Question 1

What are the advantages to buying locally grown produce over that which is grown in another region or country?

Accepted Answer

There are several advantages to buying l

Question 2

How is Hepatitis A transmitted? How can its spread be curtailed?

Accepted Answer

Hepatitis A is a highly contagious liver

Question 3

Contrast the purposes of the GRAS list and the Delaney Clause.

Accepted Answer

The GRAS list (Generally Recognized as S

Question 4

Why are industrial contaminants more likely to be found in large animals than in small animals?

Accepted Answer

Industrial contaminants are more likely

Question 5

Which agency is responsible for setting limits for pesticide use?

Accepted Answer

The agency responsible for setting limit

Question 6

Which of the following organisms invades the stomach and intestinal tract,and can be acquired from eating raw fish?

Accepted Answer

A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex 
A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex

Question 7

E.coli can be eliminated by cooking foods to ____ᵒ F.

Accepted Answer

A) 85 
B) 120 
C) 160 
D) 185 
A) 85 
B) 120 
C) 160 
D) 185

Question 8

Which group is LEAST likely to suffer serious complications if food-borne illness is contracted?

Accepted Answer

A) Pregnant women 
B) People undergoing treatment for cancer 
C) Adult men 
D) Children 
A) Pregnant women 
B) People undergoing treatment for cancer 
C) Adult men 
D) Children

Question 9

Parasites can be destroyed by all of the following methods EXCEPT:

Accepted Answer

A) freezing. 
B) canning. 
C) cooking to a high temperature. 
D) marinating. 
A) freezing. 
B) canning. 
C) cooking to a high temperature. 
D) marinating.

Question 10

The HACCP system uses critical control points,which are:

Accepted Answer

A) steps in food production processes where contamination can occur or be prevented. 
B) steps in the food production process where food is checked for nutritional value. 
C) used to track the origin of food-borne illnesses. 
D) areas in the country where large outbreaks have occurred. 
A) steps in food production processes where contamination can occur or be prevented. 
B) steps in the food production process where food is checked for nutritional value. 
C) used to track the origin of food-borne illnesses. 
D) areas in the country where large outbreaks have occurred.

Question 11

Which of the following is NOT true of a HACCP system?

Accepted Answer

A) Designing and implementing the system is the responsibility of the food processor. 
B) HACCP is a system that focuses on preventing problems. 
C) Having periodic inspections is the basis of an effective HACCP plan. 
D) An effective HACCP plan requires extensive record-keeping. 
A) Designing and implementing the system is the responsibility of the food processor. 
B) HACCP is a system that focuses on preventing problems. 
C) Having periodic inspections is the basis of an effective HACCP plan. 
D) An effective HACCP plan requires extensive record-keeping.

Question 12

What are objections to the use of bST in cows? What is the FDA's position regarding use of bST?

Accepted Answer

Objections to the use of bovine somatotr

Question 13

PCB exposure:

Accepted Answer

A) is no longer a problem since these chemicals break down quickly. 
B) occurred when runoff from manufacturing plants contaminated water. 
C) causes the accumulation of PCBs in lean body tissues. 
D) is not a concern for breast feeding women. 
A) is no longer a problem since these chemicals break down quickly. 
B) occurred when runoff from manufacturing plants contaminated water. 
C) causes the accumulation of PCBs in lean body tissues. 
D) is not a concern for breast feeding women.

Question 14

The governmental agency that establishes tolerable limits of pesticides in food is the:

Accepted Answer

A) Bureau of Alcohol,Tobacco and Firearms. 
B) Environmental Protection Agency. 
C) Food and Drug Administration. 
D) United States Department of Agriculture. 
A) Bureau of Alcohol,Tobacco and Firearms. 
B) Environmental Protection Agency. 
C) Food and Drug Administration. 
D) United States Department of Agriculture.

Question 15

The GRAS list was part of the 1958 Food Additives Amendment.GRAS stands for:

Accepted Answer

A) Generally Recognized as Safe. 
B) Greatly Reduced Additive Supply. 
C) Green Resource Action Section. 
D) Generally Reputable As a Source. 
A) Generally Recognized as Safe. 
B) Greatly Reduced Additive Supply. 
C) Green Resource Action Section. 
D) Generally Reputable As a Source.

Question 16

HACCP stands for:

Accepted Answer

A) Hazard Analysis Central Critical Points. 
B) Hazard Assurance Critical Control Plan. 
C) Hazard Analysis Critical Control Point. 
D) Hazard Assurance Critical Care Plan. 
A) Hazard Analysis Central Critical Points. 
B) Hazard Assurance Critical Control Plan. 
C) Hazard Analysis Critical Control Point. 
D) Hazard Assurance Critical Care Plan.

Question 17

Why are hikers particularly susceptible to Giardia? How can they prevent being infected?

Accepted Answer

Hikers are particularly susceptible to G

Question 18

Which of the following statements about food irradiation is FALSE?

Accepted Answer

A) It is also called cold pasteurization. 
B) It causes food to be slightly radioactive. 
C) It is considered a food additive. 
D) It is used to destroy pathogens and increase shelf life. 
A) It is also called cold pasteurization. 
B) It causes food to be slightly radioactive. 
C) It is considered a food additive. 
D) It is used to destroy pathogens and increase shelf life.

Question 19

Which of the following statements regarding Bovine Spongiform Encephalopathy (BSE)is true?

Accepted Answer

A) BSE can be passed from a cow to humans via unpasteurized milk. 
B) BSE can be prevented by cooking meat to 160°. 
C) BSE is caused by pathogenic proteins called prions. 
D) BSE is caused by a slow growing virus. 
A) BSE can be passed from a cow to humans via unpasteurized milk. 
B) BSE can be prevented by cooking meat to 160°. 
C) BSE is caused by pathogenic proteins called prions. 
D) BSE is caused by a slow growing virus.

Question 20

Which governmental agency is responsible for inspection of meat and poultry?

Accepted Answer

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

Exam 17: Food Safety

What are the advantages to buying locally grown produce over that which is grown in another region or country?

How is Hepatitis A transmitted? How can its spread be curtailed?

Contrast the purposes of the GRAS list and the Delaney Clause.

Why are industrial contaminants more likely to be found in large animals than in small animals?

Which agency is responsible for setting limits for pesticide use?

Which of the following organisms invades the stomach and intestinal tract,and can be acquired from eating raw fish?

E.coli can be eliminated by cooking foods to ____ᵒ F.

Which group is LEAST likely to suffer serious complications if food-borne illness is contracted?

Parasites can be destroyed by all of the following methods EXCEPT:

The HACCP system uses critical control points,which are:

Which of the following is NOT true of a HACCP system?

What are objections to the use of bST in cows? What is the FDA's position regarding use of bST?

PCB exposure:

The governmental agency that establishes tolerable limits of pesticides in food is the:

The GRAS list was part of the 1958 Food Additives Amendment.GRAS stands for:

HACCP stands for:

Why are hikers particularly susceptible to Giardia? How can they prevent being infected?

Which of the following statements about food irradiation is FALSE?

Which of the following statements regarding Bovine Spongiform Encephalopathy (BSE)is true?

Which governmental agency is responsible for inspection of meat and poultry?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fiber

Lipids: Triglycerides, Phospholipids, and Cholesterol

Proteins and Amino Acids

Energy Balance and Weight Management

The Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Minerals

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: The Adult Years

World Hunger and Malnutrition

Focus on Alcohol

Focus on Eating Disorders

Focus on Phytochemicals

Focus on Nonvitaminnonmineral Supplements

Focus on Biotechnology

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