AVCPM Exam questions on food protection and the respective answers at the end of each
question
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, AVCPM Exam questions on food protection and the respective answers at the end of each
question
1. 1. Public health professionals consider the most significant type
of bacteria found in drinking water supplies to be Answer:
a. Bacillus sp.
b. Staphylococcus aureus
c. Clostridium botulinum
d. Clostridium sporogenes
e. Escherichia coli Answer: e. Escherichia coli
2. 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, dif- ferentiations of cells,
processing and packaging of the products (choose all that apply)?
a. FDA
b. APHIS
c. ARS
d. FSIS Answer: a. FDA
d. FSIS
3. 3. According to present day standards, the most reliable
indication that a pasteurizer is operating efficiently would be to
Answer:
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 Answer: a. show that only traces of the
enzyme alkaline phosphatase are present in the milk as it comes from the pasteurizer
4. 4. What percentage of milk tanker loads are tested for antibiotics?
a. 50%
, b. 25%
c. 100%
d. 10% Answer: c. 100%
5. 5. The pasteurization temperature/times established by the USPHS
milk or- dinance and code are keyed into the conditions
necessary to destroy the organisms of Answer:
a. Coxiella burnetii
b. Foot and Mouth Disease
c. Clostridium botulinum
d. Toxoplasma gondii
e. Escherichia coli Answer: a. Coxiella burnetii
6. 6. The ionizing radiation used to preserve food is Answer: (choose
all that apply)
a. Electron beam
b. Alpha rays
c. X rays
d. Gamma rays
e. Beta rays Answer: a. Electron beam
c. X rays
d. Gamma rays
7. 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 Answer: e. A and B
8. 8. Foodborne staphylococcal illness results from the ingestion of
preformed Answer:
question
ACADEMIC WRITING & RESEARCH SERVICES
Professional | Original | Reliable
Academic Writing • Research & Analysis • Thesis & Dissertation Support
SERVICES OFFERED
Academic Writing
Research & Data Analysis
Thesis Writing Assistance
Dissertation Support
Assignment Help
Literature Reviews
Case Studies
Research Proposals
Editing & Proofreading
Referencing & Citations (APA, MLA, Harvard, Chicago)
Proctored exams
Why choose us?
High-Quality Work
Plagiarism-Free Content
Timely Delivery
Confidential & Professional
Well-Researched Academic Solutions
Contacts
Gmail:
WhatsApp: https://wa.me/254721933068?text=
Empowering Academic Success Through Professional Writing & Research Excellence
, AVCPM Exam questions on food protection and the respective answers at the end of each
question
1. 1. Public health professionals consider the most significant type
of bacteria found in drinking water supplies to be Answer:
a. Bacillus sp.
b. Staphylococcus aureus
c. Clostridium botulinum
d. Clostridium sporogenes
e. Escherichia coli Answer: e. Escherichia coli
2. 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, dif- ferentiations of cells,
processing and packaging of the products (choose all that apply)?
a. FDA
b. APHIS
c. ARS
d. FSIS Answer: a. FDA
d. FSIS
3. 3. According to present day standards, the most reliable
indication that a pasteurizer is operating efficiently would be to
Answer:
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 Answer: a. show that only traces of the
enzyme alkaline phosphatase are present in the milk as it comes from the pasteurizer
4. 4. What percentage of milk tanker loads are tested for antibiotics?
a. 50%
, b. 25%
c. 100%
d. 10% Answer: c. 100%
5. 5. The pasteurization temperature/times established by the USPHS
milk or- dinance and code are keyed into the conditions
necessary to destroy the organisms of Answer:
a. Coxiella burnetii
b. Foot and Mouth Disease
c. Clostridium botulinum
d. Toxoplasma gondii
e. Escherichia coli Answer: a. Coxiella burnetii
6. 6. The ionizing radiation used to preserve food is Answer: (choose
all that apply)
a. Electron beam
b. Alpha rays
c. X rays
d. Gamma rays
e. Beta rays Answer: a. Electron beam
c. X rays
d. Gamma rays
7. 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 Answer: e. A and B
8. 8. Foodborne staphylococcal illness results from the ingestion of
preformed Answer:
