Question 1

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 2

The HACCP system places responsibility for food safety on:

Accepted Answer

A) consumers. 
B) regulatory agencies. 
C) manufacturers. 
D) distributors. 
A) consumers. 
B) regulatory agencies. 
C) manufacturers. 
D) distributors.

Question 3

Which agency is responsible for setting limits for pesticide use?

Accepted Answer

The EPA (Environment

Question 4

Which food presents the greatest risk of food-borne illness?

Accepted Answer

A) Hot dogs left in the refrigerator for four days 
B) A bruised banana 
C) A turkey thawed at room temperature 
D) Milk two days past the "sell by" date 
A) Hot dogs left in the refrigerator for four days 
B) A bruised banana 
C) A turkey thawed at room temperature 
D) Milk two days past the "sell by" date

Question 5

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 6

_____________ is a virus that is destroyed by chlorination of drinking water.

Accepted Answer

A) Shigella 
B) Giardia lamblia 
C) Hepatitis A 
D) 
E) coli O157:H7 
A) Shigella 
B) Giardia lamblia 
C) Hepatitis A 
D) 
E) coli O157:H7

Question 7

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

Accepted Answer

Viruses enter cells and change their fun

Question 8

Which of the following is NOT true of a HACCP system?

Accepted Answer

A) Designing and implementing the 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 the 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 9

Why are some people more susceptible to food-borne illness than others?

Accepted Answer

There are a variety of reasons

Question 10

Polycyclic aromatic hydrocarbons (PAHs)are a concern because of:

Accepted Answer

A) their cancer-causing potential. 
B) their ability to bind nutrients in the food. 
C) their potential to cause heart attacks. 
D) the fact that they contain E.coli O157:H7. 
A) their cancer-causing potential. 
B) their ability to bind nutrients in the food. 
C) their potential to cause heart attacks. 
D) the fact that they contain E.coli O157:H7.

Question 11

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 12

If mold is found on a loaf of banana bread,what is the best course of action?

Accepted Answer

A) Scrape off the mold; eat the rest of the bread soon 
B) Remove the mold plus about 2 inches of bread on all sides 
C) Freeze and rethaw the bread,scraping off the mold 
D) Throw it away 
A) Scrape off the mold; eat the rest of the bread soon 
B) Remove the mold plus about 2 inches of bread on all sides 
C) Freeze and rethaw the bread,scraping off the mold 
D) Throw it away

Question 13

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 14

Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth is an example of:

Accepted Answer

A) a critical control point transfer. 
B) cross-contamination. 
C) HACCP. 
D) a potentiated zone. 
A) a critical control point transfer. 
B) cross-contamination. 
C) HACCP. 
D) a potentiated zone.

Question 15

To limit the effects of nitrosamines,compounds known to be carcinogenic in animals,one should do all of the following EXCEPT:

Accepted Answer

A) limit consumption of nitrate- and nitrite-containing foods,such as hotdogs. 
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 cured meats to 3-4 ounces per week. 
A) limit consumption of nitrate- and nitrite-containing foods,such as hotdogs. 
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 cured meats to 3-4 ounces per week.

Question 16

PCB exposure:

Accepted Answer

A) is no longer a problem since these chemicals break down quickly. 
B) occurred when runoff from manufacturing plants contaminated water. 
C) causes the accumulation of PCBs in lean body tissues. 
D) is not a concern for breast feeding women. 
A) is no longer a problem since these chemicals break down quickly. 
B) occurred when runoff from manufacturing plants contaminated water. 
C) causes the accumulation of PCBs in lean body tissues. 
D) is not a concern for breast feeding women.

Question 17

The primary advantage of irradiating food is:

Accepted Answer

A) it destroys microorganisms and insects and prolongs the shelf life of the product. 
B) it makes the growing plant more insect resistant. 
C) it is the most economical method of food preservation. 
D) it boosts the nutritional value of the food product. 
A) it destroys microorganisms and insects and prolongs the shelf life of the product. 
B) it makes the growing plant more insect resistant. 
C) it is the most economical method of food preservation. 
D) it boosts the nutritional value of the food product.

Question 18

BHT is an example of:

Accepted Answer

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

Question 19

Give one example of a governmental agency and how it is attempting to protect the food supply.How can HACCP also work to protect the food supply?

Accepted Answer

FDA inspects food plants,imported foods,

Question 20

The governmental agency that establishes tolerable limits of pesticides in food is the:

Accepted Answer

A) Bureau of Alcohol,Tobacco and Firearms. 
B) Environmental Protection Agency. 
C) Food and Drug Administration. 
D) United States Department of Agriculture. 
A) Bureau of Alcohol,Tobacco and Firearms. 
B) Environmental Protection Agency. 
C) Food and Drug Administration. 
D) United States Department of Agriculture.

Exam 17: Food Safety

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

The HACCP system places responsibility for food safety on:

Which agency is responsible for setting limits for pesticide use?

Which food presents the greatest risk of food-borne illness?

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?

_____________ is a virus that is destroyed by chlorination of drinking water.

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

Which of the following is NOT true of a HACCP system?

Why are some people more susceptible to food-borne illness than others?

Polycyclic aromatic hydrocarbons (PAHs)are a concern because of:

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?

If mold is found on a loaf of banana bread,what is the best course of action?

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

Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth is an example of:

To limit the effects of nitrosamines,compounds known to be carcinogenic in animals,one should do all of the following EXCEPT:

PCB exposure:

The primary advantage of irradiating food is:

BHT is an example of:

Give one example of a governmental agency and how it is attempting to protect the food supply.How can HACCP also work to protect the food supply?

The governmental agency that establishes tolerable limits of pesticides in food is the:

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

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