49. " Approved List of Fish Establishments and Products " is published by:
a.
The Food and Drug Administration.
b.
The U.S. Department of Commerce.
c.
The U.S. Department of Agriculture.
d.
The Office of the Surgeon General.
50. For fish to be from an approved source, the plant must have been inspected and
sanitarily approved and listed in:
a. Approved List of Fish Establishments and Products.
b. Directory of Sanitarily Approved Food Establishments for Armed Forces
Procurement.
c. Both of the above publications.
d. Either of the above publications.
51. Bacteria associated with the microbial spoilage of fish are predominantly:
a.
Halophilic.
b.
Mesophilic.
c.
Psychrophilic.
d.
Thermophilic.
52. The softening of fish flesh caused by enzymes which are normally present in the
body is:
a. Rigor mortis.
b. Autolysis.
c. Putrefaction.
53. The breaking down of the glycogen of the muscle cell into lactic acid is:
a. Rigor mortis.
b. Autolysis.
c. Putrefaction.
MD0711
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