Final Flashcardizz Review Part 2

Front

In regard to food safety, what is the correct definition of adulterant?

Back

A substance which, if found in a food product, makes the food unfit for human consumption.

Front

Which of the following is a mixture which has an even concentration throughout?
heterogeneous mixture,
Solution,
Gas,
Colloid

Back

Solution

Front

Which of the following would NOT likely be used as a critical limit for HACCP CCPs? Temperature, pH, Salt content

Back

Nutrient content

Front

How long should the records for refrigerated products be kept according to USDA requirements?

Back

At least one year

Front

Which of the following would be an example of quality issues which do NOT need to be addressed in a HACCP plan? Presence of E. Coli, Metal pieces in meat, Fecal material present in poultry, Darker meat color in a shipment

Back

Darker meat color in a shipment

Front

Which of the following should NOT be addressed in a hazard analysis?
Significance of a hazard,
Likelihood of a hazard to occur,
Prevention policies which are in place,
Quality issues

Back

Quality issues

Front

Which of the following is an ingredient in a product which can cause an adverse reaction in individuals who are sensitive to the ingredient? Sanitizer, Allergen, Hormone, Antibiotic

Back

Allergen

Front

Which of the following enzymes begins the chemical process of digestion? Ficin, Salivary amylase, Lipase, Pepsin

Back

Salivary amylase

Front

Which of the following is a packaging technique which injects a blend of components to extend product shelf life? Vacuum Packaging, Modified Atmosphere Packaging, Shrink wrapping, Overwrap packaging

Back

Modified Atmosphere Packaging

Front

Which of the following is NOT considered a vulnerable population for contracting a foodborne illness? A senior citizen, A young child, An individual with cancer, A young adult

Back

A young adult