Question 1

Which of the following is TRUE about USDA-certified organic food?

Accepted Answer

A) healthier than nonorganic food 
B) safer than nonorganic food 
C) considerably less expensive than non-organic food 
D) made up of 50% certified-organic ingredients 
E) at least 95% of the agricultural ingredients must be certified organic 
A) healthier than nonorganic food 
B) safer than nonorganic food 
C) considerably less expensive than non-organic food 
D) made up of 50% certified-organic ingredients 
E) at least 95% of the agricultural ingredients must be certified organic E

Question 2

Which of the following statements about E.coli bacteria is TRUE?

Accepted Answer

A) It is only found in undercooked beef. 
B) It is only found in unpasteurized milk. 
C) It is a harmless bacterium. 
D) It only affects foods prepared outside of the home. 
E) It has been found in undercooked beef,unpasteurized milk and juice,and raw fruits and vegetables. 
A) It is only found in undercooked beef. 
B) It is only found in unpasteurized milk. 
C) It is a harmless bacterium. 
D) It only affects foods prepared outside of the home. 
E) It has been found in undercooked beef,unpasteurized milk and juice,and raw fruits and vegetables. E

Question 3

Describe at least four of the seven tips for cleaning fruits and vegetables covered in the textbook chapter.Should you use soap,produce wash,or bleach?

Accepted Answer

In the textbook chapter, four of the seven tips for cleaning fruits and vegetables are:

1. Rinse under running water: The first tip is to rinse fruits and vegetables under running water to remove any dirt, bacteria, or pesticide residue.

2. Use a produce brush: For fruits and vegetables with thicker skins, such as potatoes or carrots, using a produce brush can help to scrub away any stubborn dirt or residue.

3. Soak in vinegar solution: Another tip is to soak fruits and vegetables in a solution of water and vinegar for a few minutes, which can help to remove bacteria and pesticide residue.

4. Dry with a clean cloth or paper towel: After cleaning, it is important to dry fruits and vegetables with a clean cloth or paper towel to remove any remaining moisture, which can help to prevent the growth of bacteria.

As for whether to use soap, produce wash, or bleach, it is generally recommended to only use water and vinegar for cleaning fruits and vegetables. Using soap or bleach can leave behind harmful residues that can be ingested, and produce washes may not be as effective as water and vinegar. It is important to thoroughly rinse fruits and vegetables after using any cleaning solution to ensure that no residue remains.

Question 4

Name two countries in Asia with moderately high rates of undernourishment.

Accepted Answer

Answers may include any two of

Question 5

Those who argue FOR genetically modified foods cite all of the following,EXCEPT

Accepted Answer

A) increased supply of food. 
B) drought-resistant plants. 
C) increased susceptibility to some pests. 
D) increased vitamin content in foods. 
E) improved food tastE. 
A) increased supply of food. 
B) drought-resistant plants. 
C) increased susceptibility to some pests. 
D) increased vitamin content in foods. 
E) improved food tastE.

Question 6

You purchase deli meat wrapped in plastic from a grocery store,carry it out to your car in a paper bag,and leave it in the car while running errands for another hour.It is 80 degrees outside.Which of the four steps of food safety have you neglected to follow?

Accepted Answer

A) clean 
B) separate 
C) cook 
D) chill 
E) All of the abovE. 
A) clean 
B) separate 
C) cook 
D) chill 
E) All of the abovE.

Question 7

What are two favorable conditions for bacterial growth in food?

Accepted Answer

Answers may include any two of

Question 8

It is estimated that demand for food will rise by between 70% and 100% by 2050.What is one factor that will contribute to increasing demand?

Accepted Answer

A) population growth 
B) civil unrest 
C) unemployment 
D) falling incomes 
E) existing food insecurity 
A) population growth 
B) civil unrest 
C) unemployment 
D) falling incomes 
E) existing food insecurity

Question 9

All of the following are TRUE of parasites,EXCEPT that they can

Accepted Answer

A) live in a host. 
B) live on a host. 
C) multiply in foods. 
D) be a worm. 
E) be single-celled. 
A) live in a host. 
B) live on a host. 
C) multiply in foods. 
D) be a worm. 
E) be single-celled.

Question 10

The most common symptoms of foodborne illness are

Accepted Answer

A) bleeding. 
B) fever. 
C) nausea,vomiting,and diarrhea. 
D) diarrhea. 
E) fever and vomiting. 
A) bleeding. 
B) fever. 
C) nausea,vomiting,and diarrhea. 
D) diarrhea. 
E) fever and vomiting.

Question 11

Which of the following is one of the most common bacterial causes of diarrheal illness and hospitalizations in the United States and is found in over half of all raw chickens,in addition to being found in raw milk and raw shellfish?

Accepted Answer

A) Clostridium perfrigens 
B) Campylobacter 
C) E.coli 
D) Staphylococcus 
E) coli 
A) Clostridium perfrigens 
B) Campylobacter 
C) E.coli 
D) Staphylococcus 
E) coli

Question 12

What process has been used to reduce the likelihood of foodborne illness experienced by NASA astronauts in space?

Accepted Answer

A) pasteurization 
B) vaccinations 
C) irradiation 
D) antibiotics 
E) antibacterial spacesuits 
A) pasteurization 
B) vaccinations 
C) irradiation 
D) antibiotics 
E) antibacterial spacesuits

Question 13

In order to prevent illness,those most at risk for foodborne illness should avoid all of the following foods and beverages,EXCEPT

Accepted Answer

A) raw sprouts (alfalfa,bean,or any other sprout). 
B) hot dogs heated thoroughly. 
C) raw or undercooked eggs or foods containing raw or undercooked eggs. 
D) raw shellfish and their juices. 
E) unpasteurized (raw)milk. 
A) raw sprouts (alfalfa,bean,or any other sprout). 
B) hot dogs heated thoroughly. 
C) raw or undercooked eggs or foods containing raw or undercooked eggs. 
D) raw shellfish and their juices. 
E) unpasteurized (raw)milk.

Question 14

List two food sources of food intoxication.

Accepted Answer

Answers may include any two of the follo

Question 15

All of the following can increase the likelihood of experiencing food insecurity,EXCEPT

Accepted Answer

A) poverty. 
B) unemployment. 
C) having a family farm. 
D) living in a food desert. 
E) cost of nutritious foods. 
A) poverty. 
B) unemployment. 
C) having a family farm. 
D) living in a food desert. 
E) cost of nutritious foods.

Question 16

What can food handlers do prior to food preparation to easily and dramatically reduce the likelihood of causing foodborne illnesses?

Accepted Answer

The answer of What can food handlers do prior to...

Question 17

A sustainable food system needs

Accepted Answer

A) uncontrolled population growth. 
B) safe and secure food supply. 
C) rapid climate change. 
D) constant drought. 
E) one-crop megafarms. 
A) uncontrolled population growth. 
B) safe and secure food supply. 
C) rapid climate change. 
D) constant drought. 
E) one-crop megafarms.

Question 18

Dirty equipment in a food truck has contaminated food as it travels to the grocery store.In which step of the food supply process did the contamination occur?

Accepted Answer

A) planting 
B) production 
C) processing and distribution 
D) preparation 
E) None of the abovE. 
A) planting 
B) production 
C) processing and distribution 
D) preparation 
E) None of the abovE.

Question 19

Where can food preparation result in foodborne illness?

Accepted Answer

A) private homes 
B) catering/banquet facilities 
C) institutions such as schools or prisons 
D) restaurants 
E) All of the abovE. 
A) private homes 
B) catering/banquet facilities 
C) institutions such as schools or prisons 
D) restaurants 
E) All of the abovE.

Question 20

Pregnant women have a significantly higher risk of contracting foodborne illness caused by a specific pathogen.Which is it?

Accepted Answer

A) E.coli 
B) Salmonella 
C) Listeria monocytogenes 
D) Campylobacter 
E) Bacillus cereus 
A) E.coli 
B) Salmonella 
C) Listeria monocytogenes 
D) Campylobacter 
E) Bacillus cereus

Exam 20: Food Safety and Food Security

Which of the following is TRUE about USDA-certified organic food?

Which of the following statements about E.coli bacteria is TRUE?

Describe at least four of the seven tips for cleaning fruits and vegetables covered in the textbook chapter.Should you use soap,produce wash,or bleach?

Name two countries in Asia with moderately high rates of undernourishment.

Those who argue FOR genetically modified foods cite all of the following,EXCEPT

You purchase deli meat wrapped in plastic from a grocery store,carry it out to your car in a paper bag,and leave it in the car while running errands for another hour.It is 80 degrees outside.Which of the four steps of food safety have you neglected to follow?

What are two favorable conditions for bacterial growth in food?

It is estimated that demand for food will rise by between 70% and 100% by 2050.What is one factor that will contribute to increasing demand?

All of the following are TRUE of parasites,EXCEPT that they can

The most common symptoms of foodborne illness are

Which of the following is one of the most common bacterial causes of diarrheal illness and hospitalizations in the United States and is found in over half of all raw chickens,in addition to being found in raw milk and raw shellfish?

What process has been used to reduce the likelihood of foodborne illness experienced by NASA astronauts in space?

In order to prevent illness,those most at risk for foodborne illness should avoid all of the following foods and beverages,EXCEPT

List two food sources of food intoxication.

All of the following can increase the likelihood of experiencing food insecurity,EXCEPT

What can food handlers do prior to food preparation to easily and dramatically reduce the likelihood of causing foodborne illnesses?

A sustainable food system needs

Dirty equipment in a food truck has contaminated food as it travels to the grocery store.In which step of the food supply process did the contamination occur?

Where can food preparation result in foodborne illness?

Pregnant women have a significantly higher risk of contracting foodborne illness caused by a specific pathogen.Which is it?

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