Deck 12: Food Safety and Food Technology

Question 1

Which of the following foods is most susceptible to foodborne contamination at an outdoor summer picnic?

A) processed cheese
B) mixed nuts
C) whole bananas
D) egg salad

Answer 1

D

Question 2

Eating raw seafood increases the risk of contracting which of the following health problems?

A) campylobacteriosis
B) shigellosis
C) hepatitis A
D) trichinosis

Answer 2

C

Question 3

What temperature should foods be held at between cooking and serving?

A) 30°C
B) 40°C
C) 50°C
D) 60°C

Answer 3

D

Question 4

Which of the following canned foods presents particular concern for the presence of the botulinum toxin?

A) milk
B) corn
C) tomato soup
D) pineapple

Question 5

What is the more common name for the foodborne illness, bovine spongiform encephalopathy?

A) Norwalk virus
B) mad cow disease
C) hepatitis A
D) yellow fever

Question 6

Which of the following temperatures would be recommended for keeping cold food cold?

A) 0-3 ^oC
B) 4-5 ^oC
C) 6-7 ^oC
D) 8-9 ^oC

Question 7

Which of the following hazards in our food supply is of most concern to health authorities?

A) microbial foodborne illness
B) food additives
C) environmental contaminants
D) natural toxins

Question 8

What type of hand sanitizer provides additional protection against spreading food borne illnesses?

A) scentless products
B) alcohol-based gels
C) gels with added moisturizer
D) products with scouring beads

Question 9

At what point along the flow of food safety do the majority of food borne illnesses occur?

A) during transportation of food to retailers
B) where the food is processed for packaging
C) during harvesting of food from the farm
D) after food is purchased by the consumer

Question 10

Symptoms that include severe intestinal cramps, dehydration, and bloody diarrhea occurring after eating an undercooked cheeseburger may indicate the presence of which of the following foodborne illness?

A) Shigella
B) hepatitis A
C) listeriosis
D) CHOICE BLANK
E) coli O157:H7

Question 11

Slicing raw chicken breasts and then chopping lettuce on the same cutting board is an example of what improper food preparation technique?

A) error-in-preparation
B) sanitation-inhibition
C) cross-contamination
D) food-irresponsibility

Question 12

What is the most infamous source of food toxicity?

A) Clostridium botulinum
B) Staphylococcus aureus
C) Shigella
D) Listeria monocytogenes

Question 13

How long can a person safely store an opened jar of mayonnaise in the refrigerator?

A) 3-5 days
B) 1 week
C) 2-4 weeks
D) 2 months

Question 14

Which of the following foods is especially susceptible to bacterial contamination?

A) steak
B) ground beef
C) hard-cooked eggs
D) roast chicken

Question 15

Which of the following sources is the most likely to be contaminated with trichinosis?

A) fresh produce
B) raw fish
C) unpasteurized cheese
D) undercooked pork

Question 16

The foodborne illness caused by Campylobacter jejuni is associated with consuming which of the following food items?

A) contaminated drinking water
B) undercooked eggs
C) unpasteurized milk
D) bread stored in a moist environment

Question 17

Which of the following groups is most susceptible to foodborne illness?

A) adults with arthritis
B) teenagers 14 to 16 years of age
C) people with immune dysfunction
D) women with a newborn baby

Question 18

Which of the following toxins may be deadly to infants under one year of age if the child is given honey to eat?

A) staphylococcus
B) botulinum
C) salmonellosis
D) cryptosporidium

Question 19

What temperature range provides optimal growth for the majority of foodborne microorganisms?

A) 0-40^oC
B) 4-60^oC
C) 20-70^oC
D) 32-80^oC

Question 20

What is the surest way of avoiding foodborne illness when consuming oysters?

A) eating them slightly steamed
B) eating them raw with lemon
C) drinking alcohol with the oysters
D) eating them fully cooked

Question 21

What can be done to practice food safety while travelling to a country where food cleanliness standards are lacking?

A) Drink water from a hotel.
B) Add ice to beverages.
C) Brush teeth in pre-boiled water.
D) Eat raw salads.

Question 22

Which of the following substances is a natural poison found in potatoes?

