Question 1

Campylobacter is a common virus.​

Accepted Answer

A) True 
 B)False  False

Question 2

Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.​

Accepted Answer

A) True 
 B)False  True

Question 3

High levels of mercury are most likely to be present in smaller fish.​

Accepted Answer

A) True 
 B)False  False

Question 4

How long can hamburger,ground turkey,and stew meats be kept in the freezer?​

Accepted Answer

A) ​these products do not freeze well 
B) 1-2 months 
C) 3-4 months 
D) 4-6 months 
E) ​9 months 
A) ​these products do not freeze well 
B) 1-2 months 
C) 3-4 months 
D) 4-6 months 
E) ​9 months

Question 5

What is a major route for the spread of food-borne illness in restaurants and in homes?​

Accepted Answer

A) ​failure to refrigerate sauces that are mayonnaise-based 
B) unclean dishes 
C) failure to wash raw fruits and vegetables 
D) unclean utensils 
E) ​failure to routinely wash cutting boards between the preparation of different raw foods 
A) ​failure to refrigerate sauces that are mayonnaise-based 
B) unclean dishes 
C) failure to wash raw fruits and vegetables 
D) unclean utensils 
E) ​failure to routinely wash cutting boards between the preparation of different raw foods

Question 6

Parasites are always killed by high temperatures.

Accepted Answer

A) True 
 B)False

Question 7

Match each term with the appropriate definition.
-C.botulinum​​

Accepted Answer

A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth 
A) as few as 10 of these bacteria may cause death by kidney failure in vulnerable people 
B) the most common cause of food-borne illness in the United States 
C) it is estimated that over 1,027,000 cases of this infection occur in the United States each year 
D) bacteria that thrive without oxygen and produce gases as they grow 
E) common contaminant on chicken and causes an estimated 845,025 cases of food-borne illness each year
F)fatal neurodegenerative disease caused by a prion that mainly affects cattle
G)poisoning from fish that is caused by a neurotoxin present in microorganisms called dinoflagellates
H)illness related to consumption of foods or beverages containing disease-causing bacteria,viruses,parasites,toxic chemicals,or other harmful substances
I)infectious,misfolded protein that has the capability of causing normal proteins to become misfolded,thereby producing disease
J)spread of bacteria,viruses,or other harmful substances from one surface to another
K)infection during pregnancy can cause miscarriage and stillbirth

Question 8

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
-Cathi should cook the chicken until it reaches an internal temperature of _____°F.​

Accepted Answer

A) ​135 
B) 145 
C) 155 
D) 165 
E) ​175 
A) ​135 
B) 145 
C) 155 
D) 165 
E) ​175

Question 9

Steaks can safely be kept in the freezer for up to a year.​

Accepted Answer

A) True 
 B)False

Question 10

When holding prepared foods before serving,hot foods should be kept above _____°F.​

Accepted Answer

A) ​125 
B) 135 
C) 145 
D) 155 
E) ​165 
A) ​125 
B) 135 
C) 145 
D) 155 
E) ​165

Question 11

Bacteria that most commonly cause food-borne illnesses _____.​

Accepted Answer

A) ​usually change the taste of foods 
B) usually change the smell of foods 
C) usually change the appearance of foods 
D) are unable to grow below 0°F 
E) ​can only be killed with an alcohol-based hand sanitizer 
A) ​usually change the taste of foods 
B) usually change the smell of foods 
C) usually change the appearance of foods 
D) are unable to grow below 0°F 
E) ​can only be killed with an alcohol-based hand sanitizer

Question 12

BPA may be present in plastic with a recycling code of _____ or _____.​

Accepted Answer

A) ​1; 3 
B) 2; 6 
C) 3; 7 
D) 6; 1 
E) ​7; 2 
A) ​1; 3 
B) 2; 6 
C) 3; 7 
D) 6; 1 
E) ​7; 2

Question 13

​Campylobacter infections are often associated with consumption of _____.

Accepted Answer

A) ​undercooked poultry 
B) uncooked eggs 
C) raw vegetables 
D) raw fruit 
E) ​raw seafood 
A) ​undercooked poultry 
B) uncooked eggs 
C) raw vegetables 
D) raw fruit 
E) ​raw seafood

Question 14

Who is at the highest risk of illness due to parasitic infection?​

Accepted Answer

A) ​healthy adults 
B) infants 
C) older adults 
D) people with weakened immune systems 
E) ​pregnant women 
A) ​healthy adults 
B) infants 
C) older adults 
D) people with weakened immune systems 
E) ​pregnant women

Question 15

It takes about _____ seconds to sanitize your hands.​

Accepted Answer

A) ​10 
B) 20 
C) 30 
D) 40 
E) ​50 
A) ​10 
B) 20 
C) 30 
D) 40 
E) ​50

Question 16

According to legislation passed in 1996,_____ are permitted if their consumption is associated with a "negligible risk" of cancer or other health problems.​

Accepted Answer

A) ​food colorings 
B) preservatives 
C) pesticides 
D) sugar substitutes 
E) antibiotics​ 
A) ​food colorings 
B) preservatives 
C) pesticides 
D) sugar substitutes 
E) antibiotics​

Question 17

The contents of canned foods are sterile and will not spoil if left on the shelf for years.​

