Hazard Analysis and Critical Control Point (HACCP) Practice Exam

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Expand your understanding of the HACCP system. Challenge yourself with flashcards and multiple-choice questions, each with detailed hints and explanations. Master the principles of food safety and enhance your skills!

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What is the zero tolerance standard set for the presence in ground beef?

  1. E. coli

  2. E. coli O157:H7

  3. Salmonella

  4. Campylobacter

The correct answer is: E. coli O157:H7

The zero tolerance standard for the presence of E. coli O157:H7 in ground beef is rooted in its potential to cause severe foodborne illness, including severe diarrhea and hemolytic uremic syndrome. This specific strain of E. coli is particularly virulent and has been associated with outbreaks resulting in significant health issues. Due to its high-risk nature and the severe consequences of contamination, regulatory agencies have established a zero tolerance policy, meaning that any detectable level of E. coli O157:H7 in ground beef is unacceptable. This standard serves as a crucial public health measure to ensure the safety of meat products. The absence of a tolerance level reflects the need for strict control measures during production, processing, and handling to prevent contamination and protect consumers from foodborne illnesses associated with this pathogen.

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