Question 1

At which stage in the production process can food be contaminated?&#10;A) Planting&#10;B) Harvest&#10;C) Storage&#10;D) Food can be contaminated at any of these stages

Accepted Answer

Food can be contaminated at any stage in the production process, from planting to harvesting to storage. To ensure food safety, it is important to implement proper handling, storage, and preparation techniques at every stage to reduce the risk of contamination.

Question 2

To be considered an outbreak, a foodborne illness must include ______ or more illnesses resulting from consumption of the same food product.&#10;A) 2&#10;B) 3&#10;C) 4&#10;D) 5

Accepted Answer

An outbreak of foodborne illness is defined as two or more cases of a similar illness resulting from the ingestion of a common food.

Question 3

Globalization has increased transparency in the food production process.

Accepted Answer

False

Question 4

The USDA has jurisdiction over ___________; the FDA is responsible for all other foods.&#10;A) Meat&#10;B) Poultry&#10;C) Pasteurized processed egg products&#10;D) A and B&#10;E) All of the above

Accepted Answer

The USDA has jurisdiction over meat, poultry, and pasteurized processed egg products, while the FDA is responsible for all other foods.

Question 5

Hazard Analysis and Critical Control Points (HACCP) is the primary food safety program in the industry worldwide, but it originated from ____________.&#10;A) Early space missions&#10;B) Kraft Industries&#10;C) A coalition of local Texas farmers&#10;D) A government-sponsored enterprise (GSE)

Accepted Answer

HACCP was originally developed by NASA to ensure food safety for astronauts in space missions.

Question 6

HACCP does NOT address the overall operating condition of a food manufacturing or processing environment.

Accepted Answer

HACCP focuses specifically on identifying and controlling hazards related to food safety, rather than the general upkeep and maintenance of the manufacturing or processing environment. Other programs, such as Good Manufacturing Practices (GMPs) address these broader operating conditions.

Question 7

The USDA and the FDA typically opt to work with producers to make safety improvements in lieu of forcing a shutdown if and when violations occur.

Accepted Answer

The USDA and FDA both prioritize working with producers to improve safety rather than immediately resorting to a shutdown when violations occur.

Question 8

The &#34;Six T's&#34; include traceability, transparency, testability, time, trust, and _______.&#10;A) Threshold&#10;B) Therapy&#10;C) Training&#10;D) Thaw

Accepted Answer

The "Six T's" framework is often used in software development to ensure the quality of the final product. The first five T's - traceability, transparency, testability, time, and trust - all relate directly to the development process. The final T, however, is often considered to be "training" or "teamwork," as it relates to the people involved in the development process. By ensuring that team members are properly trained and working together effectively, the overall quality of the final product is likely to improve.

Question 9

The most common cause of produce contamination is _______.&#10;A) Pesticide&#10;B) Mold&#10;C) Water&#10;D) Fecal matter

Accepted Answer

Water is the most common cause of produce contamination, often due to the use of contaminated water in irrigation, washing, or cooling crops. This can lead to the spread of harmful bacteria and other pathogens.

Question 10

Grains are much more susceptible to pathogen growth, and less so by physical contamination, such as the infestation of raw and milled grain products by rodents and insects.

Accepted Answer

Grains are susceptible to both pathogen growth and physical contamination, including infestation by rodents and insects, which can significantly affect their quality and safety.

Deck 9: Food Safety & Quality