Question 1

The USDA recommends that fresh pork be cooked until its internal temperature is at least ________.

Accepted Answer

A) 155ºF 
B) 145ºF 
C) 130ºF 
D) 140ºF 
A) 155ºF 
B) 145ºF 
C) 130ºF 
D) 140ºF

Question 2

Which of the following foods is not a likely source of food-borne pathogens?

Accepted Answer

A) Chicken casserole 
B) Dried apricots 
C) Raw ground beef 
D) Egg salad 
A) Chicken casserole 
B) Dried apricots 
C) Raw ground beef 
D) Egg salad

Question 3

Irina is an American who is traveling through Northern Afric A.Today,she's staying with friends in a house that is 20 miles south of Cairo,Egypt.To avoid traveler's diarrhea,Irina should ________.

Accepted Answer

A) purchase only fresh fruits and vegetables from street vendors 
B) drink only water that has been boiled or is in a sealed bottle 
C) not be concerned because Egypt is a low-risk country 
D) wash fruits and vegetables in fresh water before eating them 
A) purchase only fresh fruits and vegetables from street vendors 
B) drink only water that has been boiled or is in a sealed bottle 
C) not be concerned because Egypt is a low-risk country 
D) wash fruits and vegetables in fresh water before eating them

Question 4

Harold grows apple trees on his small farm.He practices organic farming methods,so he does not use pesticides.This fall,he would like to make minimally-processed organic apple juice that does not contain preservatives.He wants to sell the beverage at the local farmer's market.Based on this information,Harold should _____ before bottling the juice to make it safe for consumers.

Accepted Answer

A) chill the juice for 24 hours 
B) ferment the juice 
C) add BHA to the juice 
D) pasteurize the juice 
A) chill the juice for 24 hours 
B) ferment the juice 
C) add BHA to the juice 
D) pasteurize the juice

Question 5

Which federal agency regulates the proper use of pesticides?

Accepted Answer

A) CDC 
B) USDA 
C) FDA 
D) EPA 
A) CDC 
B) USDA 
C) FDA 
D) EPA

Question 6

Grace recently took a cruise onboard a luxury liner.A few days into her vacation,she developed signs of ____ infection,the most common food-borne illness in the United States.

Accepted Answer

A) norovirus 
B) trichinella 
C) botulism 
D) anisakis 
A) norovirus 
B) trichinella 
C) botulism 
D) anisakis

Question 7

Brad enjoys eating pork roasts and ribs,but he wants to reduce the chances that his food preparation practices do not result in food-borne illness.What should he avoid doing?

Accepted Answer

A) Sanitizing the knife that he used to cut up the raw pork with a mixture of bleach and water before using it again. 
B) Cleaning the plate used to carry the pork to the grill with a paper towel before using it for serving raw vegetables. 
C) Grilling the pork on a hot grill until the internal temperature of the flesh reached 145°F. 
D) Washing his hands in warm soapy water for at least 20 seconds before and after touching the raw pork. 
A) Sanitizing the knife that he used to cut up the raw pork with a mixture of bleach and water before using it again. 
B) Cleaning the plate used to carry the pork to the grill with a paper towel before using it for serving raw vegetables. 
C) Grilling the pork on a hot grill until the internal temperature of the flesh reached 145°F. 
D) Washing his hands in warm soapy water for at least 20 seconds before and after touching the raw pork.

Question 8

Which of the following foods often is not a common source of food-borne pathogens?

Accepted Answer

A) Potato salad 
B) Unpasteurized milk 
C) Egg custard 
D) White bread 
A) Potato salad 
B) Unpasteurized milk 
C) Egg custard 
D) White bread

Question 9

Which of the following foods is likely to be a source of Salmonella?

Accepted Answer

A) Raw chicken 
B) Canned applesauce 
C) Honey 
D) Cooked pork 
A) Raw chicken 
B) Canned applesauce 
C) Honey 
D) Cooked pork

The USDA recommends that fresh pork be cooked until its internal temperature is at least ________.

Which of the following foods is not a likely source of food-borne pathogens?

Irina is an American who is traveling through Northern Afric A.Today,she's staying with friends in a house that is 20 miles south of Cairo,Egypt.To avoid traveler's diarrhea,Irina should ________.

Which federal agency regulates the proper use of pesticides?

Grace recently took a cruise onboard a luxury liner.A few days into her vacation,she developed signs of ____ infection,the most common food-borne illness in the United States.

Brad enjoys eating pork roasts and ribs,but he wants to reduce the chances that his food preparation practices do not result in food-borne illness.What should he avoid doing?

Which of the following foods often is not a common source of food-borne pathogens?

Which of the following foods is likely to be a source of Salmonella?

The Basics of Nutrition

Evaluating Nutrition Information

Planning Nutritious Diets

Body Basics

Carbohydrates

Fats and Other Lipids

Proteins

Vitamins

Water and Minerals

Energy Balance and Weight Control

Nutrition for Physically-Active Lifestyles

Nutrition for a Lifetime

Filters

Exam 12: Food Safety Concerns

The USDA recommends that fresh pork be cooked until its internal temperature is at least ________.

Which of the following foods is not a likely source of food-borne pathogens?

Irina is an American who is traveling through Northern Afric A.Today,she's staying with friends in a house that is 20 miles south of Cairo,Egypt.To avoid traveler's diarrhea,Irina should ________.

Which federal agency regulates the proper use of pesticides?

Grace recently took a cruise onboard a luxury liner.A few days into her vacation,she developed signs of ____ infection,the most common food-borne illness in the United States.

Brad enjoys eating pork roasts and ribs,but he wants to reduce the chances that his food preparation practices do not result in food-borne illness.What should he avoid doing?

Which of the following foods often is not a common source of food-borne pathogens?

Which of the following foods is likely to be a source of Salmonella?

The Basics of Nutrition

Evaluating Nutrition Information

Planning Nutritious Diets

Body Basics

Carbohydrates

Fats and Other Lipids

Proteins

Vitamins

Water and Minerals

Energy Balance and Weight Control

Nutrition for Physically-Active Lifestyles

Nutrition for a Lifetime

Filters