Question 1

Why are some people more susceptible to foodborne illness than others?

Accepted Answer

There are a variety of reasons

Question 2

With respect to pesticides,what is the maximum residue limit?

Accepted Answer

A) the maximum pesticide intake without adverse effects 
B) the maximum amount of pesticide residue in soil and water 
C) the maximum amount of pesticide residue permitted on food 
D) the level of pesticide found to be harmful in animal studies 
A) the maximum pesticide intake without adverse effects 
B) the maximum amount of pesticide residue in soil and water 
C) the maximum amount of pesticide residue permitted on food 
D) the level of pesticide found to be harmful in animal studies

Question 3

Why are industrial contaminants more likely to be found in large animals than in small animals?

Accepted Answer

Large animals will accumulate

Question 4

Which of the following fish contains the lowest level of mercury?

Accepted Answer

A) fresh tuna 
B) frozen tuna 
C) canned albacore tuna 
D) canned light tuna 
A) fresh tuna 
B) frozen tuna 
C) canned albacore tuna 
D) canned light tuna

Question 5

How does the Organic Products Regulations of the Canada Agricultural Products Act define an "organic food"? What advantages are there to purchasing these foods?

Accepted Answer

Food that is produced,processed,and hand

Question 6

Which choice best describes what a food manufacturer must prove in order to get approval for a new food additive?

Accepted Answer

A) that the additive is safe for human consumption 
B) that the additive functions effectively 
C) that there is a need for such an additive in the Canadian food supply 
D) all of the above 
A) that the additive is safe for human consumption 
B) that the additive functions effectively 
C) that there is a need for such an additive in the Canadian food supply 
D) all of the above

Question 7

"Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth." What is being described?

Accepted Answer

A) critical control points. 
B) cross-contamination. 
C) HACCP. 
D) the danger zone. 
A) critical control points. 
B) cross-contamination. 
C) HACCP. 
D) the danger zone.

Question 8

Trichinella spiralis can be destroyed by all of the following methods except one.Which one?

Accepted Answer

A) freezing. 
B) canning. 
C) cooking to a high temperature. 
D) marinating. 
A) freezing. 
B) canning. 
C) cooking to a high temperature. 
D) marinating.

Question 9

Which of the following regarding a foodborne intoxication is TRUE?

Accepted Answer

A) A foodborne intoxication is caused by consuming food contaminated with a virus. 
B) A foodborne intoxication is caused by consuming water contaminated with bacteria. 
C) A foodborne intoxication is caused by consuming a food contaminated with a toxin produced by a pathogen. 
D) Foodborne intoxications only occur when large numbers of microorganisms are present in the food. 
A) A foodborne intoxication is caused by consuming food contaminated with a virus. 
B) A foodborne intoxication is caused by consuming water contaminated with bacteria. 
C) A foodborne intoxication is caused by consuming a food contaminated with a toxin produced by a pathogen. 
D) Foodborne intoxications only occur when large numbers of microorganisms are present in the food.

Question 10

To limit consumption of pesticide residue in fresh fruits and vegetables,which of the following is NOT recommended?

Accepted Answer

A) buying locally grown produce. 
B) discarding the outer leaves on heads of lettuce and cabbage. 
C) soaking fruits for two hours in water. 
D) peeling fruits to remove wax and pesticides. 
A) buying locally grown produce. 
B) discarding the outer leaves on heads of lettuce and cabbage. 
C) soaking fruits for two hours in water. 
D) peeling fruits to remove wax and pesticides.

Question 11

Which of the following is LEAST likely to be a source of parasitic infection?

Accepted Answer

A) fish 
B) hamburger patties 
C) pork 
D) wild game,such as bear 
A) fish 
B) hamburger patties 
C) pork 
D) wild game,such as bear

Question 12

Terry packs lunches every weekday for his children to take to school.Although his children buy cold milk at school,there are no facilities to keep lunches refrigerated.What types of food are potentially hazardous in the lunches? What steps might Terry take to ensure the safety of the lunches?

