Question 1

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

Accepted Answer

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

Question 2

Which of the following pesticides kills weeds?

Accepted Answer

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

Question 3

A pregnant woman is 13-14 times more likely to contract listeriosis from soft cheeses and deli meats than a nonpregnant woman.

Accepted Answer

A) True 
 B)False

Question 4

The process of pasteurization involves the use of ____________.

Accepted Answer

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

Question 5

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

Question 6

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

Question 7

Which of the following statements is true?

Accepted Answer

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

Question 8

_____ often transmit pathogens to food.

Accepted Answer

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

Question 9

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

Accepted Answer

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

Question 10

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

Accepted Answer

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

Question 11

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

Accepted Answer

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

Question 12

Minerva uses a microwave oven to reheat a bowl of split pea soup to 165$\circ$F.An hour after eating the soup,she experiences nausea,abdominal cramping,and diarrhea.Based on this information,Minerva is likely to be suffering from a food-borne infection.

Accepted Answer

A) True 
 B)False

Question 13

Local health department staff are responsible for inspecting beef and poultry for disease before and after slaughter.

Accepted Answer

A) True 
 B)False

Question 14

Canning works as a food-preservation technique by killing pathogenic and spoilage microorganisms with heat as well as removing oxygen that some pathogens need to survive.

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

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

Question 16

_____ are poisonous substances produced by certain molds that can cause liver damage and death.

Accepted Answer

A) Pathogens 
B) Teratogens 
C) Aflatoxins 
D) Chelates 
A) Pathogens 
B) Teratogens 
C) Aflatoxins 
D) Chelates

Question 17

After consumers bring groceries home,they should consult the Food Code to make sure they handle each type of food appropriately.

Accepted Answer

A) True 
 B)False

Question 18

The following substances were detected in a can of food.Which of the substances is an intentional food additive?
Rev: 07_19_2013_QC_32896

Accepted Answer

A) Insect eggs 
B) Pesticide residues 
C) High-fructose corn syrup 
D) Mouse hairs 
A) Insect eggs 
B) Pesticide residues 
C) High-fructose corn syrup 
D) Mouse hairs

Question 19

The signs and symptoms of most food-borne illnessed generally occur in the _____ system.

Accepted Answer

A) digestive 
B) nervous 
C) respiratory 
D) urinary 
A) digestive 
B) nervous 
C) respiratory 
D) urinary

Question 20

Local health departments have the authority to close restaurants that receive low sanitation scores and prevent them from reopening until food safety hazards have been corrected.

Accepted Answer

A) True 
 B)False

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

Which of the following pesticides kills weeds?

A pregnant woman is 13-14 times more likely to contract listeriosis from soft cheeses and deli meats than a nonpregnant woman.

The process of pasteurization involves the use of ____________.

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 ____________.

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

Which of the following statements is true?

_____ often transmit pathogens to food.

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

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

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

Minerva uses a microwave oven to reheat a bowl of split pea soup to 165^$\circ$F.An hour after eating the soup,she experiences nausea,abdominal cramping,and diarrhea.Based on this information,Minerva is likely to be suffering from a food-borne infection.

Local health department staff are responsible for inspecting beef and poultry for disease before and after slaughter.

Canning works as a food-preservation technique by killing pathogenic and spoilage microorganisms with heat as well as removing oxygen that some pathogens need to survive.

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

_____ are poisonous substances produced by certain molds that can cause liver damage and death.

After consumers bring groceries home,they should consult the Food Code to make sure they handle each type of food appropriately.

The following substances were detected in a can of food.Which of the substances is an intentional food additive? Rev: 07_19_2013_QC_32896

The signs and symptoms of most food-borne illnessed generally occur in the _____ system.

Local health departments have the authority to close restaurants that receive low sanitation scores and prevent them from reopening until food safety hazards have been corrected.

Introduction to Nutrition

Evaluating Nutrition Information

Basis of a Healthy Diet

Human Digestion, Absorption, and Transport

Carbohydrates: Sugars, Starches, and Fiber

The 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

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

Which of the following pesticides kills weeds?

A pregnant woman is 13-14 times more likely to contract listeriosis from soft cheeses and deli meats than a nonpregnant woman.

The process of pasteurization involves the use of ____________.

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 ____________.

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

Which of the following statements is true?

_____ often transmit pathogens to food.

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

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

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

Minerva uses a microwave oven to reheat a bowl of split pea soup to 165 ∘\circ∘ F.An hour after eating the soup,she experiences nausea,abdominal cramping,and diarrhea.Based on this information,Minerva is likely to be suffering from a food-borne infection.

Local health department staff are responsible for inspecting beef and poultry for disease before and after slaughter.

Canning works as a food-preservation technique by killing pathogenic and spoilage microorganisms with heat as well as removing oxygen that some pathogens need to survive.

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

_____ are poisonous substances produced by certain molds that can cause liver damage and death.

After consumers bring groceries home,they should consult the Food Code to make sure they handle each type of food appropriately.

The following substances were detected in a can of food.Which of the substances is an intentional food additive? Rev: 07_19_2013_QC_32896

The signs and symptoms of most food-borne illnessed generally occur in the _____ system.

Local health departments have the authority to close restaurants that receive low sanitation scores and prevent them from reopening until food safety hazards have been corrected.

Introduction to Nutrition

Evaluating Nutrition Information

Basis of a Healthy Diet

Human Digestion, Absorption, and Transport

Carbohydrates: Sugars, Starches, and Fiber

The 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

Minerva uses a microwave oven to reheat a bowl of split pea soup to 165^$\circ$F.An hour after eating the soup,she experiences nausea,abdominal cramping,and diarrhea.Based on this information,Minerva is likely to be suffering from a food-borne infection.