Question 1

______ involves simultaneously sterilizing the food and package separately before combining them.Liquid foods are especially easy to process in this manner.

Accepted Answer

A)  Aseptic packaging
B)  Pasteurization
C)  Food irradiation
D)  CanningE) A) and B)
F) A) and C)

Question 2

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

Accepted Answer

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

Question 3

Norovirus causes an illness that is commonly misdiagnosed as

Accepted Answer

A)  food poisoning.
B)  the "common cold".
C)  the "stomach flu".
D)  Montezuma's revenge.E) All of the above
F) B) and D)

Question 4

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) C) and D)
F) None of the above

Question 5

The USDA has simplified food safety rules into four actions as a part of its food safety program that includes

Accepted Answer

A)  boil,freeze,dry,and salt.
B)  bake,sterilize,freeze,and label.
C)  clean,separate,chill,and cook.
D)  scrub,irradiate,cook,and freeze.E) C) and D)
F) B) and C)

Question 6

Which of the following is not associated with chronic pesticide exposure?

Accepted Answer

A)  Birth defects and cancer
B)  Creation of new and resistant species of pests
C)  Higher food costs
D)  Unintentional distribution of pesticides in groundwaterE) None of the above
F) A) and D)

Question 7

Increasing the acid content of a food is especially effective in preventing the growth of

Accepted Answer

A)  yeast.
B)  molds.
C)  Clostridium botulinum.
D)  Staphylococcus aureus.E) A) and B)
F) A) and C)

Question 8

Ground pork should be cooked to an internal temperature of ______ degrees F to destroy the parasite Trichinella spiralis.

Accepted Answer

A)  145°F (63°
C)  
B)  160°F (71°
C)  
C)  165°F (74°
C)  
D)  170°F (77°
C)  E) A) and C)
F) B) and D)

Question 9

______ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.

Accepted Answer

A)  Norovirus
B)  Salmonella
C)  E.coli
D)  ListeriaE) A) and C)
F) A) and B)

Question 10

Foodborne illness caused by Clostridium perfringens

Accepted Answer

A)  is usually associated with meat and meat dishes,gravies,and improperly handled leftovers.
B)  appears within 12 to 36 hours of ingesting contaminated food.
C)  usually is caused by consuming improperly home-canned food.
D)  can cause human illness in about 4 hours.E) A) and C)
F) A) and B)

Question 11

E.coli O157:H7 produces _______ that can cause severe illness,including severe bloody diarrhea and hemolytic uremic syndrome.

Accepted Answer

A)  an infection
B)  urea
C)  spores
D)  a toxinE) A) and B)
F) A) and C)

Question 12

Which of the following is not a safe food handling practice in preventing foodborne illness?

Accepted Answer

A)  Always wash your hands after handling raw meat,fish,poultry,or eggs.
B)  Do not buy or use food from a bulging can.
C)  When shopping,select meat,poultry,or fish first.
D)  Wash all utensils that have come in contact with raw meat or fish after using.E) B) and C)
F) A) and D)

Question 13

The Delaney Clause

Accepted Answer

A)  defines the maximum dosage of a food additive that causes no observable effects in rats and mice.
B)  grants the USDA jurisdiction over food additives.
C)  lists food additives that are generally recognized as safe.
D)  prevents the intentional use as food additives of compounds shown to cause cancer in laboratory animals or humans.E) None of the above
F) B) and D)

Question 14

Which of the following can be found in raw egg whites?

Accepted Answer

A)  Avidin
B)  Dioxin
C)  Oxalic acid
D)  SaponinsE) C) and D)
F) A) and B)

Question 15

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) None of the above
F) A) and B)

Question 16

As a result of Escherichia coli O157:H7 infection,individuals have been hospitalized with

Accepted Answer

A)  acute renal failure from the hemolytic-uremic syndrome.
B)  kidney stones.
C)  myocardial infarctions.
D)  strokes.E) A) and C)
F) A) and B)

Question 17

Foods commonly associated with Staphylococcus aureus include

Accepted Answer

A)  raw seafood.
B)  meat,poultry,and eggs.
C)  undercooked soybeans.
D)  unfiltered water.E) None of the above
F) A) and D)

Question 18

Toxic effects of lead toxicity include

Accepted Answer

A)  abnormal reproduction and cancer.
B)  anemia,nervous system damage,and reduced learning capacity in children.
C)  heart disease.
D)  bone deformities.E) All of the above
F) C) and D)

Question 19

The aseptic processing food preservation method is especially useful for

Accepted Answer

A)  whole grain cereals.
B)  fruit juices.
C)  meats.
D)  spices.E) None of the above
F) All of the above

Question 20

The most common parasites in the North American food supply are

Accepted Answer

A)  anisakis and scromboid.
B)  scromboid and dinoflagellates.
C)  Trichella spiralis and anisakis.
D)  dinoflagellates and anisakis.E) A) and B)
F) All of the above

Exam 17: Safety of Our Food Supply

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

Correct AnswerverifiedShow Answer

______ involves simultaneously sterilizing the food and package separately before combining them.Liquid foods are especially easy to process in this manner.

Correct AnswerverifiedShow Answer

Which of the following is not associated with chronic pesticide exposure?

Correct AnswerverifiedShow Answer

Covering cuts or sores on hands and avoiding sneezing when handling food are important to prevent foodborne illness from

Correct AnswerverifiedShow Answer

Toxic effects of lead toxicity include

Correct AnswerverifiedShow Answer

Which of the following can be found in raw egg whites?

Correct AnswerverifiedShow Answer

The Delaney Clause

Correct AnswerverifiedShow Answer

The aseptic processing food preservation method is especially useful for

Correct AnswerverifiedShow Answer

Foodborne illness caused by Clostridium perfringens

Correct AnswerverifiedShow Answer

The most common parasites in the North American food supply are

Correct AnswerverifiedShow Answer

Increasing the acid content of a food is especially effective in preventing the growth of

Correct AnswerverifiedShow Answer

As a result of Escherichia coli O157:H7 infection,individuals have been hospitalized with

Correct AnswerverifiedShow Answer

E.coli O157:H7 produces _______ that can cause severe illness,including severe bloody diarrhea and hemolytic uremic syndrome.

Correct AnswerverifiedShow Answer

______ are hardy and survive freezing and relatively high temperatures and chlorination up to 10 ppm.

Correct AnswerverifiedShow Answer

Sugar acts as a food preservative by

Correct AnswerverifiedShow Answer

Ground pork should be cooked to an internal temperature of ______ degrees F to destroy the parasite Trichinella spiralis.

Correct AnswerverifiedShow Answer

Foods commonly associated with Staphylococcus aureus include

Correct AnswerverifiedShow Answer

Which of the following is not a safe food handling practice in preventing foodborne illness?

Correct AnswerverifiedShow Answer

Norovirus causes an illness that is commonly misdiagnosed as

Correct AnswerverifiedShow Answer

The USDA has simplified food safety rules into four actions as a part of its food safety program that includes

Correct AnswerverifiedShow Answer

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