Question 1

Which of the following increases the risk of a foodborne illness?

Accepted Answer

A) Cooking ground meats to an internal temperature of at least 160°F 
B) Separating raw and ready-to-eat foods to prevent cross-contamination 
C) Washing hands thoroughly prior to eating raw hamburger. 
D) Washing and scrubbing all produce under running water 
A) Cooking ground meats to an internal temperature of at least 160°F 
B) Separating raw and ready-to-eat foods to prevent cross-contamination 
C) Washing hands thoroughly prior to eating raw hamburger. 
D) Washing and scrubbing all produce under running water C

Question 2

______ is a food preservation process that exposes food to radiation energy,preventing microbial growth.

Accepted Answer

A) Ionization 
B) Pasteurization 
C) Food irradiation 
D) Sterilization 
A) Ionization 
B) Pasteurization 
C) Food irradiation 
D) Sterilization C

Question 3

Match between columns
                        Premises: A person who eats food that is grown and produced locally
Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation.
Partnership between local food producers and local consumers
Agricultural system that respects the environment, community, livestock, farm workers, and consumers
Substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest; may be natural or synthetic
Use of natural predators, parasites, or pathogens to control agricultural pests

Accepted Answer

The Answer of Community supported agriculture and Sustainable agriculture and is...

Question 4

Food commonly associated with Salmonella intoxication are

Accepted Answer

A) gravies and sauces. 
B) chicken and eggs. 
C) seafood and raw fish. 
D) custards and cream-filled pastries. 
A) gravies and sauces. 
B) chicken and eggs. 
C) seafood and raw fish. 
D) custards and cream-filled pastries.

Question 5

Most strains of E.coli are

Accepted Answer

A) infectious. 
B) harmful. 
C) toxic. 
D) harmless. 
A) infectious. 
B) harmful. 
C) toxic. 
D) harmless.

Question 6

To reduce exposure to pesticides,

Accepted Answer

A) wash and/or peel fruits and vegetables before eating. 
B) when fishing,throw back small fish and keep only the large ones. 
C) limit variety in fruit and vegetable consumption. 
D) consume the outer leaves of leafy vegetables,which have the highest nutrient content. 
A) wash and/or peel fruits and vegetables before eating. 
B) when fishing,throw back small fish and keep only the large ones. 
C) limit variety in fruit and vegetable consumption. 
D) consume the outer leaves of leafy vegetables,which have the highest nutrient content.

Question 7

Which of the following can produce a foodborne infection?

Accepted Answer

A) Clostridium perfringens and Salmonella 
B) Clostridium botulinum and Staphylococcus aureus 
C) Salmonella and Clostridium botulinum 
D) Staphylococcus aureus and Clostridium perfringens 
A) Clostridium perfringens and Salmonella 
B) Clostridium botulinum and Staphylococcus aureus 
C) Salmonella and Clostridium botulinum 
D) Staphylococcus aureus and Clostridium perfringens

Question 8

Of the following groups,which have the lowest risk of becoming ill from foodborne illness?

Accepted Answer

A) The elderly 
B) Young children 
C) Individuals with cancer 
D) Teens 
A) The elderly 
B) Young children 
C) Individuals with cancer 
D) Teens

Question 9

Raw meats,poultry,and eggs are often contaminated with ______,which can cause fatal infections in immunocompromised populations.

Accepted Answer

A) Salmonella 
B) Staphylococcus aureus 
C) E.Coli 
D) Clostridium botulinum 
A) Salmonella 
B) Staphylococcus aureus 
C) E.Coli 
D) Clostridium botulinum

Question 10

Which of the following agencies regulates pesticides?

Accepted Answer

A) Environmental Protection Agency 
B) FDA 
C) National Marine Fishery Service 
D) USDA 
A) Environmental Protection Agency 
B) FDA 
C) National Marine Fishery Service 
D) USDA

Question 11

Which of the following has not increased the risk of foodborne illnesses recently?

Accepted Answer

A) Food industry's attempt to increase shelf-life of foods 
B) Increasing use of food irradiation 
C) Increased preparation of foods in centralized kitchens 
D) Increased preparation of foods in processing plants 
A) Food industry's attempt to increase shelf-life of foods 
B) Increasing use of food irradiation 
C) Increased preparation of foods in centralized kitchens 
D) Increased preparation of foods in processing plants

Question 12

The best way to prevent the foodborne illness E.coli (Escherichia coli)is to

Accepted Answer

A) cook all meat thoroughly. 
B) substitute bean sprouts for washed lettuce. 
C) wash your hands often. 
D) wear a hair net while cooking. 
A) cook all meat thoroughly. 
B) substitute bean sprouts for washed lettuce. 
C) wash your hands often. 
D) wear a hair net while cooking.

Question 13

Which of the following can produce a foodborne intoxication?

Accepted Answer

A) Clostridium botulinum and Salmonella 
B) Salmonella and Staphylococcus aureus 
C) Staphylococcus aureus and Clostridium botulinum 
D) Clostridium perfringens and Staphylococcus aureus 
A) Clostridium botulinum and Salmonella 
B) Salmonella and Staphylococcus aureus 
C) Staphylococcus aureus and Clostridium botulinum 
D) Clostridium perfringens and Staphylococcus aureus

Question 14

Which of the following does not increase the risk of foodborne illness?

