Question 1

Food commonly associated with Salmonella intoxication are

Accepted Answer

A)  gravies and sauces.
B)  chicken and eggs.
C)  seafood and raw fish.
D)  custards and cream-filled pastries.

Question 2

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

Accepted Answer

A)  It is the temperature range at which bacteria grow quickly.
B)  It is not safe to 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.

Question 3

Which of the following increases the risk of a foodborne illness?

Accepted Answer

A)  Cooking ground meats to an internal temperature of at least 160°F
B)  Separating raw and ready-to-eat foods to prevent cross-contamination
C)  Washing hands thoroughly prior to eating raw hamburger.
D)  Washing and scrubbing all produce under running water C

Question 4

One of the major goals of using preservation methods such as smoking,salting,and drying is decreasing the _______ in a food.This decreases the potential for bacterial growth.

Accepted Answer

A)  acid content
B)  bacteria
C)  mold
D)  water content

Question 5

Which of the following can produce a foodborne intoxication?

Accepted Answer

A)  Clostridium botulinum and Salmonella
B)  Salmonella and Staphylococcus aureus
C)  Staphylococcus aureus and Clostridium botulinum
D)  Clostridium perfringens and Staphylococcus aureus

Question 6

Most strains of E.coli are

Accepted Answer

A)  infectious.
B)  harmful.
C)  toxic.
D)  harmless.

Question 7

Which of the following can produce a foodborne infection?

Accepted Answer

A)  Clostridium perfringens and Salmonella
B)  Clostridium botulinum and Staphylococcus aureus
C)  Salmonella and Clostridium botulinum
D)  Staphylococcus aureus and Clostridium perfringens

Question 8

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)  norovirus

Question 9

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.

Question 10

Of the following groups,which have the lowest risk of becoming ill from foodborne illness?

Accepted Answer

A)  The elderly
B)  Young children
C)  Individuals with cancer
D)  Teens

Question 11

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Accepted Answer

A)  viral
B)  bacterial
C)  fungal
D)  microbial

Question 12

______ is a food preservation process that exposes food to radiation energy,preventing microbial growth.

Accepted Answer

A)  Ionization
B)  Pasteurization
C)  Food irradiation
D)  Sterilization C

Question 13

The best way to prevent the foodborne illness E.coli (Escherichia coli) is to

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.

Question 14

Match between columns
                        Premises: A person who eats food that is grown and produced locally
Farming practice that supports a healthy ecosystem and does not permit the use of synthetic pesticides, fertilizers, and hormones; antibiotics; sewage sludge; genetic engineering; or irradiation.
Partnership between local food producers and local consumers
Agricultural system that respects the environment, community, livestock, farm workers, and consumers
Substance or mixture of substances intended to prevent, destroy, repel, or mitigate any pest; may be natural or synthetic
Use of natural predators, parasites, or pathogens to control agricultural pests

Accepted Answer

The Answer of Community supported agriculture and Sustainable agriculture and is...

Question 15

Which of the following agencies regulates pesticides?

Accepted Answer

A)  Environmental Protection Agency
B)  FDA
C)  National Marine Fishery Service
D)  USDA

Question 16

Listeriosis is of particular concern for pregnant women since they are about ______ times more likely to get this infection than other healthy adults.

Accepted Answer

A)  5
B)  10
C)  20
D)  25

Question 17

Which of the following in not an examples of an intentional food additives?

Accepted Answer

A)  Nitrates
B)  Solanine
C)  Lecithin
D)  Sucralose

Question 18

Raw meats,poultry,and eggs are often contaminated with ______,which can cause fatal infections in immunocompromised populations.

Accepted Answer

A)  Salmonella
B)  Staphylococcus aureus
C)  E.Coli
D)  Clostridium botulinum

Question 19

Which of the following has not increased the risk of foodborne illnesses recently?

Accepted Answer

A)  Food industry's attempt to increase shelf-life of foods
B)  Increasing use of food irradiation
C)  Increased preparation of foods in centralized kitchens
D)  Increased preparation of foods in processing plants

Question 20

Which of the following does not increase the risk of foodborne illness?

Accepted Answer

A)  Longer shelf life of food products
B)  Increased availability of frozen food products
C)  Greater intake of nonpasteurized dairy products
D)  Greater consumption of eating raw and undercooked foods of animal origin

Exam 17: Safety of Our Food Supply

Food commonly associated with Salmonella intoxication are

Correct Answer
verified

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

Correct Answer
verified

Which of the following increases the risk of a foodborne illness?

Correct Answer
verified
C

One of the major goals of using preservation methods such as smoking,salting,and drying is decreasing the _______ in a food.This decreases the potential for bacterial growth.

Correct Answer
verified

Which of the following can produce a foodborne intoxication?

Correct Answer
verified

Most strains of E.coli are

Correct Answer
verified

Which of the following can produce a foodborne infection?

Correct Answer
verified

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

Correct Answer
verified

To reduce exposure to pesticides,

Correct Answer
verified

Of the following groups,which have the lowest risk of becoming ill from foodborne illness?

Correct Answer
verified

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Correct Answer
verified

______ is a food preservation process that exposes food to radiation energy,preventing microbial growth.

Correct Answer
verified
C

The best way to prevent the foodborne illness E.coli (Escherichia coli) is to

Correct Answer
verified

Match the following the descriptions with terms below.

Which of the following agencies regulates pesticides?

Correct Answer
verified

Listeriosis is of particular concern for pregnant women since they are about ______ times more likely to get this infection than other healthy adults.

Correct Answer
verified

Which of the following in not an examples of an intentional food additives?

Correct Answer
verified

Raw meats,poultry,and eggs are often contaminated with ______,which can cause fatal infections in immunocompromised populations.

Correct Answer
verified

Which of the following has not increased the risk of foodborne illnesses recently?

Correct Answer
verified

Which of the following does not increase the risk of foodborne illness?

Correct Answer
verified

Exam 17: Safety of Our Food Supply

Food commonly associated with Salmonella intoxication are

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following increases the risk of a foodborne illness?

Correct AnswerverifiedC

One of the major goals of using preservation methods such as smoking,salting,and drying is decreasing the _______ in a food.This decreases the potential for bacterial growth.

Correct AnswerverifiedShow Answer

Which of the following can produce a foodborne intoxication?

Correct AnswerverifiedShow Answer

Most strains of E.coli are

Correct AnswerverifiedShow Answer

Which of the following can produce a foodborne infection?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

To reduce exposure to pesticides,

Correct AnswerverifiedShow Answer

Of the following groups,which have the lowest risk of becoming ill from foodborne illness?

Correct AnswerverifiedShow Answer

Experts speculate that about 70% of foodborne illness cases go undiagnosed because they result from ______ causes.

Correct AnswerverifiedShow Answer

______ is a food preservation process that exposes food to radiation energy,preventing microbial growth.

Correct AnswerverifiedC

The best way to prevent the foodborne illness E.coli (Escherichia coli) is to

Correct AnswerverifiedShow Answer

Match the following the descriptions with terms below.

Which of the following agencies regulates pesticides?

Correct AnswerverifiedShow Answer

Listeriosis is of particular concern for pregnant women since they are about ______ times more likely to get this infection than other healthy adults.

Correct AnswerverifiedShow Answer

Which of the following in not an examples of an intentional food additives?

Correct AnswerverifiedShow Answer

Raw meats,poultry,and eggs are often contaminated with ______,which can cause fatal infections in immunocompromised populations.

Correct AnswerverifiedShow Answer

Which of the following has not increased the risk of foodborne illnesses recently?

Correct AnswerverifiedShow Answer

Which of the following does not increase the risk of foodborne illness?

Correct AnswerverifiedShow Answer

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C

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C

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