Deck 14: Safe-guarding and Securing the Food Supply

Question 1

Dietary staples are centrally processed and widely distributed. Therefore, these foods would present a more attractive profile to deliver a bioweapon.

Answer 1

True

Question 2

Food and water supply networks have a ready-made distribution system and a rapid and widespread introduction of biological and chemical weapons would be unlikely.

Answer 2

False

Question 3

Foods that have a long shelf life would be less desirable, since the source of contamination may be identified and isolated before the food may reach many of the intended victims.

Answer 3

True

Question 4

Highly perishable foods with a large distribution range would be most vulnerable to contamination. This category includes dairy products, fresh fruits and vegetables, and certain baked goods.

Question 5

The contamination of food staples would be most harmful to the most vulnerable in our population, i.e., adults.

Question 6

A program like HACCP would assist in safeguarding our food supply.

Question 7

PSP is caused by ingesting toxins from bi-valve mollusk.

Question 8

ASP refers to amnesic shellfish poisoning.

Question 9

Food as a target can have physical, psychological, economic, and political effects.

Question 10

Families do not need a Family Disaster Food Kit.

Question 11

What are the most common sources of foodborne illness in the US?

A) Prions and Escherichia Coli
B) Norovirus, Salmonella, Clostridium perfringens and campylocacter
C) Hepatitis A, Rotavirus and Avian flu
D) Parasites including flatworms, protozoans, and roundworms.

Question 12

What is the most recent federal law protecting food safety in the US?

A) Public Health Security and Bioterrorism Preparedness and Response Act
B) Federal Meat Inspection Act
C) The Food Safety Modernization Act
D) FDA Modernization Act

Question 13

Which one of the following is NOT a principle of Hazard Analysis and Critical Control Points (HACCP)?

A) Identify hazards
B) Define limits for each Critical Control Point
C) Establish specific procedures for taking corrective action whenever a Critical Control Point limit has been exceeded.
D) Tell your supervisor as soon as a Critical Control Point has been exceeded.

Question 14

Which of the following is NOT on the CDC list of potential Bioterrorism Agents and Diseases?

A) Anthrax
B) Botulism
C) Hepatitis A
D) E. Coli O157: H7

Question 15

The Federal Emergency Management Agency (FEMA) puts out recommendations on the number of calories each person should prepare to have on hand in the case of an emergency. What are FEMA's current calorie recommendations for shelters and similar emergency agencies?

A) 2400-3000 calories/day per person
B) 2000-2100 calories/day per person
C) 1800-2200 calories/day per person
D) 2500-3200 calories/day per person

Question 16

The word "hazard" in the context of food safety indicates:

A) That a food causes harm to a consumer
B) That a food might cause a specified harm
C) The probability that a specified harm will occur from consuming a food
D) That a food is contaminated

Question 17

The Centers for Disease Control and Prevention:

A) Conducts surveillance of foodborne diseases and directs prevention efforts against them
B) Oversees all domestic and imported food (except meat and poultry) sold in interstate commerce
C) Regulates pesticides and protects and monitors drinking water quality
D) Inspects restaurants, supermarkets, and food processing plants

Question 18

The Food and Drug Administration conducts inspections of seafood processors by authority of:

A) The Food Quality Protection Act (1996)
B) The Food, Drug and Cosmetic Act (1938)
C) The Meat Inspection Act (1906)
D) All of the above

Question 19

Hazard Analysis and Critical Control Points (HACCP) protocols ensure food safety by:

A) Analyzing specimens submitted to a laboratory to confirm foodborne illness
B) Identifying and correcting hazards to foods before they develop
C) Completely eliminating all hazards to foods, from raw materials to finished product
D) Establishing tolerances for poisonous or aesthetically unpleasant substances in food

Question 20

These pathogens are responsible for most cases of bacterial foodborne infections in the United States:

A) Aspergillus flavus
B) Cryptosporidium parvum
C) Campylobacter jejuni
D) Escherichia coli

Question 21

These pathogens are responsible for most cases of acute gastroenteritis in the United States:

A) Cryptosporidium parvum
B) Campylobacter jejuni
C) Noroviruses
D) Trichinella spiralis

Question 22

An example of a naturally occurring toxicant in foods is:

A) Acesulfame-K
B) Aflatoxins
C) Butylated hydroxytoluene (BHT)
D) Monosodium glutamate (MSG)

Question 23

All of the following are considered to be food additives, except:

A) Antioxidants
B) Bleaching agents
C) Dietary supplements
D) Sequestrants

Question 24

The most realistic way to prevent bioterrorism directed against the food supply is:

A) Post armed federal guards at all food and water processing facilities in the United States
B) Mandate all food and water products produced in, or imported into, the United States be laboratory tested for safety
C) Continuously inspect all food and water processing in the United States
D) Improve surveillance systems so that food- and waterborne disease outbreaks are detected early enough to intervene

Question 25

Public health nutritionists can participate in food safety efforts by:

A) Conducting workshops for individuals, food handlers, and allied health professionals
B) Participating in emergency nutrition and food-aid research
C) Assisting allied health professionals in foodborne illness outbreak investigations
D) Helping consumers understand the risks and the benefits of chemical food additives
E) Both A and D
F) All of the above

Question 26

Potential bioterrorism agents include:

A) Food (botulism the most potent)
B) Chemicals
C) Pesticides
D) A and B

Question 27

Ingestion of biological agents can be done by:

A) Contaminated food or drinking water, non-aerosols can contaminate food
B) Supplies or drinking water over long distances
C) Hand-mouth contact after touching contaminated surfaces
D) Swallowing mucus that contains particles lodged in the nose and throat
E) All of the above

Question 28

The most critical set of using HACCP is one of the following:

A) Evaluate significant food security hazards and evaluate the likelihood of these risks
B) Develop and institute preventive or risk control measures to reduce hazards
C) Develop monitoring procedures for each critical point
D) Verify or test your security program periodically

Question 29

The consumer's role in biosecurity is in having a kit available. This kit should include the following supplies except for:

A) Water - one gallon of water per person per day, for drinking and sanitation
B) Water - one cup of water per person per day, for drinking and sanitation
C) Food - at least a three-day supply of non-perishable food
D) Can opener for food
E) Infant formula, if you have an infant.

Question 30

One of these pathogens is responsible for bacterial foodborne infections in the United States:

A) Aspergillus flavus
B) Coxiella burnetii
C) Cholera
D) None of the above