Deck 17: Food Safety

Question 1

Which of the following is NOT true of a HACCP system?

A)Designing and implementing the system is the responsibility of the food processor.
B)HACCP is a system that focuses on preventing problems.
C)Having periodic inspections is the basis of an effective HACCP plan.
D)An effective HACCP plan requires extensive record-keeping.

Answer 1

C

Question 2

Which statement about food-borne illness is FALSE?

A)Food is more likely to be contaminated in retail establishments because of the large volume of food and the number of people involved.
B)Food-borne illness outbreaks occurring in commercial establishments usually involve more people per incidence.
C)Food-borne illness outbreaks in commercial establishments are more likely to be reported.
D)Most food-borne illnesses are caused by food prepared in commercial establishments.

Answer 2

D

Question 3

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

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.

Answer 3

A

Question 4

Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth is an example of:

A)a critical control point transfer.
B)cross-contamination.
C)HACCP.
D)a potentiated zone.

Question 5

E.coli can be eliminated by cooking foods to ____ᵒ F.

A)85
B)120
C)160
D)185

Question 6

The most common food(s)implicated in cases of Salmonella-linked food-borne infection is/are:

A)beef and pork.
B)dairy products.
C)eggs and chicken.
D)shellfish.

Question 7

Which governmental agency publishes the Food Code?

A)Food and Drug Administration
B)Center for Disease Control
C)United States Department of Agriculture
D)Environmental Protection Agency

Question 8

Which of the following statements is true?

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.

Question 9

It is estimated that __________ Americans contract food related illnesses each year.

A)3,000
B)128,000
C)4.8 million
D)48 million

Question 10

HACCP stands for:

A)Hazard Analysis Central Critical Points.
B)Hazard Assurance Critical Control Plan.
C)Hazard Analysis Critical Control Point.
D)Hazard Assurance Critical Care Plan.

Question 11

A "use by" date indicates:

A)the last day that a product can be safely consumed.
B)the last day the product is likely to be at peak flavor,freshness and texture.
C)the last day that a store can sell a product.
D)the date by which significant deterioration has already occurred.

Question 12

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

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

Question 13

Which governmental agency is responsible for inspection of meat and poultry?

A)Center for Disease Control
B)Food and Drug Administration
C)Environmental Protection Agency
D)United States Department of Agriculture

Question 14

The major goal of the National Food Safety Initiative is:

A)to document food-borne illness outbreaks.
B)to provide education to employees in the food industry.
C)to provide a reporting system to the Center for Disease Control (CDC).
D)to substantially reduce the risk of food-borne illness.

Question 15

The HACCP system uses critical control points,which are:

A)steps in food production processes where contamination can occur or be prevented.
B)steps in the food production process where food is checked for nutritional value.
C)used to track the origin of food-borne illnesses.
D)areas in the country where large outbreaks have occurred.

Question 16

The HACCP system places responsibility for food safety on:

A)consumers.
B)regulatory agencies.
C)manufacturers.
D)distributors.

Question 17

Which microorganism grows at refrigeration temperature and can cause meningitis?

A)Campylobacter jejuni
B)E.coli O157:H7
C)Listeria monocytogenes
D)Salmonella

Question 18

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

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

Question 19

Pasteurization of milk or eggs involves the use of:

A)chemicals.
B)antibiotics.
C)heat.
D)high pressure.

Question 20

The most likely source of fish and seafood contamination is:

A)the passing of bacteria from adults directly to eggs.
B)contaminants in the waters where they live.
C)molds.
D)toxins produced by the fish.

Question 21

Which is true regarding a food-borne intoxication?

A)Food-borne intoxication is caused by consuming food contaminated with a virus.
B)Food-borne intoxication is caused by consuming water contaminated with bacteria.
C)A food-borne intoxication is caused by consuming a food contaminated with a toxin produced by a pathogenic organism.
D)Food-borne intoxications only occur when large numbers of microorganisms are present in the food.

Question 22

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

A)Clostridium botulinum
B)Clostridium perfringens
C)E.coli O157:H7
D)Salmonella

Question 23

Which of the following organisms invades the stomach and intestinal tract,and can be acquired from eating raw fish?

A)Giardia lamblia
B)Cryptosporidium parvum
C)Trichinella spiralis
D)Anisakis simplex

Question 24

Which of the following is NOT an example of a biopesticide?