A) arsenic
B) laetrile
C) cyanogens
D) solanine

Question 23

Which of the following foods contains small quantities of harmful goitrogens?

A) potatoes
B) scallions
C) mustard greens
D) spinach

Question 24

Which of the following nutrients is most likely to be lost when foods are prepared for the freezing process?

A) vitamin C
B) thiamin
C) niacin
D) riboflavin

Question 25

Along with Canada, which of the following regions has placed a ban on the use of bovine somatotropin bST) for milk cows?

A) Mexico
B) China
C) United States
D) European Union

Question 26

Which of the following foods contains some arsenic?

A) bread
B) eggs
C) oranges
D) lettuce

Question 27

Which of the following toxins is responsible for fish contamination?

A) chlorine
B) diethylstilbestrol
C) dioxins
D) cadmium

Question 28

Which of the following behaviours would reduce consumption of pesticide residue?

A) eating imported foods
B) taking fish oil capsules
C) trimming fat from meat
D) eating apples with the skin on

Question 29

Which of the following limits does the regulation of pesticides focus?

A) danger limit
B) legal tolerance limit
C) health safety limit
D) tolerable upper limit

Question 30

What is the name for the processing technique that preserves food by killing all microorganisms present and sealing out air?

A) extrusion
B) canning
C) drying
D) freezing

Question 31

Which of the following human organ systems is most affected by toxic levels of mercury?

A) renal system
B) digestive system
C) cardiovascular system
D) nervous system

Question 32

What is the role of pesticides in food production?

A) to enhance the appearance and flavor of food
B) to prevent asthmatic and allergic reactions
C) to prevent microbial and enzymatic destruction
D) to reduce damage caused by insects and fungus

Question 33

What is the name for the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

A) canning
B) vacuum packaging
C) ultrahigh temperature
D) hermetic seal

Question 34

The canning process is based on time and what other factor?

A) moisture
B) additives
C) acidity
D) temperature

Question 35

Which of the following types of foods has a nutrient content that is similar to the nutrient content of frozen foods?

A) canned foods
B) dried foods
C) extruded foods
D) fresh foods

Question 36

Which of the following fruits is able to maintain vitamin C content for up to a year after the freezing process has been completed?

A) strawberries
B) pineapples
C) peaches
D) apples

Question 37

Which of the following foods is approved for irradiation in Canada?

A) ground chicken
B) corn
C) potatoes
D) apples

Question 38

What nutrient is destroyed when sulphite additives are used to dry fruits?

A) niacin
B) vitamin C
C) thiamin
D) vitamin K

Question 39

In addition to vitamin C and thiamin, which of the following nutrients is vulnerable to canning?

A) niacin
B) vitamin K
C) riboflavin
D) vitamin E

Question 40

Which of the following descriptions best defines food extrusion?

A) changing the form of the food
B) adding a substance to the food
C) preserving the food using temperature
D) extracting water from the food

Question 41

Which of the following items is considered an incidental additive?

A) tiny bits of plastic
B) citric acid
C) body hair
D) lemon juice

Question 42

Which of the following substances causes cancer in animals?

A) nitrosamines
B) ascorbic acid
C) sulphites
D) butylated hydroxyanisole BHA)

Question 43

Which of the following types of drying methods conserves nutrients especially well?

A) freeze drying
B) commercial drying
C) blast drying
D) oven drying

Question 44

Which of the following physical problems is an adverse reaction suffered by people with a sensitivity to monosodium glutamate MSG)?

A) seizures
B) throbbing headaches
C) stomach ulcers
D) muscle pain

Question 45

Which of the following food additives gives ham, hotdogs, and bologna their characteristic pink colour?

A) nitrites
B) propionic acid
C) butylated hydroxytoluene BHT)
D) sulphites

Question 46

Which of the following is a function of sulphur dioxide additives?

A) increase iron absorption
B) maintain thiamine
C) preserve vitamin C
D) create browning of foods

Question 47

Which of the following genetically engineered foods produces beta-carotene, which helps to fight the world's most common cause of vitamin A-deficient blindness in children?

