Question 1

A food contaminated with Salmonella is unknowingly brought into a kitchen.How can foodborne illness from this food best be prevented?

Accepted Answer

A) Storing the food at room temperature 
B) Thoroughly cooking the food. 
C) Keeping the food refrigerated. 
D) Both (b)and (c). 
A) Storing the food at room temperature 
B) Thoroughly cooking the food. 
C) Keeping the food refrigerated. 
D) Both (b)and (c).

Question 2

Which statement about pesticides is FALSE?

Accepted Answer

A) Pesticides are often applied to crops after harvesting to prevent spoilage and extend shelf life. 
B) Crops grown using pesticides look more appealing. 
C) Pesticides can be found in untreated products like meat,poultry,and dairy. 
D) Pesticides are only applied to crops while they are growing. 
A) Pesticides are often applied to crops after harvesting to prevent spoilage and extend shelf life. 
B) Crops grown using pesticides look more appealing. 
C) Pesticides can be found in untreated products like meat,poultry,and dairy. 
D) Pesticides are only applied to crops while they are growing.

Question 3

In the HACCP system,what are critical control points?

Accepted Answer

A) steps in food production processes where contamination can occur or be prevented. 
B) steps in the food production process where food is checked for nutritional value. 
C) a method for determining the origin of pathogens that cause foodborne illnesses. 
D) areas in the country where outbreaks of food borne illness have occurred. 
A) steps in food production processes where contamination can occur or be prevented. 
B) steps in the food production process where food is checked for nutritional value. 
C) a method for determining the origin of pathogens that cause foodborne illnesses. 
D) areas in the country where outbreaks of food borne illness have occurred.

Question 4

Which agency is responsible for setting limits for pesticide use?

Accepted Answer

Health Canada sets these limit

Question 5

Which statement about bacteria is FALSE?

Accepted Answer

A) Even a few bacterial cells can cause foodborne infections. 
B) Most environmental bacteria are harmless. 
C) Bacteria are present on most surfaces in our homes. 
D) Some bacteria are beneficial. 
A) Even a few bacterial cells can cause foodborne infections. 
B) Most environmental bacteria are harmless. 
C) Bacteria are present on most surfaces in our homes. 
D) Some bacteria are beneficial.

Question 6

Which is most likely to contain the highest level of industrial contaminants?

Accepted Answer

A) small fish from lakes 
B) large fish from lakes 
C) small ocean fish caught far offshore 
D) large ocean fish caught far offshore 
A) small fish from lakes 
B) large fish from lakes 
C) small ocean fish caught far offshore 
D) large ocean fish caught far offshore

Question 7

Which food additive is NOT correctly matched to its common function in food?

Accepted Answer

A) Beta-carotene;adds colour to food 
B) Calcium propionate: preservative in bread 
C) Soy lecithin: emulsifier 
D) Mono sodium glutamate: nutrient 
A) Beta-carotene;adds colour to food 
B) Calcium propionate: preservative in bread 
C) Soy lecithin: emulsifier 
D) Mono sodium glutamate: nutrient

Question 8

This is a highly contagious viral disorder that causes inflammation of the liver,jaundice,fever,nausea,fatigue,and abdominal pain.It can be contracted from food contaminated by unsanitary handling or from eating raw or undercooked shellfish caught in sewage-contaminated waters.What disease is being described?

Accepted Answer

A) hemolytic uremic syndrome 
B) meningitis 
C) Hepatitis A 
D) paralysis 
A) hemolytic uremic syndrome 
B) meningitis 
C) Hepatitis A 
D) paralysis

Question 9

Which temperature range supports the most rapid bacterial growth?

Accepted Answer

A) -18ºC to 0ºC 
B) 4ºC to 15ºC 
C) 4ºC to 57ºC 
D) 52ºC to 75ºC 
A) -18ºC to 0ºC 
B) 4ºC to 15ºC 
C) 4ºC to 57ºC 
D) 52ºC to 75ºC

Question 10

Discuss the risks and benefits of adding nitrates and nitrites to cured meat products.

Accepted Answer

The risk of adding these materials is th

Question 11

Where does HACCP system place responsibility for food safety?

Accepted Answer

A) on consumers. 
B) on regulatory agencies. 
C) on food manufacturers. 
D) on food retailers. 
A) on consumers. 
B) on regulatory agencies. 
C) on food manufacturers. 
D) on food retailers.

