Question 1

Which statement about microbial foodborne illness is FALSE?

Accepted Answer

A) Many microbial foodborne illnesses have similar symptoms. 
B) Most microbial foodborne illnesses are mild and are often mistaken for "flu". 
C) There is no way to avoid foodborne illness. 
D) Some microbial foodborne illness can cause kidney failure and death. 
A) Many microbial foodborne illnesses have similar symptoms. 
B) Most microbial foodborne illnesses are mild and are often mistaken for "flu". 
C) There is no way to avoid foodborne illness. 
D) Some microbial foodborne illness can cause kidney failure and death.

Question 2

What are the seven principles of HACCP?

Accepted Answer

1.Conduct a hazard analysis.2.Identify c

Question 3

Why are hikers particularly susceptible to Giardia? How can they prevent being infected?

Accepted Answer

Giardia is often contracted by

Question 4

What are the advantages to buying locally grown produce over that which is grown in another region or country?

Accepted Answer

Typically locally grown produc

Question 5

Why was bST NOT approved for use in Canada?

Accepted Answer

A) Because residues in milk might be harmful to human health. 
B) Because the claims that it increased milk production were unfounded.. 
C) Because it was harmful to dairy cows. 
D) Because it increased allergic reactions in humans. 
A) Because residues in milk might be harmful to human health. 
B) Because the claims that it increased milk production were unfounded.. 
C) Because it was harmful to dairy cows. 
D) Because it increased allergic reactions in humans.

Question 6

Which of the following statements about food irradiation is FALSE?

Accepted Answer

A) It is also called cold pasteurization. 
B) It causes food to be slightly radioactive. 
C) It is considered a food additive. 
D) It is used to destroy pathogens and increase shelf life. 
A) It is also called cold pasteurization. 
B) It causes food to be slightly radioactive. 
C) It is considered a food additive. 
D) It is used to destroy pathogens and increase shelf life.

Question 7

What is the process that places sterilized food in a sterilized package using a sterile process?

Accepted Answer

A) sterilized processing. 
B) aseptic processing. 
C) food preservation. 
D) bacterial elimination processing. 
A) sterilized processing. 
B) aseptic processing. 
C) food preservation. 
D) bacterial elimination processing.

Question 8

"Fruits and vegetables may contain pesticide residues,but this is outweighed by the fact that they are excellent sources of many essential nutrients and phytochemicals and are generally-low in caloroes." What is being described?

Accepted Answer

A) risk-benefit analysis of food. 
B) assessment of nutritional status 
C) an environmental assessment 
D) critical control point identification 
A) risk-benefit analysis of food. 
B) assessment of nutritional status 
C) an environmental assessment 
D) critical control point identification

Question 9

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

Accepted Answer

HACCP stands for Hazard Analysis Critica

Question 10

The amount of a toxin that has a harmful effect is LEAST affected by which of the following?

Accepted Answer

A) prior exposure to the toxin. 
B) the potency of the toxin. 
C) the nutritional status of the consumer. 
D) weight and age of the exposed individual. 
A) prior exposure to the toxin. 
B) the potency of the toxin. 
C) the nutritional status of the consumer. 
D) weight and age of the exposed individual.

Question 11

Butylated hydroxytoluene (BHT)is an example of what type of food additive?

Accepted Answer

A) a preservative. 
B) an indirect additive. 
C) a source of accidental contamination. 
D) adulteration. 
A) a preservative. 
B) an indirect additive. 
C) a source of accidental contamination. 
D) adulteration.

Question 12

Which statement about mould toxins is CORRECT?

Accepted Answer

A) Aflatoxin causes hallucinations. 
B) Aflatoxin is a potent carcinogen. 
C) Ergot is a common toxin in rye bread. 
D) Ergot is produced by the Aspergillus flavus. 
A) Aflatoxin causes hallucinations. 
B) Aflatoxin is a potent carcinogen. 
C) Ergot is a common toxin in rye bread. 
D) Ergot is produced by the Aspergillus flavus.

Question 13

What is the common source of Staphylococcus aureus contamination in food?

Accepted Answer

A) human food handlers 
B) soil 
C) cattle feces 
D) raw fish 
A) human food handlers 
B) soil 
C) cattle feces 
D) raw fish

Question 14

Which of the following statements is TRUE?

