ACVPM - Food Protection
1. Public health professionals consider the most significant type of bacteria
found in drinking water supplies to be:
a. Bacillus sp.
b. Staphylococcus aureus
c. Clostridium botulinum
d. Clostridium sporogenes
e. Escherichia coli - CORRECT ANSWER-e. Escherichia coli
2. Cell-cultured meat products are food products crafted from a small number of
cells taken from living animals, which cells are then grown in a controlled
environment to produce food. What organizations regulate the collection,
differentiations of cells, processing and packaging of the products (choose all
that apply)?
a. FDA
b. APHIS
c. ARS
d. FSIS - CORRECT ANSWER-a. FDA
d. FSIS
3. According to present day standards, the most reliable indication that a
pasteurizer is operating efficiently would be to:
a. show that only traces of the enzyme alkaline phosphatase are present in the
milk as it comes from the pasteurizer
b. show that the pasteurizer reduces the total plate count of the raw milk 99.44%
c. install U.S. Bureau of Standards certified thermocouples in the pasteurizer and
show that a temperature of 145°F is maintained for 30 minutes
d. show that no coliform bacteria are detectable in the pasteurized milk
e. inoculate the raw milk with the tubercle bacilli and show that they cannot be
isolated from the pasteurized milk - CORRECT ANSWER-a. show that only traces
of the enzyme alkaline phosphatase are present in the milk as it comes from the
pasteurizer
4. What percentage of milk tanker loads are tested for antibiotics?
a. 50%
b. 25%
c. 100%
d. 10% - CORRECT ANSWER-c. 100%
5. The pasteurization temperature/times established by the USPHS milk ordinance
and code are keyed into the conditions necessary to destroy the organisms of:
a. Coxiella burnetii
b. Foot and Mouth Disease
, c. Clostridium botulinum
d. Toxoplasma gondii
e. Escherichia coli - CORRECT ANSWER-a. Coxiella burnetii
6. The ionizing radiation used to preserve food is: (choose all that apply)
a. Electron beam
b. Alpha rays
c. X rays
d. Gamma rays
e. Beta rays - CORRECT ANSWER-a. Electron beam
c. X rays
d. Gamma rays
7. Which of the following statements concerning the irradiation of foods is
correct?
a. 10-50 kGy is needed to kill bacterial spores
b. Higher oxygen concentrations in/on foods leads to a more lethal effect of
radiation on microorganisms
c. Electron beam radiation penetrates food products up to 12"
d. A and C
e. A and B
f. None of the above - CORRECT ANSWER-e. A and B
8. Foodborne staphylococcal illness results from the ingestion of preformed:
a. Enterotoxins
b. Exotoxins
c. Aflatoxins
d. Endotoxins
e. Alphatoxins - CORRECT ANSWER-a. Enterotoxins
9. Grayanotoxin poisoning is associated with:
a. Consumption of honey produced from the pollen and nectar of rhododendrons
b. Eating sub-tropical Bar Jack fish
c. Eating improperly chilled Tuna or Mahi Mahi
e. Eating improperly cooked Escolar fish - CORRECT ANSWER-a. Consumption
of honey produced from the pollen and nectar of rhododendrons
10. To guarantee the safety and quality of frozen foods, they may be thawed in
any of the following manners EXCEPT:
a. Under refrigeration, at temperatures below 45 degrees Fahrenheit.
b. In a microwave oven, if final cooking occurs immediately after thawing.
c. By immersing in hot water, at least 100 degrees Fahrenheit, overnight.
d. As part of the conventional cooking process.
e. By immersing in cold water, changing water every 30 minutes. - CORRECT
ANSWER-c. By immersing in hot water, at least 100 degrees Fahrenheit,
overnight.
1. Public health professionals consider the most significant type of bacteria
found in drinking water supplies to be:
a. Bacillus sp.
b. Staphylococcus aureus
c. Clostridium botulinum
d. Clostridium sporogenes
e. Escherichia coli - CORRECT ANSWER-e. Escherichia coli
2. Cell-cultured meat products are food products crafted from a small number of
cells taken from living animals, which cells are then grown in a controlled
environment to produce food. What organizations regulate the collection,
differentiations of cells, processing and packaging of the products (choose all
that apply)?
a. FDA
b. APHIS
c. ARS
d. FSIS - CORRECT ANSWER-a. FDA
d. FSIS
3. According to present day standards, the most reliable indication that a
pasteurizer is operating efficiently would be to:
a. show that only traces of the enzyme alkaline phosphatase are present in the
milk as it comes from the pasteurizer
b. show that the pasteurizer reduces the total plate count of the raw milk 99.44%
c. install U.S. Bureau of Standards certified thermocouples in the pasteurizer and
show that a temperature of 145°F is maintained for 30 minutes
d. show that no coliform bacteria are detectable in the pasteurized milk
e. inoculate the raw milk with the tubercle bacilli and show that they cannot be
isolated from the pasteurized milk - CORRECT ANSWER-a. show that only traces
of the enzyme alkaline phosphatase are present in the milk as it comes from the
pasteurizer
4. What percentage of milk tanker loads are tested for antibiotics?
a. 50%
b. 25%
c. 100%
d. 10% - CORRECT ANSWER-c. 100%
5. The pasteurization temperature/times established by the USPHS milk ordinance
and code are keyed into the conditions necessary to destroy the organisms of:
a. Coxiella burnetii
b. Foot and Mouth Disease
, c. Clostridium botulinum
d. Toxoplasma gondii
e. Escherichia coli - CORRECT ANSWER-a. Coxiella burnetii
6. The ionizing radiation used to preserve food is: (choose all that apply)
a. Electron beam
b. Alpha rays
c. X rays
d. Gamma rays
e. Beta rays - CORRECT ANSWER-a. Electron beam
c. X rays
d. Gamma rays
7. Which of the following statements concerning the irradiation of foods is
correct?
a. 10-50 kGy is needed to kill bacterial spores
b. Higher oxygen concentrations in/on foods leads to a more lethal effect of
radiation on microorganisms
c. Electron beam radiation penetrates food products up to 12"
d. A and C
e. A and B
f. None of the above - CORRECT ANSWER-e. A and B
8. Foodborne staphylococcal illness results from the ingestion of preformed:
a. Enterotoxins
b. Exotoxins
c. Aflatoxins
d. Endotoxins
e. Alphatoxins - CORRECT ANSWER-a. Enterotoxins
9. Grayanotoxin poisoning is associated with:
a. Consumption of honey produced from the pollen and nectar of rhododendrons
b. Eating sub-tropical Bar Jack fish
c. Eating improperly chilled Tuna or Mahi Mahi
e. Eating improperly cooked Escolar fish - CORRECT ANSWER-a. Consumption
of honey produced from the pollen and nectar of rhododendrons
10. To guarantee the safety and quality of frozen foods, they may be thawed in
any of the following manners EXCEPT:
a. Under refrigeration, at temperatures below 45 degrees Fahrenheit.
b. In a microwave oven, if final cooking occurs immediately after thawing.
c. By immersing in hot water, at least 100 degrees Fahrenheit, overnight.
d. As part of the conventional cooking process.
e. By immersing in cold water, changing water every 30 minutes. - CORRECT
ANSWER-c. By immersing in hot water, at least 100 degrees Fahrenheit,
overnight.
