Question 1

Which microorganism grows at refrigeration temperature and can cause meningitis?

Accepted Answer

A) Campylobacter jejuni 
B) E.coli O157:H7 
C) Listeria monocytogenes 
D) Salmonella 
A) Campylobacter jejuni 
B) E.coli O157:H7 
C) Listeria monocytogenes 
D) Salmonella C

Question 2

To kill E.coli O157:H7,to which temperature should food such as hamburgers be cooked?

Accepted Answer

A) 50˚C 
B) 71˚C 
C) 90˚C 
D) Cooking does not destroy E.coli 0157:H7. 
A) 50˚C 
B) 71˚C 
C) 90˚C 
D) Cooking does not destroy E.coli 0157:H7. B

Question 3

Give an example of how cross-contamination can occur in your kitchen.

Accepted Answer

It can occur if you use a cutting board to prepare raw food,then wash the food and place it back on the same cutting board.

Question 4

Raw hamburger patties are taken to the grill on a platter.After they are cooked,the patties are returned to the unwashed platter and served.What is being described?

Accepted Answer

A) cross-contamination. 
B) efficient use of kitchen equipment. 
C) food adulteration. 
D) food intoxication. 
A) cross-contamination. 
B) efficient use of kitchen equipment. 
C) food adulteration. 
D) food intoxication.

Question 5

Pasteurization of milk or eggs involves the use of which of the following?

Accepted Answer

A) chemicals. 
B) antibiotics. 
C) heat. 
D) high pressure. 
A) chemicals. 
B) antibiotics. 
C) heat. 
D) high pressure.

Question 6

The safety of the food supply can best be maximized through the combined efforts of which groups?

Accepted Answer

A) Regulatory agencies and food manufacturers only 
B) Regulatory agencies only 
C) Regulatory agencies,food manufacturers and food retailers only 
D) Regulatory agencies,the consumer,food manufacturers and food retailers. 
A) Regulatory agencies and food manufacturers only 
B) Regulatory agencies only 
C) Regulatory agencies,food manufacturers and food retailers only 
D) Regulatory agencies,the consumer,food manufacturers and food retailers.

Question 7

Which of the following will help prevent foodborne illnesses?

Accepted Answer

A) thoroughly cooking hamburger,chicken,and eggs 
B) storing food properly 
C) preventing cross-contamination 
D) All of the above answer choices are correct. 
A) thoroughly cooking hamburger,chicken,and eggs 
B) storing food properly 
C) preventing cross-contamination 
D) All of the above answer choices are correct.

Question 8

Which bacterium produces toxins that cause abdominal pain,bloody diarrhea,and can ultimately lead to kidney failure and even death?

Accepted Answer

A) Salmonella 
B) Campylobacter jejuni 
C) Listeria monocytogenes 
D) E.coli O157:H7 
A) Salmonella 
B) Campylobacter jejuni 
C) Listeria monocytogenes 
D) E.coli O157:H7

Question 9

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria?

Accepted Answer

A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex 
A) Giardia lamblia 
B) Cryptosporidium parvum 
C) Trichinella spiralis 
D) Anisakis simplex

Question 10

Which of the following statements regarding bovine spongiform encephalopathy (BSE)is TRUE?

Accepted Answer

A) BSE is caused by a slow growing virus. 
B) BSE can be prevented by cooking meat to 160°. 
C) BSE is caused by pathogenic proteins called prions. 
D) BSE can be passed from a cow to humans via unpasteurized milk. 
A) BSE is caused by a slow growing virus. 
B) BSE can be prevented by cooking meat to 160°. 
C) BSE is caused by pathogenic proteins called prions. 
D) BSE can be passed from a cow to humans via unpasteurized milk.

Question 11

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?

Accepted Answer

HACCP records would show where

Question 12

What is HACCP?

Accepted Answer

A) Hazard Analysis Central Critical Points 
B) Hazard Assurance Critical Control Plan 
C) Hazard Analysis Critical Control Point 
D) Hazard Assurance Critical Care Plan 
A) Hazard Analysis Central Critical Points 
B) Hazard Assurance Critical Control Plan 
C) Hazard Analysis Critical Control Point 
D) Hazard Assurance Critical Care Plan

Question 13

"Limiting chemical application of pesticides while introducing nonchemical methods of pest control in an orchard." What is being described?

Accepted Answer

A) setting tolerable limits. 
B) genetic engineering. 
C) organic farming. 
D) integrated pest management (IPM). 
A) setting tolerable limits. 
B) genetic engineering. 
C) organic farming. 
D) integrated pest management (IPM).

