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Foodborne Final Exam (take 2) part 2

WGS is the molecular tool used by CDC to identify foodborne outbreaks

True

False

Match

Stratification

includes criteria for person, place, time, and clinical features

Case definition

The arrangement or classification of something into different groups

Relative Risk

The number of people who became ill divided by the number of people at risk for the illness.

Attack rate

How many times factor exposure would increase the incidence of an individual

Epi Curve

Histogram (bar chart) that shows the distribution of cases over time

Which formula is this:

Odds Ration

Attack Rate

Relative Risk

Stratification

Which formula is this: total exposed and sick / total exposed and/or total not exposed and sick / total not exposed

Odds Ration

Attack Rate

Relative Risk

Stratification

Match the product to the internal cooking temperature

Stuffed meat, fish, poultry

145 15 seconds

Leftovers

155

Steaks/Chops

155

Eggs held

165

Roast

155

Fish (whole seafood)

145 15 seconds

Seafood

165

Ground meat

145 4 minutes

Eggs served

145 15 secons

Poultry

165

What are the temperature bounds for the Danger Zone guidelines

60 - 140 Fahrenheit

40 - 140 Fahrenheit

60 - 160 Fahrenheit

40 - 160 Fahrenheit

At what temperature range do foodborne pathogens grow

40 -140 Fahrenheit

40 - 160 Fahrenheit

41 - 135 Fahrenheit

60 - 140 Fahrenheit

Storage areas should be located near the receiving area

True

False

Time and temperature is not a concern when determining where food storage areas should be located

True

False

Flooring in storage and receiving areas should be smooth non absorbent materials

True

False

It is advised to schedule deliveries during peak hours because more staff is around

True

False

Receiving and Storage practices are an important component in preventing cross contamination

True

False

Receiving staff should have the authority to turn away any questionable food upon inspection

True

False

Packaging should be intact during receiving to reduce cross contamination

True

False

It is not necessary to label everything in storage because all employees know what everything is

True

False

Products should be arranged with the oldest inventory in the back to the newest in the front

True

False

Dry storage rooms need to be kept cool and dry to avoid heat and moisture causing damage

True

False

Chemicals and cleaning supplies should not be stored in the same area as food products

True

False

Which of the below is not a proper way to thaw frozen food?

Let it sit and thaw at room temperature

In the refrigerator at 41 F or lower

Submerge under running potable water at 70 F or lower

Microwave the food (if served immediately)

As part of the cooking process

When cooking food it is most important to monitor the internal temperature

True

False

Which of the below is not a measure for hot holding of food?

Must be moved through the danger zone as quick as possible

Needs to be reheated within 2 hours

Food should be checked every 4 hours

Should be kept at least at 135 F

Keep a temp monitor in the pan

You should not put hot food in a refrigerator because you are putting the other food in the refrigerator at risk

True

False

Cooling of food should be done in less than 1 hour to 40 F

True

False

The cooling process includes two phases: Phase 1 to 70 F within 2 hours and to 41 F or lower in the next 4 hours

True

False

Which of the below is not proper cooling technique

135 to 70 F in 90 minutes and 70 to 41 F in 3 hours

135 to 70 F in 2 hours and 70 to 41 in 4 hours

135 to 70 F in 3 hours and 70 to 41 in 3 hours

If food is not cooled to 70 F within two hours your only option is to throw it away

True

False

It is advised to aid the colling process, it is best to separate large quantities of food into smaller ones

True

False

Blast chillers cannot be used to cool food

True

False

Using an ice bath and stirring can help the cooling process

True

False

The mission of the FDA's Center for Vet Medicine is to

Protect animal health only

Protect human health only

Protect the environment and animal and human health

Protect animal and human health

FDA's Center for Veterinary Medicine Regulates:

Animal drugs

Beef, pork, lamb, poultry and egg products

Animal food and feed

All flea and tick products

Vaccination for infectious disease

Vet Medicine practices

Animal medical devices

FDA's Center for Veterinary Medicine DOES NOT Regulate:

Animal drugs

Beef, pork, lamb, poultry and egg products

Animal food and feed

All flea and tick products

Vaccination for infectious disease

Vet Medicine practices

Animal medical devices

VET-LIRN provides funding to vet diagnostic labs to...

