Question 1

Salting, smoking, and drying meats are techniques that inhibit the growth of pathogenic bacteria.

Accepted Answer

A) True 
 B)False

Question 2

Inadequately processed home-canned foods are potential sources of

Accepted Answer

A)  Clostridium botulinum. 
B)  Aspergillus. 
C)  Staphylococcus aureus. 
D)  Escherichia coli. 
A)  Clostridium botulinum. 
B)  Aspergillus. 
C)  Staphylococcus aureus. 
D)  Escherichia coli.

Question 3

In order to reduce the risk of developing a foodborne illness when traveling abroad, the traveler is advised to

Accepted Answer

A)  drink only bottled water. 
B)  boil bottled water. 
C)  only consume fluids from fruits. 
D)  add ice to water to reduce bacterial growth. 
A)  drink only bottled water. 
B)  boil bottled water. 
C)  only consume fluids from fruits. 
D)  add ice to water to reduce bacterial growth.

Question 4

Red tide is a phenomenon that results from the overgrowth of certain ocean algae. The toxin produced by red tide that can cause shellfish poisoning is called

Accepted Answer

A)  shellfish toxin. 
B)  brevetoxin. 
C)  aflatoxin. 
D)  red toxin. 
A)  shellfish toxin. 
B)  brevetoxin. 
C)  aflatoxin. 
D)  red toxin.

Question 5

While heat can kill most microorganisms, it has no effect on preformed toxins.

Accepted Answer

A) True 
 B)False

Question 6

Pesticides and herbicides are examples of noninfectious substances that may cause foodborne illnesses.

Accepted Answer

A) True 
 B)False

Question 7

The practice of thawing the Thanksgiving turkey in the sink for one or two days is a poor food safety choice because

Accepted Answer

A)  the quality of the cooked meat will suffer. 
B)  pets could become very interested and eat some of it. 
C)  the turkey could become contaminated with bacteria since it would be thawing in the danger zone temperature range. 
D)  fat in the turkey skin could become rancid from exposure to the air. 
A)  the quality of the cooked meat will suffer. 
B)  pets could become very interested and eat some of it. 
C)  the turkey could become contaminated with bacteria since it would be thawing in the danger zone temperature range. 
D)  fat in the turkey skin could become rancid from exposure to the air.

Question 8

The basis of the recommendation that consumers should not wash raw meat, poultry, or fish is that

Accepted Answer

A)  washing raw meats increases the likelihood of cross-contamination. 
B)  washing raw meats washes away important nutrients. 
C)  washing raw meats reduces the complexity of the flavor profile. 
D)  washing raw meats changes the chemistry of cooking (temperatures and times). 
A)  washing raw meats increases the likelihood of cross-contamination. 
B)  washing raw meats washes away important nutrients. 
C)  washing raw meats reduces the complexity of the flavor profile. 
D)  washing raw meats changes the chemistry of cooking (temperatures and times).

Question 9

Enteric toxins or intestinal toxins

Accepted Answer

A)  are formed by organisms after they enter the GI tract. 
B)  are consumed in foods. 
C)  are toxins produced in the intestinal tract to fight bacteria. 
D)  are destroyed by heat in cooking. 
A)  are formed by organisms after they enter the GI tract. 
B)  are consumed in foods. 
C)  are toxins produced in the intestinal tract to fight bacteria. 
D)  are destroyed by heat in cooking.

Question 10

Methicillin-resistant Staphylococcus aureus cannot be spread by consumption of contaminated foods.

Accepted Answer

A) True 
 B)False

Question 11

Foodborne illnesses can be caused by ingesting either infectious or noninfectious substances.

Accepted Answer

A) True 
 B)False

Question 12

Chlorine is routinely added to public swimming pools and hot tubs to kill

Accepted Answer

A)  Trichinella. 
B)  noroviruses. 
C)  preformed toxins. 
D)  Giardia intestinalis. 
A)  Trichinella. 
B)  noroviruses. 
C)  preformed toxins. 
D)  Giardia intestinalis.

Question 13

Infection with which pathogen(s) causes bloody diarrhea?

