Question 1

How does modified atmosphere packaging protect foods?

Accepted Answer

A)  it kills oxygen-dependent bacteria 
B)  it increases oxidative browning 
C)  it excludes oxygen needed by many bacteria 
D)  it prevents the bacteria Clostridium botulinum from multiplying 
A)  it kills oxygen-dependent bacteria 
B)  it increases oxidative browning 
C)  it excludes oxygen needed by many bacteria 
D)  it prevents the bacteria Clostridium botulinum from multiplying C

Question 2

Only _____ synthetic color additives are still approved by the FDA for use in foods.

Accepted Answer

A)  10 
B)  33 
C)  47 
D)  66 
A)  10 
B)  33 
C)  47 
D)  66 A

Question 3

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache. What ingredient added to the foods may have brought about this reaction?

Accepted Answer

A)  nitrites 
B)  sulfites 
C)  monosodium glutamate 
D)  methylmercury 
A)  nitrites 
B)  sulfites 
C)  monosodium glutamate 
D)  methylmercury C

Question 4

The best way to keep chilled foods safe is to:

Accepted Answer

A)  thaw meats quickly by putting them under running hot water in the sink. 
B)  put foods that have been sitting out too long into the freezer to cool them down. 
C)  refrigerate them immediately after getting home from the grocery store. 
D)  put leftover foods into deep containers so the outside layers will cool the inner layers. 
A)  thaw meats quickly by putting them under running hot water in the sink. 
B)  put foods that have been sitting out too long into the freezer to cool them down. 
C)  refrigerate them immediately after getting home from the grocery store. 
D)  put leftover foods into deep containers so the outside layers will cool the inner layers.

Question 5

Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Accepted Answer

A) True 
 B)False

Question 6

Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Accepted Answer

A) True 
 B)False

Question 7

Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

Accepted Answer

A) True 
 B)False

Question 8

To reduce your intake of pesticide residues you would:

Accepted Answer

A)  trim fat from meat. 
B)  discard the outer layers of cabbage. 
C)  bite into the peel of an orange. 
D)  a and b 
E)  b and c 
A)  trim fat from meat. 
B)  discard the outer layers of cabbage. 
C)  bite into the peel of an orange. 
D)  a and b 
E)  b and c

Question 9

The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is caused by:

Accepted Answer

A)  Salmonella. 
B)  Listeria. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus. 
A)  Salmonella. 
B)  Listeria. 
C)  Clostridium botulinum. 
D)  Staphylococcus aureus.

Question 10

If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?

Accepted Answer

A)  There is no pesticide residue left when they are processed and packaged. 
B)  Some foods tested by the FDA had pesticide levels exceeding safe limits. 
C)  Most pesticides can be removed by thoroughly washing the foods. 
D)  Pesticides will kill all of the insects on the foods. 
A)  There is no pesticide residue left when they are processed and packaged. 
B)  Some foods tested by the FDA had pesticide levels exceeding safe limits. 
C)  Most pesticides can be removed by thoroughly washing the foods. 
D)  Pesticides will kill all of the insects on the foods.

Question 11

You cannot rely on a food that contains sulfites as a significant source of:

Accepted Answer

A)  niacin. 
B)  riboflavin. 
C)  thiamin. 
D)  vitamin C. 
A)  niacin. 
B)  riboflavin. 
C)  thiamin. 
D)  vitamin C.

Question 12

To avoid cross-contamination of foods:

Accepted Answer

A)  it is good practice to keep a separate cutting board just for raw meats. 
B)  avoid placing a raw slice of tomato on a cooked hamburger patty. 
C)  do not place containers of cooked foods to chill next to each other on the same shelf. 
D)  do not thaw raw meats in the refrigerator. 
A)  it is good practice to keep a separate cutting board just for raw meats. 
B)  avoid placing a raw slice of tomato on a cooked hamburger patty. 
C)  do not place containers of cooked foods to chill next to each other on the same shelf. 
D)  do not thaw raw meats in the refrigerator.

Question 13

All varieties of sushi are made from raw fish.

Accepted Answer

A) True 
 B)False

Question 14

Numerous health organizations have concluded that irradiation of food is safe and can improve food safety in the United States and the world.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following is/are not required to bear a label stating that they have been irradiated?

Accepted Answer

A)  spices mixed with processed foods 
B)  wheat 
C)  fresh fruits 
D)  fresh and frozen meats 
A)  spices mixed with processed foods 
B)  wheat 
C)  fresh fruits 
D)  fresh and frozen meats

Question 16

Which of the following statements about the "Core Four" practices for sanitation is accurate?

