Question 1

HACCP is designed to

Accepted Answer

A)  alert the public to prevent further food borne illness when it has occurred. 
B)  catch contamination after it has occurred. 
C)  clean up contamination after it has occurred. 
D)  prevent contamination. 
A)  alert the public to prevent further food borne illness when it has occurred. 
B)  catch contamination after it has occurred. 
C)  clean up contamination after it has occurred. 
D)  prevent contamination.

Question 2

Between _____ degrees Fahrenheit, bacteria will multiply the most rapidly.

Accepted Answer

A)  10-32 
B)  35-45 
C)  41-135 
D)  145-165 
A)  10-32 
B)  35-45 
C)  41-135 
D)  145-165

Question 3

Robin purchased pasta primavera, which was packaged using modified atmosphere packaging (MAP) and requires refrigeration until she cooks it. Explain the MAP technique, the advantages of packaging using this technique, and the food safety issues Robin should be aware of with the pasta.

Accepted Answer

Modified Atmosphere Packaging (MAP) is a

Question 4

The high temperatures of canning, cooking, and pasteurizing ______microbes, and the low temperatures of freezing and refrigeration ______ microbes.

Accepted Answer

A)  kill, kill 
B)  kill, slow the growth of 
C)  slow the growth of, kill 
D)  slow the growth of, slow the growth of 
A)  kill, kill 
B)  kill, slow the growth of 
C)  slow the growth of, kill 
D)  slow the growth of, slow the growth of

Question 5

The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak.

Accepted Answer

A)  Identify the critical control points 
B)  Establish critical limits 
C)  Establish monitoring procedure 
D)  Record keeping 
A)  Identify the critical control points 
B)  Establish critical limits 
C)  Establish monitoring procedure 
D)  Record keeping

Question 6

Biotechnology is the process of manipulating life forms via genetic engineering.

Accepted Answer

A) True 
 B)False

Question 7

Color additives that are classified as "certified" have undergone rigorous testing that ensures humans will not have adverse reactions from their use in foods.

Accepted Answer

A) True 
 B)False

Question 8

Most cases of food-borne illnesses are a result of contamination within the food service establishment.

Accepted Answer

A) True 
 B)False

Question 9

The _____ ensures the safety and quality of foods sold across state lines with the exception of red meat, poultry, and egg products.

Accepted Answer

A)  Centers for Disease Control and Prevention 
B)  Environmental Protection Agency 
C)  Food and Drug Administration 
D)  United States Department of Agriculture 
A)  Centers for Disease Control and Prevention 
B)  Environmental Protection Agency 
C)  Food and Drug Administration 
D)  United States Department of Agriculture

Question 10

All of the following are preservation techniques that kill microbes EXCEPT

Accepted Answer

A)  canning. 
B)  cooking. 
C)  freezing. 
D)  pasteurization. 
A)  canning. 
B)  cooking. 
C)  freezing. 
D)  pasteurization.

Question 11

Recombinant DNA is another term for regular DNA.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following does NOT influence whether or not someone gets sick from eating contaminated food?

Accepted Answer

A)  Age of individual 
B)  Gender of the individual 
C)  Body size and overall health status of the individual 
D)  Amount of food consumed 
A)  Age of individual 
B)  Gender of the individual 
C)  Body size and overall health status of the individual 
D)  Amount of food consumed

Question 13

You are a food safety manager of a plant in Illinois that exports amaranth, a nutritionally-rich grain. Which of the following agencies would you contact to get information on food manufacturing processes in China?

Accepted Answer

A)  Centers for Disease Control and Prevention 
B)  Department of Agriculture Food Safety and Inspection Service 
C)  Food and Agriculture Organization of the United Nations 
D)  World Health Organization 
A)  Centers for Disease Control and Prevention 
B)  Department of Agriculture Food Safety and Inspection Service 
C)  Food and Agriculture Organization of the United Nations 
D)  World Health Organization

Question 14

The deadliest of all bacterial food toxins is produced by

Accepted Answer

A)  Campylobacter jejuni 
B)  Clostridium botulinum 
C)  Clostridium perfringens 
D)  Salmonella 
A)  Campylobacter jejuni 
B)  Clostridium botulinum 
C)  Clostridium perfringens 
D)  Salmonella

Question 15

Genetically modified rice, called golden rice, is an example of how genetic engineering is used to

Accepted Answer

A)  create a product that has a greater consumer appeal. 
B)  increase the nutrient quality of a food. 
C)  increase the shelf life a food. 
D)  make a food more insect resistant. 
A)  create a product that has a greater consumer appeal. 
B)  increase the nutrient quality of a food. 
C)  increase the shelf life a food. 
D)  make a food more insect resistant.

Question 16

Which of the following is NOT a benefit of organic food production techniques?

Accepted Answer

A)  Decreases quantity of pesticides introduced into food supply 
B)  Minimizes farm workers' exposure to pesticides 
C)  Organic foods are risk-free of microbial food-borne illness 
D)  All of these are benefits of organic food production techniques. 
A)  Decreases quantity of pesticides introduced into food supply 
B)  Minimizes farm workers' exposure to pesticides 
C)  Organic foods are risk-free of microbial food-borne illness 
D)  All of these are benefits of organic food production techniques.

Question 17

Trichnicella spiralis is most commonly associated with pork products.

