Deck 12: Food Safety Concerns

Question 1

Which of the following statements is true?

A)Food intoxication outbreaks that result from ingesting aflatoxins disable or kill thousands of Americans annually.
B)Each year,an estimated 300,000 Americans develop a food-borne illness and as many as 300 of these persons die as a result.
C)If people with the stomach flu are treated with antibiotics immediately,their chances of survival improve considerably.
D)People who consume the toxin produced by E.coli O157:H7 should seek immediate medical attention.

Answer 1

D

Question 2

Which of the following homemade foods should never be tasted before boiling it for at least 10 minutes?

A)Canned corn
B)Peeled,white potatoes
C)Freshly-squeezed lemon juice
D)Tomato sauce

Answer 2

A

Question 3

Pathogens ________.

A)protect cells from free radical destruction
B)are disease-causing agents
C)cause oxidation of nutrients
D)damage DNA

Answer 3

B

Question 4

Which of the following statements is true?

A)Food intoxication outbreaks that result from ingesting aflatoxins disable or kill thousands of Americans annually.
B)In the United States,the stomach flu causes more childhood deaths than any other infectious disease.
C)People who consume foods that contain the toxin produced by
C)botulinum should seek immediate medical attention.
D)Each year,an estimated 300,000 Americans develop a food-borne illness and as many as 300 of these persons die as a result.

Question 5

____ infection is the most common food-borne illness in the United States.

A)Hepatitis A
B)Rotavius
C)Norovirus
D)Influenza

Question 6

Brad enjoys eating pork roasts and ribs,but he wants to reduce the chances that his food preparation practices do not result in food-borne illness.What should he avoid doing?

A)Sanitizing the knife that he used to cut up the raw pork with a mixture of bleach and water before using it again.
B)Cleaning the plate used to carry the pork to the grill with a paper towel before using it for serving raw vegetables.
C)Grilling the pork on a hot grill until the internal temperature of the flesh reached 145°F.
D)Washing his hands in warm soapy water for at least 20 seconds before and after touching the raw pork.

Question 7

Harold grows apple trees on his small farm.He practices organic farming methods,so he does not use pesticides.This fall,he would like to make minimally-processed organic apple juice that does not contain preservatives.He wants to sell the beverage at the local farmer's market.Based on this information,Harold should _____ before bottling the juice to make it safe for consumers.

A)chill the juice for 24 hours
B)ferment the juice
C)add BHA to the juice
D)pasteurize the juice

Question 8

Which of the following statements is true?

A)In the United States,most fruits,vegetables,mushrooms,and deli meats undergo irradiation to preserve them.
B)Pregnant women,very young children,and people who have weakened immune systems have high risk of food-borne illness.
C)In the United States,molds and parasitic worms are responsible for most cases of food-borne illness.
D)Sulfites are added to grain products during the enrichment process.

Question 9

Lizzie enjoys eating grilled salmon and trout,but she wants to reduce the chances that her food preparation practices do not result in food-borne illness.What should she avoid doing?

A)Washing her hands in warm soapy water for at least 20 seconds before and after touching the raw fish.
B)Sanitizing the knife that she used to remove bones from the raw fish with a mixture of bleach and water before using it again.
C)Wiping the plate used to carry the fish to the grill with a paper towel before using it for serving raw vegetables.
D)Grilling the fish on a hot grill until the internal temperature of the flesh reached 145°F.

Question 10

_____ are vermin that often transmit pathogens to food.

A)Cockroaches
B)Birds
C)Snakes
D)Spiders

Question 11

Which of the following pesticides kills weeds?

A)Herbicide
B)Rodenticide
C)Insecticide
D)Fungicide

Question 12

Trevor enjoys cooking chicken,but he wants to reduce the chances that his food preparation practices do not result in cross contamination.What should he avoid doing?

A)Grilling the chicken on a hot grill until the internal temperature of the flesh reached 165°F.
B)Sanitizing the knife that he used to cut up the raw chicken with a mixture of bleach and water before using it again.
C)Washing his hands in warm soapy water for at least 20 seconds before and after touching the raw chicken.
D)Cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables.

Question 13

Grace recently took a cruise onboard a luxury liner.A few days into her vacation,she developed signs of ____ infection,the most common food-borne illness in the United States.

A)norovirus
B)trichinella
C)botulism
D)anisakis

Question 14

_____ are vermin than often transmit pathogens to food.

A)Birds
B)Spiders
C)Snakes
D)Flies

Question 15

Home-canned low-acid foods,such as beans and corn,may be contaminated with Clostridium botulinum,a bacterium that produces a dangerous toxin.To destroy the toxin,the food should be ________.

A)chilled for at least 24 hours before serving
B)frozen for 2 days and then thawed in the refrigerator before eating
C)heated in a microwave oven for 5 minutes
D)boiled for 10 minutes before tasting or eating

Question 16

Which of the following U.S.government agencies regulates toxic substances and wastes to prevent their entry into foods?

A)Food Safety and Inspection Service
B)Centers for Disease Control and Prevention
C)Environmental Protection Agency
D)Agricultural Research Service

Question 17

The process of pasteurization involves the use of ________.

A)heat to kill pathogens
B)radiation to destroy pathogens
C)chemicals to denature pathogens
D)pressure to immobilize pathogens

Question 18

Anna enjoys grilling hamburgers,but she wants to reduce the chances that her food preparation practices result in food-borne illness.Which of the following steps should she avoid?

A)Thawing the frozen ground meat on the kitchen counter.
B)Grilling the hamburgers until the internal temperature of the meat reached 160°F.
C)Sanitizing the plate that she used to carry the raw hamburgers to the grill before using it again.
D)Washing her hands in warm soapy water for at least 20 seconds after touching the raw ground meat.

Question 19

Which of the following U.S.government agencies oversees the quality of drinking water?

A)Environmental Protection Agency
B)Food Safety and Inspection Service
C)Agricultural Research Service
D)Centers for Disease Control and Prevention

Question 20

Which of the following statements is true?
A)In the United States,the Center for Food Preservation and Safety is the primary government agency that oversees the safety of most foods.
B)Food-borne illnesses are usually characterized by the signs and symptoms of influenz

A)
C)Certain microbes produce poisonous chemicals that can cause food intoxication.
D)Fungi are responsible for most cases of food-borne illness among Americans.

Question 21

_____ are poisonous substances produced by certain molds that can cause liver damage and death.

A)Pathogens
B)Teratogens
C)Chelates
D)Aflatoxins

Question 22

Which of the following foods is not a likely source of food-borne pathogens?

A)Egg salad
B)Chicken casserole
C)Ready-to-eat cereal
D)Raw ground turkey

Question 23

Terry uses a colander for draining hot water from cooked past A.She does not clean the colander after each use; she simply lets it "air dry" before returning it to a cupboard.Recently,she became very ill with nausea,severe abdominal cramps,and watery diarrhea about 8 hours after eating cooked buttered pasta she had made for dinner.Based on this information,Terry illness was probably caused by _____.

A)toxin produced by Clostridium botulinum
B)toxin produced by Bacillus cereus
C)infection caused by Giardia
D)infection caused by norovirus

Question 24

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he ________.

A)uses a clean knife to cut up the salad vegetables
B)marinates the cut-up pieces of raw chicken and uses the marinade to make a dipping sauce for the chicken
C)thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator
D)keeps the pie chilled before serving it

Question 25

Jacob's Asiatic Meat Company,which is located in California,imports meat,poultry,and pork products from several Asian countries and distributes the products for sale throughout the United States.Jacob's company is subject to the regulations of the _____.

A)Domestic and Imported Foods Administration
B)Center for International Food Importation
C)Environmental Prevention Agency
D)Food Safety and Inspection Service

Question 26

Which of the following foods is not a likely source of food-borne pathogens?

A)Raw ground turkey
B)Deli-sliced chicken
C)Potato salad
D)Commercially-canned peaches

Question 27

Which of the following statements is true?

A)An undercooked hamburger patty is the most likely source of aflatoxin.
B)The U.S.Environmental Protection Agency is responsible for inspecting local restaurants and grocery stores to ensure they meet food safety standards.
C)In the United States,people rarely suffer from food-borne illnesses.
D)A food's odor or appearance is not a reliable indicator of whether it is safe to eat.