Promote antimicrobial stewardship

Respond to emerging diseases

Monitor antimicrobial resistance trends in animals

Develop new testing methods

All of the above

Which statement is true about Vet-LIRN and NARMS?

They both focus on human and animal health

Surveillance is focused on the food supply chain only

Vet-LIRN focuses on veterinary setting and animal health vs NARMS focuses on human and animal

Who does Vet-LIRN collaborate with in regards to antimicrobial resistance?

CDC, FDA, USDA, State Health Departments

Any Federal and State diagnostic labs

Federal and State veterinarian diagnostic labs

USDA and WOAH

What role does Vet-LIRN play in the consumer complain process?

Reviews medical records, interviews owners and completes lab testing

Uses the lab testing for regulatory purposes

Decides when to pursue regulatory action

Collects and packages samples for shipping

Match the agency to their role in global food safety

WHO

Develop, strengthen, and maintain core surveillance and response capacities to detect, assess, notify and report public health events

WTO

Leads international efforts to defeat hunger and to achieve food security for all

OIE/WOAH

Establish policies to regulate trade between nations at a global level

FAO

Publish health standards for international trade in Animals and Animal products

The role of the Sanitary and Phytosanitary Measures is to set out the basic rules for food safety and animal and plant health standards

True

False

One of the main purposes of the Sanitary and Phytosanitary Measures is to protect human and animal life from risks arising from additives, contaminants, toxins, or disease-causing organisms in their food

True

False

The Sanitary and Phytosanitary Measures does not focus on the prevention of the entry, establishment or spread of pests into a country

True

False

The purpose of the Codex Alimentarious was to have a harmonized international food standards, guidelines and codes of practice

True

False

The Codex Alimentarious does not focus on ensuring fair trade practices

True

False

Which of the below is not part of the animal receiving process/expectations for slaughter?

Ensure they were not in the truck over 28 hours

Review of fitness

Check for sings of consciousness

Ensure it is a calming environment (s-chute, no shadows, single line)

Area should be well lit and good footing

Which of the below is not part of the stunning process?

Inspect the head

Check for signs of consciousness

Reaching with knife close to heart

Rinse the stunning area after each

Put the slaughter steps in order

Carcass split

Stunning

Lactic acid wash

Chiller

Final Check

Hide removal

Excanguination

Evisceration

Holding/Receiving

Which of the below is not part of the hide removal process?

Cut all the insides out

Remove the head

From the free leg start to cut working down

Rinse tools 180 F between each carcass

Wash hand between each carcass

Add a sleeve to the rectum and tie it off

Which of the below is not part of the Evisceration and Carcass split process?

Place contents on two deferent trays

Remove all the organs

Cut down the middle of the animal

Inspect viscera

Remove the head

Which of the below is not part of the Final check?

Trim any concerns

HACCP CCP 3

Review in detail

Inspection of carcass

Which of the below is not part of the Lactic Acid Wash?

Hot water

Harvest organs

Spray with acid

HACCP CCP 2

Which of the below is not part of the chiller step?

HACCP CCP 3

Enters within 10 hours

Enters chiller of at least 40 F

Match the definitions

Risk Management

Control or limit the risks, set acceptable levels of risk

Risk Assessment

Exposure (probability) x Effect (severity)

Risk Communication

Address what is being done, why you have risk reduction practices and update often

Risk Analysis

Systemic approach for evidence-based decision making

Risk

The scientific evaluation of known or potential adverse effects resulting from human exposure to hazards.

What are the components of a Risk Analysis

Risk Assesment

Risk Management

Risk Communication

Risk Assessment and Risk Management

All three

What is the purpose of a risk assessment?

To find ways to regulate facilities

For disease surveillance

To generate information to inform decision making

To identify all of the potential cases

A Risk Assessment is needed to inform the Risk Management plan

True

False

Which of the below is not a step in a Risk Assessment

Hazard Identification

Exposure Assessment

Hazard Characterization

Risk Characterization

Monitoring and Review

Which of the below is not a step in Risk Management?