A) corn
B) tomatoes
C) salmon
D) rice

Question 48

Which of the following additives is among the most intensively investigated?

A) antimicrobial agents
B) antioxidants
C) artificial colours
D) flavour enhancers

Question 49

Why are nitrites added to foods?

A) to enhance their texture
B) to preserve their colour
C) to prolong the shelf life
D) to improve their nutritive value

Question 50

What is the largest single group of food additives?

A) colouring agents
B) antimicrobial agents
C) antioxidant agents
D) flavouring agents

Question 51

Why is milk sold in cardboard or opaque plastic containers?

A) to prevent light from destroying the riboflavin content
B) to assist the pasteurization process with destroying microorganisms
C) to help maintain the temperature within a safe range
D) to allow for ease of pouring the product by the consumer

Question 52

Which of the following additives is used as an antioxidant in foods?

A) vitamin A
B) sorbic acid
C) tartaric acid
D) vitamin C

Question 53

The safety of food additives is a particular concern for individuals who have which of the following conditions?

A) diabetes mellitus
B) arthritis
C) diverticulitis
D) food allergies

Question 54

Which of the following food packaging options would lose the most riboflavin?

A) cardboard containers
B) metal cans
C) recycled styrofoam
D) transparent glass jars

Question 55

Which of the following principles is a general understanding of the organic production of foods?

A) ensuring optimum growth potential of foods
B) attentive care to the consumer
C) concern for short-term soil fertility
D) recycling resources as much as possible

Question 56

Which of the following foods is a beneficial example of selective breeding?

A) soybeans
B) tomatoes
C) corn
D) potatoes

Question 57

In addition to salt, which of the following products is one of the best known and most widely used antimicrobial agents?

A) ascorbic acid
B) citric acid
C) pepper
D) sugar

Question 58

What method would you use to protect the vitamin content of fruits and vegetables?

A) soaking them in water
B) storing them at room temperature
C) chilling them right after picking
D) canning them

Question 59

Which of the following consequences from genetic engineering is considered irreversible once genes are spliced into living things?

A) creation of genetic pollution
B) inability to product track
C) overuse of pesticides
D) poor regulation of the food system

Question 60

Which of the following results when foods are dried?

A) Microbial spoilage is eliminated.
B) Dietary fibre content is reduced.
C) Niacin is destroyed.
D) Macro nutrients are lost.

Question 61

Explain why children are more susceptible than adults to the adverse effects from pesticides.

Question 62

Compare and contrast the nutrient losses that occur with canning versus freezing.

Question 63

Fat-soluble vitamins are greatly affected by canning.

Question 64

What are the four "keepers" of food safety?

Question 65

Hot sauce consumed with foods eliminates the risk of foodborne illness in certain foods.

Question 66

Why are foodborne illnesses from raw produce increasing and becoming more troublesome?

Question 67

Raw milk labelled "certified" is safe from transmitting foodborne diseases to people.

Question 68

Genetic modification of foods in Canada's food supply undergoes rigorous scrutiny.

Question 69

Bisphenol A BPA), found in some hard plastic bottles, is a chemical classified as a toxic substance in Canada.

Question 70

What is the name of the process in which plant pesticide crops are accidentally bred with related wild weeds?

A) transfer-crossing
B) outcrossing
C) biocrossing
D) genetic-crossing

Question 71

All varieties of sushi are made from raw fish.

Question 72

Explain what is meant by the expiration date found on egg cartons.

Question 73

Indirect additives include commercial and residential cleaning agents.

Question 74

Several scientific and health organizations have concluded that irradiation of food is safe and can improve food safety in Canada and throughout the world.

Question 75

Outline the arguments in support of, and in opposition to, genetic engineering.

Question 76

What is the difference between foodborne illnesses caused by infection versus foodborne illnesses caused by intoxication?

Question 77

Describe the special procedure a manufacturer has to go through to grow and market organic foods.

Question 78

Sulphites can destroy a lot of thiamin in foods.

Question 79

Incidental additives sometimes find their way into foods and adverse effects are common.

Question 80

Describe three methods of eliminating microbes from kitchen cutting boards and sponges. Identify the advantages and disadvantages of each.