Question 28

Kevin and Neill spent a couple of days camping next to a lake in a national park.While at the campsite,they swam in the lake and noticed several trees near their campsite had been damaged by beavers.A couple of weeks after they returned home,both young men began to lose weight and have abdominal pain and diarrhe A.Based on this information,the emergency room doctor who treated Kevin suspected his patient had become infected with _____.

A)Toxoplasma
B)Influenza B
C)Bacillus cereus
D)Giardia

Question 29

Which of the following U.S.government agencies enforces federal food safety laws?

A)Food and Drug Administration
B)Agricultural Research Service
C)Centers for Disease Control and Prevention
D)Environmental Prevention Agency

Question 30

Which of the following foods often is not a common source of food-borne pathogens?

A)Potato salad
B)Unpasteurized milk
C)Egg custard
D)White bread

Question 31

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between ________.

A)40 and 140ºF
B)20 and 120ºF
C)60 and 160ºF
D)80 and 180ºF

Question 32

Which of the following foods is frequently a source of food-borne pathogens?

A)Peanut butter and jelly sandwich
B)Dried apricots
C)Egg salad
D)Commercially-canned baked beans

Question 33

Which of the following foods is not a likely source of food-borne pathogens?

A)Chicken casserole
B)Dried apricots
C)Raw ground beef
D)Egg salad

Question 34

Which of the following food preservation methods is the most effective for destroying pathogens,including viruses?

A)Freezing
B)Sterilization
C)Fermentation
D)Smoke curing

Question 35

Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates.Julio and his dinner guests are likely to experience food-borne illness if he ________.

A)keeps the pie chilled before serving it
B)marinates the cut-up pieces of raw chicken in the refrigerator and then throws out the marinade
C)thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator
D)wipes the knife used to cut up the raw chicken on a hand towel before using the knife to cut up the salad vegetables

Question 36

Which of the following foods is likely to be a source of Salmonella?

A)Raw chicken
B)Canned applesauce
C)Honey
D)Cooked pork

Question 37

Before you prepare food or after you use the bathroom,wash your hands with hot soapy water for at least ____ seconds to cleanse them thoroughly.

A)60
B)20
C)40
D)90

Question 38

Infants should not be fed honey because it can contain ________.

A)Clostridium botulinum spores
B)aflatoxins
C)high-fructose corn syrup
D)aspartame

Question 39

The toxin produced by _____ can cause blurry vision,muscle weakness,difficulty swallowing and even death.

A)Clostridium botulinum
B)Trichinella
C)Salmonella species
D)Giardia

Question 40

Which of the following U.S.government agencies regulates all domestic and imported food sold in interstate commerce?

A)Agricultural Research Service
B)National Institutes of Health
C)Food and Drug Administration
D)Environmental Protection Agency

Question 41

_____ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked pork,bear,or seal meat.

A)Cryptosporidium
B)Giardia
C)Anisakis
D)Trichinella

Question 42

Jillian is an American who is staying in a small town in Guatemala,Central Americ A.To avoid traveler's diarrhea,Jillian should ________.

A)only eat fresh fruits and vegetables
B)not be concerned because Guatemala is a low-risk country
C)add fluorine drops to drinking water
D)not drink fresh water

Question 43

Felicia wants to follow the "Check Your Steps" actions for food safety.When she prepares high-risk foods,she avoids cross contamination,cooks raw foods to their safe internal temperatures,and chills leftovers within 30 minutes after serving them.After eating one of her meals,Felicia and her dinner guests developed a food-borne illness.Based on this information,which step did she fail to take?

A)Pasteurize
B)Salt
C)Clean
D)Irradiate

Question 44

_____ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked fish.

A)Anisakis
B)Giardia
C)Cryptosporidium
D)Salmonella

Question 45

Which of the following types of pathogens is responsible for most cases of "traveler's diarrhea"?

A)Worms
B)Protozoa
C)Bacteria
D)Viruses

Question 46

Irina is an American who is traveling through Northern Afric A.Today,she's staying with friends in a house that is 20 miles south of Cairo,Egypt.To avoid traveler's diarrhea,Irina should ________.

A)purchase only fresh fruits and vegetables from street vendors
B)drink only water that has been boiled or is in a sealed bottle
C)not be concerned because Egypt is a low-risk country
D)wash fruits and vegetables in fresh water before eating them

Question 47

A ____ is simply a piece of genetic material coated with protein.

