ACBN Quality Control & Assurance 3

Question 1

Which federal agency is primarily responsible for inspecting meat, poultry, and egg products in the United States?

Accepted Answer

USDA-FSIS

Answer

The USDA Food Safety and Inspection Service (FSIS) is responsible for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled.

Question 2

A Prerequisite Program (PRP) that addresses the maintenance of equipment, utensils, and other food contact surfaces is known as:

Accepted Answer

Standard Sanitation Operating Procedures (SSOP)

Answer

Standard Sanitation Operating Procedures (SSOPs) specifically address cleaning and sanitizing of food contact surfaces and equipment.

Question 3

The concept of 'active managerial control' in food safety refers to:

Accepted Answer

A deliberate system of monitoring and oversight to reduce foodborne illness risk factors

Answer

Active managerial control involves implementing systems to proactively identify, prevent, and eliminate food safety risk factors within the operation.

Question 4

During a root cause analysis after a foodborne illness outbreak, investigators discover that employees had been cross-contaminating ready-to-eat foods. The MOST appropriate preventive control is:

Accepted Answer

Implementing strict color-coded cutting board protocols

Answer

Color-coded cutting boards and utensils are a proven preventive control that physically separates raw and ready-to-eat food preparation to prevent cross-contamination.

Question 5

In quality assurance, the term 'validation' means:

Accepted Answer

Obtaining evidence that a control measure is capable of effectively controlling the hazard

Answer

Validation is the science-based process of confirming that a control measure, if properly implemented, is capable of controlling the identified hazard to an acceptable level.

ACBN - Nutritionist Exam Practice Test

ACBN - Nutritionist Exam Practice Test

ACBN Quality Control & Assurance 3