Deck 12: Food Safety and Food Technology

Question 1

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

A)30°C
B)40°C
C)50°C
D)60°C

Answer 1

D

Question 2

Indirect additives include commercial and residential cleaning agents.

Answer 2

False

Question 3

Despite increased safety risk, which item is still legally allowed to be sold in Canada?

A)raw milk
B)BP-containing baby bottles
C)egg cartons without storage instruction labels
D)unpasteurized fruit juice

Answer 3

D

Question 4

Sulphites can destroy thiamin in foods.

Question 5

Only some varieties of sushi are made from raw fish.

Question 6

Which food has the longest safe food storage time at refrigerator temperature?

A)cooked meats
B)pepperoni
C)hard-cooked eggs
D)mayonnaise

Question 7

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

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

Question 8

Which temperature is recommended for keeping cold food cold?

A)0-4^oC
B)5-7^oC
C)8-9^oC
D)9-10^oC

Question 9

Hot sauce consumed with certain foods, such as raw oysters, eliminates the risk of foodborne illness.

Question 10

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

Question 11

Which hazard in our food supply is of most concern to health authorities?

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

Question 12

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

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

Question 13

Which two items do food producers use most often as antimicrobial agents?

A)ascorbic acid and nitrites
B)vitamin C and tocopherol
C)pepper and sulphites
D)sugar and sodium

Question 14

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 15

Fat-soluble vitamins are greatly affected by canning.

Question 16

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

Question 17

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

Question 18

Health Canada is responsible for assessing the human health and safety of products derived from biotechnology.

Question 19

Which of the following foods contains some arsenic?

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

Question 20

Which human organ system is most affected by toxic levels of mercury?

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

Question 21

The regulation of pesticides focuses on which of the following limits?

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

Question 22

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

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

Question 23

When dining on Asian-style foods, which strategy would be helpful to prevent an adverse reaction if you suffer from the MSG symptom complex?

A)Avoid adding salt to food.
B)Order soup that contains noodles.
C)Limit consumption of white rice.
D)Consume plain water after the meal.

Question 24

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

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

Question 25

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

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

Question 26

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

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

Question 27

Which method would you use to prevent enzymatic destruction of nutrients in fruits and vegetables?

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

Question 28

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

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

Question 29

What is the role of pesticides in food production?

A)to enhance the appearance and flavour 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 30

What do microbes require in order to grow?

A)salt
B)water
C)acid
D)nitrates

Question 31

Which micronutrients are vulnerable to canning?

A)vitamin K, niacin, and sodium
B)calcium, magnesium, and phosphorus
C)vitamin C, thiamin, and riboflavin
D)vitamin A, vitamin D, and vitamin K E

Question 32

What is the largest single group of food additives?

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

Question 33

Which food is most susceptible to foodborne contamination at an outdoor summer picnic?

A)whole grapes
B)mixed nuts
C)fresh bananas
D)egg salad

Question 34

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

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

Question 35

Which food packaging option would lose the most riboflavin?

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

Question 36

The foodborne illness caused by Campylobacter jejuni is associated with consuming which food item?

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

Question 37

Which food is especially susceptible to bacterial contamination?

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

Question 38

Which behaviour 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 39

Which toxin 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 40

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 41

Which additive is among the most intensively investigated?

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

Question 42

What is the most common source of food toxicity?

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

Question 43

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

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

Question 44

Which toxin is most responsible for fish contamination?

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

Question 45

Which type of food 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 46

Which term refers to the process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing?

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

Question 47

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 48

Which substance causes cancer in animals?

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

Question 49

Which uncut fruit can 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 50

For which health condition is the safety of food additives a particular concern?

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

Question 51

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

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

Question 52

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 53

What happens 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 54

Which term refers to 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 55

Which food source is the most likely to be contaminated with trichinosis?

A)fresh produce
B)cream-filled pastry
C)unpasteurized cheese
D)undercooked pork

Question 56

Which nutrient is most likely to be lost when cut foods are prepared for the freezing process?

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

Question 57

Which food is a beneficial example of selective breeding?

A)wheat
B)transgenic tomato
C)corn
D)Arctic Fuji apple

Question 58

What can be done to practise 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 59

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 60

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 61

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

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

Question 62

Which consequence of 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 63

Explain why food manufacturers voluntarily print dates on labels and what these manufacturers mean when providing a "durable life/best before date" on food packaging.

Question 64

What is a function of sulphur dioxide additives?

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

Question 65

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

Question 66

List and explain four "keepers" of food safety?

Question 67

Which term refers to the processing technique that preserves food by killing all microorganisms present and sealing out air?

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

Question 68

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 69

Which additive is used as an antioxidant in foods?

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

Question 70

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

Question 71

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

A)an adult with osteoarthritis
B)a 15-year-old teenager
C)a man undergoing cancer treatments
D)a woman with a newborn baby

Question 72

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

Question 73

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

Question 74

Which food additive gives ham, hotdogs, and bologna their characteristic pink colour?

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

Question 75

Describe the special procedures a manufacturer must go through to grow and market organic foods.

Question 76

Which drying method conserves nutrients especially well?

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

Question 77

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

Question 78

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

Question 79

Which food contains small quantities of harmful goitrogens?

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

Question 80

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

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