Deck 19: Food and Water Safety

Question 1

After consumers bring groceries home,they should consult the Food Code to make sure they handle each type of food appropriately.

Answer 1

False

Question 2

Minerva uses a microwave oven to reheat a bowl of split pea soup to 165 ^$\circ$ F.An hour after eating the soup,she experiences nausea,abdominal cramping,and diarrhea.Based on this information,Minerva is likely to be suffering from a food-borne infection.

Answer 2

False

Question 3

Local health departments have the authority to close restaurants that receive low sanitation scores and prevent them from reopening until food safety hazards have been corrected.

Answer 3

True

Question 4

The side effects of ingesting a food-borne toxin occur sooner than the signs and symptoms of having a food-borne infection.

Question 5

Which federal agency establishes standards for safe food manufacturing practices,such as HACCP programs?

A)FDA
B)USDA
C)EPA
D)FTC

Question 6

A food-borne illness is a sickness caused by pathogens or their toxins in food.

Question 7

Potentially hazardous foods are warm,moist,and protein-rich,and they have a neutral or slightly acidic pH.

Question 8

Which of the following is not a typical sign or symptom of food-borne illness?

A)Nausea
B)Chest pain
C)Diarrhea
D)Vomiting

Question 9

Which of the following statements is true?

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

Question 10

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

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

Question 11

Food-borne illnesses can occur when pathogenic microbes in food release toxins that are consumed along with the food.

Question 12

Which of the following statements is true?

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

Question 13

Which federal agency is responsible for publishing the Food Code every four years that assists state and local health officials in developing regulations?

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

Question 14

_____ often transmit pathogens to food.

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

Question 15

A pregnant woman is 13-14 times more likely to contract listeriosis from soft cheeses and deli meats than a nonpregnant woman.

Question 16

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

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

Question 17

Local health department staff are responsible for inspecting beef and poultry for disease before and after slaughter.

Question 18

The signs and symptoms of most food-borne illnessed generally occur in the _____ system.

A)digestive
B)nervous
C)respiratory
D)urinary

Question 19

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

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

Question 20

_____ often transmit pathogens to food.

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

Question 21

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)20
B)90
C)40
D)60

Question 22

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

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

Question 23

To reduce the risk of food-borne illness,which of these guidelines should you follow?

A)Store eggs in the build-in egg holder in your refrigerator.
B)When shopping in a supermarket,select fresh meat first so their drippings do not contaminate other items in your shopping cart.
C)Purchase fresh meat that has a use-by date of today to help the store minimize food waste.
D)Do not buy food in dented cans.

Question 24

Canning works as a food-preservation technique by killing pathogenic and spoilage microorganisms with heat as well as removing oxygen that some pathogens need to survive.

Question 25

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

Question 26

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

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

Question 27

Consuming unpasteurized dairy and fruit juice beverages will increase your risk of food-borne illness.

Question 28

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

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

Question 29

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

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

Question 30

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

A)155 ºF
B)145 ºF
C)140 ºF
D)130 ºF

Question 31

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.

Question 32

The process of pasteurization involves the use of ____________.

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

Question 33

Grace recently took a cruise on board 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 34

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

Question 35

Raw meats should be kept separate from other groceries to slow the growth of microbes.

Question 36

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

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

Question 37

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

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

Question 38

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

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

Question 39

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

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

Question 40

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

Question 41

The acronym GRAS stands for Generally Regarded as Sterile.These ingredients pose no food safety risk.

Question 42

According to the Food Additives Amendment of 1958,____________.

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

Question 43

According to the Delaney Clause,a food additive that caused cancer in laboratory mice at the FDA's testing center can be added to food,but only when the amount is no more than one-tenth of the amount that caused the mice to develop cancer.

Question 44

When selecting foods for an emergency food supply,which of the following criteria is least important?

A)Require no refrigeration
B)Have a long storage life
C)Can be eaten without cooking
D)Are lightweight

Question 45

Some bottled water products originate from the same city water sources that supply tap water.

Question 46

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

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

Question 47

_____ is a direct (intentional)food additive.

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

Question 48

The following substances were detected in a can of food.Which of the substances is an intentional food additive?
Rev: 07_19_2013_QC_32896

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

Question 49

The EPA is responsible for regulating bottled water products.

Question 50

Which of the following foods would be most appropriate to include in an emergency food supply?

A)Fresh sweet potatoes
B)Concentrated tomato soup
C)Canned tuna
D)Eggs

Question 51

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

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

Question 52

The safety standards established for bottled water are more stringent than the safety standards established for tap water.

Question 53

Which of the following pesticides kills weeds?

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

Question 54

Which of the following pesticides controls the spread of molds that damage crops?

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

Question 55

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

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

Question 56

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

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

Question 57

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

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