Accepted Answer

A) Longer shelf life of food products 
B) Increased availability of frozen food products 
C) Greater intake of nonpasteurized dairy products 
D) Greater consumption of eating raw and undercooked foods of animal origin 
A) Longer shelf life of food products 
B) Increased availability of frozen food products 
C) Greater intake of nonpasteurized dairy products 
D) Greater consumption of eating raw and undercooked foods of animal origin

Question 15

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Accepted Answer

A) viral 
B) bacterial 
C) fungal 
D) microbial 
A) viral 
B) bacterial 
C) fungal 
D) microbial

Question 16

Which of the following in not an examples of an intentional food additives?

Accepted Answer

A) Nitrates 
B) Solanine 
C) Lecithin 
D) Sucralose 
A) Nitrates 
B) Solanine 
C) Lecithin 
D) Sucralose

Question 17

One of the major goals of using preservation methods such as smoking,salting,and drying is decreasing the _______ in a food.This decreases the potential for bacterial growth.

Accepted Answer

A) acid content 
B) bacteria 
C) mold 
D) water content 
A) acid content 
B) bacteria 
C) mold 
D) water content

Question 18

Listeriosis is of particular concern for pregnant women since they are about ______ times more likely to get this infection than other healthy adults.

Accepted Answer

A) 5 
B) 10 
C) 20 
D) 25 
A) 5 
B) 10 
C) 20 
D) 25

Question 19

The ______ bacterium can cause a potentially fatal foodborne illness.Home canned foods often are culprits of this intoxication.

Accepted Answer

A) Staphylococcus aureus 
B) Clostridium botulinum 
C) E.Coli 
D) norovirus 
A) Staphylococcus aureus 
B) Clostridium botulinum 
C) E.Coli 
D) norovirus

Question 20

Which of the following is not true about the "Danger Zone"?

Accepted Answer

A) It is the temperature range at which bacteria grow quickly. 
B) It is not safe to store food within this temperature range for more than 1 to 2 hours. 
C) It includes the temperature range 65oF to 165oF. 
D) Keep foods out of the danger zone by keeping hot foods hot and cold foods cold. 
A) It is the temperature range at which bacteria grow quickly. 
B) It is not safe to store food within this temperature range for more than 1 to 2 hours. 
C) It includes the temperature range 65oF to 165oF. 
D) Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.

Which of the following increases the risk of a foodborne illness?

______ is a food preservation process that exposes food to radiation energy,preventing microbial growth.

Food commonly associated with Salmonella intoxication are

Most strains of E.coli are

To reduce exposure to pesticides,

Which of the following can produce a foodborne infection?

Of the following groups,which have the lowest risk of becoming ill from foodborne illness?

Raw meats,poultry,and eggs are often contaminated with ______,which can cause fatal infections in immunocompromised populations.

Which of the following agencies regulates pesticides?

Which of the following has not increased the risk of foodborne illnesses recently?

The best way to prevent the foodborne illness E.coli (Escherichia coli)is to

Which of the following can produce a foodborne intoxication?

Which of the following does not increase the risk of foodborne illness?

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Which of the following in not an examples of an intentional food additives?

One of the major goals of using preservation methods such as smoking,salting,and drying is decreasing the _______ in a food.This decreases the potential for bacterial growth.

Listeriosis is of particular concern for pregnant women since they are about ______ times more likely to get this infection than other healthy adults.

The ______ bacterium can cause a potentially fatal foodborne illness.Home canned foods often are culprits of this intoxication.

Which of the following is not true about the "Danger Zone"?

Nutrition, food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: A Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Overview of Micronutrients and Phytochemicals

Fluid and Electrolyte Balance

Nutrients Involved in Body Defenses

Nutrients Involved in Bone Health

Micronutrient Function in Energy Metabolism

Nutrients That Support Blood and Brain Health

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 17: Safety of Our Food Supply

Which of the following increases the risk of a foodborne illness?

______ is a food preservation process that exposes food to radiation energy,preventing microbial growth.

Food commonly associated with Salmonella intoxication are

Most strains of E.coli are

To reduce exposure to pesticides,

Which of the following can produce a foodborne infection?

Of the following groups,which have the lowest risk of becoming ill from foodborne illness?

Raw meats,poultry,and eggs are often contaminated with ______,which can cause fatal infections in immunocompromised populations.

Which of the following agencies regulates pesticides?

Which of the following has not increased the risk of foodborne illnesses recently?

The best way to prevent the foodborne illness E.coli (Escherichia coli)is to

Which of the following can produce a foodborne intoxication?

Which of the following does not increase the risk of foodborne illness?

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Which of the following in not an examples of an intentional food additives?

One of the major goals of using preservation methods such as smoking,salting,and drying is decreasing the _______ in a food.This decreases the potential for bacterial growth.

Listeriosis is of particular concern for pregnant women since they are about ______ times more likely to get this infection than other healthy adults.

The ______ bacterium can cause a potentially fatal foodborne illness.Home canned foods often are culprits of this intoxication.

Which of the following is not true about the "Danger Zone"?

Nutrition, food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: A Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Overview of Micronutrients and Phytochemicals

Fluid and Electrolyte Balance

Nutrients Involved in Body Defenses

Nutrients Involved in Bone Health

Micronutrient Function in Energy Metabolism

Nutrients That Support Blood and Brain Health

Nutrition: Fitness and Sports

Eating Disorders

Undernutrition Throughout the World

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters