Question 1

Why are some people more susceptible to food-borne illness than others?

Accepted Answer

Some people are more susceptible to food

Question 2

Food such as hamburgers must be cooked to _____ᵒ F to kill E.coli O157:H7 bacteria and toxin.

Accepted Answer

A) 140 
B) 160 
C) 212 
D) cooking does not destroy E.coli 0157:H7 
A) 140 
B) 160 
C) 212 
D) cooking does not destroy E.coli 0157:H7

Question 3

Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth is an example of:

Accepted Answer

A) a critical control point transfer. 
B) cross-contamination. 
C) HACCP. 
D) a potentiated zone. 
A) a critical control point transfer. 
B) cross-contamination. 
C) HACCP. 
D) a potentiated zone.

Question 4

To limit the effects of nitrosamines,compounds known to be carcinogenic in animals,one should do all of the following EXCEPT:

Accepted Answer

A) limit consumption of nitrate- and nitrite-containing foods,such as hotdogs. 
B) limit consumption of dried fruits treated with sulfites. 
C) consume adequate amounts of antioxidants,such as vitamins C and E. 
D) limit consumption of cured meats to 3-4 ounces per week. 
A) limit consumption of nitrate- and nitrite-containing foods,such as hotdogs. 
B) limit consumption of dried fruits treated with sulfites. 
C) consume adequate amounts of antioxidants,such as vitamins C and E. 
D) limit consumption of cured meats to 3-4 ounces per week.

Question 5

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?

Accepted Answer

If a HACCP system were in place at the r

Question 6

A method that places sterilized food in a sterilized package using a sterile process is called:

Accepted Answer

A) sterilized processing. 
B) aseptic processing. 
C) food preservation. 
D) bacterial elimination processing. 
A) sterilized processing. 
B) aseptic processing. 
C) food preservation. 
D) bacterial elimination processing.

Question 7

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Accepted Answer

Contamination with E.coli O157:H7 can oc

Question 8

Which statement about pesticides is FALSE?

Accepted Answer

A) Pesticides are applied to crops after harvest to prevent spoilage and extend shelf life. 
B) Crops grown using pesticides produce higher yields and look more appealing. 
C) Pesticides can be found in untreated products like meat,poultry and dairy. 
D) Pesticides are only applied to crops while they are growing. 
A) Pesticides are applied to crops after harvest to prevent spoilage and extend shelf life. 
B) Crops grown using pesticides produce higher yields and look more appealing. 
C) Pesticides can be found in untreated products like meat,poultry and dairy. 
D) Pesticides are only applied to crops while they are growing.

Question 9

Which is true regarding a food-borne intoxication?

Accepted Answer

A) Food-borne intoxication is caused by consuming food contaminated with a virus. 
B) Food-borne intoxication is caused by consuming water contaminated with bacteria. 
C) A food-borne intoxication is caused by consuming a food contaminated with a toxin produced by a pathogenic organism. 
D) Food-borne intoxications only occur when large numbers of microorganisms are present in the food. 
A) Food-borne intoxication is caused by consuming food contaminated with a virus. 
B) Food-borne intoxication is caused by consuming water contaminated with bacteria. 
C) A food-borne intoxication is caused by consuming a food contaminated with a toxin produced by a pathogenic organism. 
D) Food-borne intoxications only occur when large numbers of microorganisms are present in the food.

Question 10

The HACCP system places responsibility for food safety on:

Accepted Answer

A) consumers. 
B) regulatory agencies. 
C) manufacturers. 
D) distributors. 
A) consumers. 
B) regulatory agencies. 
C) manufacturers. 
D) distributors.

Question 11

Give one example of a governmental agency and how it is attempting to protect the food supply.How can HACCP also work to protect the food supply?

Accepted Answer

One example of a governmental agency wor

Question 12

Which microorganism grows at refrigeration temperature and can cause meningitis?