Accepted Answer

A)  Staphylococcus aureus 
B)  Salmonella 
C)  Escherichia coli O157:H7 
D)  B and C 
A)  Staphylococcus aureus 
B)  Salmonella 
C)  Escherichia coli O157:H7 
D)  B and C

Question 14

Avoidance of coughing or sneezing on foods, hand washing, and wearing gloves while working are precautions aimed at

Accepted Answer

A)  ensuring no flavor changes in foods. 
B)  preventing the spread of pathogens. 
C)  meeting health inspector requirements to do so. 
D)  keeping the food preparation and serving areas clean. 
A)  ensuring no flavor changes in foods. 
B)  preventing the spread of pathogens. 
C)  meeting health inspector requirements to do so. 
D)  keeping the food preparation and serving areas clean.

Question 15

An example of a noninfectious agent that can cause a foodborne illness is a

Accepted Answer

A)  virus. 
B)  fungus. 
C)  nonbacterial toxin. 
D)  parasite. 
A)  virus. 
B)  fungus. 
C)  nonbacterial toxin. 
D)  parasite.

Salting, smoking, and drying meats are techniques that inhibit the growth of pathogenic bacteria.

Inadequately processed home-canned foods are potential sources of

In order to reduce the risk of developing a foodborne illness when traveling abroad, the traveler is advised to

Red tide is a phenomenon that results from the overgrowth of certain ocean algae. The toxin produced by red tide that can cause shellfish poisoning is called

While heat can kill most microorganisms, it has no effect on preformed toxins.

Pesticides and herbicides are examples of noninfectious substances that may cause foodborne illnesses.

The practice of thawing the Thanksgiving turkey in the sink for one or two days is a poor food safety choice because

The basis of the recommendation that consumers should not wash raw meat, poultry, or fish is that

Enteric toxins or intestinal toxins

Methicillin-resistant Staphylococcus aureus cannot be spread by consumption of contaminated foods.

Foodborne illnesses can be caused by ingesting either infectious or noninfectious substances.

Chlorine is routinely added to public swimming pools and hot tubs to kill

Infection with which pathogen(s) causes bloody diarrhea?

Avoidance of coughing or sneezing on foods, hand washing, and wearing gloves while working are precautions aimed at

An example of a noninfectious agent that can cause a foodborne illness is a

Why Does Nutrition Matter

Choosing Foods Wisely

Body Basics

Carbohydrates

Protein

Lipids

The Vitamins

Water and the Minerals

Energy Balance and Body Weight Regulation

Life Cycle Nutrition

Nutrition and Physical Activity

Disordered Eating

Alcohol, Health, and Disease

Food Security, Hunger, and Malnutrition

Filters

Exam 14: Keeping Food Safe

Salting, smoking, and drying meats are techniques that inhibit the growth of pathogenic bacteria.

Inadequately processed home-canned foods are potential sources of

In order to reduce the risk of developing a foodborne illness when traveling abroad, the traveler is advised to

Red tide is a phenomenon that results from the overgrowth of certain ocean algae. The toxin produced by red tide that can cause shellfish poisoning is called

While heat can kill most microorganisms, it has no effect on preformed toxins.

Pesticides and herbicides are examples of noninfectious substances that may cause foodborne illnesses.

The practice of thawing the Thanksgiving turkey in the sink for one or two days is a poor food safety choice because

The basis of the recommendation that consumers should not wash raw meat, poultry, or fish is that

Enteric toxins or intestinal toxins

Methicillin-resistant Staphylococcus aureus cannot be spread by consumption of contaminated foods.

Foodborne illnesses can be caused by ingesting either infectious or noninfectious substances.

Chlorine is routinely added to public swimming pools and hot tubs to kill

Infection with which pathogen(s) causes bloody diarrhea?

Avoidance of coughing or sneezing on foods, hand washing, and wearing gloves while working are precautions aimed at

An example of a noninfectious agent that can cause a foodborne illness is a

Why Does Nutrition Matter

Choosing Foods Wisely

Body Basics

Carbohydrates

Protein

Lipids

The Vitamins

Water and the Minerals

Energy Balance and Body Weight Regulation

Life Cycle Nutrition

Nutrition and Physical Activity

Disordered Eating

Alcohol, Health, and Disease

Food Security, Hunger, and Malnutrition

Filters