Accepted Answer

A) True 
 B)False

Question 18

Most bacteria grow rapidly between _____°F and 135°F.​

Accepted Answer

A) ​30 
B) 35 
C) 40 
D) 45 
E) ​50 
A) ​30 
B) 35 
C) 40 
D) 45 
E) ​50

Question 19

According to the CDC,proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.​

Accepted Answer

A) True 
 B)False

Question 20

Cathi is preparing for a dinner party.The night before the dinner party,she sets out frozen chicken breasts to thaw on the kitchen counter.She is exhausted and heads to bed early,forgetting the chicken on the counter.In the morning she places the thawed chicken into a casserole dish and places it in the refrigerator.
Three hours before the guests arrive,she begins to prepare the meal.Cathi begins by first cooking the rice and places it in a serving dish to cool.Next she cuts the chicken breast into strips on a cutting board,places the chicken back into the dish and then seasons it.While the oven is preheating she chops unwashed salad ingredients on the same cutting board where she cut the chicken,but she uses a clean knife.She combines the salad and places it into the serving bowl.One hour before the guests arrive,she places the chicken into the oven to bake.She stirs the rice and adds nuts and a few herbs.Just as the chicken is finished,the first guests arrive.
-How should Cathi have thawed the chicken?​

Accepted Answer

A) ​on the counter at room temperature for at least four hours 
B) in the refrigerator 
C) by letting the chicken sit in a warm water bath 
D) by running hot water over the chicken 
E) ​by partially thawing the chicken in the microwave and then letting it sit on the counter to completely thaw 
A) ​on the counter at room temperature for at least four hours 
B) in the refrigerator 
C) by letting the chicken sit in a warm water bath 
D) by running hot water over the chicken 
E) ​by partially thawing the chicken in the microwave and then letting it sit on the counter to completely thaw

Exam 32: The Multiple Dimensions of Food Safety

Campylobacter is a common virus.​

Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.​

High levels of mercury are most likely to be present in smaller fish.​

How long can hamburger,ground turkey,and stew meats be kept in the freezer?​

What is a major route for the spread of food-borne illness in restaurants and in homes?​

Parasites are always killed by high temperatures.

Match each term with the appropriate definition. -C.botulinum​​

Steaks can safely be kept in the freezer for up to a year.​

When holding prepared foods before serving,hot foods should be kept above _____°F.​

Bacteria that most commonly cause food-borne illnesses _____.​

BPA may be present in plastic with a recycling code of _____ or _____.​

​Campylobacter infections are often associated with consumption of _____.

Who is at the highest risk of illness due to parasitic infection?​

It takes about _____ seconds to sanitize your hands.​

According to legislation passed in 1996,_____ are permitted if their consumption is associated with a "negligible risk" of cancer or other health problems.​

The contents of canned foods are sterile and will not spoil if left on the shelf for years.​

Most bacteria grow rapidly between _____°F and 135°F.​

According to the CDC,proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.​

Key Nutrition Concepts and Terms

The Inside Story about Nutrition and Health

Ways of Knowing about Nutrition

Understanding Food and Nutrition Labels

Nutrition, Attitudes, and Behavior

Healthy Diets: the Dietary Guidelines: MyPlate: and More

How the Body Uses Food: Digestion and Absorption

Calories: Food: Energy: and Energy Balance

Obesity to Underweight: The Highs and Lows of Weight Status

Weight Control: The Myths and Realities

Disordered Eating:Anorexia Nervosa: Bulimia: and Pica

Useful Facts about Sugars: Starches: and Fiber

Diabetes Now

Alcohol: The Positives and Negatives

Proteins and Amino Acids

Vegetarian Diets

Food Allergies and Intolerances

Fats and Cholesterol in Health

Nutrition and Heart Disease

Vitamins and Your Health

Phytochemicals

Diet and Cancer

Good Things to Know About Minerals

Dietary Supplements and Functional Foods

Water Is an Essential Nutrient

Nutrition:Gene Interactions in Health and Disease

Nutrition and Physical Fitness for Everyone

Nutrition and Physical Performance

Good Nutrition for Life: Pregnancy: Breastfeeding: and Intimacy

Nutriton for Growing Years: Childhood and Adolescence

Nutrition and Health Maintenance for Adults of All Ages

Aspects of Global Nutrition

Filters

Campylobacter is a common virus.

Bacteria and other contaminants may be present inside plant and animal foods and on food surfaces.

High levels of mercury are most likely to be present in smaller fish.

How long can hamburger,ground turkey,and stew meats be kept in the freezer?

What is a major route for the spread of food-borne illness in restaurants and in homes?

Match each term with the appropriate definition. -C.botulinum

Steaks can safely be kept in the freezer for up to a year.

When holding prepared foods before serving,hot foods should be kept above _____°F.

Bacteria that most commonly cause food-borne illnesses _____.

BPA may be present in plastic with a recycling code of _ or _.

Campylobacter infections are often associated with consumption of _____.

Who is at the highest risk of illness due to parasitic infection?

It takes about _____ seconds to sanitize your hands.

According to legislation passed in 1996,_____ are permitted if their consumption is associated with a "negligible risk" of cancer or other health problems.

The contents of canned foods are sterile and will not spoil if left on the shelf for years.

Most bacteria grow rapidly between _____°F and 135°F.

According to the CDC,proper hand washing is the single most important means of preventing the spread of food-borne illnesses caused by bacteria.