Food
1. Which of these is the primary purpose of cleaning and sanitation in SCDC?
A) To maintain a visually appealing workspace
B) To prevent foodborne illness by reducing contaminants and pathogens
C) To make the facility smell pleasant
D) To use up cleaning supplies
What is B) To prevent foodborne illness by reducing contaminants and pathogens.
4. The primary purpose of washing produce in food processing is to:
A) Increase the size of the produce
B) Alter the taste of the produce
C) Remove potential contaminants
D) Change the color of the produce
What is C) Remove potential contaminants.
10. In a food-processing environment, sanitizing a surface involves:
A) Drying the surface
B) Increasing the surface's temperature
C) Using a chemical to reduce the amount of bacteria on a clean surface
D) Painting it with food-grade paint
What is C) Using a chemical to reduce the amount of bacteria on a clean surface
7. Which of the following best describes allergen cross-contact?
A) Two food products touching each other during cooking
B) Unintentional transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
C) Using the same packaging for different foods
D) Storing beverages and food together
What is B) Unintentional transfer of an allergen from a food containing an allergen to a food that does not contain the allergen
5. Label verification in allergen management involves checking for:
A) The colorful images on the packaging
B) The correct barcode
C) Proper listing of allergens in the ingredients
D) The sale prices
What is C) Proper listing of allergens in the ingredients
6. Why should cutting boards and utensils be cleaned properly between cutting different types of foods?
A) To prevent allergen cross-contact
B) To prevent cross-contamination with bacteria or pathogens
C) To prevent the discoloration of utensils
D) A and B
What is D) A and B
8. What is the purpose of routine sampling when performing environmental monitoring?
A) Evaluation of cleaning and sanitizing effectiveness after construction performed on site.
B) Establish a baseline of EMP results given the site's risk and processes.
C) Evaluation of cleaning and sanitizing effectiveness on a regular basis.
D) Increased monitoring during special events (e.g., construction, major maintenance activity etc.)
What is C) Evaluation of cleaning and sanitizing effectiveness on a regular basis.
9. Which of the SCDC ingredients does not contain an allergen that needs to be controlled?
A) Flatbread
B) Brownies
C) Mac & Cheese
D) Romaine lettuce
What is Romaine Lettuce?
3. Which is not one of the FDA 9 Major Food Allergens?
A) Sesame
B) Milk
C) Egg
D) Meat
What is meat?
2. Why is ATP testing used at SCDC?
A) To verify cleaning effectiveness by detecting the presence of protein residues
B) To visually inspect the color of surfaces
C) To measure the temperature of the equipment
D) To detect the presence of pesticides
What is A) To verify cleaning effectiveness by detecting the presence of protein residues