Deck 20: Food Safety, Technology, and Sustainability

Question 1

The food which is most likely to naturally release toxins is

A) milk.
B) mangos.
C) mushrooms.
D) melons.

Answer 1

mushrooms.

Question 2

Compared to others, older adults, children, pregnant women, and those with compromised immune systems, are at____________risk of contracting foodborne illness and for suffering complications.

A) no
B) higher
C) similar
D) lower

Answer 2

higher

Question 3

Who among the following persons need to be targeted for food safety education?

A) older adults, children, pregnant women
B) lactating women, infants, toddlers
C) lactating women, caregivers of older adults
D) infants, toddlers, caregivers

Answer 3

older adults, children, pregnant women

Question 4

Symptoms of foodborne illness

A) always include nausea and vomiting.
B) are chronic.
C) are rare.
D) vary.

Question 5

Nursing homes, hospitals, schools, and cruise ships are at ____________risk for foodborne illness than other settings.

A) no
B) lower
C) similar
D) higher

Question 6

Women who are or may become pregnant, women who are nursing, and young children should avoid consuming

A) small fish.
B) imported seafood.
C) shark, swordfish, king mackerel, and tilefish.
D) all seafood.

Question 7

Fish consumption advisories are

A) are placed on seafood labels.
B) available in the seafood department of supermarkets.
C) kept in school libraries.
D) available online.

Question 8

Carcinogenic polychlorinated biphenyls (PCBs) from transformers, flame- retardants, waxes, and paper have been found in

A) milk.
B) cereal.
C) human breast milk.
D) bread.

Question 9

Fresh tuna, mackerel, grouper, and mahi mahi

A) should be consumed liberally by pregnant women because they are high in protein.
B) should be consumed liberally by pregnant women because they are high in omega- 3 fats.
C) should be kept cold to prevent the formation of histamine toxins.
D) are not linked to any foodborne illness.

Question 10

Recreational fishermen should

A) check with the Monterey Bay Aquarium for safety hints on local seafood.
B) contact the Environmental Protection Agency for local seafood safety information.
C) only eat small fish because they are less likely to be toxic.
D) consult with the local or state health department for specific advice based on the local waters to avoid eating PCB- containing fish.

Question 11

When traveling to other countries,____________fruits and vegetables should be washed and peeled.

A) cooked
B) cooked without sugar
C) raw
D) cooked with substitute sugars

Question 12

Raw meat, poultry, and seafood should be used within ____________days.

A) 3
B) 4
C) 5
D) 2

Question 13

Leftovers that are refrigerated should be discarded after ____________ days.

A) 4
B) 5
C) 3
D) 6

Question 14

When traveling overseas, tap water and ice should be

A) minimized.
B) avoided.
C) treated with carbonation.
D) enjoyed.

Question 15

Utensils, countertops, and cutting boards thoroughly with ____________soapy water after they touch raw meat, fish, or poultry.

A) hot
B) distilled
C) room temperature
D) plenty

Question 16

The voluntary food safety program which is used by the food industry to identify and control hazards that may occur in any part of the food system is called

A) MAP.
B) HPP.
C) SDWIS.
D) HACCP.

Question 17

Individuals who have concerns about federal water safety should contact the

A) CDC.
B) EPA.
C) FDA.
D) USDA.

Question 18

Foods (dry spices, refrigerated meat) can also be treated with ionizing radiation to kill pathogenic bacteria and parasites during the process of

A) pasteurization.
B) raduration.
C) high pressure processing.
D) irradiation.

Question 19

Animal feed containing low doses of antibiotics has been used to increase the growth of cattle, poultry, and pigs, and this has led to the development of

A) larger bacteria.
B) bacteria which have slower reproduction rates.
C) smaller bacteria.
D) antibiotic- resistant strains of bacteria.

Question 20

Substances which enhance texture, color, flavor, or nutrient content are

A) food enhancers.
B) food modifiers.
C) food helpers.
D) food additives.

Question 21

Consumers can minimize exposure to ____________by washing and trimming foods during preparation, and by eating a wide variety of foods.

A) plant pesticides
B) carcinogens
C) irradiation
D) food additives

Question 22

The long- term safety for humans of most synthetic pesticides, synthetic fertilizers, bioengineering, or irradiation has

A) been established by the EPA.
B) not been established.
C) been established by the FDA.
D) been established by the USDA.

Question 23

Which of the following foods is most likely to be free of pesticides?

A) frozen organic produce
B) imported produce
C) locally grown organic produce
D) dried fruit

Question 24

Sue is environmentally conscious. Which of following foods is she more likely to buy?

A) sweetened dried strawberries
B) freeze dried strawberries
C) frozen strawberries
D) you- pick strawberries

Question 25

Where would an environmentally conscious individual prefer to buy produce? From

A) an online supermarket shopping service
B) the produce department of the closest supermarket
C) community supported agriculture
D) the closest source of produce to her home

Question 26

An individual who eats locally grown food whenever possible is a

A) locavegan.
B) locavore.
C) locavegetarian.
D) local.

Question 27

Who among the following persons is most likely to have the smallest carbon footprint? A

A) carnivore
B) vegan
C) vegetarian
D) locavore

Question 28

The process of crossing two plants of the same species to produce DNA with more desirable traits, achieving the desired result in several years is

A) genetic engineering.
B) traditional plant breeding.
C) pasteurization.
D) irradiation.

