Question 1

What is food irradiation and how does Canada compare with the United States in its stance and progress with irradiation?

Accepted Answer

Irradiation is an effective process for

Question 2

What are the two types of fungi?

Accepted Answer

A)  spongiforms and molds 
B)  molds and helminths 
C)  molds and prions 
D)  yeasts and molds 
A)  spongiforms and molds 
B)  molds and helminths 
C)  molds and prions 
D)  yeasts and molds

Question 3

Bacteria cause the majority of food infections.

Accepted Answer

A) True 
 B)False

Question 4

Which of the following is a good food safety practice to employ when cooking or consuming eggs?

Accepted Answer

A)  Hard boiled eggs should be cooked for a minimum of 3 minutes. 
B)  Raw cake batter made with eggs is safe to eat. 
C)  Casseroles made with eggs should reach an internal temperature of 160°F before being eaten. 
D)  Fried eggs should be cooked for a minimum of 1 minute per side. 
A)  Hard boiled eggs should be cooked for a minimum of 3 minutes. 
B)  Raw cake batter made with eggs is safe to eat. 
C)  Casseroles made with eggs should reach an internal temperature of 160°F before being eaten. 
D)  Fried eggs should be cooked for a minimum of 1 minute per side.

Question 5

Which temperature range referred to as the "safe zone" of refrigeration?

Accepted Answer

A)  between 24° and 30°F 
B)  between 34° and 40°F 
C)  between 44° and 50°F 
D)  between 54° and 60°F 
A)  between 24° and 30°F 
B)  between 34° and 40°F 
C)  between 44° and 50°F 
D)  between 54° and 60°F

Question 6

Describe current principles used for organic food production in Canada.

Accepted Answer

The General Principles and Management St

Question 7

Food additives are the potentially carcinogenic chemicals that remain in foods despite cleaning and processing.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following is FALSE regarding food additives?

Accepted Answer

A)  Additives are strictly regulated according to Canada's Food and Drugs Act. 
B)  The use of additives has allowed our food supply to increase and diversify. 
C)  All packaged foods contain additives. 
D)  The use of additives has allowed us to eat foods that would normally be considered "out of season." 
A)  Additives are strictly regulated according to Canada's Food and Drugs Act. 
B)  The use of additives has allowed our food supply to increase and diversify. 
C)  All packaged foods contain additives. 
D)  The use of additives has allowed us to eat foods that would normally be considered "out of season."

Question 9

Describe how a person can become infected with Giardia and the symptoms observed in a person with giardiasis.

Accepted Answer

Giardia intestinalis (or Giardia lamblia

Question 10

Mycotoxins are most commonly found in

Accepted Answer

A)  hamburger and sausage. 
B)  milk and cheese. 
C)  peanuts and grains. 
D)  spinach and tomatoes. 
A)  hamburger and sausage. 
B)  milk and cheese. 
C)  peanuts and grains. 
D)  spinach and tomatoes.

Question 11

Which of these people have the LEAST amount of risk of suffering serious consequences from a foodborne illness?

Accepted Answer

A)  cancer patient receiving immune-suppressant drugs 
B)  developing fetus 
C)  person with AIDS 
D)  person recovering from surgery 
A)  cancer patient receiving immune-suppressant drugs 
B)  developing fetus 
C)  person with AIDS 
D)  person recovering from surgery

Question 12

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?

Accepted Answer

A)  Unless used within 48 hours of purchase, meat and poultry should be stored frozen. 
B)  Keep the refrigerator temperature at or below 40°F. 
C)  Thaw frozen meat and poultry on the kitchen counter. 
D)  When storing in the refrigerator, keep meat and poultry wrapped in plastic so juices will not drip onto other foods. 
A)  Unless used within 48 hours of purchase, meat and poultry should be stored frozen. 
B)  Keep the refrigerator temperature at or below 40°F. 
C)  Thaw frozen meat and poultry on the kitchen counter. 
D)  When storing in the refrigerator, keep meat and poultry wrapped in plastic so juices will not drip onto other foods.

Question 13

The primary method used to preserve Parma ham is by adding

Accepted Answer

A)  salt. 
B)  honey. 
C)  water. 
D)  sugar. 
A)  salt. 
B)  honey. 
C)  water. 
D)  sugar.

