FST 360

Home > Preview

The flashcards below were created by user bschuler on FreezingBlue Flashcards.


  1. Handwashing should be done for at least 60
    seconds to prevent people from contaminating food
    F -20
  2. Low acid canned foods are more highly regulated
    than acidified foods
    T
  3. Cleaning should always precede sanitizing
    T
  4. The Good Agricultural Practices are regulations
    required by USDA
    F
  5. One should always carry an apple harvest ladder
    by the sides only
    T
  6. Crisis management in food safety is the best
    handled by one spokes person
    T
  7. The DALs mandate zero tolerance for food defects
    F
  8. The GMP’s are a set of recommendations that
    govern food service operations
    F
  9. “Best used by” dates on foods refer to the date
    when the food is no longer safe
    F
  10. There are specific GMP’s for acidified foods
    T
  11. Critical food processing parameters could
    include pH and temperature
    T
  12. Bottled drinking water is regulated by the EPA



    F - FDA
  13. GMPS are regulations whereas SSOPS are specific
    operational plans



    T
  14. All operations that mandate HACCP do not
    necessarily mandate SSOPS
    F
  15. Management has responsibility for ensuring food
    is processed in a safe manner
    T
  16. The word “should in regulatory language means
    you have to do it
    F
  17. Examples of smart technology for food
    traceability include 3-barecodes
    T
  18. CCP’s are points in a HACCP plan where product
    color may deteriorate
    F
  19. The most common food vehicle for Trichimella
    parasites is beef
    F
  20. Hepatitis A is a virus that can grow in foods
    F
  21. The FDA determines what the critical control
    points are in a HACCP plan
    F
  22. HACCP is a mandatory program for peanut products
    F
  23. The Temperature and time combination required to
    achieve ideal canned green bean texture is an example of critical control
    points
    F
  24. A score of 90 or higher is required on a
    restaurant inspection in Multnomah County
    F -70
  25. Record Keeping is important because..
    • 1. it provies that a processor is following their HACCP plan
    • 2. it verifies that efficiency of the HACCP plan
    • 3. Records can ve viewed by regulatory oficials
  26. The Goal of HACCP is it
    • 1. prevent defects from occuring
    • 2. procide a science-based approach to food safety
  27. HACCP plants are currently required for..
    Juice
  28. DAL- Tolerance for defects
  29. GMP - bottled drinking water
  30. GAP- Farm safety plan
  31. HACCOP- Verification step
  32. SSOP - sanitary water and ice
  33. RIFD - Food traceability
  34. Best used by date - food quality
  35. Food Code - Burger king
  36. Type 1 recall - food allergens
  37. Melamine - food safety issue
  38. GAP - guidelines for food production operations
  39. OSHA- sanitary/safe conditions
  40. If you didnt record it?
    you didnt do it.
  41. Can defects - critical defects in seam not panel
  42. GMP - regulation not guidelines

Card Set Information

Author:
bschuler
ID:
158314
Filename:
FST 360
Updated:
2012-06-12 04:42:53
Tags:
FST 360 OSU
Folders:

Description:
test 2
Show Answers:

Home > Flashcards > Print Preview