Question 1

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 2

What areas of food safety does the Food and Drug Administration (FDA)oversee?

Accepted Answer

The FDA ensures the safety and quality o

Question 3

Which of the following statements about food irradiation is FALSE?

Accepted Answer

A) It is also called cold pasteurization. 
B) It causes food to be slightly radioactive. 
C) It is considered a food additive. 
D) It is used to destroy pathogens and increase shelf life. 
A) It is also called cold pasteurization. 
B) It causes food to be slightly radioactive. 
C) It is considered a food additive. 
D) It is used to destroy pathogens and increase shelf life.

Question 4

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

Accepted Answer

It can occur if we use a cutti

Question 5

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 6

Which legislative action prohibits the use of any food additive that has been shown to produce cancer in animals at any dose?

Accepted Answer

A) Delaney Clause 
B) GRAS list 
C) Pure Food Act 
D) Standard of Identity Act 
A) Delaney Clause 
B) GRAS list 
C) Pure Food Act 
D) Standard of Identity Act

Question 7

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

Question 8

Which of the following organisms invades the stomach and intestinal tract,and can be acquired from eating raw fish?

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 9

Which agency is responsible for setting limits for pesticide use?

Accepted Answer

The EPA (Environment

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

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.

Question 12

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 13

E.coli can be eliminated by cooking foods to ____o F.

Accepted Answer

A) 85 
B) 120 
C) 160 
D) 185 
A) 85 
B) 120 
C) 160 
D) 185

Question 14

What are objections to the use of bST in cows? What is the FDA's position regarding use of bST?

Accepted Answer

Bovine somatotropin is objected to by so

Question 15

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 16

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 17

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 18

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 19

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Accepted Answer

Since this bacterium grows even at refri

Question 20

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.

Exam 17: Food Safety

A "use by" date indicates:

What areas of food safety does the Food and Drug Administration (FDA)oversee?

Which of the following statements about food irradiation is FALSE?

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

Which governmental agency publishes the Food Code?

Which legislative action prohibits the use of any food additive that has been shown to produce cancer in animals at any dose?

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

Which of the following organisms invades the stomach and intestinal tract,and can be acquired from eating raw fish?

Which agency is responsible for setting limits for pesticide use?

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

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

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

E.coli can be eliminated by cooking foods to ____o F.

What are objections to the use of bST in cows? What is the FDA's position regarding use of bST?

The major goal of the National Food Safety Initiative is:

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

Pasteurization of milk or eggs involves the use of:

The HACCP system places responsibility for food safety on:

How does contamination with E.coli O157:H7 occur? How can it be prevented?

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

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

Filters

E.coli can be eliminated by cooking foods to ____^o F.