A)The introduction of birds that eat pests
B)Naturally occurring substances that control pests
C)Microorganisms that control pests
D)Pesticides introduced into plants through genetic modification

Question 25

Pesticide residue in foods may be more of a concern for young children because:

A)children are smaller; therefore the amount of residue tends to be greater per unit of body weight.
B)children may have been exposed to pesticides prenatally and have developed tolerances for them.
C)children often cannot read warning labels about pesticides.
D)pesticides are increasingly more prevalent,as well as becoming more toxic.

Question 26

Limiting chemical application of pesticides while introducing non-chemical methods of pest control in an orchard is an example of:

A)establishing tolerable limits.
B)genetic engineering.
C)organic farming.
D)integrated pest management (IPM).

Question 27

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria or viruses?

A)Giardia lamblia
B)Cryptosporidium parvum
C)Trichinella spiralis
D)Anisakis simplex

Question 28

The governmental agency that establishes tolerable limits of pesticides in food is the:

A)Bureau of Alcohol,Tobacco and Firearms.
B)Environmental Protection Agency.
C)Food and Drug Administration.
D)United States Department of Agriculture.

Question 29

Which statement about bacteria is FALSE?

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.

Question 30

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:

A)cross-contamination.
B)efficient use of kitchen equipment.
C)food adulteration.
D)food intoxication.

Question 31

Which food presents the greatest risk of food-borne illness?

A)Hot dogs left in the refrigerator for four days
B)A bruised banana
C)A turkey thawed at room temperature
D)Milk two days past the "sell by" date

Question 32

Which statement about pesticides is FALSE?

A)Pesticides are applied to crops after harvest to prevent spoilage and extend shelf life.
B)Crops grown using pesticides produce higher yields and look more appealing.
C)Pesticides can be found in untreated products like meat,poultry and dairy.
D)Pesticides are only applied to crops while they are growing.

Question 33

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

A)Shigella
B)Giardia lamblia
C)Hepatitis A
D)E.coli O157:H7

Question 34

The hormone,bovine somatotropin (bST),is injected into cows to:

A)accelerate muscle (meat)growth.
B)increase milk production.
C)increase the likelihood of multiple births.
D)reduce infections.

Question 35

Which statement about microbial foodborne illness is FALSE?

A)Many microbial food-borne illnesses have similar symptoms.
B)Most microbial food-borne illnesses are mild and are often mistaken for the "flu".
C)Microbial food-borne illness afflicts 50% of Americans each year.
D)Microbial food-borne illness can cause kidney failure and death.

Question 36

Which statement about mold toxins is FALSE?

A)Aflatoxin ingestion causes nausea and diarrhea.
B)Aflatoxin is a potent carcinogen.
C)Aflatoxin is produced by the mold Aspergillus flavus.
D)More than 250 mold toxins have been identified.

Question 37

Food such as hamburgers must be cooked to _____ᵒ F to kill E.coli O157:H7 bacteria and toxin.

A)140
B)160
C)212
D)cooking does not destroy E.coli 0157:H7

Question 38

Which statement about organic farming techniques is FALSE?

A)Organic produce can cause microbial food-borne illness.
B)Organic farming is more ecologically sound than standard farming methods.
C)Organic foods are usually cheaper.
D)Organic farming decreases,but does not eliminate,pesticides in foods.

Question 39

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

A)Fish
B)Hamburger patties
C)Pork
D)Wild game,such as bear or rabbit

Question 40

Which of the following statements regarding Bovine Spongiform Encephalopathy (BSE)is true?

A)BSE can be passed from a cow to humans via unpasteurized milk.
B)BSE can be prevented by cooking meat to 160°.
C)BSE is caused by pathogenic proteins called prions.
D)BSE is caused by a slow growing virus.

Question 41

Which group is LEAST likely to suffer serious complications if food-borne illness is contracted?

A)Pregnant women
B)People undergoing treatment for cancer
C)Adult men
D)Children

Question 42

Which legislative action prohibits the use of any food additive that has been shown to produce cancer in animals at any dose?

A)Delaney Clause
B)GRAS list
C)Pure Food Act
D)Standard of Identity Act

Question 43

A method that places sterilized food in a sterilized package using a sterile process is called:

A)sterilized processing.
B)aseptic processing.
C)food preservation.
D)bacterial elimination processing.

Question 44

Why are some people more susceptible to food-borne illness than others?

