Question 1

To reduce exposure to pesticides,

Accepted Answer

A)  wash and/or peel fruits and vegetables before eating. 
B)  when fishing, throw back small fish and keep only the large ones. 
C)  limit variety in fruit and vegetable consumption. 
D)  consume the outer leaves of leafy vegetables, which have the highest nutrient content. 
A)  wash and/or peel fruits and vegetables before eating. 
B)  when fishing, throw back small fish and keep only the large ones. 
C)  limit variety in fruit and vegetable consumption. 
D)  consume the outer leaves of leafy vegetables, which have the highest nutrient content.

Question 2

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Accepted Answer

A)  sustainable agriculture. 
B)  GRAS. 
C)  biotechnology. 
D)  biological pest management. 
A)  sustainable agriculture. 
B)  GRAS. 
C)  biotechnology. 
D)  biological pest management.

Question 3

Norovirus epidemics have been a problem particularly

Accepted Answer

A)  at potluck suppers. 
B)  at bake sales. 
C)  in deli meats. 
D)  on cruise ships. 
A)  at potluck suppers. 
B)  at bake sales. 
C)  in deli meats. 
D)  on cruise ships.

Question 4

Which of the following statements is not true about the "Danger Zone?"

Accepted Answer

A)  It is the temperature range at which bacteria grow quickly. 
B)  Do not store food within this temperature range for more than 1 to 2 hours. 
C)  It includes the temperature range 65oF to 165oF. 
D)  Keep foods out of the danger zone by keeping hot foods hot and cold foods cold. 
A)  It is the temperature range at which bacteria grow quickly. 
B)  Do not store food within this temperature range for more than 1 to 2 hours. 
C)  It includes the temperature range 65oF to 165oF. 
D)  Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.

Question 5

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication.

Accepted Answer

A)  Staphylococcus aureus 
B)  Clostridium botulinum 
C) E.coli 
D)  Norovirus 
A)  Staphylococcus aureus 
B)  Clostridium botulinum 
C) E.coli 
D)  Norovirus

Question 6

Match the following with the descriptions below

Accepted Answer

The answer of Match the following with the descriptions below...

Question 7

Which of the following agencies enforces wholesomeness and quality standards for meat?

Accepted Answer

A)  Environmental Protection Agency 
B)  FDA 
C)  National Marine Fishery Service 
D)  USDA 
A)  Environmental Protection Agency 
B)  FDA 
C)  National Marine Fishery Service 
D)  USDA

Question 8

The Delaney Clause

Accepted Answer

A)  prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans. 
B)  defines the maximum dosage of a food additive that causes no observable effects in rats and mice. 
C)  lists food additives that are generally recognized as safe. 
D)  grants the USDA jurisdiction over food additives. 
A)  prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans. 
B)  defines the maximum dosage of a food additive that causes no observable effects in rats and mice. 
C)  lists food additives that are generally recognized as safe. 
D)  grants the USDA jurisdiction over food additives.

Question 9

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except

Accepted Answer

A)  serving meals made with raw fish. 
B)  cooking chicken to 165$\degree$F. 
C)  cooling leftovers rapidly in shallow pans. 
D)  avoiding coughing and sneezing over foods. 
A)  serving meals made with raw fish. 
B)  cooking chicken to 165$\degree$F. 
C)  cooling leftovers rapidly in shallow pans. 
D)  avoiding coughing and sneezing over foods.

Question 10

Which of the following agencies regulates pesticides?

Accepted Answer

A)  Environmental Protection Agency 
B)  Food and Drug Administration 
C)  National Marine Fishery Service 
D)  United States Department of Agriculture 
A)  Environmental Protection Agency 
B)  Food and Drug Administration 
C)  National Marine Fishery Service 
D)  United States Department of Agriculture

Question 11

Aseptic processing involves

Accepted Answer

A)  quick freezing food after it is prepared. 
B)  drying foods to decrease water content. 
C)  sterilizing the package and food separately and then packaging the food. 
D)  the addition of chemical preservatives. 
A)  quick freezing food after it is prepared. 
B)  drying foods to decrease water content. 
C)  sterilizing the package and food separately and then packaging the food. 
D)  the addition of chemical preservatives.

Question 12

Lead toxicity effects include all of the following except

Accepted Answer

A)  anemia. 
B)  abnormal reproduction. 
C)  kidney disease. 
D)  reduced learning capacity. 
A)  anemia. 
B)  abnormal reproduction. 
C)  kidney disease. 
D)  reduced learning capacity.

