Question 1

Which federal agency regulates the proper use of pesticides?

Accepted Answer

A) FDA 
B) EPA 
C) CDC 
D) USDA 
A) FDA 
B) EPA 
C) CDC 
D) USDA

Question 2

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he

Accepted Answer

A) thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator. 
B) marinates the cut-up pieces of raw chicken and uses the marinade to make a dipping sauce for the chicken. 
C) uses a clean knife to cut up the salad vegetables. 
D) keeps the pie chilled before serving it. 
A) thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator. 
B) marinates the cut-up pieces of raw chicken and uses the marinade to make a dipping sauce for the chicken. 
C) uses a clean knife to cut up the salad vegetables. 
D) keeps the pie chilled before serving it.

Question 3

The USDA recommends that egg custard be cooked until its internal temperature is at least

Accepted Answer

A) 150 ºF. 
B) 160 ºF. 
C) 180 ºF. 
D) 170 ºF. 
A) 150 ºF. 
B) 160 ºF. 
C) 180 ºF. 
D) 170 ºF.

Question 4

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

Accepted Answer

A) Egg custard 
B) Unpasteurized milk 
C) Potato salad 
D) White bread 
A) Egg custard 
B) Unpasteurized milk 
C) Potato salad 
D) White bread

Question 5

Which of the following pesticides kills mice and rats?

Accepted Answer

A) Herbicide 
B) Insecticide 
C) Fungicide 
D) Rodenticide 
A) Herbicide 
B) Insecticide 
C) Fungicide 
D) Rodenticide

Question 6

Which of the following substances is an intentional food additive?

Accepted Answer

A) dirt. 
B) pesticide residues. 
C) fly eggs. 
D) vitamin 
A) dirt. 
B) pesticide residues. 
C) fly eggs. 
D) vitamin

Question 7

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

Question 8

The process of pasteurization involves the use of

Accepted Answer

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

Question 9

Which of the following food preservation methods draws water from cells,reducing the likelihood many pathogens can survive?

Accepted Answer

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

Question 10

Deon wants to follow the "Check Your Steps" rules for food safety.When he prepares high-risk foods,he washes his hands before and after touching the food,sanitizes surfaces that come in contact with all foods,avoids cross contamination,serves raw or barely-cooked meats,and refrigerates leftovers within 30 minutes after serving them.After heating one of his meals,Deon and his dinner guests developed a food-borne illness.Based on this information,which step did he fail to take?

Accepted Answer

A) Pasteurize 
B) Separate 
C) Clean 
D) Cook 
A) Pasteurize 
B) Separate 
C) Clean 
D) Cook

Question 11

Which of the following statements is true?

Accepted Answer

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

Question 12

Which of the following foods is frequently a source of food-borne pathogens?

Accepted Answer

A) Egg salad 
B) Peanut butter and jelly sandwich 
C) Commercially-canned baked beans 
D) Dried apricots 
A) Egg salad 
B) Peanut butter and jelly sandwich 
C) Commercially-canned baked beans 
D) Dried apricots

Question 13

Which of the following statements is true?

Accepted Answer

A) Using a microstrainer filter is the best way to remove viruses from impure water. 
B) Boiling water for several minutes is not an effective means of purification. 
C) People who travel to Central and South America have a high risk of developing traveler's diarrhea. 
D) The water in swimming pools is safe to drink. 
A) Using a microstrainer filter is the best way to remove viruses from impure water. 
B) Boiling water for several minutes is not an effective means of purification. 
C) People who travel to Central and South America have a high risk of developing traveler's diarrhea. 
D) The water in swimming pools is safe to drink.

Question 14

The following substances were detected in a jar of baby food.Which of the substances is a not a direct food additive?

Accepted Answer

A) Glass fragment 
B) High-fructose corn syrup 
C) Pantothenic acid 
D) Riboflavin 
A) Glass fragment 
B) High-fructose corn syrup 
C) Pantothenic acid 
D) Riboflavin

Question 15

Which of the following practices is the most reliable way of sanitizing impure water?

Accepted Answer

A) Freezing and thawing the water 
B) Boiling the water 
C) Adding salt to the water 
D) Shaking the water vigorously for 1 minute 
A) Freezing and thawing the water 
B) Boiling the water 
C) Adding salt to the water 
D) Shaking the water vigorously for 1 minute

Question 16

Which of the following statements is true?