Question 45

BHT is an example of:

A)a direct additive.
B)an indirect additive.
C)a source of accidental contamination.
D)adulteration.

Question 46

Which is MOST likely to contain the highest level of industrial contaminants?

A)Small fish from large lakes
B)Large fish from large lakes
C)Small ocean fish caught far offshore
D)Large ocean fish caught far offshore

Question 47

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is a "sell by" date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

A)Aseptic packaging
B)Fermentive consolidation
C)Irradiation
D)Modified atmosphere packaging

Question 48

If mold is found on a loaf of banana bread,what is the best course of action?

A)Scrape off the mold; eat the rest of the bread soon
B)Remove the mold plus about 2 inches of bread on all sides
C)Freeze and rethaw the bread,scraping off the mold
D)Throw it away

Question 49

To limit the effects of nitrosamines,compounds known to be carcinogenic in animals,one should do all of the following EXCEPT:

A)limit consumption of nitrate- and nitrite-containing foods,such as hotdogs.
B)limit consumption of dried fruits treated with sulfites.
C)consume adequate amounts of antioxidants,such as vitamins C and E.
D)limit consumption of cured meats to 3-4 ounces per week.

Question 50

Which is NOT true regarding pesticides?

A)There are "natural pesticides" in some plants that are toxic to humans.
B)In general,pesticides have less toxic effects than they did several years ago.
C)The level of pesticide residue in most foods is well below the tolerable level.
D)Food grown in other countries is subject to the same pesticide tolerances as food grown in the USA.

Question 51

Polycyclic aromatic hydrocarbons (PAHs)are a concern because of:

A)their cancer-causing potential.
B)their ability to bind nutrients in the food.
C)their potential to cause heart attacks.
D)the fact that they contain E.coli O157:H7.

Question 52

Although more cases of food-borne illness originate in the home than away from home,public eating facilities are often thought to be responsible when someone becomes ill.Why?

Question 53

Parasites can be destroyed by all of the following methods EXCEPT:

A)freezing.
B)canning.
C)cooking to a high temperature.
D)marinating.

Question 54

The primary advantage of irradiating food is:

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.

Question 55

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

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.

Question 56

Which statement about antibiotics is FALSE?

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.

Question 57

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

A)marinazation.
B)metabalomics.
C)fermentation.
D)degradation.

Question 58

PCB exposure:

A)is no longer a problem since these chemicals break down quickly.
B)occurred when runoff from manufacturing plants contaminated water.
C)causes the accumulation of PCBs in lean body tissues.
D)is not a concern for breast feeding women.

Question 59

Which of the following statements about food irradiation is FALSE?

A)It is also called cold pasteurization.
B)It causes food to be slightly radioactive.
C)It is considered a food additive.
D)It is used to destroy pathogens and increase shelf life.

Question 60

The GRAS list was part of the 1958 Food Additives Amendment.GRAS stands for:

A)Generally Recognized as Safe.
B)Greatly Reduced Additive Supply.
C)Green Resource Action Section.
D)Generally Reputable As a Source.

Question 61

Give one example of a governmental agency and how it is attempting to protect the food supply.How can HACCP also work to protect the food supply?

Question 62

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

Question 63

Contrast the purposes of the GRAS list and the Delaney Clause.

Question 64

Give an example of how cross-contamination can occur in your kitchen.

Question 65

How does contamination with E.coli O157:H7 occur? How can it be prevented?

Question 66

Why are industrial contaminants more likely to be found in large animals than in small animals?

Question 67

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?

Question 68

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

Question 69

Which agency is responsible for setting limits for pesticide use?

Question 70

Describe how a virus found in food can infect intestinal cells.

Question 71

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?

Question 72

What are the advantages to buying locally grown produce over that which is grown in another region or country?

Question 73

Why are hikers particularly susceptible to Giardia? How can they prevent being infected?

Question 74

Discuss the risks and benefits of adding nitrates and nitrites to cured meat products.

Question 75

What areas of food safety does the Food and Drug Administration (FDA)oversee?

Question 76

Many people think that if beef patties were irradiated,the risk of E.coli O157:H7 in beef would be significantly decreased.Do you think irradiating beef patties is a good idea? What are drawbacks to irradiation of the nationwide supply of beef patties?

Question 77

How is Hepatitis A transmitted? How can its spread be curtailed?

Question 78

What are objections to the use of bST in cows? What is the FDA's position regarding use of bST?

Question 79

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?

Question 80

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?