Question 13

A common cause of foodborne illness that results from sneezing or coughing over food is

Accepted Answer

A)  Salmonella. 
B)  Clostridium perfringens. 
C)  Staphylococcus aureus. 
D)  Campylobacter jejuni. 
A)  Salmonella. 
B)  Clostridium perfringens. 
C)  Staphylococcus aureus. 
D)  Campylobacter jejuni.

Question 14

Which of the following procedures will not decrease free water in a product?

Accepted Answer

A)  Salting 
B)  Adding sugar 
C)  Irradiation 
D)  Smoking 
A)  Salting 
B)  Adding sugar 
C)  Irradiation 
D)  Smoking

Question 15

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Accepted Answer

A)  Salmonella 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D) E.Coli 
A)  Salmonella 
B)  Staphylococcus aureus 
C)  Clostridium botulinum 
D) E.Coli

Question 16

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne _______________.

Accepted Answer

A)  infection 
B)  intoxication 
C)  syndrome 
D)  influenza 
A)  infection 
B)  intoxication 
C)  syndrome 
D)  influenza

Question 17

The most common parasites in the North American food supply are

Accepted Answer

A)  anisakis and scromboid. 
B)  scromboid and dinoflagellates. 
C)  Trichinella spiralis and anisakis. 
D)  dinoflagellates and anisakis. 
A)  anisakis and scromboid. 
B)  scromboid and dinoflagellates. 
C)  Trichinella spiralis and anisakis. 
D)  dinoflagellates and anisakis.

Question 18

Sugar acts as a food preservative by

Accepted Answer

A)  increasing the acidity of food. 
B)  reducing the amount of free water in food. 
C)  increasing the water activity of the food. 
D)  directly killing disease-producing microbes. 
A)  increasing the acidity of food. 
B)  reducing the amount of free water in food. 
C)  increasing the water activity of the food. 
D)  directly killing disease-producing microbes.

Question 19

Which of the following is true about food irradiation?

Accepted Answer

A)  The FDA does not allow food irradiation because it is dangerous. 
B)  Irradiation significantly decreases the vitamin content of foods. 
C)  Foods that are irradiated do not require labeling as such. 
D)  Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food. 
A)  The FDA does not allow food irradiation because it is dangerous. 
B)  Irradiation significantly decreases the vitamin content of foods. 
C)  Foods that are irradiated do not require labeling as such. 
D)  Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.

Question 20

The best way to prevent foodborne illness caused by

Accepted Answer

A)  cook all meat thoroughly. 
B)  substitute bean sprouts for washed lettuce. 
C)  wash your hands often. 
D)  wear a hair net while cooking. 
E)  coli (Escherichia coli) is to 
A)  cook all meat thoroughly. 
B)  substitute bean sprouts for washed lettuce. 
C)  wash your hands often. 
D)  wear a hair net while cooking. 
E)  coli (Escherichia coli) is to

To reduce exposure to pesticides,

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Norovirus epidemics have been a problem particularly

Which of the following statements is not true about the "Danger Zone?"

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication.

Match the following with the descriptions below

Which of the following agencies enforces wholesomeness and quality standards for meat?

The Delaney Clause

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except

Which of the following agencies regulates pesticides?

Aseptic processing involves

Lead toxicity effects include all of the following except

A common cause of foodborne illness that results from sneezing or coughing over food is

Which of the following procedures will not decrease free water in a product?

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne _______________.

The most common parasites in the North American food supply are

Sugar acts as a food preservative by

Which of the following is true about food irradiation?

The best way to prevent foodborne illness caused by

Nutrition, Food Choices, and Health

Guidelines for Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 13: Safety of Our Food Supply

To reduce exposure to pesticides,

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Norovirus epidemics have been a problem particularly

Which of the following statements is not true about the "Danger Zone?"

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication.

Match the following with the descriptions below

Which of the following agencies enforces wholesomeness and quality standards for meat?

The Delaney Clause

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except

Which of the following agencies regulates pesticides?

Aseptic processing involves

Lead toxicity effects include all of the following except

A common cause of foodborne illness that results from sneezing or coughing over food is

Which of the following procedures will not decrease free water in a product?

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne _______________.

The most common parasites in the North American food supply are

Sugar acts as a food preservative by

Which of the following is true about food irradiation?

The best way to prevent foodborne illness caused by

Nutrition, Food Choices, and Health

Guidelines for Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters