Quality Control & Assurance Flashcards
7 cards from real ACBN practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Quality Control & Assurance flashcards as text
Which federal agency is primarily responsible for inspecting meat, poultry, and egg products in the United States?
Answer: USDA-FSIS
The USDA Food Safety and Inspection Service (FSIS) is responsible for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled.
A Prerequisite Program (PRP) that addresses the maintenance of equipment, utensils, and other food contact surfaces is known as:
Answer: Standard Sanitation Operating Procedures (SSOP)
Standard Sanitation Operating Procedures (SSOPs) specifically address cleaning and sanitizing of food contact surfaces and equipment.
The concept of 'active managerial control' in food safety refers to:
Answer: A deliberate system of monitoring and oversight to reduce foodborne illness risk factors
Active managerial control involves implementing systems to proactively identify, prevent, and eliminate food safety risk factors within the operation.
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:
Answer: Implementing strict color-coded cutting board protocols
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.
In quality assurance, the term 'validation' means:
Answer: Obtaining evidence that a control measure is capable of effectively controlling the hazard
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.
Which of the following best describes a 'biological hazard' in food safety?
Answer: Contamination by bacteria, viruses, parasites, or fungi
Biological hazards include pathogenic microorganisms such as bacteria, viruses, parasites, and molds that can cause foodborne illness.
A nutritionist reviewing a school lunch program finds that chicken is cooked to 160°F rather than the required 165°F. This represents:
Answer: A deviation from a critical limit requiring immediate corrective action
Poultry must reach an internal temperature of 165°F; failing to meet this critical limit is a CCP deviation requiring immediate corrective action such as continued cooking.