Question 1

Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?

Accepted Answer

A) Canning 
B) Irradiating 
C) Drying 
D) Chilling 
A) Canning 
B) Irradiating 
C) Drying 
D) Chilling B

Question 2

Three days after eating an undercooked hamburger patty at a picnic,Grace experienced intestinal cramps and bloody diarrhea.When Grace became too weak to walk,her roommate took her to the emergency room of a hospital.Grace required treatment for kidney failure.Based on this information,which of the following food-borne pathogens was most likely responsible for Grace's serious illness?

Accepted Answer

A) 
E) coli O157:H7 
B) Staphylococcus aureus 
C) Bacillus cereus 
D) Trichinella 
A) 
E) coli O157:H7 
B) Staphylococcus aureus 
C) Bacillus cereus 
D) Trichinella A

Question 3

During a natural disaster,it is safe to drink the water from ________.

Accepted Answer

A) the water tank of an intact toilet 
B) a queen-size water bed 
C) a swimming pool 
D) a broken water heater 
A) the water tank of an intact toilet 
B) a queen-size water bed 
C) a swimming pool 
D) a broken water heater A

Question 4

Which of the following statements is true?

Accepted Answer

A) In the United States,molds and protozoa are responsible for most cases of food-borne illness. 
B) Sulfites are added to grain products during the enrichment process. 
C) In the United States,most fruits,vegetables,mushrooms,and deli meats undergo irradiation to preserve them. 
D) Pregnant women,very young children,and people who have weakened immune systems have high risk of food-borne illness. 
A) In the United States,molds and protozoa are responsible for most cases of food-borne illness. 
B) Sulfites are added to grain products during the enrichment process. 
C) In the United States,most fruits,vegetables,mushrooms,and deli meats undergo irradiation to preserve them. 
D) Pregnant women,very young children,and people who have weakened immune systems have high risk of food-borne illness.

Question 5

Before you prepare food or after you use the bathroom,wash your hands with hot soapy water for at least ________ seconds to cleanse them thoroughly.

Accepted Answer

A) 20 
B) 40 
C) 60 
D) 90 
A) 20 
B) 40 
C) 60 
D) 90

Question 6

________ often transmit pathogens to food.

Accepted Answer

A) Birds 
B) Flies 
C) Snakes 
D) Spiders 
A) Birds 
B) Flies 
C) Snakes 
D) Spiders

Question 7

Which of the following statements is true?

Accepted Answer

A) In the United States,people rarely suffer from food-borne illnesses. 
B) The U.S.Environmental Protection Agency is responsible for inspecting local restaurants and grocery stores to ensure they meet food safety standards. 
C) A food's odor or appearance is not a reliable indicator of whether it is safe to eat. 
D) An undercooked hamburger patty is the most likely source of aflatoxin. 
A) In the United States,people rarely suffer from food-borne illnesses. 
B) The U.S.Environmental Protection Agency is responsible for inspecting local restaurants and grocery stores to ensure they meet food safety standards. 
C) A food's odor or appearance is not a reliable indicator of whether it is safe to eat. 
D) An undercooked hamburger patty is the most likely source of aflatoxin.

Question 8

Potentially hazardous foods are warm,moist,and protein-rich,and they have a neutral or slightly acidic pH.

Accepted Answer

A) True 
 B)False

Question 9

Anna enjoys grilling hamburgers,but she wants to reduce the chances that her food preparation practices result in food-borne illness.Which of the following steps should she avoid?

Accepted Answer

A) Washing her hands in warm soapy water for at least 20 seconds after touching the raw ground meat. 
B) Sanitizing the plate that she used to carry the raw hamburgers to the grill before using it again. 
C) Grilling the hamburgers until the internal temperature of the meat reached 160°F. 
D) Thawing the frozen ground meat on the kitchen counter. 
A) Washing her hands in warm soapy water for at least 20 seconds after touching the raw ground meat. 
B) Sanitizing the plate that she used to carry the raw hamburgers to the grill before using it again. 
C) Grilling the hamburgers until the internal temperature of the meat reached 160°F. 
D) Thawing the frozen ground meat on the kitchen counter.

Question 10

The side effects of ingesting a food-borne toxin occur sooner than the signs and symptoms of having a food-borne infection.

Accepted Answer

A) True 
 B)False

Question 11

Lenny had raw oysters for dinner and has started to feel ill.  Which pathogen should he be most concerned about after eating raw oysters?

Accepted Answer

A) Vibrio vulnificus 
B) Salmonella 
C) 
E) coli 0157:H7 
D) Clostridium botulinum 
A) Vibrio vulnificus 
B) Salmonella 
C) 
E) coli 0157:H7 
D) Clostridium botulinum

Question 12

The process of pasteurization involves the use of ________.

Accepted Answer

A) radiation to destroy pathogens 
B) heat to kill pathogens 
C) pressure to immobilize pathogens 
D) chemicals to denature pathogens 
A) radiation to destroy pathogens 
B) heat to kill pathogens 
C) pressure to immobilize pathogens 
D) chemicals to denature pathogens

Question 13

To reduce the risk of food-borne illness,which of these guidelines should you follow?

Accepted Answer

A) Store eggs in the build-in egg holder in your refrigerator. 
B) When shopping in a supermarket,select fresh meat first so their drippings do not contaminate other items in your shopping cart. 
C) Purchase fresh meat that has a use-by date of today to help the store minimize food waste. 
D) Do not buy food in dented cans. 
A) Store eggs in the build-in egg holder in your refrigerator. 
B) When shopping in a supermarket,select fresh meat first so their drippings do not contaminate other items in your shopping cart. 
C) Purchase fresh meat that has a use-by date of today to help the store minimize food waste. 
D) Do not buy food in dented cans.

Question 14

The safety standards established for bottled water are more stringent than the safety standards established for tap water.

Accepted Answer

A) True 
 B)False

Question 15

Home-canned low-acid foods,such as beans and corn,may be contaminated with Clostridium botulinum,a bacterium that produces a dangerous toxin. To destroy the toxin,the food should be ________.

Accepted Answer

A) frozen for 2 days and then thawed in the refrigerator before eating 
B) heated in a microwave oven for 5 minutes 
C) chilled for at least 24 hours before serving 
D) boiled for 10 minutes before tasting or eating 
A) frozen for 2 days and then thawed in the refrigerator before eating 
B) heated in a microwave oven for 5 minutes 
C) chilled for at least 24 hours before serving 
D) boiled for 10 minutes before tasting or eating

Question 16

The ________ prohibits food manufacturers from adding a new compound to food that causes cancer.

Accepted Answer

A) First Amendment of the U.S.Constitution 
B) Delaney Clause of the Food Additives Amendment 
C) Pure Food and Drug Act 
D) Cancer Prevention Act 
A) First Amendment of the U.S.Constitution 
B) Delaney Clause of the Food Additives Amendment 
C) Pure Food and Drug Act 
D) Cancer Prevention Act

Question 17

Which of the following foods is not a likely source of food-borne pathogens?

Accepted Answer

A) Dried apricots 
B) Egg salad 
C) Raw ground beef 
D) Chicken casserole 
A) Dried apricots 
B) Egg salad 
C) Raw ground beef 
D) Chicken casserole

Question 18

A ________ is simply a piece of genetic material coated with protein.

Accepted Answer

A) virus 
B) protozoan 
C) bacterium 
D) parasite 
A) virus 
B) protozoan 
C) bacterium 
D) parasite

Question 19

Infants should not be fed honey because it can contain ________.

Accepted Answer

A) high-fructose corn syrup 
B) Clostridium botulinum spores 
C) lead 
D) aspartame 
A) high-fructose corn syrup 
B) Clostridium botulinum spores 
C) lead 
D) aspartame

Question 20

The following substances were detected in a can of food.Which of the substances is an unintentional food additive?

Accepted Answer

A) Beta-carotene 
B) High-fructose corn syrup 
C) Iron 
D) Pesticide residues 
A) Beta-carotene 
B) High-fructose corn syrup 
C) Iron 
D) Pesticide residues

Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?

During a natural disaster,it is safe to drink the water from ________.

Which of the following statements is true?

Before you prepare food or after you use the bathroom,wash your hands with hot soapy water for at least ________ seconds to cleanse them thoroughly.

________ often transmit pathogens to food.

Which of the following statements is true?

Potentially hazardous foods are warm,moist,and protein-rich,and they have a neutral or slightly acidic pH.

Anna enjoys grilling hamburgers,but she wants to reduce the chances that her food preparation practices result in food-borne illness.Which of the following steps should she avoid?

The side effects of ingesting a food-borne toxin occur sooner than the signs and symptoms of having a food-borne infection.

Lenny had raw oysters for dinner and has started to feel ill. Which pathogen should he be most concerned about after eating raw oysters?

The process of pasteurization involves the use of ________.

To reduce the risk of food-borne illness,which of these guidelines should you follow?

The safety standards established for bottled water are more stringent than the safety standards established for tap water.

Home-canned low-acid foods,such as beans and corn,may be contaminated with Clostridium botulinum,a bacterium that produces a dangerous toxin. To destroy the toxin,the food should be ________.

The ________ prohibits food manufacturers from adding a new compound to food that causes cancer.

Which of the following foods is not a likely source of food-borne pathogens?

A ________ is simply a piece of genetic material coated with protein.

Infants should not be fed honey because it can contain ________.

The following substances were detected in a can of food.Which of the substances is an unintentional food additive?

Introduction to Nutrition

Evaluating Nutrition Information

Basis of a Healthy Diet

Human Digestion, absorption, and Transport

Carbohydrates: Sugars, starches, and Fiber

Lipids: Triglycerides, phospholipids, and Sterols

Proteins: Amino Acids

Metabolism

Vitamin Overview and Fat-Soluble Vitamins

Water-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Obesity, energy Balance, and Weight Management

Eating Disorders and Disordered Eating

Nutrition for Fitness and Sport

Pregnancy and Lactation

Infants, children, and Adolescents

Nutrition for Older Adults

Global Nutrition

Filters

Exam 19: Food and Water Safety

Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?

During a natural disaster,it is safe to drink the water from ________.

Which of the following statements is true?

Before you prepare food or after you use the bathroom,wash your hands with hot soapy water for at least ________ seconds to cleanse them thoroughly.

________ often transmit pathogens to food.

Which of the following statements is true?

Potentially hazardous foods are warm,moist,and protein-rich,and they have a neutral or slightly acidic pH.

Anna enjoys grilling hamburgers,but she wants to reduce the chances that her food preparation practices result in food-borne illness.Which of the following steps should she avoid?

The side effects of ingesting a food-borne toxin occur sooner than the signs and symptoms of having a food-borne infection.

Lenny had raw oysters for dinner and has started to feel ill. Which pathogen should he be most concerned about after eating raw oysters?

The process of pasteurization involves the use of ________.

To reduce the risk of food-borne illness,which of these guidelines should you follow?

The safety standards established for bottled water are more stringent than the safety standards established for tap water.

Home-canned low-acid foods,such as beans and corn,may be contaminated with Clostridium botulinum,a bacterium that produces a dangerous toxin. To destroy the toxin,the food should be ________.

The ________ prohibits food manufacturers from adding a new compound to food that causes cancer.

Which of the following foods is not a likely source of food-borne pathogens?

A ________ is simply a piece of genetic material coated with protein.

Infants should not be fed honey because it can contain ________.

The following substances were detected in a can of food.Which of the substances is an unintentional food additive?

Introduction to Nutrition

Evaluating Nutrition Information

Basis of a Healthy Diet

Human Digestion, absorption, and Transport

Carbohydrates: Sugars, starches, and Fiber

Lipids: Triglycerides, phospholipids, and Sterols

Proteins: Amino Acids

Metabolism

Vitamin Overview and Fat-Soluble Vitamins

Water-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Obesity, energy Balance, and Weight Management

Eating Disorders and Disordered Eating

Nutrition for Fitness and Sport

Pregnancy and Lactation

Infants, children, and Adolescents

Nutrition for Older Adults

Global Nutrition

Filters