Question 29

Enterotoxin- producing bacterial can cause nausea and vomiting within 30 minutes of consuming a contaminated food and this is considered to be a

A) foodborne pathogen.
B) foodborne infection.
C) foodborne illness.
D) foodborne intoxication.

Question 30

Unsuspecting viruses, bacteria, molds, parasites, and prions cause

A) foodborne episodes.
B) foodborne intoxication.
C) foodborne infection.
D) pathogens.

Question 31

FIFO which means "first in, first out" means that the first food that should be used is the food that has been in the refrigerator for

A) the longest time.
B) 2 days.
C) the shortest time.
D) any period of time.

Question 32

A sustainable food system

A) uses integrated pest management and genetic engineering.
B) uses HACCP.
C) does not use natural resources.
D) conserves natural resources.

Question 33

Soil, biodiversity, energy, and water are

A) key natural resources.
B) renewable natural resources.
C) unlimited.
D) genetically modified resources.

Question 34

A sustainable food ____________is one that can be maintained indefinitely because it conserves and protects natural resources, empowers social responsibility, and is economically viable.

A) pathogen
B) chain
C) web
D) system

Question 35

Using recombinant DNA technology to insert a gene or genes into the DNA of another cell to create a genetically modified product is called

A) genetic engineering.
B) genetic irradiation.
C) the gene pool.
D) genetic breeding.

Question 36

Fish that is sold as bait is safer to eat than larger fish.

Question 37

Fresh bread, fruits, and vegetables need to be kept separate from raw meats, poultry, and fish and from any utensils that touch them.

Question 38

If you are unsure about the safety of a food, use the guideline: When in doubt, throw it out.

Question 39

Minimizing the risk for developing a foodborne illness requires a conscious effort to clean, avoid cross- contamination, cook, and chill to keep foods safe.

Question 40

Large roasts and pots of soup or stews should be divided into smaller batches and placed in shallow containers in order to cool more quickly in the refrigerator.

Question 41

Foods which have been left in the danger zone for less than two hours harbor bacteria which can grow and may also produce toxins that are heat resistant.

Question 42

Beef, pork, veal, and lamb must reach an internal temperature of 160°F to kill pathogens known to cause illness.

Question 43

Pink poultry could be due to undercooking, to the fact that younger birds have thin skins which are more likely to look pink compared to older birds, and to nitrates and nitrites.

Question 44

The only way to determine if food has reached an internal temperature high enough to kill pathogens is to use a food thermometer anywhere on the food item.

Question 45

Cross- contamination can occur between foods, and when soiled dishtowels are used to dry clean hands, dishes, or utensils.

Question 46

Sponges and cutting boards need to be sanitized with chlorine bleach solution.

Question 47

Utensils, countertops, and cutting boards thoroughly with room temperature soapy water after they touch raw meat, fish, or poultry.

Question 48

A plate that held the raw hamburgers should not be used to serve the cooked burgers unless it has been thoroughly washed.

Question 49

Soiled dishtowels cannot be a source of cross- contamination.

Question 50

Foods which have freezer burn need to be discarded because they are unsafe.

Question 51

Traveler's diarrhea causes watery diarrhea and is primarily caused by consuming contaminated food, water, or ice for Americans who travel in Europe.

Question 52

The EPA is responsible for ensuring the safety of our water supply.

Question 53

Pasteurization, canning, and irradiation are safe, short- term and long- term food preservation methods.

Question 54

Most food product dating is provided voluntarily and can help determine peak quality but not food safety.

Question 55

HACCP is a mandatory food safety program which is used by the food industry to identify and control hazards that may occur in any part of the food system.

Question 56

The long- term safety of most synthetic pesticides, synthetic fertilizers, bioengineering, or irradiation among humans has been established and documented.

Question 57

Organic foods are free of pesticides.

Question 58

Growth hormones in dairy products and meat improve their nutritional value.

Question 59

Only antibiotic- free or growth hormone- free animals can be used to produce organic meat, poultry, eggs, and dairy foods.

Question 60

Foods with the USDA organic seal do not contain any synthetic pesticides, synthetic fertilizers, bioengineering, or irradiation.

Question 61

Biotechnology, such as traditional crossbreeding and genetic engineering, is the application of biological techniques to alter the genetic makeup of living cells in order to produce organisms with a desired trait.

Question 62

Food irradiation exposes a food item to a radiant energy source that kills or greatly reduces some pathogens.

Question 63

GE foods may be any combination of the following characteristics-they are either pest resistant, they provide additional nutrients, or they enhance flavor and quality.

Question 64

All genetically modified foods are vigorously monitored and labelled.

Question 65

Genetically modified foods are generally regarded as safe.

Question 66

Explain the benefits of using plant pesticides?

Question 67

What is a sustainable food system?

Question 68

Describe the main difference between traditional plant breeding and genetic engineering.

Question 69

How does foodborne infection differ from foodborne intoxication?

Question 70

What is the single greatest cause of foodborne illness?

Question 71

What are the most common symptoms of foodborne illness?

Question 72

What is the cafeteria germ?

Question 73

What is the Fight Bac system?

Question 74

Which food safety practices are recommended while traveling in developing countries?

Question 75

What are the recommendations for storing foods safely?

Question 76

Which procedures have been approved by federal agencies to preserve food safety?

Question 77

Which multi- stage system is used to ensure food safety from farm to table?

Question 78

What is irradiation?

Question 79

How can consumers use food product dating information?

Question 80

Why are food additives used?