Question 1

Although more cases of food-borne illness originate in the home than away from home,public eating facilities are often thought to be responsible when someone becomes ill.Why?

Accepted Answer

Public eating facilities are often thoug

Question 2

A "use by" date indicates:

Accepted Answer

A) the last day that a product can be safely consumed. 
B) the last day the product is likely to be at peak flavor,freshness and texture. 
C) the last day that a store can sell a product. 
D) the date by which significant deterioration has already occurred. 
A) the last day that a product can be safely consumed. 
B) the last day the product is likely to be at peak flavor,freshness and texture. 
C) the last day that a store can sell a product. 
D) the date by which significant deterioration has already occurred.

Question 3

The major goal of the National Food Safety Initiative is:

Accepted Answer

A) to document food-borne illness outbreaks. 
B) to provide education to employees in the food industry. 
C) to provide a reporting system to the Center for Disease Control (CD
C) . 
D) to substantially reduce the risk of food-borne illness. 
A) to document food-borne illness outbreaks. 
B) to provide education to employees in the food industry. 
C) to provide a reporting system to the Center for Disease Control (CD
C) . 
D) to substantially reduce the risk of food-borne illness.

Question 4

If mold is found on a loaf of banana bread,what is the best course of action?

Accepted Answer

A) Scrape off the mold; eat the rest of the bread soon 
B) Remove the mold plus about 2 inches of bread on all sides 
C) Freeze and rethaw the bread,scraping off the mold 
D) Throw it away 
A) Scrape off the mold; eat the rest of the bread soon 
B) Remove the mold plus about 2 inches of bread on all sides 
C) Freeze and rethaw the bread,scraping off the mold 
D) Throw it away

Question 5

Which statement about organic farming techniques is FALSE?

Accepted Answer

A) Organic produce can cause microbial food-borne illness. 
B) Organic farming is more ecologically sound than standard farming methods. 
C) Organic foods are usually cheaper. 
D) Organic farming decreases,but does not eliminate,pesticides in foods. 
A) Organic produce can cause microbial food-borne illness. 
B) Organic farming is more ecologically sound than standard farming methods. 
C) Organic foods are usually cheaper. 
D) Organic farming decreases,but does not eliminate,pesticides in foods.

Question 6

Discuss the risks and benefits of adding nitrates and nitrites to cured meat products.

Accepted Answer

Nitrates and nitrites are commonly used

Question 7

Which statement about microbial foodborne illness is FALSE?

Accepted Answer

A) Many microbial food-borne illnesses have similar symptoms. 
B) Most microbial food-borne illnesses are mild and are often mistaken for the "flu". 
C) Microbial food-borne illness afflicts 50% of Americans each year. 
D) Microbial food-borne illness can cause kidney failure and death. 
A) Many microbial food-borne illnesses have similar symptoms. 
B) Most microbial food-borne illnesses are mild and are often mistaken for the "flu". 
C) Microbial food-borne illness afflicts 50% of Americans each year. 
D) Microbial food-borne illness can cause kidney failure and death.

Question 8

Polycyclic aromatic hydrocarbons (PAHs)are a concern because of:

Accepted Answer

A) their cancer-causing potential. 
B) their ability to bind nutrients in the food. 
C) their potential to cause heart attacks. 
D) the fact that they contain E.coli O157:H7. 
A) their cancer-causing potential. 
B) their ability to bind nutrients in the food. 
C) their potential to cause heart attacks. 
D) the fact that they contain E.coli O157:H7.

Question 9

Which statement about mold toxins is FALSE?

Accepted Answer

A) Aflatoxin ingestion causes nausea and diarrhea. 
B) Aflatoxin is a potent carcinogen. 
C) Aflatoxin is produced by the mold Aspergillus flavus. 
D) More than 250 mold toxins have been identified. 
A) Aflatoxin ingestion causes nausea and diarrhea. 
B) Aflatoxin is a potent carcinogen. 
C) Aflatoxin is produced by the mold Aspergillus flavus. 
D) More than 250 mold toxins have been identified.

Question 10

Which legislative action prohibits the use of any food additive that has been shown to produce cancer in animals at any dose?

Accepted Answer

A) Delaney Clause 
B) GRAS list 
C) Pure Food Act 
D) Standard of Identity Act 
A) Delaney Clause 
B) GRAS list 
C) Pure Food Act 
D) Standard of Identity Act

Question 11

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is a "sell by" date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

Accepted Answer

A) Aseptic packaging 
B) Fermentive consolidation 
C) Irradiation 
D) Modified atmosphere packaging 
A) Aseptic packaging 
B) Fermentive consolidation 
C) Irradiation 
D) Modified atmosphere packaging

Question 12

Which statement about food-borne illness is FALSE?