Accepted Answer

A) Substances that are stored in the body are more likely to be toxic because they accumulate over time. 
B) Poor health status decreases the body's ability to store toxins. 
C) The absorption of mercury is enhanced by high dietary selenium. 
D) The absorption of lead is enhanced by the presence of iron. 
A) Substances that are stored in the body are more likely to be toxic because they accumulate over time. 
B) Poor health status decreases the body's ability to store toxins. 
C) The absorption of mercury is enhanced by high dietary selenium. 
D) The absorption of lead is enhanced by the presence of iron.

Question 15

Which of the following parasites invades the stomach and intestinal tract,and can be acquired from eating raw fish?

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 16

Alicia recently became pregnant.She read that women who are pregnant should avoid some types of fish because of possible danger to the growing fetus.Why do you think this recommendation exists? What recommendations do you have for Alicia?

Accepted Answer

She is wise to avoid those fish that typ

Question 17

What is a major goal of the Canadian Food Inspection Agency?

Accepted Answer

A) document foodborne illness outbreaks. 
B) provide education to employees in the food industry. 
C) provide a reporting system to the World Health Organization (WHO). 
D) substantially reduce the risk of foodborne illness. 
A) document foodborne illness outbreaks. 
B) provide education to employees in the food industry. 
C) provide a reporting system to the World Health Organization (WHO). 
D) substantially reduce the risk of foodborne illness.

Question 18

Identify the primary causes of foodborne illness in Canada and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of foodborne illness?

Accepted Answer

Pathogens,which are microorganisms that

Question 19

What is bioaccumulation?

Accepted Answer

A) the process by which compounds build up in an organism faster than they can be broken down. 
B) The prenatal exposure of children to pesticides prenatally resulting in the development of tolerances. 
C) the trend for pesticides to be increasingly more prevalent,as well as more toxic. 
D) a natural defense mechanism for chemical contaminants in food. 
A) the process by which compounds build up in an organism faster than they can be broken down. 
B) The prenatal exposure of children to pesticides prenatally resulting in the development of tolerances. 
C) the trend for pesticides to be increasingly more prevalent,as well as more toxic. 
D) a natural defense mechanism for chemical contaminants in food.

Question 20

Which of the following statements regarding E.coli O157:H7 is correct?

Accepted Answer

A) it can live in the intestines of healthy cattle and contaminate the meat after slaughter. 
B) cattle feces runoff during heavy rains can contaminate water supplies 
C) it is responsible for hemolytic uremic syndrome 
D) All of the above answer choices are correct. 
A) it can live in the intestines of healthy cattle and contaminate the meat after slaughter. 
B) cattle feces runoff during heavy rains can contaminate water supplies 
C) it is responsible for hemolytic uremic syndrome 
D) All of the above answer choices are correct.

Exam 17: Food Safety

Which statement about microbial foodborne illness is FALSE?

What are the seven principles of HACCP?

Why are hikers particularly susceptible to Giardia? How can they prevent being infected?

What are the advantages to buying locally grown produce over that which is grown in another region or country?

Why was bST NOT approved for use in Canada?

Which of the following statements about food irradiation is FALSE?

What is the process that places sterilized food in a sterilized package using a sterile process?

"Fruits and vegetables may contain pesticide residues,but this is outweighed by the fact that they are excellent sources of many essential nutrients and phytochemicals and are generally-low in caloroes." What is being described?

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

The amount of a toxin that has a harmful effect is LEAST affected by which of the following?

Butylated hydroxytoluene (BHT)is an example of what type of food additive?

Which statement about mould toxins is CORRECT?

What is the common source of Staphylococcus aureus contamination in food?

Which of the following statements is TRUE?

Which of the following parasites invades the stomach and intestinal tract,and can be acquired from eating raw fish?

Alicia recently became pregnant.She read that women who are pregnant should avoid some types of fish because of possible danger to the growing fetus.Why do you think this recommendation exists? What recommendations do you have for Alicia?

What is a major goal of the Canadian Food Inspection Agency?

Identify the primary causes of foodborne illness in Canada and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of foodborne illness?

What is bioaccumulation?

Which of the following statements regarding E.coli O157:H7 is correct?

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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