Accepted Answer

A) True 
 B)False

Question 18

Food additives are used to maintain freshness of food, add nutrients that may be lacking in the diet, and retain moisture.

Accepted Answer

A) True 
 B)False

Question 19

Food borne illness caused by pathogens that multiply in the human body are termed food-borne

Accepted Answer

A)  injury. 
B)  intoxication. 
C)  illness. 
D)  infection. 
A)  injury. 
B)  intoxication. 
C)  illness. 
D)  infection.

Question 20

Which of the following is NOT a component of the Fight Bac! campaign?

Accepted Answer

A)  Chill 
B)  Clean 
C)  Freeze 
D)  Separate 
A)  Chill 
B)  Clean 
C)  Freeze 
D)  Separate

HACCP is designed to

Between _____ degrees Fahrenheit, bacteria will multiply the most rapidly.

Robin purchased pasta primavera, which was packaged using modified atmosphere packaging (MAP) and requires refrigeration until she cooks it. Explain the MAP technique, the advantages of packaging using this technique, and the food safety issues Robin should be aware of with the pasta.

The high temperatures of canning, cooking, and pasteurizing microbes, and the low temperatures of freezing and refrigeration microbes.

The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak.

Biotechnology is the process of manipulating life forms via genetic engineering.

Color additives that are classified as "certified" have undergone rigorous testing that ensures humans will not have adverse reactions from their use in foods.

Most cases of food-borne illnesses are a result of contamination within the food service establishment.

The _____ ensures the safety and quality of foods sold across state lines with the exception of red meat, poultry, and egg products.

All of the following are preservation techniques that kill microbes EXCEPT

Recombinant DNA is another term for regular DNA.

Which of the following does NOT influence whether or not someone gets sick from eating contaminated food?

You are a food safety manager of a plant in Illinois that exports amaranth, a nutritionally-rich grain. Which of the following agencies would you contact to get information on food manufacturing processes in China?

The deadliest of all bacterial food toxins is produced by

Genetically modified rice, called golden rice, is an example of how genetic engineering is used to

Which of the following is NOT a benefit of organic food production techniques?

Trichnicella spiralis is most commonly associated with pork products.

Food additives are used to maintain freshness of food, add nutrients that may be lacking in the diet, and retain moisture.

Food borne illness caused by pathogens that multiply in the human body are termed food-borne

Which of the following is NOT a component of the Fight Bac! campaign?

Nutrition: Everyday Choices

Guidelines for a Healthy Diet

Digestion: From Meals to Molecules

Carbohydrates: Sugars, Starches, and Fibers

Lipids: Fats, Phospholipids, and Sterols

Proteins and Amino Acids

Vitamins

Water and Minerals

Energy Balance and Weight Management

Nutrition, Fitness, and Physical Activity

Nutrition During Pregnancy and Infancy

Nutrition From 1 to 100

Feeding the World

Filters

Exam 13: How Safe Is Our Food Supply

HACCP is designed to

Between _____ degrees Fahrenheit, bacteria will multiply the most rapidly.

Robin purchased pasta primavera, which was packaged using modified atmosphere packaging (MAP) and requires refrigeration until she cooks it. Explain the MAP technique, the advantages of packaging using this technique, and the food safety issues Robin should be aware of with the pasta.

The high temperatures of canning, cooking, and pasteurizing ______microbes, and the low temperatures of freezing and refrigeration ______ microbes.

The _______ step in the HACCP program enables the manufacturer to trace the source of the problem in the event of a food-borne illness outbreak.

Biotechnology is the process of manipulating life forms via genetic engineering.

Color additives that are classified as "certified" have undergone rigorous testing that ensures humans will not have adverse reactions from their use in foods.

Most cases of food-borne illnesses are a result of contamination within the food service establishment.

The _____ ensures the safety and quality of foods sold across state lines with the exception of red meat, poultry, and egg products.

All of the following are preservation techniques that kill microbes EXCEPT

Recombinant DNA is another term for regular DNA.

Which of the following does NOT influence whether or not someone gets sick from eating contaminated food?

You are a food safety manager of a plant in Illinois that exports amaranth, a nutritionally-rich grain. Which of the following agencies would you contact to get information on food manufacturing processes in China?

The deadliest of all bacterial food toxins is produced by

Genetically modified rice, called golden rice, is an example of how genetic engineering is used to

Which of the following is NOT a benefit of organic food production techniques?

Trichnicella spiralis is most commonly associated with pork products.

Food additives are used to maintain freshness of food, add nutrients that may be lacking in the diet, and retain moisture.

Food borne illness caused by pathogens that multiply in the human body are termed food-borne

Which of the following is NOT a component of the Fight Bac! campaign?

Nutrition: Everyday Choices

Guidelines for a Healthy Diet

Digestion: From Meals to Molecules

Carbohydrates: Sugars, Starches, and Fibers

Lipids: Fats, Phospholipids, and Sterols

Proteins and Amino Acids

Vitamins

Water and Minerals

Energy Balance and Weight Management

Nutrition, Fitness, and Physical Activity

Nutrition During Pregnancy and Infancy

Nutrition From 1 to 100

Feeding the World

Filters

The high temperatures of canning, cooking, and pasteurizing microbes, and the low temperatures of freezing and refrigeration microbes.