Hazard Identification

Risk Evaluation

Risk Management Option Assessment

Implementation of Management Decisions

Monitoring and Review

Match the definition to the Risk Assessment steps and tools

Risk Characterization

Estimation of the incidence and severity of the adverse effects likely to occur in a human population or environmental compartment due to actual or predicted exposure to a substance, and may include "risk estimation

Dose-Response Curve

N estimation of the relationship between dose, or level of exposure to a substance, and the incidence and severity of an effect

Hazard Characterization

Estimate level of hazard in food at time of consumption

Exposure Assessment

Identification of the adverse effects which a substance has an inherent capacity to cause

Hazard Identification

To provide qualitative or quantitative estimates of severity and duration of adverse events due to presence of pathogen in food.

Which of the below is a similarity between Risk Analysis and other risk based systems like HACCP

Focus

Assessing and managing potential risks

Components

Scope

Appliation

Which of the below is a difference between Risk Analysis and other risk based systems like HACCP

Structure approach

Emphasis on prevention

Risk based thinking

Methodologies used

Identification of critical points for action

Which of the below is not a HACCP principle?

Conduct a hazard analysis

Determine critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Establish corrective actions

Establish verification procedures

Develop a communication plan

Establish record-keeping and documenting procedures

Which of the below HACCP principle is not Risk Management?

Conduct a hazard analysis

Determine critical control points (CCPs)

Establish critical limits

Establish monitoring procedures

Establish corrective actions

Establish verification procedures

Establish record-keeping and documenting procedures

A significant biological, chemical, or physical agent that can cause illness or injury and that is reasonably likely to occur if not controlled defines a

Environmental Hazard

Workplace Hazard

Food Safety Hazard

How are food safety hazards prioritized?

Based on likelihood and severity

Based on history and experience in facility

Based on legislation

In a slaughter facility (cattle) for Shiga-toxin producing E. coli, where should your Critical Control Points be?

Holding

Stunning

Exsanguination

Hide Removal

Evisceration

Carcass Split

Final Check

Lactic Acid Wash

Chiller

For milk processing, where should your Critical Control Points be if your hazard is Listeria Monocytogenes?

Raw Milk Receving

Filter

Raw Milk Storage

Clarifier/Separator

Pasteuization

Pasteurized Storage

Filler

Cold Storage

Distribution

Which of the following is not an example of something Critical Limits should be based on?

Temperature

Time

Moisture level/Aw

Chlorine

Aroma

Sound

Visual appearance

Match the HACCP Principles to their definitions

Establish monitoring procedures

What happens to the product from an "out-of-control" process? Prevent unsafe product from reaching consumers A plan for potentially unsafe product

Record Keeping

A planned sequence of observations or measurements to assess whether a CCP is under control and to produce and accurate record for future use in verification

Verification

A significant biological, chemical, or physical agent that can cause illness or injury and that is reasonably likely to occur if not controlled

Establish critical limits

The activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan

Determine Critical Control Points

The HACCP plan and the support documentation used in developing the plan. Records of CCP monitoring results. Records of corrective actions. Records of verification activities.

Conduct a Hazard Analysis

A step at which control can be applied [during the process] and is essential to prevent or eliminate a hazard or reduce it to an acceptable level

Establish Corrective Actions

A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard

What is considered a fundamental checkpoint where the hazard can be prevented, eliminated or reduced to acceptable levels

Critical Control Points

Corrective Actions

Documentation

Monitoring Procedures

SOPs

There is no limit to the number of critical control points which can be put in place to be effective

True

False

What is the critical limit in the slaughter process (cattle) for the hazard STEC with the CCP at lactic acid spray

PH <5%

Chlorine of< 3%

PH <4%

Aw <6%

The major change in the food production system that has led to more geographically widespread outbreaks is product distribution is more geographically spread

True

False

The total time required for a reported case of foodborne disease to be entered into the national database is

1 week

4 months

3-4 weeks

10 days

The time it takes to report foodborne disease in the national database is dependent on what?

Incubation period

The state reporting

The lab process

Incubation period and the lab

CDC director

Put the steps of a CDC investigation for a multistate foodborne disease outbreak in order

Test hypotheses with studies/microbiologic testing

Pinpoint the cause

Generate hypotheses about the cause

Confirm the outbreak is over

Detect a possible outbreak

Find additional ill people

Take actions to stop the outbreak

Which of the below is not part of the Outbreak Investigation

Detect possible outbreak

Generate hypotheses

Give a citation to the facility

Find other ill people

Confirm the outbreak is over

Test hypoethese

Take action to stop the outbreak

Pinpoint cause

WGS is used to identify foodborne outbreaks

True

False

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