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 A

Question 2

Although more cases of food-borne illness originate in the home than away from home,public eating facilities are often thought to be responsible when someone becomes ill.Why?

Accepted Answer

In general,there is a greater level of reporting of food-borne illness when it originates in public eating facilities.

Question 3

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. B

Question 4

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria or viruses?

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 5

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) Lead absorption 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) Lead absorption is enhanced by the presence of iron.

Question 6

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 7

To limit consumption of pesticide residue in fresh fruits and vegetables,all of the following are recommended EXCEPT:

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

Question 8

The GRAS list was part of the 1958 Food Additives Amendment.GRAS stands for:

Accepted Answer

A) Generally Recognized as Safe. 
B) Greatly Reduced Additive Supply. 
C) Green Resource Action Section. 
D) Generally Reputable As a Source. 
A) Generally Recognized as Safe. 
B) Greatly Reduced Additive Supply. 
C) Green Resource Action Section. 
D) Generally Reputable As a Source.

Question 9

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

Accepted Answer

Giardia is often contracted by hikers wh

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

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?

Accepted Answer

HACCP records would show where

Question 12

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

Accepted Answer

There are a variety of reasons

Question 13

Which is NOT true regarding pesticides?

Accepted Answer

A) There are "natural pesticides" in some plants that are toxic to humans. 
B) In general,pesticides have less toxic effects than they did several years ago. 
C) The level of pesticide residue in most foods is well below the tolerable level. 
D) Food grown in other countries is subject to the same pesticide tolerances as food grown in the USA. 
A) There are "natural pesticides" in some plants that are toxic to humans. 
B) In general,pesticides have less toxic effects than they did several years ago. 
C) The level of pesticide residue in most foods is well below the tolerable level. 
D) Food grown in other countries is subject to the same pesticide tolerances as food grown in the USA.

Question 14

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 15

Which microorganism grows at refrigeration temperature and can cause meningitis?

Accepted Answer

A) Campylobacter jejuni 
B) 
E) coli O157:H7 
C) Listeria monocytogenes 
D) Salmonella 
A) Campylobacter jejuni 
B) 
E) coli O157:H7 
C) Listeria monocytogenes 
D) Salmonella

Question 16

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 17

HACCP stands for:

Accepted Answer

A) Hazard Analysis Central Critical Points. 
B) Hazard Assurance Critical Control Plan. 
C) Hazard Analysis Critical Control Point. 
D) Hazard Assurance Critical Care Plan. 
A) Hazard Analysis Central Critical Points. 
B) Hazard Assurance Critical Control Plan. 
C) Hazard Analysis Critical Control Point. 
D) Hazard Assurance Critical Care Plan.

Question 18

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 19

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 20

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.

Exam 17: Food Safety

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

Although more cases of food-borne illness originate in the home than away from home,public eating facilities are often thought to be responsible when someone becomes ill.Why?

PCB exposure:

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria or viruses?

Which of the following statements is true?

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

To limit consumption of pesticide residue in fresh fruits and vegetables,all of the following are recommended EXCEPT:

The GRAS list was part of the 1958 Food Additives Amendment.GRAS stands for:

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

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

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?

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

Which is NOT true regarding pesticides?

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

Which microorganism grows at refrigeration temperature and can cause meningitis?

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

HACCP stands for:

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?

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?

BHT is an example of:

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, absorption, and Metabolism

Carbohydrates: Sugars, starches, and Fiber

Lipids: Triglycerides, phospholipids, and Cholesterol

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 Minerals

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 Eating Disorders

Focus On Phytochemicals

Focus on Nonvitamin/Nonmineral Supplements

Focus on Biotechnology

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