AMSA Food Science Exam | Questions with 100% Correct Answers | Updated &Verified |
2024-2025 | 100% Score
Which of the following would be an example of quality issues which do NOT need to be addressed in a
HACCP plan? - ✔✔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? - ✔✔USDA Appendix B
occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced -
✔✔Microbial Rancidity
occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains -
✔✔Hydrolytic Rancidity
occurs when glycerol is oxidized - ✔✔Oxidative Rancidity
Which of the following hazards will NOT be included in a HACCP plan? - ✔✔Emotional
Which of the following is a review of records associated with the production of a product before it has
been shipped to ensure completeness? - ✔✔Pre-shipment review
Which national agency has regulatory authority for domestic and imported animal products such as raw
meat and poultry? - ✔✔Food Safety Inspection Service (FSIS)
Which of the following defines a biological hazard? - ✔✔Bacteria or viruses which cause foodborne
illness
In food processing, why is the digestive tract a threat? - ✔✔Risk of contamination
,When conducting a hazard analysis for hamburger patties, one hazard which was identified were
pathogens such as E. coli and salmonella being present on the meat. Raw meat is a known source of
pathogens which cause foodborne illnesses if not handled properly. Should this be addressed in the
HACCP plan and why? - ✔✔Yes, the likelihood and severity of the hazard is high
Which of the following enzymes begins the chemical process of digestion? - ✔✔Salivary amylase
Evaluate the action and determine which step of the HACCP process it belongs in. Facility specifying if a
vegetable product is not chilled to the correct temperature, the product will be thrown away. -
✔✔Establish corrective actions
Which of the following causes Salmonellosis? - ✔✔Salmonella spp.
_______________ microorganisms require oxygen to grow, while Aerobic microorganisms only grow in
the absence of oxygen. - ✔✔Anaerobic
Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic
acids using yeasts or bacteria under anaerobic conditions? - ✔✔Fermentation
Which of the following ensures the HACCP plan is controlling the hazards and the day-to-day activities
are in compliance with the HACCP plan? - ✔✔Verification
E. coli O157 H7 is an adulterant. - ✔✔True
Which of the following is NOT included on a nutritional label? - ✔✔Daily values
In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as
the salt of the acid-base reaction? - ✔✔NaCl
Which of the following terms can be described as the public health impact of a hazard? - ✔✔Risk
, USDA has a ZERO TOLERANCE policy for which of the following in ground beef? - ✔✔E. coli
Carly is a member of the cleaning team for a food production facility. When cleaning she does not wear
a hair net or keep her hair tied back. Also, she wears a silver ring and earrings while cleaning. The
cleaning solution she uses contains only bleach. Based on this scenario, which is NOT a physical hazard?
- ✔✔Bleach
How long should the records for a shelf-stable product be kept according to USDA requirements? -
✔✔At least two years
Khalil works at a company as a food scientist. His company produces hard salami. In his inspection of the
salami after dehydration, he noticed the outermost portion of the casing was dried, but when the salami
was cut, the interior was moist. Which of the following could be causing this issue? - ✔✔The salami did
not contain enough salt
A step which is NOT conducted within your food processing facility, such as storage of your product by a
grocery store, can be described as which of the following concerning your hazard analysis and HACCP
plan? - ✔✔Absence of control
In beef cattle, which of the following is the primary source of contamination during processing? -
✔✔Hide
Which of the following categories of microorganisms ONLY grow in the absence of oxygen? -
✔✔Anaerobic
Which of the following is true regarding the listing of ingredients on a label? - ✔✔Listed in descending
order of predominance
organism which may or may not cause an illness - ✔✔Bacteria
disease causing organism - ✔✔Pathogen
2024-2025 | 100% Score
Which of the following would be an example of quality issues which do NOT need to be addressed in a
HACCP plan? - ✔✔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? - ✔✔USDA Appendix B
occurs when fats are consumed by lipolytic microorganisms, off-flavor and odor is produced -
✔✔Microbial Rancidity
occurs when fatty acids are formed through the hydrolysis of lipids by the water it contains -
✔✔Hydrolytic Rancidity
occurs when glycerol is oxidized - ✔✔Oxidative Rancidity
Which of the following hazards will NOT be included in a HACCP plan? - ✔✔Emotional
Which of the following is a review of records associated with the production of a product before it has
been shipped to ensure completeness? - ✔✔Pre-shipment review
Which national agency has regulatory authority for domestic and imported animal products such as raw
meat and poultry? - ✔✔Food Safety Inspection Service (FSIS)
Which of the following defines a biological hazard? - ✔✔Bacteria or viruses which cause foodborne
illness
In food processing, why is the digestive tract a threat? - ✔✔Risk of contamination
,When conducting a hazard analysis for hamburger patties, one hazard which was identified were
pathogens such as E. coli and salmonella being present on the meat. Raw meat is a known source of
pathogens which cause foodborne illnesses if not handled properly. Should this be addressed in the
HACCP plan and why? - ✔✔Yes, the likelihood and severity of the hazard is high
Which of the following enzymes begins the chemical process of digestion? - ✔✔Salivary amylase
Evaluate the action and determine which step of the HACCP process it belongs in. Facility specifying if a
vegetable product is not chilled to the correct temperature, the product will be thrown away. -
✔✔Establish corrective actions
Which of the following causes Salmonellosis? - ✔✔Salmonella spp.
_______________ microorganisms require oxygen to grow, while Aerobic microorganisms only grow in
the absence of oxygen. - ✔✔Anaerobic
Which of the following is the conversion of carbohydrates to alcohols and carbon dioxide or organic
acids using yeasts or bacteria under anaerobic conditions? - ✔✔Fermentation
Which of the following ensures the HACCP plan is controlling the hazards and the day-to-day activities
are in compliance with the HACCP plan? - ✔✔Verification
E. coli O157 H7 is an adulterant. - ✔✔True
Which of the following is NOT included on a nutritional label? - ✔✔Daily values
In the reaction between hydrochloric acid and sodium hydroxide, which common substance is formed as
the salt of the acid-base reaction? - ✔✔NaCl
Which of the following terms can be described as the public health impact of a hazard? - ✔✔Risk
, USDA has a ZERO TOLERANCE policy for which of the following in ground beef? - ✔✔E. coli
Carly is a member of the cleaning team for a food production facility. When cleaning she does not wear
a hair net or keep her hair tied back. Also, she wears a silver ring and earrings while cleaning. The
cleaning solution she uses contains only bleach. Based on this scenario, which is NOT a physical hazard?
- ✔✔Bleach
How long should the records for a shelf-stable product be kept according to USDA requirements? -
✔✔At least two years
Khalil works at a company as a food scientist. His company produces hard salami. In his inspection of the
salami after dehydration, he noticed the outermost portion of the casing was dried, but when the salami
was cut, the interior was moist. Which of the following could be causing this issue? - ✔✔The salami did
not contain enough salt
A step which is NOT conducted within your food processing facility, such as storage of your product by a
grocery store, can be described as which of the following concerning your hazard analysis and HACCP
plan? - ✔✔Absence of control
In beef cattle, which of the following is the primary source of contamination during processing? -
✔✔Hide
Which of the following categories of microorganisms ONLY grow in the absence of oxygen? -
✔✔Anaerobic
Which of the following is true regarding the listing of ingredients on a label? - ✔✔Listed in descending
order of predominance
organism which may or may not cause an illness - ✔✔Bacteria
disease causing organism - ✔✔Pathogen