Question 14

Why are a hamburger patties made from ground beef more vulnerable to foodborne illness than beef steak?

Accepted Answer

A) grinding distributes bacteria evenly throughout the meat so the centre as well as the surfaces of the patty must be thoroughly cooked. 
B) grinding strengthened the bacteria making it more temperature-resistant 
C) ground beef can be contaminated by cattle feces 
D) meat grinders cannot be thoroughly cleaned. 
A) grinding distributes bacteria evenly throughout the meat so the centre as well as the surfaces of the patty must be thoroughly cooked. 
B) grinding strengthened the bacteria making it more temperature-resistant 
C) ground beef can be contaminated by cattle feces 
D) meat grinders cannot be thoroughly cleaned.

Question 15

Which is NOT true of a HACCP system?

Accepted Answer

A) Designing and implementing a HACCP system is the responsibility of the food processor. 
B) HACCP is a system that focuses on preventing problems. 
C) Having periodic inspections is the basis of an effective HACCP plan. 
D) An effective HACCP plan requires extensive record-keeping. 
A) Designing and implementing a HACCP system is the responsibility of the food processor. 
B) HACCP is a system that focuses on preventing problems. 
C) Having periodic inspections is the basis of an effective HACCP plan. 
D) An effective HACCP plan requires extensive record-keeping.

Question 16

What conditions promote the germination of Clostridium botulinum spores?

Accepted Answer

A) anaerobic conditions,where high levels of oxygen are found 
B) aerobic conditions,where low levels of oxygen are found 
C) anaerobic conditions,as are found in jars or cans 
D) anaerobic conditions in combination with high acidity 
A) anaerobic conditions,where high levels of oxygen are found 
B) aerobic conditions,where low levels of oxygen are found 
C) anaerobic conditions,as are found in jars or cans 
D) anaerobic conditions in combination with high acidity

Question 17

Which group is LEAST likely to suffer serious complications if foodborne illness is contracted?

Accepted Answer

A) people undergoing treatment for cancer 
B) pregnant women 
C) adult men 
D) children 
A) people undergoing treatment for cancer 
B) pregnant women 
C) adult men 
D) children

Question 18

What is a preservation method in which micro-organisms metabolize components of a food?

Accepted Answer

A) marinade. 
B) food science. 
C) fermentation. 
D) degradation. 
A) marinade. 
B) food science. 
C) fermentation. 
D) degradation.

Question 19

Which particularly lethal microorganism has been found in honey and home-canned foods?

Accepted Answer

A) Clostridium botulinum 
B) Clostridium perfringens 
C) E.coli O157:H7 
D) Salmonella 
A) Clostridium botulinum 
B) Clostridium perfringens 
C) E.coli O157:H7 
D) Salmonella

Question 20

Which parasite has caused illnesses among hikers and among children in daycare centres?

Accepted Answer

A) E.Ccoli O157:H7 
B) Giardia lamblia 
C) Staphylococcus aureus 
D) Shigella 
A) E.Ccoli O157:H7 
B) Giardia lamblia 
C) Staphylococcus aureus 
D) Shigella

Exam 17: Food Safety

Which microorganism grows at refrigeration temperature and can cause meningitis?

To kill E.coli O157:H7,to which temperature should food such as hamburgers be cooked?

Give an example of how cross-contamination can occur in your kitchen.

Raw hamburger patties are taken to the grill on a platter.After they are cooked,the patties are returned to the unwashed platter and served.What is being described?

Pasteurization of milk or eggs involves the use of which of the following?

The safety of the food supply can best be maximized through the combined efforts of which groups?

Which of the following will help prevent foodborne illnesses?

Which bacterium produces toxins that cause abdominal pain,bloody diarrhea,and can ultimately lead to kidney failure and even death?

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria?

Which of the following statements regarding bovine spongiform encephalopathy (BSE)is TRUE?

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?

What is HACCP?

"Limiting chemical application of pesticides while introducing nonchemical methods of pest control in an orchard." What is being described?

Why are a hamburger patties made from ground beef more vulnerable to foodborne illness than beef steak?

Which is NOT true of a HACCP system?

What conditions promote the germination of Clostridium botulinum spores?

Which group is LEAST likely to suffer serious complications if foodborne illness is contracted?

What is a preservation method in which micro-organisms metabolize components of a food?

Which particularly lethal microorganism has been found in honey and home-canned foods?

Which parasite has caused illnesses among hikers and among children in daycare centres?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Proteins and Amino Acids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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