Question 1

One of these pathogens is responsible for bacterial foodborne infections in the United States:

Accepted Answer

A)  Aspergillus flavus 
B)  Coxiella burnetii 
C)  Cholera 
D)  None of the above 
A)  Aspergillus flavus 
B)  Coxiella burnetii 
C)  Cholera 
D)  None of the above A

Question 2

The Food and Drug Administration conducts inspections of seafood processors by authority of:

Accepted Answer

A)  The Food Quality Protection Act (1996) 
B)  The Food, Drug and Cosmetic Act (1938) 
C)  The Meat Inspection Act (1906) 
D)  All of the above 
A)  The Food Quality Protection Act (1996) 
B)  The Food, Drug and Cosmetic Act (1938) 
C)  The Meat Inspection Act (1906) 
D)  All of the above B

Question 3

Which of the following is NOT on the CDC list of potential Bioterrorism Agents and Diseases?

Accepted Answer

A)  Anthrax 
B)  Botulism 
C)  Hepatitis A 
D)  E. Coli O157: H7 
A)  Anthrax 
B)  Botulism 
C)  Hepatitis A 
D)  E. Coli O157: H7 C

Question 4

Families do not need a Family Disaster Food Kit.

Accepted Answer

A) True 
 B)False

Question 5

Highly perishable foods with a large distribution range would be most vulnerable to contamination. This category includes dairy products, fresh fruits and vegetables, and certain baked goods.

Accepted Answer

A) True 
 B)False

Question 6

The Centers for Disease Control and Prevention:

Accepted Answer

A)  Conducts surveillance of foodborne diseases and directs prevention efforts against them 
B)  Oversees all domestic and imported food (except meat and poultry) sold in interstate commerce 
C)  Regulates pesticides and protects and monitors drinking water quality 
D)  Inspects restaurants, supermarkets, and food processing plants 
A)  Conducts surveillance of foodborne diseases and directs prevention efforts against them 
B)  Oversees all domestic and imported food (except meat and poultry) sold in interstate commerce 
C)  Regulates pesticides and protects and monitors drinking water quality 
D)  Inspects restaurants, supermarkets, and food processing plants

Question 7

Public health nutritionists can participate in food safety efforts by:

Accepted Answer

A)  Conducting workshops for individuals, food handlers, and allied health professionals 
B)  Participating in emergency nutrition and food-aid research 
C)  Assisting allied health professionals in foodborne illness outbreak investigations 
D)  Helping consumers understand the risks and the benefits of chemical food additives 
E)  Both A and D
F) All of the above 
A)  Conducting workshops for individuals, food handlers, and allied health professionals 
B)  Participating in emergency nutrition and food-aid research 
C)  Assisting allied health professionals in foodborne illness outbreak investigations 
D)  Helping consumers understand the risks and the benefits of chemical food additives 
E)  Both A and D
F) All of the above

Question 8

ASP refers to amnesic shellfish poisoning.

Accepted Answer

A) True 
 B)False

Question 9

PSP is caused by ingesting toxins from bi-valve mollusk.

Accepted Answer

A) True 
 B)False

Question 10

Foods that have a long shelf life would be less desirable, since the source of contamination may be identified and isolated before the food may reach many of the intended victims.

Accepted Answer

A) True 
 B)False

Question 11

What is the most recent federal law protecting food safety in the US?

Accepted Answer

A)  Public Health Security and Bioterrorism Preparedness and Response Act 
B)  Federal Meat Inspection Act 
C)  The Food Safety Modernization Act 
D)  FDA Modernization Act 
A)  Public Health Security and Bioterrorism Preparedness and Response Act 
B)  Federal Meat Inspection Act 
C)  The Food Safety Modernization Act 
D)  FDA Modernization Act

Question 12

An example of a naturally occurring toxicant in foods is:

Accepted Answer

A)  Acesulfame-K 
B)  Aflatoxins 
C)  Butylated hydroxytoluene (BHT) 
D)  Monosodium glutamate (MSG) 
A)  Acesulfame-K 
B)  Aflatoxins 
C)  Butylated hydroxytoluene (BHT) 
D)  Monosodium glutamate (MSG)

Question 13

The word "hazard" in the context of food safety indicates:

Accepted Answer

A)  That a food causes harm to a consumer 
B)  That a food might cause a specified harm 
C)  The probability that a specified harm will occur from consuming a food 
D)  That a food is contaminated 
A)  That a food causes harm to a consumer 
B)  That a food might cause a specified harm 
C)  The probability that a specified harm will occur from consuming a food 
D)  That a food is contaminated

Question 14

The contamination of food staples would be most harmful to the most vulnerable in our population, i.e., adults.