Question 14

Which of the following is an example of a nerve toxin?

Accepted Answer

A)  lead 
B)  nitrite 
C)  sulfite 
D)  tar 
A)  lead 
B)  nitrite 
C)  sulfite 
D)  tar

Question 15

Which of the following statements is FALSE regarding the role of fungi in causing adverse food reactions?

Accepted Answer

A)  Many species of fungi can cause serious illness in otherwise healthy people. 
B)  Fungal growth makes food look unappealing. 
C)  Fungal growth makes food taste unappealing. 
D)  Most fungi that cause disease in humans are not foodborne. 
A)  Many species of fungi can cause serious illness in otherwise healthy people. 
B)  Fungal growth makes food look unappealing. 
C)  Fungal growth makes food taste unappealing. 
D)  Most fungi that cause disease in humans are not foodborne.

Question 16

There has never been a reported case of mad cow disease in Canada.

Accepted Answer

A) True 
 B)False

Question 17

The main symptom associated with Clostridium botulinum intoxication is

Accepted Answer

A)  diarrhea. 
B)  paralysis. 
C)  anemia. 
D)  jaundice. 
A)  diarrhea. 
B)  paralysis. 
C)  anemia. 
D)  jaundice.

Question 18

What is the main difference between neurotoxins and enterotoxins?

Accepted Answer

Toxins can be categorized depending upon

Question 19

The country that produces the majority of genetically modified crops is

Accepted Answer

A)  Canada. 
B)  United States. 
C)  Brazil. 
D)  China. 
A)  Canada. 
B)  United States. 
C)  Brazil. 
D)  China.

Question 20

List five common food preservatives and the foods in which each is found.

Accepted Answer

Five common food preservatives are:
1 &

Exam 13: Food Safety and Technology: Impact on Consumers

What is food irradiation and how does Canada compare with the United States in its stance and progress with irradiation?

What are the two types of fungi?

Bacteria cause the majority of food infections.

Which of the following is a good food safety practice to employ when cooking or consuming eggs?

Which temperature range referred to as the "safe zone" of refrigeration?

Describe current principles used for organic food production in Canada.

Food additives are the potentially carcinogenic chemicals that remain in foods despite cleaning and processing.

Which of the following is FALSE regarding food additives?

Describe how a person can become infected with Giardia and the symptoms observed in a person with giardiasis.

Mycotoxins are most commonly found in

Which of these people have the LEAST amount of risk of suffering serious consequences from a foodborne illness?

Which of the following is a FALSE statement regarding the proper refrigeration and freezing of food?

The primary method used to preserve Parma ham is by adding

Which of the following is an example of a nerve toxin?

Which of the following statements is FALSE regarding the role of fungi in causing adverse food reactions?

There has never been a reported case of mad cow disease in Canada.

The main symptom associated with Clostridium botulinum intoxication is

What is the main difference between neurotoxins and enterotoxins?

The country that produces the majority of genetically modified crops is

List five common food preservatives and the foods in which each is found.

The Role of Nutrition in Our Health

Designing a Healthful Diet

The Human Body: Are We Really What We Eat

Carbohydrates: Plant-Derived Energy Nutrients

Fats: Essential Energy-Supplying Nutrients

Proteins: Crucial Components of All Body Tissues

Nutrients Involved in Fluid and Electrolyte Balance

Nutrients Involved in Antioxidant Function

Nutrients Involved in Bone Health

Nutrients Involved in Energy Metabolism and Blood Health

Achieving and Maintaining a Healthful Body Weight

Nutrition and Physical Activity: Keys to Good Health

Nutrition Through the Life Cycle: Pregnancy and the First Year of Life

Nutrition Through the Life Cycle: Childhood to Late Adulthood

alcohol

cancer

cardiovascular Disease

diabetes

dietary Supplements: Necessity or Waste

disordered Eating

disorders Related to Specific Foods

the Fetal Environment: a Lasting Impression

fluid Imbalance

global Nutrition

obesity

osteoporosis

phytochemicals

searching for the Fountain of Youth

vitamins and Minerals: Micronutrients With Macro Powers

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