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Foundations 2 Chapter 18 Mark I

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    Which government agency monitors the interstate travel of fish and seafood products?
    UFO
    OSHA
    FDA
    USDA
    60s
  • Q2
    Because some seafoods are live when shipped, fish processors adopt a _____________ plan to ensure a safe product entering the market place?
    Emergency
    HACCP
    Safety
    Picking
    60s
  • Q3
    The government agency that provides voluntary seafood grading and inspections?
    OSHA
    FDA
    USDC
    USDA
    60s
  • Q4
    The acronym PUFI stands for?
    Preform Under Fisheries Inspection
    Preferred Under Fisheries Instruction
    Processed Under Federal Inspection
    Preferred Under Federal Inspection
    60s
  • Q5
    The government agency that provides the guidelines for wholesome, safe, sanitary seafood is?
    USDA
    FDA
    NMFS
    OSHA
    60s
  • Q6
    Seafood, whether fresh, processed or frozen, are graded in the following categories....
    Market, wholesale, retail, and consumer
    A,B,C and Below Standard
    Prime, select, choice, and cutter
    Fresh, sub-fresh, frozen, and sub-frozen
    60s
  • Q7
    The highest grade of seafood and the only grade that carries a grading stamp?
    Market A
    Fresh A
    Prime
    Grade A
    60s
  • Q8
    Seafood is graded based on the following grading factors: appearance, blemish, dehydration, odor, texture, uniformity, and.....
    clean and dirty
    color and flavor
    frsh or salt
    color and size
    60s
  • Q9
    Seafood is divided into two major categories, they are?
    large and small
    shellfish and finfish
    fresh water and saltwater
    mollusk and water dwelling
    60s
  • Q10
    This type of seafood has an outer shell but no backbone and primarily live in saltwater, but can be found in freshwater?
    cephalopods
    flatfish
    shellfish
    finfish
    60s

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