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2018 ACS BOK Domain 1: Food Safety – Sample Questions with Bibliography

By marcellaPosted on

American Cheese Society Body of Knowledge – Domain 1 – Food Safety and Regulations – 2018 Sample Questions with Bibliography

Questions:

1. The primary government agency that oversees the importation, exportation, production and distribution of cheese is:

a. USDA

b. FDA

c. CDC

d. Local regulatory agency

2. The proper procedure for cleaning cutting boards and food contact surfaces is:

a. Scrape, Rinse, Wash, Sanitize, Air Dry

b. Scrape, Wash, Rinse, Sanitize, Wipe with Single-Use Towel

c. Scrape, Wash, Rinse, Sanitize, Air Dry

d. Wash, Rinse, Sanitize, Wipe with Single-Use Towel

3. HACCP, an FDA program to assist food producers in recognizing and control risk points, is an acronym for:

a. Hazard Analysis Critical Control Principles

b. Hazard Applications for Critical Control Principles

c. Hazard Act of Critical Control Point

d. Hazard Analysis Critical Control Point

4. Which pathogen is of primary concern for pregnant women when eating raw milk cheese?

a. Listeria monocytogenes

b. Shiga toxin-producing Escherichia coli (aka E. coli)

c. Campylobacter jejuni

d. Salmonella Typhi

5. The first company to adopt a HACCP plan was:

a. Pillsbury

b. Kelloggs

c. Sunkist

d. Kraft

6. FSMA, the 2013 FDA program to prevent foodborne illness rather than react to it,  is an acronym for:

a. Federal Safety Modernization Agency

b. Food Safety Modernization Agency

c. Food Safety Modernization Act

d. Federal Safety Modernization Act

7. The first principle of an HACCP plan is:

a. Establish critical limits.

b. Conduct a hazard analysis.

c. Determine the critical control points.

d. Contact the local regulatory agency for approval.

8. Which industry does not currently have government-mandated HACCP protocols in place?

a. Canned food

b. Meat

c. Cheese

d. Juice

9. At its root, a HACCP plan is:

a. A management system in which food safety is addressed.

b. A method of establishing traceability in the event of a recall.

c. A federally mandated requirement in the cheese industry.

d. A system of performance audits to manage food safety.

10. Which of the following is not one of the seven key principles of a HACCP plan?

a. Development of a hazard analysis of food facility.

b. Identification of critical control points in the process.

c. Identification of corrective action needed to control pathogens.

d. Develop a flow diagram to facilitate proper procedures.

11. GMP is an acronym for:

a. Government Manufacturing Practices

b. Good Manufacturing Procedures

c. General Manufacturing Practices

d. Good Manufacturing Practices

12. According to the CFR’s GMPs general provisions the definition of acidic foods is:

a. Foods that have an equilibrium pH of 4.6 or below.

b. Foods that have an equilibrium pH of 4.6 or above.

c. Foods that have an equilibrium pH of 5.1 or below.

d. Foods that have an equilibrium pH of 5.1 or above.

13. According the CFR the five major risk factors related to foodborne illnesses include all of the following except:

a. Improper holding temperatures

b. Poor personal hygiene

c. Contaminated equipment

d. Food served past its “best by” date.

14. CFR is an acronym for:

a. Commission of Food Regulations

b. Code of Food Regulations

c. Code of Federal Regulations

d. Commission of Federal Regulations

15. If a cheesemaker refuses to voluntarily recall a cheese suspected by the FDA of being contaminated, the FDA may not do which of the following:

a. Release a public notification to consumers

b. Issue an FDA mandated-recall.

c. Require the CDC to audit the food safety procedures in place.

d. Force the cheesemaker to cease production

16. The general range of pH for cheese is:

a. 3.8 – 6.8

b. 4.4 – 7.2

c. 4.4 – 6.8

d. 4.8 – 7.6

17. Sanitizer solution should be checked often for effectiveness and changed :

a. When it is dirty or concentration is too low

b. Once every shift

c. Once every 24 hours

d. Every two hours or more often if dirty

18. The pH of milk is generally:

a. 6.5

b. 6.7

c. 6.9

d. 6.1

19. Which of the following is not one of the three risk designations that the FDA recommends  to regulatory agencies when evaluating operations:

a. Priority items

b. Critical risk items

c. Priority foundation items

d. Core items

20. The sugar in milk and some cheeses is:

a. Lactose

b. Fructose

c. Glucose

d. Dextrose

 

Answers and Bibliography:

  1. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133&showFR=1&subpartNode=21:2.0.1.1.25.1
  2. 7th Edition ServSafe Coursebook – National Restaurant Association Solutions (page 12.7)
  3. https://web.archive.org/web/20160630084059/http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm
  4. Donnelly, Catherine, Editor. “The Oxford Companion to Cheese”. New York: Oxford University Press. Print. (Page 341)
  5. Percival, Bronwen & Percival, Francis, “Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese”. Oakland, California: University of California Press. 2017. Print. (Page 126)
  6. https://www.fda.gov/Food/GuidanceRegulation/FSMA/default.htm
  7. https://web.archive.org/web/20160630084059/http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm#princ
  8. Percival, Bronwen & Percival, Francis, “Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese”. Oakland, California: University of California Press. 2017. Print. (Page 128)
  9. https://web.archive.org/web/20160630084059/http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm#princ
  10. https://web.archive.org/web/20160630084059/http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006801.htm#princ
  11. https://web.archive.org/web/20160808163107/http://www.fda.gov/Food/GuidanceRegulation/CGMP/default.htm
  12. https://web.archive.org/web/20150330214506/http://www.ecfr.gov:80/cgi-bin/text-idx?c=ecfr&sid=cefdff5373327b34dfa6f87642959825&rgn=div5&view=text&node=21:2.0.1.1.10&idno=21
  13. https://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf
  14. https://web.archive.org/web/20160824220226/http://www.clemson.edu//extension/hgic/food/food_safety/handling/hgic3506.html
  15. https://www.fda.gov/downloads/ICECI/ComplianceManuals/RegulatoryProceduresManual/UCM074312.pdf
  16. https://www.cheesescience.org/ph.html
  17. 7th Edition ServSafe Coursebook – National Restaurant Association Solutions (page 12.5)
  18. https://www.cheesescience.org/ph.html
  19. 7th Edition ServSafe Coursebook – National Restaurant Association Solutions (page 14.4)
  20. http://ansci.illinois.edu/static/ansc438/Milkcompsynth/milkcomp_lactose.html

 

Answers: 1. B    2. C    3. D   4. A    5. A     6. C    7. B    8. C    9. A    10. D    11. D    12. A    13. D     14. C    15. C   16. C    17. A    18. B   19. B    20. A

Disclaimer: None of these questions have been written for or used by the ACS CCP Exam. They are all original to me and copyrighted 2018 Marcella Wright, Bringing Cheese to You and Bringing Food Safety to You

In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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