Accepted Answer

A) True 
 B)False

Question 15

Ingestion of biological agents can be done by:

Accepted Answer

A)  Contaminated food or drinking water, non-aerosols can contaminate food 
B)  Supplies or drinking water over long distances 
C)  Hand-mouth contact after touching contaminated surfaces 
D)  Swallowing mucus that contains particles lodged in the nose and throat 
E)  All of the above 
A)  Contaminated food or drinking water, non-aerosols can contaminate food 
B)  Supplies or drinking water over long distances 
C)  Hand-mouth contact after touching contaminated surfaces 
D)  Swallowing mucus that contains particles lodged in the nose and throat 
E)  All of the above

Question 16

Hazard Analysis and Critical Control Points (HACCP) protocols ensure food safety by:

Accepted Answer

A)  Analyzing specimens submitted to a laboratory to confirm foodborne illness 
B)  Identifying and correcting hazards to foods before they develop 
C)  Completely eliminating all hazards to foods, from raw materials to finished product 
D)  Establishing tolerances for poisonous or aesthetically unpleasant substances in food 
A)  Analyzing specimens submitted to a laboratory to confirm foodborne illness 
B)  Identifying and correcting hazards to foods before they develop 
C)  Completely eliminating all hazards to foods, from raw materials to finished product 
D)  Establishing tolerances for poisonous or aesthetically unpleasant substances in food

Question 17

Food and water supply networks have a ready-made distribution system and a rapid and widespread introduction of biological and chemical weapons would be unlikely.

Accepted Answer

A) True 
 B)False

Question 18

The most realistic way to prevent bioterrorism directed against the food supply is:

Accepted Answer

A)  Post armed federal guards at all food and water processing facilities in the United States 
B)  Mandate all food and water products produced in, or imported into, the United States be laboratory tested for safety 
C)  Continuously inspect all food and water processing in the United States 
D)  Improve surveillance systems so that food- and waterborne disease outbreaks are detected early enough to intervene 
A)  Post armed federal guards at all food and water processing facilities in the United States 
B)  Mandate all food and water products produced in, or imported into, the United States be laboratory tested for safety 
C)  Continuously inspect all food and water processing in the United States 
D)  Improve surveillance systems so that food- and waterborne disease outbreaks are detected early enough to intervene

Question 19

A program like HACCP would assist in safeguarding our food supply.

Accepted Answer

A) True 
 B)False

Question 20

What are the most common sources of foodborne illness in the US?

Accepted Answer

A)  Prions and Escherichia Coli 
B)  Norovirus, Salmonella, Clostridium perfringens and campylocacter 
C)  Hepatitis A, Rotavirus and Avian flu 
D)  Parasites including flatworms, protozoans, and roundworms. 
A)  Prions and Escherichia Coli 
B)  Norovirus, Salmonella, Clostridium perfringens and campylocacter 
C)  Hepatitis A, Rotavirus and Avian flu 
D)  Parasites including flatworms, protozoans, and roundworms.

One of these pathogens is responsible for bacterial foodborne infections in the United States:

The Food and Drug Administration conducts inspections of seafood processors by authority of:

Which of the following is NOT on the CDC list of potential Bioterrorism Agents and Diseases?

Families do not need a Family Disaster Food Kit.

Highly perishable foods with a large distribution range would be most vulnerable to contamination. This category includes dairy products, fresh fruits and vegetables, and certain baked goods.

The Centers for Disease Control and Prevention:

Public health nutritionists can participate in food safety efforts by:

ASP refers to amnesic shellfish poisoning.

PSP is caused by ingesting toxins from bi-valve mollusk.

Foods that have a long shelf life would be less desirable, since the source of contamination may be identified and isolated before the food may reach many of the intended victims.