Question 12

"A measure taken at salad bars to prevent cross-contamination from one customer to another." What is being described?

Accepted Answer

A) sneeze guards 
B) washing serving utensils 
C) providing clean glassware 
D) all of the above 
A) sneeze guards 
B) washing serving utensils 
C) providing clean glassware 
D) all of the above

Question 13

This compound has been linked to cancer in animals and forms during high-temperature baking and frying of carbohydrate rich foods?

Accepted Answer

A) acrylamide 
B) benzopyrene 
C) nitrosamines 
D) aromatic hydrocarbons 
A) acrylamide 
B) benzopyrene 
C) nitrosamines 
D) aromatic hydrocarbons

Question 14

Many people think that if beef patties were irradiated,the risk of E.Coli O157:H7 in beef would be significantly decreased.Do you think irradiating beef patties is a good idea? What are drawbacks to irradiation of the nationwide supply of beef patties?

Accepted Answer

It is probably a good idea,as this would

Question 15

What happens to the micro-organisms in milk as a result of conventional pasteurization?

Accepted Answer

A) All micro-organisms are killed and the milk is sterile. 
B) All disease-causing micro-organisms are killed,but spoilage organisms survive. 
C) All spoilage organisms were killed,but the pathogenic organisms survive. 
D) All pathogenic organisms are killed and phosphatase activity increases. 
A) All micro-organisms are killed and the milk is sterile. 
B) All disease-causing micro-organisms are killed,but spoilage organisms survive. 
C) All spoilage organisms were killed,but the pathogenic organisms survive. 
D) All pathogenic organisms are killed and phosphatase activity increases.

Question 16

Polycyclic aromatic hydrocarbons (PAHs)are formed when fat found in some meats comes in contact with the flames of a grill.Why are they of concern?

Accepted Answer

A) They may increase the risk of cancer. 
B) They bind nutrients in the food,reducing absorption. 
C) They may increase the risk of cardiovascular disease. 
D) They contain high concentrations of benzopyrene. 
A) They may increase the risk of cancer. 
B) They bind nutrients in the food,reducing absorption. 
C) They may increase the risk of cardiovascular disease. 
D) They contain high concentrations of benzopyrene.

Question 17

How is hepatitis A transmitted? How can its spread be curtailed?

Accepted Answer

This virus is transmitted from infected

Question 18

Which statement accurately describes the health concerns related to polychlorinated biphenyls (PCBs)?

Accepted Answer

A) They are not a problem because these chemicals break down quickly. 
B) Although no longer used,they persist in the environment and bioaccumulate in the human body. 
C) PCBs accumulate in lean body tissues. 
D) PCBs accumulate in adipose tissue but not in breast milk. 
A) They are not a problem because these chemicals break down quickly. 
B) Although no longer used,they persist in the environment and bioaccumulate in the human body. 
C) PCBs accumulate in lean body tissues. 
D) PCBs accumulate in adipose tissue but not in breast milk.

Exam 17: Food Safety

A food contaminated with Salmonella is unknowingly brought into a kitchen.How can foodborne illness from this food best be prevented?

Which statement about pesticides is FALSE?

In the HACCP system,what are critical control points?

Which agency is responsible for setting limits for pesticide use?

Which statement about bacteria is FALSE?

Which is most likely to contain the highest level of industrial contaminants?

Which food additive is NOT correctly matched to its common function in food?

Which temperature range supports the most rapid bacterial growth?

Discuss the risks and benefits of adding nitrates and nitrites to cured meat products.

Where does HACCP system place responsibility for food safety?

"A measure taken at salad bars to prevent cross-contamination from one customer to another." What is being described?

This compound has been linked to cancer in animals and forms during high-temperature baking and frying of carbohydrate rich foods?

Many people think that if beef patties were irradiated,the risk of E.Coli O157:H7 in beef would be significantly decreased.Do you think irradiating beef patties is a good idea? What are drawbacks to irradiation of the nationwide supply of beef patties?

What happens to the micro-organisms in milk as a result of conventional pasteurization?

Polycyclic aromatic hydrocarbons (PAHs)are formed when fat found in some meats comes in contact with the flames of a grill.Why are they of concern?

How is hepatitis A transmitted? How can its spread be curtailed?

Which statement accurately describes the health concerns related to polychlorinated biphenyls (PCBs)?

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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