Accepted Answer

A) Campylobacter jejuni 
B) E.coli O157:H7 
C) Listeria monocytogenes 
D) Salmonella 
A) Campylobacter jejuni 
B) E.coli O157:H7 
C) Listeria monocytogenes 
D) Salmonella

Question 13

It is estimated that __________ Americans contract food related illnesses each year.

Accepted Answer

A) 3,000 
B) 128,000 
C) 4.8 million 
D) 48 million 
A) 3,000 
B) 128,000 
C) 4.8 million 
D) 48 million

Question 14

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

Accepted Answer

HACCP stands for Hazard Analysis and Cri

Question 15

Which is MOST likely to contain the highest level of industrial contaminants?

Accepted Answer

A) Small fish from large lakes 
B) Large fish from large lakes 
C) Small ocean fish caught far offshore 
D) Large ocean fish caught far offshore 
A) Small fish from large lakes 
B) Large fish from large lakes 
C) Small ocean fish caught far offshore 
D) Large ocean fish caught far offshore

Question 16

Limiting chemical application of pesticides while introducing non-chemical methods of pest control in an orchard is an example of:

Accepted Answer

A) establishing tolerable limits. 
B) genetic engineering. 
C) organic farming. 
D) integrated pest management (IPM). 
A) establishing tolerable limits. 
B) genetic engineering. 
C) organic farming. 
D) integrated pest management (IPM).

Question 17

The hormone,bovine somatotropin (bST),is injected into cows to:

Accepted Answer

A) accelerate muscle (meat)growth. 
B) increase milk production. 
C) increase the likelihood of multiple births. 
D) reduce infections. 
A) accelerate muscle (meat)growth. 
B) increase milk production. 
C) increase the likelihood of multiple births. 
D) reduce infections.

Question 18

Which food presents the greatest risk of food-borne illness?

Accepted Answer

A) Hot dogs left in the refrigerator for four days 
B) A bruised banana 
C) A turkey thawed at room temperature 
D) Milk two days past the "sell by" date 
A) Hot dogs left in the refrigerator for four days 
B) A bruised banana 
C) A turkey thawed at room temperature 
D) Milk two days past the "sell by" date

Question 19

How do chemicals used in agriculture make their way to humans? How could various aspects of packaging and chemical additives protect the food supply? What are the risks and benefits of some of these food additives?

Accepted Answer

Chemicals used in agriculture can make t

Question 20

Many people think that if beef patties were irradiated,the risk of E.coli O157:H7 in beef would be significantly decreased.Do you think irradiating beef patties is a good idea? What are drawbacks to irradiation of the nationwide supply of beef patties?

Accepted Answer

Irradiating beef patties can indeed sign

Exam 17: Food Safety

Why are some people more susceptible to food-borne illness than others?

Food such as hamburgers must be cooked to _____ᵒ F to kill E.coli O157:H7 bacteria and toxin.

Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth is an example of:

To limit the effects of nitrosamines,compounds known to be carcinogenic in animals,one should do all of the following EXCEPT:

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?

A method that places sterilized food in a sterilized package using a sterile process is called:

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Which statement about pesticides is FALSE?

Which is true regarding a food-borne intoxication?

The HACCP system places responsibility for food safety on:

Give one example of a governmental agency and how it is attempting to protect the food supply.How can HACCP also work to protect the food supply?

Which microorganism grows at refrigeration temperature and can cause meningitis?

It is estimated that __________ Americans contract food related illnesses each year.

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

Which is MOST likely to contain the highest level of industrial contaminants?

Limiting chemical application of pesticides while introducing non-chemical methods of pest control in an orchard is an example of:

The hormone,bovine somatotropin (bST),is injected into cows to:

Which food presents the greatest risk of food-borne illness?

How do chemicals used in agriculture make their way to humans? How could various aspects of packaging and chemical additives protect the food supply? What are the risks and benefits of some of these food additives?

Many people think that if beef patties were irradiated,the risk of E.coli O157:H7 in beef would be significantly decreased.Do you think irradiating beef patties is a good idea? What are drawbacks to irradiation of the nationwide supply of beef patties?

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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