A)parasite
B)virus
C)bacterium
D)protozoan

Question 48

Which of the following statements is true?
A)Using a microstrainer filter is the best way to remove viruses from impure water.
B)People who travel to Central and South America have a high risk of developing traveler's diarrhe

A)
C)Boiling water for several minutes is not an effective means of purification.
D)The water in swimming pools is safe to drink.

Question 49

Jordan is an American who is traveling through Indi A.Today,he's staying in home that's in a village about 50 miles southwest of New Delhi.To avoid traveler's diarrhea,Jordan should ________.

A)drink only fresh water
B)not be concerned because India is a low-risk country
C)use bottled water to drink,wash hands,brush teeth,and take medication
D)consume raw foods that have been purchased from local street vendors

Question 50

Which of the following practices is the most reliable way of sanitizing impure water?

A)Freezing and thawing the water
B)Adding salt to the water
C)Boiling the water
D)Shaking the water vigorously for 1 minute

Question 51

The USDA recommends that fresh pork be cooked until its internal temperature is at least ________.

A)155ºF
B)145ºF
C)130ºF
D)140ºF

Question 52

On her last camping trip,Jenny swallowed some water when she swam in a lake.Two days later,she suddenly experienced severe abdominal pain and watery diarrhe A.Based on this information,Jenny probably is infected with ________.

A)aflatoxin
B)Clostridium botulinum
C)Giardia
D)Bacillus cereus

Question 53

Franco made dinner for his roommates.The meal included a baked cut-up chicken,fruit salad,and stir-fried rice with mixed vegetables.About 8 hours after eating dinner,Franco and his roommates experienced nausea,vomiting,fever,chills,and diarrhe A.Based on this information,Franco probably ________.

A)thawed the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator
B)did not cook the rice completely,before he added the vegetables to it
C)allowed the frozen vegetables to thaw before adding them to the rice
D)did not wash the knife that he used to cut up the chicken before using it to cut up the fruit

Question 54

BJ wants to follow the "Check Your Steps" actions for food safety.When he prepares high-risk foods,he washes his hands before and after touching the food; sanitizes surfaces that come in contact with all foods; avoids cross contamination; cooks meats to their proper internal temperatures; and after meals,he keeps serving dishes with cooked food on the table,so his guests can nibble on the items.After eating one of his meals,he and his dinner guests developed a food-borne illness.Based on this information,which step did he fail to take?

A)Pasteurize
B)Clean
C)Separate
D)Chill

Question 55

The USDA recommends that fresh turkey be cooked until its internal temperature is at least ________.

A)145ºF
B)165ºF
C)175ºF
D)155ºF

Question 56

Jermaine wants to follow the "Check Your Steps" actions for food safety.When he prepares high-risk foods,he washes his hands before and after touching food,sanitizes surfaces that come in contact with foods,cooks raw foods to their safe internal temperatures,and chills leftovers within 30 minutes after serving them.After eating one of his meals,Jermaine and his dinner guests developed a food-borne illness.Based on this information,which step did he fail to take?

A)Clean
B)Separate
C)Pasteurize
D)Salt

Question 57

Deon wants to follow the "Check Your Steps" rules for food safety.When he prepares high-risk foods,he washes his hands before and after touching the food,sanitizes surfaces that come in contact with all foods,avoids cross contamination,serves raw or barely-cooked meats,and refrigerates leftovers within 30 minutes after serving them.After eating one of his meals,Deon and his dinner guests developed a food-borne illness.Based on this information,which step did he fail to take?

A)Pasteurize
B)Clean
C)Separate
D)Cook

Question 58

The USDA recommends that fresh ground meat be cooked until its internal temperature is at least ________.

A)130ºF
B)160ºF
C)180ºF
D)150ºF

Question 59

According to the USDA,a whole cooked chicken is safe to serve when its internal temperature reaches a minimum of ________.

A)115ºF
B)125ºF
C)145ºF
D)165ºF

Question 60

Kevin is an American who is staying in a hotel in Paris,France.To avoid traveler's diarrhea,Kevin should ________.

A)avoid eating fresh fruits and vegetables
B)not be concerned because France is a low-risk country
C)drink only water that has been boiled
D)add iodine drops to the water

Question 61

Which of the following food preservation methods draws water from cells,reducing the likelihood many pathogens can survive?

A)Canning
B)Chilling
C)Drying
D)Irradiating

Question 62

You have a high risk of developing traveler's diarrhea when you visit ________.

A)Sydney,Australia
B)Paris,France
C)New York City,New York
D)Calcutta,India

Question 63

According to the Food Additives Amendment of 1958,________.

A)substances on the GRAS list were classified as food additives
B)the Delaney Clause was unconstitutional
C)manufacturers of new food additives did not need to test the compounds for safety before they could be used in food
D)an additive that was in use and deemed safe prior to 1958 was placed on the GRAS list

Question 64

_____ is a direct (intentional)food additive.

A)Sand
B)FD&C Red No.40
C)Rodent hair
D)Glass

Question 65

After a natural disaster,it is safe to drink the fluid from ________.

A)car or truck radiators
B)intact cans of fruit
C)toilet bowls
D)swimming pools

Question 66

James and his five relatives live in New Orleans,Louisian A.For him and his family to survive a major hurricane,James wants to store enough clean water to last for about 5 days.Based on this information,he should store at least _____ gallons of bottled and sealed water.

A)30
B)25
C)15
D)20

Question 67

You have a high risk of developing traveler's diarrhea when you visit ________.

A)Tokyo,Japan
B)Los Angeles,California
C)Montreal,Canada
D)Mexico City,Mexico

Question 68

The following substances were detected in a slice of enriched bread.Which of the substances is a not a direct food additive?

A)Plastic wrap
B)Sugar
C)Folic acid
D)Thiamin

Question 69

During a natural disaster,it is safe to drink the water from ________.

A)car or truck radiators
B)melted ice cubes that are in the freezer
C)toilet bowls,if the bathrooms have not flooded
D)swimming pools

Question 70

The USDA recommends that a beef steak be cooked until its internal temperature is at least ________.

A)165ºF
B)145ºF
C)155ºF
D)175ºF

Question 71

After a tornado outbreak,Marie's house was damaged and her neighborhood experienced a power outage that lasted three days.Which of the following steps should she take to avoid food-borne illness during the loss of electricity?

A)Use a charcoal grill to cook foods to their proper internal temperatures in her kitchen
B)Do not eat raw or cooked foods that have been at room temperature for more than 2 hours
C)Use water from a swimming pool or her car's radiator to wash her hands and dishes
D)Serve foods from dented or bulging cans first

Question 72

Which of the following safety steps should you take if your home experiences a loss of electricity that lasts for several days?

A)Eat raw or cooked foods that have been stored in the refrigerator
B)Serve foods from dented or bulging cans first
C)Cook foods and boil water on a charcoal grill that is outdoors
D)Use water from a swimming pool or your car's radiator to wash your hands and dishes

Question 73

How can you tell if a food has been irradiated to preserve it?

A)Look for the Radura symbol on the package
B)Test the food for nutrient losses
C)Smell the food and note any "off" flavors
D)Observe any unusual color changes in the food

Question 74

Which of the following substances is an intentional (direct)food additive?

A)Fly eggs
B)Vitamin C
C)Dirt
D)Pesticide residues

Question 75

Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?

A)Irradiating
B)Canning
C)Chilling
D)Drying

Question 76

The USDA recommends that a salmon steak be cooked until its internal temperature is at least ________.

A)165ºF
B)175ºF
C)155ºF
D)145ºF

Question 77

The USDA recommends that egg custard be cooked until its internal temperature is at least ________.

A)160ºF
B)180ºF
C)170ºF
D)150ºF

Question 78

After a disaster,it is safe to drink the water from ________.

A)car or truck radiators
B)undamaged water heaters
C)toilet bowls
D)swimming pools

Question 79

The following substances were detected in a jar of baby food.Which of the substances is a not a direct food additive?

A)Glass fragment
B)Pantothenic acid
C)Riboflavin
D)High-fructose corn syrup

Question 80

During a natural disaster,it is safe to drink the water from ________.

A)broken water heater
B)a queen-size water bed
C)the water tank of an intact toilet
D)swimming pool