Accepted Answer

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

Question 17

On her last camping trip,Jenny swallowed some water when she swam in a lake.Two days later,she suddenly experienced severe abdominal pain and watery diarrhea.Based on this information,Jenny probably is infected with

Accepted Answer

A) Bacillus cereus. 
B) Clostridium botulinum. 
C) Giardia. 
D) aflatoxin. 
A) Bacillus cereus. 
B) Clostridium botulinum. 
C) Giardia. 
D) aflatoxin.

Question 18

Which of the following homemade foods should never be tasted before boiling it for at least 10 minutes?

Accepted Answer

A) Tomato sauce 
B) Freshly-squeezed lemon juice 
C) Peeled,white potatoes 
D) Canned corn 
A) Tomato sauce 
B) Freshly-squeezed lemon juice 
C) Peeled,white potatoes 
D) Canned corn

Question 19

The USDA recommends that fresh ground meat be cooked until its internal temperature is at least

Accepted Answer

A) 130 ºF. 
B) 150 ºF. 
C) 180 ºF. 
D) 160 ºF. 
A) 130 ºF. 
B) 150 ºF. 
C) 180 ºF. 
D) 160 ºF.

Question 20

The toxin produced by _____ can cause blurry vision,muscle weakness,difficulty swallowing and even death.

Accepted Answer

A) Clostridium botulinum 
B) Giardia 
C) Trichinella 
D) Salmonella species 
A) Clostridium botulinum 
B) Giardia 
C) Trichinella 
D) Salmonella species

Which federal agency regulates the proper use of pesticides?

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he

The USDA recommends that egg custard be cooked until its internal temperature is at least

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

Which of the following pesticides kills mice and rats?

Which of the following substances is an intentional food additive?

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 process of pasteurization involves the use of

Which of the following food preservation methods draws water from cells,reducing the likelihood many pathogens can survive?

Which of the following statements is true?

Which of the following foods is frequently a source of food-borne pathogens?

Which of the following statements is true?

The following substances were detected in a jar of baby food.Which of the substances is a not a direct food additive?

Which of the following practices is the most reliable way of sanitizing impure water?

Which of the following statements is true?

On her last camping trip,Jenny swallowed some water when she swam in a lake.Two days later,she suddenly experienced severe abdominal pain and watery diarrhea.Based on this information,Jenny probably is infected with

Which of the following homemade foods should never be tasted before boiling it for at least 10 minutes?

The USDA recommends that fresh ground meat be cooked until its internal temperature is at least

The toxin produced by _____ can cause blurry vision,muscle weakness,difficulty swallowing and even death.

The Basics of Nutrition

Evaluating Nutrition Information

Planning Nutritious Diets

Body Basics

Carbohydrates

Fats and Other Lipids

Proteins

Vitamins

Water and Minerals

Energy Balance and Weight Control

Nutrition for Physically-Active Lifestyles

Nutrition for a Lifetime

Filters

Exam 12: Food Safety Concerns

Which federal agency regulates the proper use of pesticides?

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he

The USDA recommends that egg custard be cooked until its internal temperature is at least

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

Which of the following pesticides kills mice and rats?

Which of the following substances is an intentional food additive?

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 process of pasteurization involves the use of

Which of the following food preservation methods draws water from cells,reducing the likelihood many pathogens can survive?

Which of the following statements is true?

Which of the following foods is frequently a source of food-borne pathogens?

Which of the following statements is true?

The following substances were detected in a jar of baby food.Which of the substances is a not a direct food additive?

Which of the following practices is the most reliable way of sanitizing impure water?

Which of the following statements is true?

On her last camping trip,Jenny swallowed some water when she swam in a lake.Two days later,she suddenly experienced severe abdominal pain and watery diarrhea.Based on this information,Jenny probably is infected with

Which of the following homemade foods should never be tasted before boiling it for at least 10 minutes?

The USDA recommends that fresh ground meat be cooked until its internal temperature is at least

The toxin produced by _____ can cause blurry vision,muscle weakness,difficulty swallowing and even death.

The Basics of Nutrition

Evaluating Nutrition Information

Planning Nutritious Diets

Body Basics

Carbohydrates

Fats and Other Lipids

Proteins

Vitamins

Water and Minerals

Energy Balance and Weight Control

Nutrition for Physically-Active Lifestyles

Nutrition for a Lifetime

Filters