is easiest to clean?
- A continuously welded joint.
- A skip welded joint.
- A bolted joint.
- An 1/8 inch wide X 1/2 inch deep crevice.
A: A continuously welded joint.

Q: Which is not a hygienic interior construction feature?
- Sloped floors with adequate drainage
- moisture resistant floors, walls, and ceiling materials
- no cracks, crevices, or unsealed joints
- wooden posts and beams
A: wooden posts and beams

Q: The definition of soil pertaining to the food industry is:
- a black or dark brown material consisting of a mixture of organic remains, clay and rock particles
- unwanted organic residue or inorganic matter
- a mixture of minerals, water, organic matter, and decay
- unconsolidated mineral or organic material on the immediate surface of the Earth that serves as a natural medium for the growth of plants
A: unwanted organic residue or inorganic matter

Q: The food industry uses many acronyms. Read the following definition and choose the appropriate acronym from the choices below.

The removal of soil from product contact surfaces in their process position by circulating, spraying, or flowing chemical solutions and waste rinses onto and over the surfaces to be cleaned.
- COP
- CIP
- HACCP
- FSIS
A: CIP

Q: All surfaces which are exposed to the product and from which splashed product, liquids, or soil may drain, drop, diffuse or be drawn into the product, or onto surfaces that come into contact with the product surfaces of packaging materials

Is this a Product contact surface or a Non-Product contact surface?
A: Product contact surface / Product / Product contact

Q: A material, which under normal use and when exposed to the conditions encountered in the environment of its intended use, including cleaning, sanitizing treatment, and/or sterilization, will not permit the infiltration or retention of liquids and/or materials which will support the growth of microorganisms is called __________.
- absorbent
- non-corrosive
- impermeable
- non-absorbent
A: non-absorbent

Q: Define sanitizing.

Q: Define Hazard

Q: There are several categories of cleaning. Read the following and pick which category it defines.
The removal of soil when equipment is partially or totally disassembled. Soli removal is effected by chemical solutions and water rinses with the assistance of one or a combination of brushes, non-metallic scouring pads and scrapers, and high or low pressure hoses, with cleaning aids manipulated by hand.
- manual cleaning
- CIP- Clean in Place
- COP - Clean out of place
- sanitizing
A: manual cleaning

Q: Below are four elements of hygienic design. Which one of the four does not manage a physical hazard.
- Construction should use corrosion resistant materials.
- Nonabsorbent materials should be used.
- Fasteners like nuts and bolts should be eliminated or reduced.
- The risks of using paint and coatings should be carefully weighed.
A: Nonabsorbent materials should be used.

Q: Sharp corners are easy to clean, while large smooth rounded intersections are tough to clean.
- True
- False
A: False

Q: Hygienic design requires that all surfaces are accessible for cleaning, sanitizing and inspection.
- True
- False
A: True

Q: Name three of the Best Practices of Process flow for RTE and Raw Product Zones

Q: Cleaning chemistry is determined by residual product soil and which cleaners convert the soil into solution.
- True
- False
A: True

Q: Define Cleaning.

Q: _____________ surfaces provide harborage sites for microbes and are difficult to clean.
- Flat
- Dull
- Rough
- Smooth
A: Rough

Q: Both product and non-product contact surfaces must meet a 32 Ra finish specification.
- True
- False
A: False

Q: Permanent joints can be cleaned without disassembly.
- True
- False
A: True

Q: Non-permanent joints with crevices or grooves need to be _____________ to access surface for cleaning.
A: disassembled / taken apart

Q: If a product contact surface is accessible for cleaning, it does not have to be inspectable.
- True
- False
A: False

Q: Hygienic design equipment is important because:
- it provides access for cleaning and inspection.
- it allows for effective cleaning.
- it prevents cross-contamination
- all of these.
A: all of these.

Q: How can non-product contact surfaces cross-contaminate back to the product contact surface?

Q: Choose the correct statement below.
- Passivation is required only on surfaces that have been repaired.
- Passivation helps prevent corrosion of stainless steel surfaces used for food applications.
- Passivation is not required for stainless steel 304 and 316, as these alloys already have high anticorrosion properties.
- Passivation is accepting what others do without active response or resistance.
A: Passivation helps prevent corrosion of stainless steel surfaces used for food applications.

Q: What are the most important factors to consider when installing food processing equipment?

Q: Define prerequisite programs and give two examples.

Q: The question to ask about your prerequisite programs is: "Are they effectively providing the conditions outlined by the _______?"
- HACCP guidelines
- SOP's
- cGMP's
- FDA
A: cGMP's

Q: What departments in a Food processing plant would have a part in ensuring that a Pest Control prerequisite program met the cGMP requirements? You will be awarded one point for each correct answer.
A: Maintenance / Pest Control Company / outside Pest Control company / Quality Control / Quality Assurance / Quality / Sanitation / Sanitation department

Q: What is the difference between a Critical Control Point in the HACCP plan and a prerequisite program?

Q: Which foreign material below is the the physical hazard that is intrinsic to the food?
- glass in chicken
- pits in prunes
- stones in potatoes
- glass in milk
A: pits in prunes

Q: When thinking about the pathogens that might affect the food in your plant, a HACCP team has to consder the reservoirs for pathgens that might affect your food. What is a reservoir?
- The reservoir of an infectious agent is the habitat in which the agent normally lives, grows, and multiplies.
- The reservoir is the path by which a pathogen leaves its host.
- The reservoir refers to transmission of an infectious agent.
- The reservoir refers to the manner in which a pathogen enters a susceptible host.
A: The reservoir of an infectious agent is the habitat in which the agent normally lives, grows, and multiplies.

Q: The Zonal Monitoring approach refers to _______________.
- The zonal monitoring approach is a camera surveillance system that monitors the activities in the different plant zones, like the raw area and the ready to eat section. It is used to ensure that no contact between the two areas occurs.
- The zonal monitoring approach is a pathogen monitoring program designed as a bull's eye target with the center circle representing the most critical area.
- The zonal monitoring approach is a food industry program that separates the different areas of the plant into zones depending upon hazards involved in each area.
- The zonal monitoring approach separates the product contact surfaces from the non-product contact surfaces and arranges pathogen monitoring testing for each.
A: The zonal monitoring approach is a pathogen monitoring program designed as a bull's eye target with the center circle representing the most critical area.

Q: What is an allergen?

Q: What are the two strategies used to control allergens?
A: dedication / segregation / dedicated tools / store separately

Q: Define Quality.

Q: Appearance factors are determined by how a product looks to the eye. Name two appearance factors used by the USDA to determine the quality of a product.
A: size / shape / wholeness / apparent damage / gloss / transparency / color / consistency

Q: In sensory science there are five ways to describe how something tastes. Name three.
A: Salty / sweet / bitter / sour / umami

Q: Nutritional quality is best managed by having an excellant raw materials specification prerequisite program.
- True
- False
A: True

Q: A company's Standard Operating Procedures should be a compilation of their best practices.
- True
- False
A: True

Q: Define what an SOP or standard operating procedure is.

Q: The processes used by the food industry can be divided into common operations called unit operations.
- True
- False
A: True

Q: One common unit operation is called heat exchanging. Heat exchanging is used in diverse operations like pasteurization, baking, and canning.
- True
- False
A: True

Q: Name one process that the unit operation of separating can involve.

Q: Name two sources of condensation in food plants.

Q: What does 21 CFR 110.10 (c) say about plant personnel?