Question 1

Escherichia coli O157:H7 infection has been associated with consumption of

Accepted Answer

A)  breakfast cereals. 
B)  bread made from organic flour. 
C)  fresh spinach or spinach-containing products. 
D)  well-done roast beef. 
A)  breakfast cereals. 
B)  bread made from organic flour. 
C)  fresh spinach or spinach-containing products. 
D)  well-done roast beef.

Question 2

Which of the following procedures will not decrease free water in a product?

Accepted Answer

A)  Salting 
B)  Adding sugar 
C)  Irradiation 
D)  Smoking 
A)  Salting 
B)  Adding sugar 
C)  Irradiation 
D)  Smoking

Question 3

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

Accepted Answer

The answer of Raw meats, poultry, and eggs are often...

Question 4

Of the following groups, which have the lowest risk of becoming ill from foodbne 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 5

The most common parasites in the Nth American food supply are

Accepted Answer

A)  anisakis and scromboid. 
B)  scromboid and dinoflagellates. 
C)  Trichella spiralis and anisakis. 
D)  dinoflagellates and anisakis. 
A)  anisakis and scromboid. 
B)  scromboid and dinoflagellates. 
C)  Trichella spiralis and anisakis. 
D)  dinoflagellates and anisakis.

Question 6

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefe, if the board is not thoughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Accepted Answer

The answer of If you have just sliced raw poultry...

Question 7

Which of the following agencies enfces wholesomeness and quality standards f meat?

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 8

Which of the following can produce a foodbne 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 9

Novirus causes an illness that is commonly misdiagnosed as

Accepted Answer

A)  food poisoning. 
B)  the "common cold". 
C)  the "stomach flu". 
D)  Montezuma's revenge. 
A)  food poisoning. 
B)  the "common cold". 
C)  the "stomach flu". 
D)  Montezuma's revenge.

Question 10

A new food preservation method, aseptic processing, is especially useful f

Accepted Answer

A)  whole grain cereals. 
B)  fruit juices. 
C)  meats. 
D)  spices. 
A)  whole grain cereals. 
B)  fruit juices. 
C)  meats. 
D)  spices.

Question 11

Sugar acts as a food preservative by

Accepted Answer

A)  increasing the acidity of food. 
B)  reducing the amount of free water in food. 
C)  increasing the water activity of the food. 
D)  directly killing disease-producing microbes. 
A)  increasing the acidity of food. 
B)  reducing the amount of free water in food. 
C)  increasing the water activity of the food. 
D)  directly killing disease-producing microbes.

Question 12

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 13

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodbne illness except

Accepted Answer

A)  serving meals made with raw fish. 
B)  cooking chicken to 165F1F1F1S1F1F1F10F. 
C)  cooling leftovers rapidly in shallow pans. 
D)  avoiding coughing and sneezing over foods. 
A)  serving meals made with raw fish. 
B)  cooking chicken to 165F1F1F1S1F1F1F10F. 
C)  cooling leftovers rapidly in shallow pans. 
D)  avoiding coughing and sneezing over foods.

Question 14

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food.

Accepted Answer

Staphylococcus OR St

Question 15

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature f extended periods of time.

Accepted Answer

Clostridiu

Question 16

When it comes to caffeine, all of the following are true except

Accepted Answer

A)  women suffer more deleterious effects of caffeine consumption than men. 
B)  the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption. 
C)  heavy consumption leads to depression, decreased heart rate, and decreased mental alertness. 
D)  those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption. 
A)  women suffer more deleterious effects of caffeine consumption than men. 
B)  the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption. 
C)  heavy consumption leads to depression, decreased heart rate, and decreased mental alertness. 
D)  those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption.

Question 17

The FIGHT BAC! food safety program includes the following tips f keeping food safe from bacteria:

Accepted Answer

A)  boil, freeze, dry, salt. 
B)  bake, sterilize, freeze, label. 
C)  clean, separate, chill, cook. 
D)  scrub, irradiate, cook, freeze. 
A)  boil, freeze, dry, salt. 
B)  bake, sterilize, freeze, label. 
C)  clean, separate, chill, cook. 
D)  scrub, irradiate, cook, freeze.

Question 18

Food commonly associated with Staphylococcus aureus include(s)

Accepted Answer

A)  undercooked pork products. 
B)  meat, poultry, eggs. 
C)  undercooked poultry. 
D)  cooked beef. 
A)  undercooked pork products. 
B)  meat, poultry, eggs. 
C)  undercooked poultry. 
D)  cooked beef.

Question 19

The greatest health risk from food today is contamination via

Accepted Answer

A)  fungi. 
B)  viruses and bacteria. 
C)  parasites. 
D)  prions. 
A)  fungi. 
B)  viruses and bacteria. 
C)  parasites. 
D)  prions.

Question 20

Salmonella, Listeria,E.coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Accepted Answer

A)  kidney failure. 
B)  high fever. 
C)  death. 
D)  liver failure. 
A)  kidney failure. 
B)  high fever. 
C)  death. 
D)  liver failure.

Escherichia coli O157:H7 infection has been associated with consumption of

Which of the following procedures will not decrease free water in a product?

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

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

The most common parasites in the Nth American food supply are

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefe, if the board is not thoughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Which of the following agencies enfces wholesomeness and quality standards f meat?

Which of the following can produce a foodbne intoxication?

Novirus causes an illness that is commonly misdiagnosed as

A new food preservation method, aseptic processing, is especially useful f

Sugar acts as a food preservative by

To reduce exposure to pesticides,

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodbne illness except

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food.

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature f extended periods of time.

When it comes to caffeine, all of the following are true except

The FIGHT BAC! food safety program includes the following tips f keeping food safe from bacteria:

Food commonly associated with Staphylococcus aureus include(s)

The greatest health risk from food today is contamination via

Salmonella, Listeria,E.coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

What You Eat and Why

Guidelines F Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Spts

Eating Disders: Anexia Nervosa, Bulimia Nervosa, and Other Conditions

Undernutrition Throughout the Wld

Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 13: Safety of Food and Water

Escherichia coli O157:H7 infection has been associated with consumption of

Which of the following procedures will not decrease free water in a product?

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

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

The most common parasites in the Nth American food supply are

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefe, if the board is not thoughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Which of the following agencies enfces wholesomeness and quality standards f meat?

Which of the following can produce a foodbne intoxication?

Novirus causes an illness that is commonly misdiagnosed as

A new food preservation method, aseptic processing, is especially useful f

Sugar acts as a food preservative by

To reduce exposure to pesticides,

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodbne illness except

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food.

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature f extended periods of time.

When it comes to caffeine, all of the following are true except

The FIGHT BAC! food safety program includes the following tips f keeping food safe from bacteria:

Food commonly associated with Staphylococcus aureus include(s)

The greatest health risk from food today is contamination via

Salmonella, Listeria,E.coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

What You Eat and Why

Guidelines F Designing a Healthy Diet

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Spts

Eating Disders: Anexia Nervosa, Bulimia Nervosa, and Other Conditions

Undernutrition Throughout the Wld

Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters