2019 Meats Exam

Front

What does CCP stand for in HACCP systems?

Back

CCP stands for Critical Control Points, which are specific steps in a process where control can be applied to prevent, eliminate, or reduce food safety hazards.

Front

What is NOT recommended by USDA-FSIS Safe Handling Instructions?

Back

Washing raw meat before cooking is not recommended as it can spread bacteria.

Front

What are the basic contractile units of muscles called?

Back

Sarcomeres are the basic muscle contractile units that make up muscle fibers.

Front

In what year was the Safe Food Handling Label released by FSIS?

Back

The Safe Food Handling Label was released in 1994.

Front

What is one of the seven principles of HACCP?

Back

Conducting a hazard analysis is one of the seven principles of HACCP.

Front

What is the purpose of HACCP?

Back

HACCP (Hazard Analysis Critical Control Point) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards.

Front

What is the first principle of HACCP?

Back

The first principle of HACCP is to conduct a hazard analysis to identify potential hazards.

Front

What does the USDA-FSIS recommend for thawing meat?

Back

The USDA-FSIS recommends thawing meat in a refrigerator or microwave.

Front

What is the significance of critical control points in food safety?

Back

Critical control points are essential for monitoring and controlling food safety hazards during food production.

Front

What should be done to ensure meat is cooked safely?

Back

Meat should be cooked thoroughly to the recommended internal temperature to ensure safety.