Question 1

It is estimated that __________ Americans contract food related illnesses each year.

Accepted Answer

A) 3,000 
B) 128,000 
C) 4)8 million 
D) 48 million 
A) 3,000 
B) 128,000 
C) 4)8 million 
D) 48 million D

Question 2

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

Accepted Answer

Giardia is often contracted by hikers who drink untreated stream water which is contaminated.They should use precautions such as sterilizing all water from streams that they wish to drink.Using a pump to filter the water or adding iodine to it should ensure safety.

Question 3

How does the USDA define an "organic food"? What advantages are there to purchasing these foods?

Accepted Answer

Organic food is produced,processed,and handled in accordance with the standards of the USDA National Organic Program.It is produced without conventional pesticides,synthetic fertilizers,etc.The advantage to organic foods is a decrease in pesticide exposure to farm workers and in the environment.

Question 4

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

Accepted Answer

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

Question 5

The major goal of the National Food Safety Initiative is:

Accepted Answer

A) to document food-borne illness outbreaks. 
B) to provide education to employees in the food industry. 
C) to provide a reporting system to the Center for Disease Control (CD
C) . 
D) to substantially reduce the risk of food-borne illness. 
A) to document food-borne illness outbreaks. 
B) to provide education to employees in the food industry. 
C) to provide a reporting system to the Center for Disease Control (CD
C) . 
D) to substantially reduce the risk of food-borne illness.

Question 6

Limiting chemical application of pesticides while introducing non-chemical methods of pest control in an orchard is an example of:

Accepted Answer

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

Question 7

Which is true regarding a food-borne intoxication?

Accepted Answer

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

Question 8

The hormone,bovine somatotropin (bST),is injected into cows to:

Accepted Answer

A) accelerate muscle (meat)growth. 
B) increase milk production. 
C) increase the likelihood of multiple births. 
D) reduce infections. 
A) accelerate muscle (meat)growth. 
B) increase milk production. 
C) increase the likelihood of multiple births. 
D) reduce infections.

Question 9

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is a "sell by" date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

Accepted Answer

A) Aseptic packaging 
B) Fermentive consolidation 
C) Irradiation 
D) Modified atmosphere packaging 
A) Aseptic packaging 
B) Fermentive consolidation 
C) Irradiation 
D) Modified atmosphere packaging

Question 10

A "use by" date indicates:

Accepted Answer

A) the last day that a product can be safely consumed. 
B) the last day the product is likely to be at peak flavor,freshness and texture. 
C) the last day that a store can sell a product. 
D) the date by which significant deterioration has already occurred. 
A) the last day that a product can be safely consumed. 
B) the last day the product is likely to be at peak flavor,freshness and texture. 
C) the last day that a store can sell a product. 
D) the date by which significant deterioration has already occurred.

Question 11

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

Accepted Answer

It can occur if we use a cutti

Question 12

A food preservation method in which microorganisms metabolize components of a food is called:

Accepted Answer

A) marinazation. 
B) metabalomics. 
C) fermentation. 
D) degradation. 
A) marinazation. 
B) metabalomics. 
C) fermentation. 
D) degradation.

Question 13

Which governmental agency publishes the Food Code?

Accepted Answer

A) Food and Drug Administration 
B) Center for Disease Control 
C) United States Department of Agriculture 
D) Environmental Protection Agency 
A) Food and Drug Administration 
B) Center for Disease Control 
C) United States Department of Agriculture 
D) Environmental Protection Agency

Question 14

Pasteurization of milk or eggs involves the use of:

Accepted Answer

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

Question 15

Which statement about food-borne illness is FALSE?

Accepted Answer

A) Food is more likely to be contaminated in retail establishments because of the large volume of food and the number of people involved. 
B) Food-borne illness outbreaks occurring in commercial establishments usually involve more people per incidence. 
C) Food-borne illness outbreaks in commercial establishments are more likely to be reported. 
D) Most food-borne illnesses are caused by food prepared in commercial establishments. 
A) Food is more likely to be contaminated in retail establishments because of the large volume of food and the number of people involved. 
B) Food-borne illness outbreaks occurring in commercial establishments usually involve more people per incidence. 
C) Food-borne illness outbreaks in commercial establishments are more likely to be reported. 
D) Most food-borne illnesses are caused by food prepared in commercial establishments.

Question 16

The most common food(s)implicated in cases of Salmonella-linked food-borne infection is/are:

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 17

Which governmental agency is responsible for inspection of meat and poultry?

Accepted Answer

A) Center for Disease Control 
B) Food and Drug Administration 
C) Environmental Protection Agency 
D) United States Department of Agriculture 
A) Center for Disease Control 
B) Food and Drug Administration 
C) Environmental Protection Agency 
D) United States Department of Agriculture

Question 18

The amount of a toxin that has a harmful effect is LEAST affected by:

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 19

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

Accepted Answer

Between 40 and 135^o F

Question 20

Which of the following statements regarding Bovine Spongiform Encephalopathy (BSE)is true?

Accepted Answer

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

Exam 17: Food Safety

It is estimated that __________ Americans contract food related illnesses each year.

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

How does the USDA define an "organic food"? What advantages are there to purchasing these foods?

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

The major goal of the National Food Safety Initiative is:

Limiting chemical application of pesticides while introducing non-chemical methods of pest control in an orchard is an example of:

Which is true regarding a food-borne intoxication?

The hormone,bovine somatotropin (bST),is injected into cows to:

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is a "sell by" date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

A "use by" date indicates:

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

A food preservation method in which microorganisms metabolize components of a food is called:

Which governmental agency publishes the Food Code?

Pasteurization of milk or eggs involves the use of:

Which statement about food-borne illness is FALSE?

The most common food(s)implicated in cases of Salmonella-linked food-borne infection is/are:

Which governmental agency is responsible for inspection of meat and poultry?

The amount of a toxin that has a harmful effect is LEAST affected by:

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

Which of the following statements regarding Bovine Spongiform Encephalopathy (BSE)is true?

Nutrition: Food for Health

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Proteins and Amino Acids

Energy Balance and Weight Management

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 On Alcohol

Focus on Biotechnology

Focus On Eating Disorders

Focus On Phytochemicals

Focus on Supplements

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