Question 1

These pathogens are responsible for most cases of bacterial foodborne infections in the United States:

Accepted Answer

A)  Aspergillus flavus 
B)  Cryptosporidium parvum 
C)  Campylobacter jejuni 
D)  Escherichia coli 
A)  Aspergillus flavus 
B)  Cryptosporidium parvum 
C)  Campylobacter jejuni 
D)  Escherichia coli

Question 2

Food as a target can have physical, psychological, economic, and political effects.

Accepted Answer

A) True 
 B)False

Question 3

The consumer's role in biosecurity is in having a kit available. This kit should include the following supplies except for:

Accepted Answer

A)  Water - one gallon of water per person per day, for drinking and sanitation 
B)  Water - one cup of water per person per day, for drinking and sanitation 
C)  Food - at least a three-day supply of non-perishable food 
D)  Can opener for food 
E)  Infant formula, if you have an infant. 
A)  Water - one gallon of water per person per day, for drinking and sanitation 
B)  Water - one cup of water per person per day, for drinking and sanitation 
C)  Food - at least a three-day supply of non-perishable food 
D)  Can opener for food 
E)  Infant formula, if you have an infant.

Question 4

The most critical set of using HACCP is one of the following:

Accepted Answer

A)  Evaluate significant food security hazards and evaluate the likelihood of these risks 
B)  Develop and institute preventive or risk control measures to reduce hazards 
C)  Develop monitoring procedures for each critical point 
D)  Verify or test your security program periodically 
A)  Evaluate significant food security hazards and evaluate the likelihood of these risks 
B)  Develop and institute preventive or risk control measures to reduce hazards 
C)  Develop monitoring procedures for each critical point 
D)  Verify or test your security program periodically

Question 5

Which one of the following is NOT a principle of Hazard Analysis and Critical Control Points (HACCP)?

Accepted Answer

A)  Identify hazards 
B)  Define limits for each Critical Control Point 
C)  Establish specific procedures for taking corrective action whenever a Critical Control Point limit has been exceeded. 
D)  Tell your supervisor as soon as a Critical Control Point has been exceeded. 
A)  Identify hazards 
B)  Define limits for each Critical Control Point 
C)  Establish specific procedures for taking corrective action whenever a Critical Control Point limit has been exceeded. 
D)  Tell your supervisor as soon as a Critical Control Point has been exceeded.

Question 6

All of the following are considered to be food additives, except:

Accepted Answer

A)  Antioxidants 
B)  Bleaching agents 
C)  Dietary supplements 
D)  Sequestrants 
A)  Antioxidants 
B)  Bleaching agents 
C)  Dietary supplements 
D)  Sequestrants

Question 7

These pathogens are responsible for most cases of acute gastroenteritis in the United States:

Accepted Answer

A)  Cryptosporidium parvum 
B)  Campylobacter jejuni 
C)  Noroviruses 
D)  Trichinella spiralis 
A)  Cryptosporidium parvum 
B)  Campylobacter jejuni 
C)  Noroviruses 
D)  Trichinella spiralis

Question 8

The Federal Emergency Management Agency (FEMA) puts out recommendations on the number of calories each person should prepare to have on hand in the case of an emergency. What are FEMA's current calorie recommendations for shelters and similar emergency agencies?

Accepted Answer

A)  2400-3000 calories/day per person 
B)  2000-2100 calories/day per person 
C)  1800-2200 calories/day per person 
D)  2500-3200 calories/day per person 
A)  2400-3000 calories/day per person 
B)  2000-2100 calories/day per person 
C)  1800-2200 calories/day per person 
D)  2500-3200 calories/day per person

Question 9

Potential bioterrorism agents include:

Accepted Answer

A)  Food (botulism the most potent) 
B)  Chemicals 
C)  Pesticides 
D)  A and B 
A)  Food (botulism the most potent) 
B)  Chemicals 
C)  Pesticides 
D)  A and B

Question 10

Dietary staples are centrally processed and widely distributed. Therefore, these foods would present a more attractive profile to deliver a bioweapon.

Accepted Answer

A) True 
 B)False

These pathogens are responsible for most cases of bacterial foodborne infections in the United States:

Food as a target can have physical, psychological, economic, and political effects.

The consumer's role in biosecurity is in having a kit available. This kit should include the following supplies except for:

The most critical set of using HACCP is one of the following:

Which one of the following is NOT a principle of Hazard Analysis and Critical Control Points (HACCP)?

All of the following are considered to be food additives, except:

These pathogens are responsible for most cases of acute gastroenteritis in the United States:

The Federal Emergency Management Agency (FEMA) puts out recommendations on the number of calories each person should prepare to have on hand in the case of an emergency. What are FEMA's current calorie recommendations for shelters and similar emergency agencies?

Potential bioterrorism agents include:

Dietary staples are centrally processed and widely distributed. Therefore, these foods would present a more attractive profile to deliver a bioweapon.

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

These pathogens are responsible for most cases of bacterial foodborne infections in the United States:

Food as a target can have physical, psychological, economic, and political effects.

The consumer's role in biosecurity is in having a kit available. This kit should include the following supplies except for:

The most critical set of using HACCP is one of the following:

Which one of the following is NOT a principle of Hazard Analysis and Critical Control Points (HACCP)?

All of the following are considered to be food additives, except:

These pathogens are responsible for most cases of acute gastroenteritis in the United States:

The Federal Emergency Management Agency (FEMA) puts out recommendations on the number of calories each person should prepare to have on hand in the case of an emergency. What are FEMA's current calorie recommendations for shelters and similar emergency agencies?

Potential bioterrorism agents include:

Dietary staples are centrally processed and widely distributed. Therefore, these foods would present a more attractive profile to deliver a bioweapon.

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