Questions by umurphy - Page 17

1 Answer: HACCP is a program designed to create awareness of potential pointsof contamination in a food-processing facility. a. true b. false2 Answer: A bacteriostatic agent uses static electricity to remove bacteriafrom a surface. a. true b. false3 Answer: The three major sources of contamination in a food processing plantare people, processing equipment, and the plant environment. a. true b. false4 Answer: Water hardness is a measure of the presence of substances in waterthat form insoluble precipitates with soap. a. true b. false5 Answer: The floor of a food processing facility should have an unfinishedconcrete surface for easy cleaning. a. true b. false6 Answer: A _____ hazard is generally a microbe such as a bacterium, virus,or parasite. a. biological c. deleterious b. physical d. chemical7 Answer: In a food processing plant, _____ are probably the biggest sourceof contamination. a. employees' hands b. food preparation surfaces c. tools and equipment used to handle food d. employees' feet and shoes8 Answer: Procedures developed over time to ensure the production of safe andwholesome food and to provide a safe working environment are called_____ practices. a. sanitization c. good manufacturing b. post-production d. facility management9 Answer: A food-preparation surface that will not rust or deteriorate as aresult of continuous applications of water is said to be _____ resistant. a. aquatically c. continually b. corrosion d. sanitizer10 Answer: The maintenance of overall cleanliness and hygiene in the foodprocessing environment is known as food _____. a. safety c. galvanizing b. sanitation d. HACCP