Accepted Answer

Foods which are susceptible to bacterial

Question 13

Which of the following is a critical control point for a consumer using milk?

Accepted Answer

A) pasteurization temperature 
B) storage temperature 
C) Packaging milk in a sterile container. 
D) None of the above 
A) pasteurization temperature 
B) storage temperature 
C) Packaging milk in a sterile container. 
D) None of the above

Question 14

Which organization is in charge of maintaining a list of acceptable food additives and their functions?

Accepted Answer

A) Health Canada 
B) Canada's Food Guide 
C) Agricultural Institute of Canada 
D) Canadian Federation of Agriculture 
A) Health Canada 
B) Canada's Food Guide 
C) Agricultural Institute of Canada 
D) Canadian Federation of Agriculture

Question 15

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Accepted Answer

Since this bacterium grows even at refri

Question 16

Which statement about food contamination is FALSE?

Accepted Answer

A) Food is often contaminated where it is grown or produced. 
B) An example of a chemical contaminant is a drug used in raising cattle and producing milk. 
C) An example of a physical contaminant is broken glass. 
D) Packaging materials are usually ineffective in preventing food contamination. 
A) Food is often contaminated where it is grown or produced. 
B) An example of a chemical contaminant is a drug used in raising cattle and producing milk. 
C) An example of a physical contaminant is broken glass. 
D) Packaging materials are usually ineffective in preventing food contamination.

Question 17

What are the most common foods implicated in cases of Salmonella foodborne infection?

Accepted Answer

A) beef and pork. 
B) dairy products. 
C) eggs and chicken. 
D) shellfish. 
A) beef and pork. 
B) dairy products. 
C) eggs and chicken. 
D) shellfish.

Question 18

Which of the following is NOT a strategy to limit the effects of nitrosamines?

Accepted Answer

A) limit consumption of nitrite-containing foods,such as hot dogs. 
B) limit consumption of dried fruits treated with sulfites. 
C) consume adequate amounts of antioxidants,such as vitamins C and E. 
D) limit consumption of luncheon meat to a few times a week. 
A) limit consumption of nitrite-containing foods,such as hot dogs. 
B) limit consumption of dried fruits treated with sulfites. 
C) consume adequate amounts of antioxidants,such as vitamins C and E. 
D) limit consumption of luncheon meat to a few times a week.

Question 19

Describe how a virus found in food can infect intestinal cells.

Accepted Answer

Viruses enter cells and change their fun

Question 20

What are the minimum and maximum temperatures of the "danger zone",where bacteria grow best?

Accepted Answer

Between 4˚C and 57˚C

Exam 17: Food Safety

Why are some people more susceptible to foodborne illness than others?

With respect to pesticides,what is the maximum residue limit?

Why are industrial contaminants more likely to be found in large animals than in small animals?

Which of the following fish contains the lowest level of mercury?

How does the Organic Products Regulations of the Canada Agricultural Products Act define an "organic food"? What advantages are there to purchasing these foods?

Which choice best describes what a food manufacturer must prove in order to get approval for a new food additive?

"Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth." What is being described?

Trichinella spiralis can be destroyed by all of the following methods except one.Which one?

Which of the following regarding a foodborne intoxication is TRUE?

To limit consumption of pesticide residue in fresh fruits and vegetables,which of the following is NOT recommended?

Which of the following is LEAST likely to be a source of parasitic infection?

Terry packs lunches every weekday for his children to take to school.Although his children buy cold milk at school,there are no facilities to keep lunches refrigerated.What types of food are potentially hazardous in the lunches? What steps might Terry take to ensure the safety of the lunches?

Which of the following is a critical control point for a consumer using milk?

Which organization is in charge of maintaining a list of acceptable food additives and their functions?

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Which statement about food contamination is FALSE?

What are the most common foods implicated in cases of Salmonella foodborne infection?

Which of the following is NOT a strategy to limit the effects of nitrosamines?

Describe how a virus found in food can infect intestinal cells.

What are the minimum and maximum temperatures of the "danger zone",where bacteria grow best?

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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