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Food Safety & Quality Control Flashcards

7 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Food Safety & Quality Control flashcards as text

  1. Which international food safety standard requires a documented food safety management system and is applicable to all organizations in the food supply chain?

    Answer: ISO 22000:2018

    ISO 22000:2018 specifies requirements for a food safety management system applicable to all organizations in the food chain, integrating HACCP principles with prerequisite programs.

  2. What is the primary concern with using recycled process water in food manufacturing operations?

    Answer: Potential accumulation of pathogens, chemical residues, or foreign matter

    Recycled process water can accumulate microbiological, chemical, and physical contaminants over successive use cycles, requiring rigorous monitoring and treatment before reuse.

  3. In food quality control, what does an Acceptable Quality Level (AQL) define?

    Answer: The maximum defect percentage considered acceptable in a sampling plan

    AQL defines the maximum percentage of defective units in a lot that can be considered acceptable for routine sampling inspection purposes.

  4. The z-value in thermal processing calculations represents:

    Answer: The temperature change required to reduce the D-value by one log (90%)

    The z-value is the temperature change (°F or °C) required to change the D-value by one log (factor of 10), indicating the organism's temperature sensitivity.

  5. Which type of contamination is exemplified when raw chicken juices drip onto ready-to-eat salad greens in a refrigerator?

    Answer: Cross-contamination

    Cross-contamination occurs when pathogens transfer from one food (or surface) to another, as when raw poultry juices contact ready-to-eat foods.

  6. A food scientist is validating a new acidified food recipe. Which parameter must be verified to confirm the product is properly classified as an acidified food under 21 CFR Part 114?

    Answer: Final product pH must be 4.6 or below throughout the product

    Under 21 CFR Part 114, acidified foods must have a finished equilibrium pH of 4.6 or below with sufficient water activity to support pathogen growth if improperly acidified.

  7. What is the primary food safety advantage of aseptic processing and packaging compared to retort (in-can) sterilization?

    Answer: Product and container are sterilized separately, allowing faster processing and better quality retention

    Aseptic processing sterilizes the product and packaging separately under continuous flow at high temperatures for short times (HTST/UHT), then fills under sterile conditions, yielding superior quality to batch retorting.