Question 1

Which of the following is inappropriate advice on sanitation for someone traveling to another country?

Accepted Answer

A) Drink all beverages without ice 
B) Drink bottled carbonated beverages 
C) Boil the local water before use to kill microbes 
D) Eat fruits and vegetables raw with their skins to decrease risk from wash-water contamination 
A) Drink all beverages without ice 
B) Drink bottled carbonated beverages 
C) Boil the local water before use to kill microbes 
D) Eat fruits and vegetables raw with their skins to decrease risk from wash-water contamination

Question 2

Which of the following is NOT among the rules to help prevent foodborne illness?

Accepted Answer

A) Use hands to mix foods 
B) Thaw meats in the refrigerator 
C) Use a meat thermometer to avoid undercooking 
D) Use hot,soapy water to wash hands,utensils,and countertops 
A) Use hands to mix foods 
B) Thaw meats in the refrigerator 
C) Use a meat thermometer to avoid undercooking 
D) Use hot,soapy water to wash hands,utensils,and countertops

Question 3

What processing method allows for cartons of milk to be shelved in grocery stores at room temperature?

Accepted Answer

A) Prolonged pasteurization 
B) Boiling for exactly 10 minutes 
C) Ultrahigh temperature treatment 
D) Combination irradiation/pasteurization 
A) Prolonged pasteurization 
B) Boiling for exactly 10 minutes 
C) Ultrahigh temperature treatment 
D) Combination irradiation/pasteurization

Question 4

You are presenting a general seminar at a food safety convention.At the end of your talk,an audience member barrages you with questions about irradiation of foods causing people to be exposed to radioactive food.How should you respond?

Accepted Answer

A) Irradiation techniques do not in any way produce radioactive foods 
B) There is only cause for concern when treating foods such as milk,grapefruits,eggs,and high-fat meats 
C) Radioactive foods have been approved for consumption by the American Medical Association,the FAO,and the WHO 
D) Cold pasteurization is the only technique that results in radioactive foods and as long as they are avoided,there is no cause for concern 
A) Irradiation techniques do not in any way produce radioactive foods 
B) There is only cause for concern when treating foods such as milk,grapefruits,eggs,and high-fat meats 
C) Radioactive foods have been approved for consumption by the American Medical Association,the FAO,and the WHO 
D) Cold pasteurization is the only technique that results in radioactive foods and as long as they are avoided,there is no cause for concern

Question 5

Which of the following is a feature affecting the public water supply?

Accepted Answer

A) Surface water is derived primarily from underground aquifers 
B) Contaminants break down more slowly in groundwater than in surface water 
C) Groundwater sources are most susceptible to contamination by runoff of pesticides and wastes from highways 
D) Contaminants such as gasoline from leaking underground storage tanks are likely to primarily affect the quality of surface water 
A) Surface water is derived primarily from underground aquifers 
B) Contaminants break down more slowly in groundwater than in surface water 
C) Groundwater sources are most susceptible to contamination by runoff of pesticides and wastes from highways 
D) Contaminants such as gasoline from leaking underground storage tanks are likely to primarily affect the quality of surface water

Question 6

Which of the following is a feature of hormones used in food production?

Accepted Answer

A) Hormone-treated cattle result in leaner meats 
B) The cost of using hormones usually results in higher-priced but better quality products 
C) Bovine growth hormone given to cattle does not show up as residues in the meat or milk 
D) They are naturally occurring substances and therefore require only minimal regulation by the FDA and USDA 
A) Hormone-treated cattle result in leaner meats 
B) The cost of using hormones usually results in higher-priced but better quality products 
C) Bovine growth hormone given to cattle does not show up as residues in the meat or milk 
D) They are naturally occurring substances and therefore require only minimal regulation by the FDA and USDA

Question 7

Approximately how many people each year are affected by foodborne illness caused by Staphylococcus aureus?

Accepted Answer

A) 250,000 
B) 500,000 
C) 750,000 
D) One million 
A) 250,000 
B) 500,000 
C) 750,000 
D) One million

Question 8

Which of the following foods are associated with illness from Salmonella?

Accepted Answer

A) Raw vegetables 
B) Pickled vegetables 
C) Home-canned vegetables 
D) Raw meats,poultry,and eggs 
A) Raw vegetables 
B) Pickled vegetables 
C) Home-canned vegetables 
D) Raw meats,poultry,and eggs

Which of the following is inappropriate advice on sanitation for someone traveling to another country?

Which of the following is NOT among the rules to help prevent foodborne illness?

What processing method allows for cartons of milk to be shelved in grocery stores at room temperature?

You are presenting a general seminar at a food safety convention.At the end of your talk,an audience member barrages you with questions about irradiation of foods causing people to be exposed to radioactive food.How should you respond?

Which of the following is a feature affecting the public water supply?

Which of the following is a feature of hormones used in food production?

Approximately how many people each year are affected by foodborne illness caused by Staphylococcus aureus?

Which of the following foods are associated with illness from Salmonella?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters

Exam 19: Consumer Concerns About Foods and Water

Which of the following is inappropriate advice on sanitation for someone traveling to another country?

Which of the following is NOT among the rules to help prevent foodborne illness?

What processing method allows for cartons of milk to be shelved in grocery stores at room temperature?

You are presenting a general seminar at a food safety convention.At the end of your talk,an audience member barrages you with questions about irradiation of foods causing people to be exposed to radioactive food.How should you respond?

Which of the following is a feature affecting the public water supply?

Which of the following is a feature of hormones used in food production?

Approximately how many people each year are affected by foodborne illness caused by Staphylococcus aureus?

Which of the following foods are associated with illness from Salmonella?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Hunger and the Global Environment

Filters