Accepted Answer

A)  In addition to soap, you need to use an alcohol-based sanitizer to clean your hands. 
B)  Sponges should not be used to wipe surfaces because they cannot be sanitized. 
C)  Raw ground beef can be safely kept in the refrigerator at 40S1U1P1$\circ$S1S1P0F for a week. 
D)  Foods should be kept out of the food danger zone of 40S1U1P1$\circ$S1S1P0-140S1U1P1$\circ$S1S1P0F. 
A)  In addition to soap, you need to use an alcohol-based sanitizer to clean your hands. 
B)  Sponges should not be used to wipe surfaces because they cannot be sanitized. 
C)  Raw ground beef can be safely kept in the refrigerator at 40S1U1P1$\circ$S1S1P0F for a week. 
D)  Foods should be kept out of the food danger zone of 40S1U1P1$\circ$S1S1P0-140S1U1P1$\circ$S1S1P0F.

Question 17

Frozen foods' nutrient content is similar to that of:

Accepted Answer

A)  dried foods. 
B)  canned foods. 
C)  foods that have undergone extrusion. 
D)  fresh foods. 
A)  dried foods. 
B)  canned foods. 
C)  foods that have undergone extrusion. 
D)  fresh foods.

Question 18

To control the safety of additives in foods the FDA has rules manufacturers must follow, which include:

Accepted Answer

A)  using only additives included on the permanent GRAS list. 
B)  submitting proof that a new additive is safe after numerous tests. 
C)  not using any additives that have a toxic level at high doses. 
D)  using only additives that cannot be detected and measured in foods. 
A)  using only additives included on the permanent GRAS list. 
B)  submitting proof that a new additive is safe after numerous tests. 
C)  not using any additives that have a toxic level at high doses. 
D)  using only additives that cannot be detected and measured in foods.

Question 19

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

Accepted Answer

A)  use bleached white cardboard containers for microwaving. 
B)  transfer leftover foods into margarine tubs to re-heat. 
C)  select plastic cups with recycle codes 3 or 7 for microwave heating. 
D)  use glass or ceramic containers for heating foods in the microwave. 
A)  use bleached white cardboard containers for microwaving. 
B)  transfer leftover foods into margarine tubs to re-heat. 
C)  select plastic cups with recycle codes 3 or 7 for microwave heating. 
D)  use glass or ceramic containers for heating foods in the microwave.

Question 20

Your family has the tradition of leaving the Thanksgiving turkey on the dinner table for everyone to snack on as they please in the evening after the big mid-day meal has been finished. This year several family members wake up the next day with vomiting, stomach cramps, and diarrhea. Which foodborne contaminant was the most likely culprit?

Accepted Answer

A)  Clostridium botulinum 
B)  Salmonella bacteria 
C)  Shiga toxin-producing E. coli 
D)  Giardia lamblia parasite 
A)  Clostridium botulinum 
B)  Salmonella bacteria 
C)  Shiga toxin-producing E. coli 
D)  Giardia lamblia parasite

How does modified atmosphere packaging protect foods?

Only _____ synthetic color additives are still approved by the FDA for use in foods.

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache. What ingredient added to the foods may have brought about this reaction?

The best way to keep chilled foods safe is to:

Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

To reduce your intake of pesticide residues you would:

The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is caused by:

If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?

You cannot rely on a food that contains sulfites as a significant source of:

To avoid cross-contamination of foods:

All varieties of sushi are made from raw fish.

Numerous health organizations have concluded that irradiation of food is safe and can improve food safety in the United States and the world.

Which of the following is/are not required to bear a label stating that they have been irradiated?

Which of the following statements about the "Core Four" practices for sanitation is accurate?

Frozen foods' nutrient content is similar to that of:

To control the safety of additives in foods the FDA has rules manufacturers must follow, which include:

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters

Exam 12: Food Safety and Food Technology

How does modified atmosphere packaging protect foods?

Only _____ synthetic color additives are still approved by the FDA for use in foods.

A person eating in an Asian restaurant has just finished a meal and immediately experiences burning and flushing of her skin and a headache. What ingredient added to the foods may have brought about this reaction?

The best way to keep chilled foods safe is to:

Adults are more susceptible to the ill effects of pesticides in foods than infants and children.

Raw produce does not pose a threat for foodborne illness because it is low in protein content.

Salmonella bacteria from a hen may enter the egg she lays as well as contaminate its shell.

To reduce your intake of pesticide residues you would:

The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is caused by:

If pesticides have been used on fresh fruits and vegetables, what do you know about the safety of those foods?

You cannot rely on a food that contains sulfites as a significant source of:

To avoid cross-contamination of foods:

All varieties of sushi are made from raw fish.

Numerous health organizations have concluded that irradiation of food is safe and can improve food safety in the United States and the world.

Which of the following is/are not required to bear a label stating that they have been irradiated?

Which of the following statements about the "Core Four" practices for sanitation is accurate?

Frozen foods' nutrient content is similar to that of:

To control the safety of additives in foods the FDA has rules manufacturers must follow, which include:

The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

Food Choices and Human Health

Nutrition Toolsstandards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

The Lipids: Fats, Oils, Phospholipids, and Sterols

The Proteins and Amino Acids

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Physical Activity, and the Bodys Responses

Diet and Health

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters