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Nine categories protected under federal law (EEOC) - Answer •Age •Disability •Genetic information •National origin •Pregnancy •Race •Color •Religion •Sex EEOC (Equal Employment Opportunity Commission) - Answer •Established by the Civil Rights Act of 1964 (Title VII) •Enforces protections against employment discrimination on the basis of race, color, national origin, religion, and sex. •Congress has expanded its jurisdiction of EEOC to include - ...

1 Exam (elaborations) AMSA: MULTIPLE CHOICE- FOOD MANAGER CERTIFICATION EXAM AND ALL CORRECT ANSWERS 2026 EDITION. 2 Exam (elaborations) AMSA: Food safety certification test Questions with Quality Answers 2026 Updated. 3 Exam (elaborations) AMSA: Principles of HACCP: Introduction Assessment All Questions and Answers (Graded A+)

In order to disinfect water, what is the minimum amount of time that you must boil your water? - Answer 5 minutes What is something you should do in an interview with a customer who claims to have a food borne illness? - Answer Keep a record of the interview In a HACCP system, a "Hazard" refers to what? - Answer Any biological, chemical or physcial property that can cause an unacceptable risk GMPS - Answer Good Manufacturing Practices GAPS - Answer ...

In a food production company, who has the overall responsibility for the development, organization and management of the HACCP program? A. Company's CEO B. Line worker C. HACCP Coordinator D. Production line leader - Answer C. HACCP Coordinator Which of the following companies helped to develop HACCP? A. Pillsbury® B. General Mills® C. Yum Brands® D. Kraft Foods® - Answer A. Pillsbury® Which of the following is NOT a task HACCP is designed to do? A. Identify ha...

Foodborne Illness - Answer A disease carried or transmitted to people by food. Foodborne Illness Outbreak - Answer When two or more people experience the same illness after eating the same food. High Risk Populations - Answer Infants, preschool age children, the elderly, and immunocompromised people. Why do some foods require temperature control for safety? - Answer Although any type of food can become contaminated, some are better able to support the rapid growt...

What is required on Food Label? - Answer -Name of the food -Net quantity of contents -Nutrition Labeling -Health Claims (optional) FDA - Answer Most Packaged foods Responsible for ensuring that foods produced domestically and imported are properly labeled Laws: 1)Federal Food, Drug and Cosmetic Act 2) Fair Packaging and Labeling Act FSIS (USDA) - Answer Meat, poultry, some eggs Federal Food Drug and Cosmetic Act (FD&C) - Answer Regulations aimed at en...

Active Managerial Control - Answer A system to create food safety procedures and implement them. What is the 3 step process of active managerial control? - Answer 1. Create a policy 2. Train 3. Follow up What is a different term used to refer to policies? - Answer Policies are sometimes referred to as Standard Operating Procedures (SOP). What are the 5 most common food safety risks? - Answer 1. Unsafe holding temperatures 2. Inadequate cooking 3. Contaminat...

If you need to leave your work area, you should do which of the following with your knife? - Answer Place the knife beneath the corner of the cutting board. You are responsible for purchasing steak for a five-star, high-end restaurant which serves only the best. Which of the following quality grades of beef would you purchase for the restaurant? - Answer USDA Prime When the muscle is removed from the drumstick, what distinguishing factor is still on the boneless, skinless drum?...

How? - Answer ". . . illnesses acquired by consumption of contaminated food. . ." Frequently called food "poisoning" Foodborne Outbreak - Answer "...the occurrence of a similar illness among two or more people which an investigation has linked to consumption of a common meal or food items, except for botulism (one case is an outbreak)." Global Burden - Answer A major cause of morbidity (and sometimes mortality) in the USA and other countries Incidence...

Which of the following would be an example of quality issues which do NOT need to be addressed in a HACCP plan? - Answer Darker meat color in a shipment Which of the following can be used to address how quickly you must chill a product to reduce the growth of foodborne pathogens in the product? - Answer USDA Appendix B occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced - Answer Microbial Rancidity occurs when fatty acids are form...

