practice questions

Question 1

1. A label stamped on Custom slaughtered meat?
   a. Not for sale
   b. No label exists
   c. USDA reject

Answer 1

a. Not for sale

Question 2

2. On a questionable carcass/part of carcass, the FSIS inspector or PHV attaches a
   a. US Retained Tag
   b. US Rejected Tag

Answer 2

a. US retained tag

Question 3

4. A client of yours has a steer that is apparently healthy except for a swollen tongue (you suspect Actinobacillosis). The best advice you can give the client about sending this animal to commercial slaughter is?
   a. The steer should not be sent to slaughter, it would be condemned on antemortem inspection
   b. The steer should not be sent to slaughter. It would likely pass antemortem inspection but be condemned on post-mortem inspection
   c. The steer can be sent to slaughter. His condition appears localized and is not affecting his general health. Only the head will be condemned.

Answer 3

c.

Question 4

3. The Food Safety and Moderinsation Act of 2011 increases the authority of which US agency over the safety of foods of animal origin?
   a. FDA
   b. EPA
   c. FSIS

Answer 4

a. FDA

Question 5

5. Which of the following animals would you advise against slaughter at a commercial (federal) facility?
   a. A downer cow
   b. A cow with localized “cancer eye”
   c. A ewe with neurological signs
   d. A and C

Answer 5

d. A and C

Question 6

6. Scombroid poisoning, probably a relatively common and undeteched foodborne fish poisoning in the US causes vomiting, skin rashes, oral sensation. Which of the following is another name for scombroid poisoning?
   a. Histamine poisoning
   b. Ciguatera poisoning
   c. Dinoflagellate poisoning

Answer 6

a. Histamine poisoning

Question 7

7. Concerning BSE, which of the following statements is false?
   a. High risk sources of the agent in affected cattle exist in brains, tonsils, spinal cord
   b. Diagnosis is confirmed trhough histological examination of brain tissues
   c. In order to facilitate control and protect public health, FDA prohibits feeding of most mammalian protein to ruminants
   d. Human disease from cattle associated with BSE has an incubation period of 1 week

Answer 7

d.

Question 8

8. BSE causes public health concern if humans consume infected meat and develop:
   a. Variant CJD
   b. Jacob Crandall spina bifida
   c. Boswell’s multicystic renal disease

Answer 8

a. Variant CJD

Question 9

9. In the US, the federal agaency responsible for protecting the public against adulteration of food is:
   a. APHIS
   b. FDA
   c. EPA
   d. FSIS
   e. Interstate commerce

Answer 9

B. FDA

Question 10

10. Which US agency is responsible for inspecting animals at slaughter when the resulting meat will be shipped across interstate borders?
    a. APHIS
    b. US DHHS
    c. FDA
    d. FSIS

Answer 10

d. FSIS

Question 11

11. A client calls you to look at one of his steers. The animal has a temperature of 106F is inappentent and uremic. The owner wants to send the animal to a Federal slaughter facility. The BEST advice you can give this client is:
    a. Send the animal to slaughter
    b. Do not send the animal, it will be condemned
    c. Treat the animal with antibiotics, it will most likely respond and can then be sent to a Federal facility

Answer 11

b.

Question 12

12. A poultry carcass has signs of bruising on a hind leg at routine PM inspection. No other lesions are present. The disposition is:
    a. Remove the affected areas and pass the rest of the carcass
    b. Condemn the entire carcass

Answer 12

a.

Question 13

13. Which of the following can be considered a zoonotic foodborne organism?
    a. Bacillus cereus
    b. Listeria monocytogenes
    c. Clostridia perfringens
    d. A, B and C

Answer 13

d. A, B, and C

Question 14

14. A nematode zoonotic disease resulting from ingestion of raw/undercooked pork – causing GIT signs, muscle and joint pain – where diagnosis is confirmed by muscle biopsy:
    a. Ascaris lumbricoides
    b. Aeromonas hydrophila
    c. Trichinella spiralis

Answer 14

c. Trichinella spiralis

Question 15

15. What are the 3 major causes of human food borne outbreaks in the USA?
    a. Salmon poisoning, Shigellosis, Strep A
    b. Trichinosis, mercury poisoning
    c. Salmonellosis, C perfringens and S. aureus

Answer 15

c.

Question 16

16. Prepared foods are most commonly contaminated with S. aureus by:
    a. Ingredients containing contaminated milk
    b. Ingredients containing contaminated eggs
    c. Airborne fomites
    d. Handling by food preparation workers

Answer 16

d.

Question 17

17. Which of the following viral agenst is NOT considered a foodborne hazard for humans?
    a. Hepatitis A
    b. Hepatitis E
    c. Norwalk virus
    d. FMD

Answer 17

d. FMD

Question 18

18. The popularity of raw fish (sushi) has increased the number of reported cases of:
    a. Diphyloborthrium latum and Anisakis marina
    b. Trichinosis
    c. Tularaemia
    d. Trypanosoma evansi

Answer 18

a.

Question 19

19. In general which of the following food types are MOST likely to be associated with foodborne illness?
    a. Undercooked or rare ground beef
    b. Unpasterizied eggs
    c. Rare beef steak

Answer 19

a. undercooked or rare ground beef

Question 20

20. As a PHV in an emerging country, you may be responsible for a public education program for cholera prevention. Which of the following essential elements are in the plan for prevetion?
    a. Establishment of potable water
    b. Handwashing
    c. Appropriate sewage disposal
    d. A, B and C

Answer 20

d. A, B, and C