Pre and Post Quiz

Food Safety and Sanitation for Pennsylvania Fruit Packers Workshop

July 10, 2002

Penn State Fruit Research and Extension Center

Biglerville, PA

 

The following questions are designed to test the effectiveness of the teacher!

 Answer each question by circling the single best answer you can think of. 

At the end of the workshop, you will be asked to answer the same set of questions.

 

 

 

 

Increase in number of participants who correctly answered each question before and after the workshop is shown after the correct answer (1X = no improvement).

 

  1. Which bacteria is a concern in packinghouses because of its high lethality and ability to grow under refrigerated conditions?
    1. E. coli O157:H7
    2. Salmonella Typhi
    3. Listeria monocytogenes 1.8X
    4. Campylobacter jejeuni
    5. All of the above

 

  1. Safe practices for growing and packing foods are described as
    1. Best Agricultural Practices
    2. Good Manufacturing Practices
    3. Safe Agricultural Practices
    4. Good Agricultural Practices 2.9X
    5. None of the above

 

  1. HACCP stands for:
    1. Hazard Analysis Critical Control Point 1.3X
    2. Hazard and Controls for Crops and Plants
    3. Hazard Analysis Criteria, Controls, and Planning
    4. Hazard Controls Critical to Crop Production
    5. None of the above

 

  1. The correct sequence of operations when cleaning and sanitizing a food contact surface is:
    1. Clean, dry clean, pre-rinse, sanitize, rinse
    2. Clean, pre-rinse, sanitize, rinse
    3. Dry clean, pre-rinse, clean, rinse, sanitize 2.2X
    4. Sanitize, pre-rinse, clean, rinse
    5. None of the above

 

  1. To prevent cross contamination, packinghouse restrooms should be equipped with:
    1. Soap dispenser and warm water
    2. Soap dispenser, a mirror, trash container, and handwashing sign
    3. Soap dispenser, warm water, cloth towels, trash container, and handwashing sign
    4. Soap dispenser, warm water, single use towels, trash container, and handwashing sign 1.0X
    5. None of the above

 

  1. Working containers of toxic compounds should be labeled with at least the following information:
    1. The name of the compound or solution and instructions for proper use 1.1X
    2. The name of the compound or solution and address of the manufacturer
    3. The name of the manufacturer
    4. Instructions for proper use
    5. The address of the manufacturer

 

  1. Cleaners are used to:
    1. Reduce the amount of microorganisms on a surface to safe levels
    2. Reduce the amount of mold spores on a surface to a safe level
    3. Remove soils from surfaces 2.1X
    4. Remove bacteria from surfaces
    5. None of the above

 

  1. An example of a food contact surface in a packinghouse is
    1. A floor
    2. Dump tank water
    3. Hose
    4. A wooden bin 1.9X
    5. None of the above

 

  1. Cross-connections
    1. Are caused by water overflowing out of the dump tank
    2. Can cause food products to become contaminated 1.0X
    3. Prevent communication between supervisors and workers
    4. Never occur in a properly run facility
    5. All of the above

 

  1.    When a disinfectant is added to dump tank water it primarily acts to
    1. Minimize microbial cross contamination within the tank 1.7X
    2. Kill bacteria on the surface of fruit
    3. Prevent airborne mold spores from accumulating
    4. Clean fruit within the tank
    5. None of the above

 

  1.    When a food handler wears gloves on the job
    1. Contamination of the product cannot occur
    2. He/she should change them no more than once per day
    3. He/she does not have to wash their hands after using the bathroom
    4. Bacteria is prevented from growing on the surface of the glove
    5. None of the above 1.1X

 

  1.    A biofilm is
    1. easily removed with all detergents
    2. is a good way to train employees on the principles of general microbiology
    3. protects equipment from contamination
    4. prevents sanitizers from reaching surface bacteria 2.3X
    5. none of the above