Question 1

Match the following with the descriptions below

Accepted Answer

The answer of Match the following with the descriptions below...

Question 2

Lead toxicity effects include all of the following except

Accepted Answer

A)   anemia.
B)   abnormal reproduction.
C)   kidney disease.
D)   reduced learning capacity.E) All of the above
F) A) and B)

Question 3

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication.

Accepted Answer

A)   Staphylococcus aureus
B)   Clostridium botulinum
C)  E.coli
D)   NorovirusE) B) and D)
F) All of the above

Question 4

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne _______________.

Accepted Answer

A)   infection
B)   intoxication
C)   syndrome
D)   influenzaE) All of the above
F) A) and D)

Question 5

Sugar acts as a food preservative by

Accepted Answer

A)   increasing the acidity of food.
B)   reducing the amount of free water in food.
C)   increasing the water activity of the food.
D)   directly killing disease-producing microbes.E) All of the above
F) A) and C)

Question 6

A common cause of foodborne illness that results from sneezing or coughing over food is

Accepted Answer

A)   Salmonella.
B)   Clostridium perfringens.
C)   Staphylococcus aureus.
D)   Campylobacter jejuni.E) A) and C)
F) All of the above

Question 7

Which of the following is true about food irradiation?

Accepted Answer

A)   The FDA does not allow food irradiation because it is dangerous.
B)   Irradiation significantly decreases the vitamin content of foods.
C)   Foods that are irradiated do not require labeling as such.
D)   Irradiation can slow or limit the growth of insects, microorganisms, and parasites in food.E) B) and C)
F) C) and D)

Question 8

Which of the following agencies enforces wholesomeness and quality standards for meat?

Accepted Answer

A)   Environmental Protection Agency
B)   FDA
C)   National Marine Fishery Service
D)   USDAE) B) and C)
F) A) and D)

Question 9

Aseptic processing involves

Accepted Answer

A)   quick freezing food after it is prepared.
B)   drying foods to decrease water content.
C)   sterilizing the package and food separately and then packaging the food.
D)   the addition of chemical preservatives.E) A) and D)
F) None of the above

Question 10

The Delaney Clause

Accepted Answer

A)   prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.
B)   defines the maximum dosage of a food additive that causes no observable effects in rats and mice.
C)   lists food additives that are generally recognized as safe.
D)   grants the USDA jurisdiction over food additives.E) A) and C)
F) B) and D)

Question 11

The best way to prevent foodborne illness caused by

Accepted Answer

A)   cook all meat thoroughly.
B)   substitute bean sprouts for washed lettuce.
C)   wash your hands often.
D)   wear a hair net while cooking.
E)   coli (Escherichia coli)  is toF) A) and D)
G) All of the above

Question 12

To reduce exposure to pesticides,

Accepted Answer

A)   wash and/or peel fruits and vegetables before eating.
B)   when fishing, throw back small fish and keep only the large ones.
C)   limit variety in fruit and vegetable consumption.
D)   consume the outer leaves of leafy vegetables, which have the highest nutrient content.E) None of the above
F) A) and B)

Question 13

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Accepted Answer

A)   Salmonella
B)   Staphylococcus aureus
C)   Clostridium botulinum
D)  E.ColiE) A) and D)
F) C) and D)

Question 14

The most common parasites in the North American food supply are

Accepted Answer

A)   anisakis and scromboid.
B)   scromboid and dinoflagellates.
C)   Trichinella spiralis and anisakis.
D)   dinoflagellates and anisakis.E) B) and D)
F) B) and C)

Question 15

Norovirus epidemics have been a problem particularly

Accepted Answer

A)   at potluck suppers.
B)   at bake sales.
C)   in deli meats.
D)   on cruise ships.E) A) and D)
F) None of the above

Question 16

Which of the following procedures will not decrease free water in a product?

Accepted Answer

A)   Salting
B)   Adding sugar
C)   Irradiation
D)   SmokingE) A) and B)
F) B) and D)

Question 17

Which of the following agencies regulates pesticides?

Accepted Answer

A)   Environmental Protection Agency
B)   Food and Drug Administration
C)   National Marine Fishery Service
D)   United States Department of AgricultureE) B) and C)
F) A) and B)

Question 18

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Accepted Answer

A)   sustainable agriculture.
B)   GRAS.
C)   biotechnology.
D)   biological pest management.E) A) and D)
F) B) and D)

Question 19

Which of the following statements is not true about the "Danger Zone?"

Accepted Answer

A)   It is the temperature range at which bacteria grow quickly.
B)   Do not store food within this temperature range for more than 1 to 2 hours.
C)   It includes the temperature range 65oF to 165oF.
D)   Keep foods out of the danger zone by keeping hot foods hot and cold foods cold.E) C) and D)
F) All of the above

Question 20

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except

Accepted Answer

A)   serving meals made with raw fish.
B)   cooking chicken to 165 °\degree° F.
C)   cooling leftovers rapidly in shallow pans.
D)   avoiding coughing and sneezing over foods. E) C) and D)
F) A) and B)

Exam 13: Safety of Our Food Supply

Lead toxicity effects include all of the following except

Correct AnswerverifiedShow Answer

Match the following with the descriptions below

Correct AnswerverifiedShow Answer

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefore, if the board is not thoroughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Correct AnswerverifiedShow Answer

Sugar acts as a food preservative by

Correct AnswerverifiedShow Answer

Which of the following agencies enforces wholesomeness and quality standards for meat?

Correct AnswerverifiedShow Answer

Which of the following is true about food irradiation?

Correct AnswerverifiedShow Answer

Which of the following statements is not true about the "Danger Zone?"

Correct AnswerverifiedShow Answer

Norovirus epidemics have been a problem particularly

Correct AnswerverifiedShow Answer

Control of agricultural pests with the use of natural predators, parasites, or pathogens describes

Correct AnswerverifiedShow Answer

Aseptic processing involves

Correct AnswerverifiedShow Answer

To reduce exposure to pesticides,

Correct AnswerverifiedShow Answer

The most common parasites in the North American food supply are

Correct AnswerverifiedShow Answer

Which of the following procedures will not decrease free water in a product?

Correct AnswerverifiedShow Answer

A common cause of foodborne illness that results from sneezing or coughing over food is

Correct AnswerverifiedShow Answer

When bacteria, such as Salmonella, produce their disease-causing effects by directly assaulting the intestinal tract, this is called a foodborne _______________.

Correct AnswerverifiedShow Answer

The _______________ bacterium can cause a potentially fatal foodborne illness. Home canned foods often are culprits of this intoxication.

Correct AnswerverifiedShow Answer

The Delaney Clause

Correct AnswerverifiedShow Answer

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodborne illness except

Correct AnswerverifiedShow Answer

Which of the following agencies regulates pesticides?

Correct AnswerverifiedShow Answer

The best way to prevent foodborne illness caused by

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified