Question 1

Pasteurization of milk or eggs involves the use of:

Accepted Answer

A)  chemicals.
B)  antibiotics.
C)  heat.
D)  high pressure.E) None of the above
F) B) and D)

Question 2

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

Accepted Answer

A)  marinazation.
B)  metabalomics.
C)  fermentation.
D)  degradation.E) None of the above
F) A) and D)

Question 3

To limit consumption of pesticide residue in fresh fruits and vegetables,all of the following are recommended EXCEPT:

Accepted Answer

A)  buying locally grown produce.
B)  discarding the outer leaves on heads of lettuce and cabbage.
C)  soaking fruits for two hours in warm water.
D)  washing or peeling fruits to remove wax and surface pesticide residues.E) A) and B)
F) A) and C)

Question 4

Which of the following statements is true?

Accepted Answer

A)  Substances that are stored in the body are more likely to be toxic because they accumulate over time.
B)  Poor health status decreases the body's ability to store toxins.
C)  The absorption of mercury is enhanced by high dietary selenium.
D)  Lead absorption is enhanced by the presence of iron.E) A) and B)
F) B) and C)

Question 5

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.E) A) and B)
F) C) and D)

Question 6

Which particularly lethal microorganism has been found in honey and home canned foods?

Accepted Answer

A)  Clostridium botulinum
B)  Clostridium perfringens
C)  E.coli O157:H7
D)  SalmonellaE) C) and D)
F) B) and D)

Question 7

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

Question 8

The primary advantage of irradiating food is:

Accepted Answer

A)  it destroys microorganisms and insects and prolongs the shelf life of the product.
B)  it makes the growing plant more insect resistant.
C)  it is the most economical method of food preservation.
D)  it boosts the nutritional value of the food product.E) C) and D)
F) B) and D)

Question 9

BHT is an example of:

Accepted Answer

A)  a direct additive.
B)  an indirect additive.
C)  a source of accidental contamination.
D)  adulteration.E) A) and D)
F) None of the above

Question 10

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 AgencyE) B) and D)
F) A) and D) A

Question 11

Which of the following will help prevent food-borne illnesses?

Accepted Answer

A)  Thoroughly cooking hamburger,chicken and eggs
B)  Storing food properly
C)  Preventing cross-contamination
D)  All of the aboveE) A) and B)
F) A) and C)

Question 12

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.E) B) and C)
F) A) and C)

Question 13

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 rabbitE) A) and B)
F) B) and D)

Question 14

Which statement about bacteria is FALSE?

Accepted Answer

A)  Consumption of even a few bacterial cells can cause food-borne illnesses.
B)  Most environmental bacteria are harmless.
C)  Bacteria are present on most surfaces in our homes.
D)  Some bacteria are beneficial.E) B) and C)
F) A) and B)

Question 15

What are the minimum and maximum temperatures of the "danger zone",where bacteria grow best?

Accepted Answer

The "danger zone" is a term used in food...

Question 16

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

Potentially hazardous foods in the lunch...

Question 17

_____________ 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:H7E) None of the above
F) A) and D)

Question 18

Alicia recently became pregnant.She read that women who are pregnant should avoid some types of fish because of possible danger to the growing fetus.Why do you think this recommendation exists? What recommendations do you have for Alicia?

Accepted Answer

The recommendation for pregnant women to avoid certain types of fish exists because some fish contain high levels of mercury, which can be harmful to the developing fetus. Mercury can affect the baby's developing nervous system and brain, leading to potential developmental delays and other health issues.

My recommendations for Alicia would be to avoid fish with high mercury levels, such as shark, swordfish, king mackerel, and tilefish. Instead, she can opt for fish with lower mercury levels, such as salmon, shrimp, pollock, and catfish. It's also important for Alicia to ensure that any fish she consumes is properly cooked to reduce the risk of foodborne illnesses. Additionally, she can consider taking a prenatal vitamin that includes omega-3 fatty acids to support the baby's brain and eye development. It's always best for Alicia to consult with her healthcare provider for personalized recommendations based on her specific health and dietary needs during pregnancy.

Question 19

Identify the primary causes of food-borne illness in the United States and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of food-borne illness?

Accepted Answer

The primary causes of food-borne illness...

Question 20

Which of the following contributes the LEAST to differences in the way people react to food-borne pathogens?

Accepted Answer

A)  Age
B)  Health and nutritional status
C)  Body size
D)  GenderE) B) and C)
F) A) and B)

Exam 17: Food Safety

Pasteurization of milk or eggs involves the use of:

Correct Answer
verified

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

Correct Answer
verified

To limit consumption of pesticide residue in fresh fruits and vegetables,all of the following are recommended EXCEPT:

Correct Answer
verified

Which of the following statements is true?

Correct Answer
verified

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:

Correct Answer
verified

Which particularly lethal microorganism has been found in honey and home canned foods?

Correct Answer
verified

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

Correct Answer
verified
A

The primary advantage of irradiating food is:

Correct Answer
verified

BHT is an example of:

Correct Answer
verified

Which governmental agency publishes the Food Code?

Correct Answer
verified
A

Which of the following will help prevent food-borne illnesses?

Correct Answer
verified

Which statement about antibiotics is FALSE?

Correct Answer
verified

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

Correct Answer
verified

Which statement about bacteria is FALSE?

Correct Answer
verified

What are the minimum and maximum temperatures of the "danger zone",where bacteria grow best?

Correct Answer
Answered by ExamLex AI
The "danger zone" is a term used in food...
View Answer

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?

Correct Answer
Answered by ExamLex AI
Potentially hazardous foods in the lunch...
View Answer

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

Correct Answer
verified

Alicia recently became pregnant.She read that women who are pregnant should avoid some types of fish because of possible danger to the growing fetus.Why do you think this recommendation exists? What recommendations do you have for Alicia?

Identify the primary causes of food-borne illness in the United States and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of food-borne illness?

Correct Answer
Answered by ExamLex AI
The primary causes of food-borne illness...
View Answer

Which of the following contributes the LEAST to differences in the way people react to food-borne pathogens?

Correct Answer
verified

Exam 17: Food Safety

Pasteurization of milk or eggs involves the use of:

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

To limit consumption of pesticide residue in fresh fruits and vegetables,all of the following are recommended EXCEPT:

Correct AnswerverifiedShow Answer

Which of the following statements is true?

Correct AnswerverifiedShow Answer

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:

Correct AnswerverifiedShow Answer

Which particularly lethal microorganism has been found in honey and home canned foods?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedA

The primary advantage of irradiating food is:

Correct AnswerverifiedShow Answer

BHT is an example of:

Correct AnswerverifiedShow Answer

Which governmental agency publishes the Food Code?

Correct AnswerverifiedA

Which of the following will help prevent food-borne illnesses?

Correct AnswerverifiedShow Answer

Which statement about antibiotics is FALSE?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which statement about bacteria is FALSE?

Correct AnswerverifiedShow Answer

What are the minimum and maximum temperatures of the "danger zone",where bacteria grow best?

Correct AnswerAnswered by ExamLex AIThe "danger zone" is a term used in food...View AnswerShow Answer

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?

Correct AnswerAnswered by ExamLex AIPotentially hazardous foods in the lunch...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

Alicia recently became pregnant.She read that women who are pregnant should avoid some types of fish because of possible danger to the growing fetus.Why do you think this recommendation exists? What recommendations do you have for Alicia?

Identify the primary causes of food-borne illness in the United States and why some individuals are more susceptible to toxicity from food than others.How can people reduce the risk of food-borne illness?

Correct AnswerAnswered by ExamLex AIThe primary causes of food-borne illness...View AnswerShow Answer

Which of the following contributes the LEAST to differences in the way people react to food-borne pathogens?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

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verified
A

Correct Answer
verified

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verified

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verified
A

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
The "danger zone" is a term used in food...
View Answer

Correct Answer
Answered by ExamLex AI
Potentially hazardous foods in the lunch...
View Answer

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
The primary causes of food-borne illness...
View Answer

Correct Answer
verified