Deck 12: Food Safety Concerns

Question 1

Which of the following statements is true?

A)Fungi are responsible for most cases of food-borne illness among Americans.
B)Food-borne illnesses are usually characterized by the signs and symptoms of influenza.
C)Certain microbes produce poisonous chemicals that can cause food intoxication.
D)In the United States,the Justice Department is the primary government agency that oversees the safety of most foods.

Answer 1

C

Question 2

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

Answer 2

Thawing the frozen ground meat on the kitchen counter.

Question 3

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

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

Answer 3

A

Question 4

Pathogens

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

Question 5

Harold grows apple trees on his small farm.He practices organic farming methods,so he doesn't 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)pasteurize the juice
B)ferment the juice
C)add BHA to the juice
D)chill the juice for 24 hours

Question 6

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 7

Which of the following statements is true?

A)People who consume foods that contain the toxin produced by
B)Food intoxication outbreaks that result from ingesting aflatoxins disable or kill thousands of Americans annually.
C)In the United States,the stomach flu causes more childhood deaths than any other infectious disease.
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 8

Which of the following pesticides kills weeds?

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

Question 9

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

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

Question 10

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)anisakis
B)trichinella
C)botulism
D)norovirus

Question 11

Which of the following statements is true?

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

Question 12

_____ often transmit pathogens to food.

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

Question 13

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)Agricultural Research Service
D)Environmental Protection Agency

Question 14

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)Cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables.
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)Grilling the chicken on a hot grill until the internal temperature of the flesh reached 165 ^$\circ$ F.

Question 15

_____ often transmit pathogens to food.

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

Question 16

The process of pasteurization involves the use of

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

Question 17

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

Question 18

Which of the following statements is true? E.coli O157:H7 should seek immediate medical attention.

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)People who consume the toxin produced by
D)If people with the stomach flu are treated with antibiotics immediately,their chances of survival improve considerably.

Question 19

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

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

Question 20

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

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

Question 21

Infants should not be fed honey because it can contain

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

Question 22

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

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

Question 23

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

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

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)thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigerator.
B)keeps the pie chilled before serving it.
C)marinates the cut-up pieces of raw chicken in the refrigerator and then throws out the marinade.
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 25

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

A)Canned applesauce
B)Honey
C)Raw chicken
D)Dry milk powder

Question 26

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

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

Question 27

Felicia wants to follow the "Check Your Steps" rules 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)Clean
B)Salt
C)Irradiate
D)Pasteurize

Question 28

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

Question 29

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

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

Question 30

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 diarrhea.Based on this information,Franco probably

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

Question 31

Jermaine 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 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)Salt
C)Separate
D)Pasteurize

Question 32

Which of the following statements is true?

A)Freezing food kills the pathogenic bacteria it contains.
B)After a meal,refrigerate leftovers within 5 hours.
C)Raw ground beef is often a source of
D)In the United States,the hepatitis C virus causes more cases of food-borne illness than any other virus.
E)coli O157:H7.

Question 33

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)40
B)90
C)20
D)60

Question 34

Three days after eating an undercooked hamburger patty at a picnic,Grace experienced intestinal cramps and bloody diarrhea.When Grace became too weak to walk,her roommate took her to the emergency room of a hospital.Grace required treatment for kidney failure.Based on this information,which of the following food-borne pathogens was most likely responsible for Grace's serious illness?

A)
B)Bacillus cereus
C)Trichinella
D)Staphylococcus aureus
E)coli O157:H7

Question 35

Which of the following statements is true?

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

Question 36

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

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

Question 37

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

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

Question 38

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

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

Question 39

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

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

Question 40

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

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

Question 41

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

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

Question 42

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

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

Question 43

_____ 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)Trichinella
C)Giardia
D)Anisakis

Question 44

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 diarrhea.Based on this information,Jenny probably is infected with

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

Question 45

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

Question 46

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

A)150 ºF.
B)160 ºF.
C)180 ºF.
D)170 ºF.

Question 47

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

A)165 ºF.
B)155 ºF.
C)175 ºF.
D)145 ºF.

Question 48

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

A)175 ºF.
B)145 ºF.
C)165 ºF.
D)155 ºF.

Question 49

Irina is an American who is traveling through Northern Africa.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)wash fruits and vegetables in fresh water before eating them.
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)purchase only fresh fruits and vegetables from street vendors.

Question 50

BJ 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; 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)Chill
C)Clean
D)Separate

Question 51

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

A)145 ºF.
B)155 ºF.
C)165 ºF.
D)175 ºF.

Question 52

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

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

Question 53

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

A)130 ºF.
B)150 ºF.
C)180 ºF.
D)160 ºF.

Question 54

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 heating 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)Separate
C)Clean
D)Cook

Question 55

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

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

Question 56

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

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

Question 57

Which of the following statements is true?

A)Using a microstrainer filter is the best way to remove viruses from impure water.
B)Boiling water for several minutes is not an effective means of purification.
C)People who travel to Central and South America have a high risk of developing traveler's diarrhea.
D)The water in swimming pools is safe to drink.

Question 58

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

A)145 ºF.
B)155 ºF.
C)130 ºF.
D)140 ºF.

Question 59

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

A)165 ºF.
B)125 ºF.
C)115 ºF.
D)145 ºF.

Question 60

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

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

Question 61

The following substances were detected in a can of food.Which of the substances is an unintentional food additive?

A)Iron
B)Pesticide residues
C)High-fructose corn syrup
D)Beta-carotene

Question 62

_____ is a direct (intentional)food additive.

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

Question 63

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

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

Question 64

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

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

Question 65

According to the Food Additives Amendment of 1958,

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

Question 66

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

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

Question 67

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)High-fructose corn syrup
C)Pantothenic acid
D)Riboflavin

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)Thiamin
C)Sugar
D)Folic acid

Question 69

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

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

Question 70

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

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

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)Use water from a swimming pool or her car's radiator to wash her hands and dishes
C)Do not eat raw or cooked foods that have been at room temperature for more than 2 hours
D)Serve foods from dented or bulging cans first

Question 72

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

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

Question 73

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 74

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

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

Question 75

During a natural disaster,it is safe to drink the fluid from

A)canned fruit juices.
B)swimming pools.
C)toilet bowls.
D)car or truck radiators.

Question 76

Which of the following substances is an intentional food additive?

A)dirt.
B)pesticide residues.
C)fly eggs.
D)vitamin

Question 77

James and his five relatives live in New Orleans,Louisiana.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 78

The _____ prohibits food manufacturers from adding a new compound to food that causes cancer.

A)Delaney Clause of the Food Additives Amendment
B)Pure Food and Drug Act
C)First Amendment of the U.S.Constitution
D)Cancer Prevention Act

Question 79

The following substances were detected in a can of food.Which of the substances is a direct food additive? rev: 07_19_2013_QC_32896

A)High-fructose corn syrup
B)Mouse hairs
C)Pesticide residues
D)Insect eggs

Question 80

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

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