Food Safety - Answer is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. Food Industry Safety - Answer Is regulated by the food safety inspection service (FSIS) Employee Hygiene and Practices - Answer Washing hands frequently, sanitizing food preparation surfaces and spaces regularly, regulating evaluating pest control needs. Work Workplace Safety Inspections - Answer Are conducted by OSHA, incl...

What measures the amount of free water NOT chemically bound in a food? - Answer Water activity What is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts or bacteria under anaerobic conditions? - Answer Fermation In the reaction between hydropholic acid and sodium hydroxide, which common substance is formed as the salt of the acid-base reaction? - Answer NaCi The reaction between baking soda and vinegar is two reactions, one an...

Which of the following is published by the American Meat Science Association? - Answer Meat Science Journal Which of the following is the website for the American Meat Science Association? - Answer In which of the following years was the first Reciprocal Meat Conference held? - Answer 1948 Which of the following requires nutritional information labels on all food products except single ingredient foods, such as fresh meat? - Answer Nutritional Labeling & Educati...

PD Concept Development: When conducting a technical feasibility assessment of a product concept, which of the following would be a consultant or source of information for your assessment? a. human resources b. operations manager c. graphic design specialist d. customer service personnel - Answer operations manager Food Chemistry & Analysis: The term lipophilic is synonymous to a. surfactant b. hydrophilic c. amphiphilic d. hydrophobic - Answer hydrophobic Food Chemi...

1 Exam (elaborations) K409 -EXAM 3 Final Test Questions and All Accurate Solutions 2025-2026 Updated. 2 Exam (elaborations) k409- FINAL EXAM AND CORRECT ANSWERS. 3 Exam (elaborations) SPH-K409- Exam 2 Questions Fully Solved.

What is the Overload Principle? - Answer Physiological systems exist primarily in a state of equilibrium. For adaptation to occur, the system must be overloaded. Adaptations allow the body to best be able to handle the specific stimuli (i.e. exercise) Overload can be controlled by manipulating combinations of training like: - Answer - frequency - intensity - mode - duration - density - recovery What is the Specificity Principle? - Answer the adaptation of the body or...

An individual with 70% type II fibers can lift more weight than an individual with 50% Type II Fibers. T/F? - Answer False What are the two different types of Muscle Fibers? - Answer Slow Twitch and Fast Twitch What determines the type of muscle fibers? - Answer Determined based on the action/speed of the contraction done Fiber Type alone does NOT predict success. T/F? - Answer True Which Fast Twitch is the primary state? - Answer FTx (which take on char...

a subject with eyes closed, repeated contracts a muscle until fatigue occurs. When the eyes are opened, tension is restored. This experiment is a demonstration of fatigue being related to which of the following sites? - Answer central nervous system fatigue refers to - Answer an inability to maintain power output during repeated contractions which of the following has been shown to interfere with cross-bridge "cycling" during exercise? - Answer an accumulation of H+...

Body temperature is a balance between ___ and ___. - Answer heat gain, heat loss Heat gain is due to ___ and ___. - Answer environment, metabolic heat production Heat loss is due to four factors: ___, ___, ___, and ___. - Answer conduction, convection, radiation, evaporation conduction - Answer heat transfer due to contact with another object convection - Answer heat transfer due to a movement of a fluid past your body (air temperature greater than body ...

What are the contractile speeds of Type I, Type IIa, and Type IIx fibers? - Answer Type I- 110 ms (slowest) Type IIa- 50 ms Type IIx- 50 ms What skeletal muscle fiber type has the weakest motor unit force? - Answer -Type I What skeletal muscle fiber type has the strongest motor unit force? - Answer -Type IIx What skeletal muscle fiber has the smallest motor neuron size? - Answer Type I What skeletal muscle fiber has the largest motor neuron size? - Answe...