Question 1

Raw hamburger patties are taken to the grill on a platter.After they are cooked,the patties are returned to the same,unwashed platter and served.This is an example of:

Accepted Answer

A) cross-contamination. 
B) efficient use of kitchen equipment. 
C) food adulteration. 
D) food intoxication. 
A) cross-contamination. 
B) efficient use of kitchen equipment. 
C) food adulteration. 
D) food intoxication.

Question 2

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

Accepted Answer

Viruses enter cells and change their fun

Question 3

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.

Question 4

Which statement about antibiotics is FALSE?

Accepted Answer

A) Antibiotic use in animals may contribute to the creation of antibiotic resistant bacteria. 
B) Almost half of the antibiotics produced in the US are used to prevent disease in animals. 
C) Antibiotics are used to promote growth in animals. 
D) Antibiotic use in animals is not regulated. 
A) Antibiotic use in animals may contribute to the creation of antibiotic resistant bacteria. 
B) Almost half of the antibiotics produced in the US are used to prevent disease in animals. 
C) Antibiotics are used to promote growth in animals. 
D) Antibiotic use in animals is not regulated.

Question 5

Which statement about microbial foodborne illness is FALSE?

Accepted Answer

A) Many microbial food-borne illnesses have similar symptoms. 
B) Most microbial food-borne illnesses are mild and are often mistaken for the "flu". 
C) Microbial food-borne illness afflicts 50% of Americans each year. 
D) Microbial food-borne illness can cause kidney failure and death. 
A) Many microbial food-borne illnesses have similar symptoms. 
B) Most microbial food-borne illnesses are mild and are often mistaken for the "flu". 
C) Microbial food-borne illness afflicts 50% of Americans each year. 
D) Microbial food-borne illness can cause kidney failure and death.

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

Which of the following is LEAST likely to be a source of parasitic infection?

Accepted Answer

A) Fish 
B) Hamburger patties 
C) Pork 
D) Wild game,such as bear or rabbit 
A) Fish 
B) Hamburger patties 
C) Pork 
D) Wild game,such as bear or rabbit

Question 8

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 9

Which group is LEAST likely to suffer serious complications if food-borne illness is contracted?

Accepted Answer

A) Pregnant women 
B) People undergoing treatment for cancer 
C) Adult men 
D) Children 
A) Pregnant women 
B) People undergoing treatment for cancer 
C) Adult men 
D) Children

Question 10

How do chemicals used in agriculture make their way to humans? How could various aspects of packaging and chemical additives protect the food supply? What are the risks and benefits of some of these food additives?

Accepted Answer

They are taken up by plants,which can be

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

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 13

Pesticide residue in foods may be more of a concern for young children because:

Accepted Answer

A) children are smaller; therefore the amount of residue tends to be greater per unit of body weight. 
B) children may have been exposed to pesticides prenatally and have developed tolerances for them. 
C) children often cannot read warning labels about pesticides. 
D) pesticides are increasingly more prevalent,as well as becoming more toxic. 
A) children are smaller; therefore the amount of residue tends to be greater per unit of body weight. 
B) children may have been exposed to pesticides prenatally and have developed tolerances for them. 
C) children often cannot read warning labels about pesticides. 
D) pesticides are increasingly more prevalent,as well as becoming more toxic.

Question 14

Which statement about organic farming techniques is FALSE?

Accepted Answer

A) Organic produce can cause microbial food-borne illness. 
B) Organic farming is more ecologically sound than standard farming methods. 
C) Organic foods are usually cheaper. 
D) Organic farming decreases,but does not eliminate,pesticides in foods. 
A) Organic produce can cause microbial food-borne illness. 
B) Organic farming is more ecologically sound than standard farming methods. 
C) Organic foods are usually cheaper. 
D) Organic farming decreases,but does not eliminate,pesticides in foods.

Question 15

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 16

Which of the following is NOT an example of a biopesticide?

Accepted Answer

A) The introduction of birds that eat pests 
B) Naturally occurring substances that control pests 
C) Microorganisms that control pests 
D) Pesticides introduced into plants through genetic modification 
A) The introduction of birds that eat pests 
B) Naturally occurring substances that control pests 
C) Microorganisms that control pests 
D) Pesticides introduced into plants through genetic modification

Question 17

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 18

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

Accepted Answer

This virus is transmitted from infected

Question 19

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 20

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

Exam 17: Food Safety

Raw hamburger patties are taken to the grill on a platter.After they are cooked,the patties are returned to the same,unwashed platter and served.This is an example of:

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

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

Which statement about antibiotics is FALSE?

Which statement about microbial foodborne illness is FALSE?

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

Which of the following is LEAST likely to be a source of parasitic infection?

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

Which group is LEAST likely to suffer serious complications if food-borne illness is contracted?

How do chemicals used in agriculture make their way to humans? How could various aspects of packaging and chemical additives protect the food supply? What are the risks and benefits of some of these food additives?

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?

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

Pesticide residue in foods may be more of a concern for young children because:

Which statement about organic farming techniques is FALSE?

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

Which of the following is NOT an example of a biopesticide?

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

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

Which statement about food-borne illness is FALSE?

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

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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