What is the most recent federal law protecting food safety in the US?

An example of a naturally occurring toxicant in foods is:

The word "hazard" in the context of food safety indicates:

The contamination of food staples would be most harmful to the most vulnerable in our population, i.e., adults.

Ingestion of biological agents can be done by:

Hazard Analysis and Critical Control Points (HACCP) protocols ensure food safety by:

Food and water supply networks have a ready-made distribution system and a rapid and widespread introduction of biological and chemical weapons would be unlikely.

The most realistic way to prevent bioterrorism directed against the food supply is:

A program like HACCP would assist in safeguarding our food supply.

What are the most common sources of foodborne illness in the US?

Applying Nutrition to the Public Health

Nutritional Epidemiology: An Introduction

Creating Public Policy and Advocating for Nutrition Policies

Role of the Federal Agencies in Public Health Nutrition

Community Needs Assessment

Planning and Evaluating Nutrition Services for the Community

Serving Those at Highest Nutritional Risk

Intervening to Change the Publics Eating Behavior

Growing a Healthier Nation: Maternal, Infant, Child, and Adolescent Nutrition With an Emphasis on Childhood Overweight

Importance of Public Health Nutrition Programs in Preventing Disease and Promoting Adult Health

Promoting Older Adult Nutrition

Providing Nutrition Services in Public Health Primary Care

Food Security and Adequate Food Access for the Public

Grant Writing in Public Health Nutrition

Staffing, Managing and Leading Public Health Nutrition Personnel

Leveraging Nutrition Education Through the Public Health Team

Networking for Nutrition and Earning Administrative Support

Marketing Nutrition Programs and Services

Striving for Excellence and Envisioning the Future

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Exam 14: Safe-guarding and Securing the Food Supply

One of these pathogens is responsible for bacterial foodborne infections in the United States:

The Food and Drug Administration conducts inspections of seafood processors by authority of:

Which of the following is NOT on the CDC list of potential Bioterrorism Agents and Diseases?

Families do not need a Family Disaster Food Kit.

Highly perishable foods with a large distribution range would be most vulnerable to contamination. This category includes dairy products, fresh fruits and vegetables, and certain baked goods.

The Centers for Disease Control and Prevention:

Public health nutritionists can participate in food safety efforts by:

ASP refers to amnesic shellfish poisoning.

PSP is caused by ingesting toxins from bi-valve mollusk.

Foods that have a long shelf life would be less desirable, since the source of contamination may be identified and isolated before the food may reach many of the intended victims.

What is the most recent federal law protecting food safety in the US?

An example of a naturally occurring toxicant in foods is:

The word "hazard" in the context of food safety indicates:

The contamination of food staples would be most harmful to the most vulnerable in our population, i.e., adults.

Ingestion of biological agents can be done by:

Hazard Analysis and Critical Control Points (HACCP) protocols ensure food safety by:

Food and water supply networks have a ready-made distribution system and a rapid and widespread introduction of biological and chemical weapons would be unlikely.

The most realistic way to prevent bioterrorism directed against the food supply is:

A program like HACCP would assist in safeguarding our food supply.

What are the most common sources of foodborne illness in the US?

Applying Nutrition to the Public Health

Nutritional Epidemiology: An Introduction

Creating Public Policy and Advocating for Nutrition Policies

Role of the Federal Agencies in Public Health Nutrition

Community Needs Assessment

Planning and Evaluating Nutrition Services for the Community

Serving Those at Highest Nutritional Risk

Intervening to Change the Publics Eating Behavior

Growing a Healthier Nation: Maternal, Infant, Child, and Adolescent Nutrition With an Emphasis on Childhood Overweight

Importance of Public Health Nutrition Programs in Preventing Disease and Promoting Adult Health

Promoting Older Adult Nutrition

Providing Nutrition Services in Public Health Primary Care

Food Security and Adequate Food Access for the Public

Grant Writing in Public Health Nutrition

Staffing, Managing and Leading Public Health Nutrition Personnel

Leveraging Nutrition Education Through the Public Health Team

Networking for Nutrition and Earning Administrative Support

Marketing Nutrition Programs and Services

Striving for Excellence and Envisioning the Future

Filters