Accepted Answer

A) Food is more likely to be contaminated in retail establishments because of the large volume of food and the number of people involved. 
B) Food-borne illness outbreaks occurring in commercial establishments usually involve more people per incidence. 
C) Food-borne illness outbreaks in commercial establishments are more likely to be reported. 
D) Most food-borne illnesses are caused by food prepared in commercial establishments. 
A) Food is more likely to be contaminated in retail establishments because of the large volume of food and the number of people involved. 
B) Food-borne illness outbreaks occurring in commercial establishments usually involve more people per incidence. 
C) Food-borne illness outbreaks in commercial establishments are more likely to be reported. 
D) Most food-borne illnesses are caused by food prepared in commercial establishments.

Question 13

Describe how a virus found in food can infect intestinal cells.

Accepted Answer

When a virus is found in food, it can in

Question 14

The most common food(s)implicated in cases of Salmonella-linked food-borne infection is/are:

Accepted Answer

A) beef and pork. 
B) dairy products. 
C) eggs and chicken. 
D) shellfish. 
A) beef and pork. 
B) dairy products. 
C) eggs and chicken. 
D) shellfish.

Question 15

The most likely source of fish and seafood contamination is:

Accepted Answer

A) the passing of bacteria from adults directly to eggs. 
B) contaminants in the waters where they live. 
C) molds. 
D) toxins produced by the fish. 
A) the passing of bacteria from adults directly to eggs. 
B) contaminants in the waters where they live. 
C) molds. 
D) toxins produced by the fish.

Question 16

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria or viruses?

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 17

Pesticide residue in foods may be more of a concern for young children because:

Accepted Answer

A) children are smaller; therefore the amount of residue tends to be greater per unit of body weight. 
B) children may have been exposed to pesticides prenatally and have developed tolerances for them. 
C) children often cannot read warning labels about pesticides. 
D) pesticides are increasingly more prevalent,as well as becoming more toxic. 
A) children are smaller; therefore the amount of residue tends to be greater per unit of body weight. 
B) children may have been exposed to pesticides prenatally and have developed tolerances for them. 
C) children often cannot read warning labels about pesticides. 
D) pesticides are increasingly more prevalent,as well as becoming more toxic.

Question 18

Which is NOT true regarding pesticides?

Accepted Answer

A) There are "natural pesticides" in some plants that are toxic to humans. 
B) In general,pesticides have less toxic effects than they did several years ago. 
C) The level of pesticide residue in most foods is well below the tolerable level. 
D) Food grown in other countries is subject to the same pesticide tolerances as food grown in the USA. 
A) There are "natural pesticides" in some plants that are toxic to humans. 
B) In general,pesticides have less toxic effects than they did several years ago. 
C) The level of pesticide residue in most foods is well below the tolerable level. 
D) Food grown in other countries is subject to the same pesticide tolerances as food grown in the USA.

Question 19

Which of the following is NOT an example of a biopesticide?

Accepted Answer

A) The introduction of birds that eat pests 
B) Naturally occurring substances that control pests 
C) Microorganisms that control pests 
D) Pesticides introduced into plants through genetic modification 
A) The introduction of birds that eat pests 
B) Naturally occurring substances that control pests 
C) Microorganisms that control pests 
D) Pesticides introduced into plants through genetic modification

Question 20

What areas of food safety does the Food and Drug Administration (FDA)oversee?

Accepted Answer

The Food and Drug Administration (FDA) i

Exam 17: Food Safety

Although more cases of food-borne illness originate in the home than away from home,public eating facilities are often thought to be responsible when someone becomes ill.Why?

A "use by" date indicates:

The major goal of the National Food Safety Initiative is:

If mold is found on a loaf of banana bread,what is the best course of action?

Which statement about organic farming techniques is FALSE?

Discuss the risks and benefits of adding nitrates and nitrites to cured meat products.

Which statement about microbial foodborne illness is FALSE?

Polycyclic aromatic hydrocarbons (PAHs)are a concern because of:

Which statement about mold toxins is FALSE?

Which legislative action prohibits the use of any food additive that has been shown to produce cancer in animals at any dose?

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is a "sell by" date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

Which statement about food-borne illness is FALSE?

Describe how a virus found in food can infect intestinal cells.

The most common food(s)implicated in cases of Salmonella-linked food-borne infection is/are:

The most likely source of fish and seafood contamination is:

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria or viruses?

Pesticide residue in foods may be more of a concern for young children because:

Which is NOT true regarding pesticides?

Which of the following is NOT an example of a biopesticide?

What areas of food safety does the Food and Drug Administration (FDA)oversee?

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

Filters