2
ACVPM - Food Protection Exam with precise detailed answers
|| || || || || || || ||
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 - ✔✔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 - ✔✔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
|| || || || || || || ||
,2
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 - ✔✔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% - ✔✔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 - ✔✔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 - ✔✔a. Electron beam
|| || || || || ||
c. X rays
|| ||
d. Gamma rays
|| ||
, 2
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 - ✔✔e. A and B
|| || || || || || || || ||
8. Foodborne staphylococcal illness results from the ingestion of preformed:
|| || || || || || || || ||
a. Enterotoxins
||
b. Exotoxins
||
c. Aflatoxins
||
d. Endotoxins
||
e. Alphatoxins - ✔✔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 - ✔✔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.
|| || || || || || || ||
ACVPM - Food Protection Exam with precise detailed answers
|| || || || || || || ||
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 - ✔✔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 - ✔✔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
|| || || || || || || ||
,2
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 - ✔✔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% - ✔✔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 - ✔✔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 - ✔✔a. Electron beam
|| || || || || ||
c. X rays
|| ||
d. Gamma rays
|| ||
, 2
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 - ✔✔e. A and B
|| || || || || || || || ||
8. Foodborne staphylococcal illness results from the ingestion of preformed:
|| || || || || || || || ||
a. Enterotoxins
||
b. Exotoxins
||
c. Aflatoxins
||
d. Endotoxins
||
e. Alphatoxins - ✔✔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 - ✔✔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.
|| || || || || || || ||
