Deck 20: Food Safety and Food Security

Question 1

In order to prevent illness,those most at risk for foodborne illness should avoid all of the following foods and beverages,EXCEPT

A)raw sprouts (alfalfa,bean,or any other sprout).
B)hot dogs heated thoroughly.
C)raw or undercooked eggs or foods containing raw or undercooked eggs.
D)raw shellfish and their juices.
E)unpasteurized (raw)milk.

Answer 1

B

Question 2

Where can food preparation result in foodborne illness?

A)private homes
B)catering/banquet facilities
C)institutions such as schools or prisons
D)restaurants
E)All of the abovE.

Answer 2

E

Question 3

Why is it important for foods to be promptly chilled at the correct,safe temperature?

A)to improve taste
B)to improve appearance
C)to reduce the likelihood of bacterial growth
D)to have leftovers
E)to shorten cooking time

Answer 3

C

Question 4

High intake of which food additive has been connected to hyperactivity in some children?

A)artificial food colors (AFC)
B)monosodium Glutamate (MSG)
C)salt
D)citric acid
E)fructose

Question 5

Which of the following statements about E.coli bacteria is TRUE?

A)It is only found in undercooked beef.
B)It is only found in unpasteurized milk.
C)It is a harmless bacterium.
D)It only affects foods prepared outside of the home.
E)It has been found in undercooked beef,unpasteurized milk and juice,and raw fruits and vegetables.

Question 6

What should be used to measure the internal temperature of meat to ensure that it has been cooked thoroughly and to avoid foodborne illness?

A)probe thermometer
B)mercury thermometer
C)appearance of the meat (when it looks done)
D)the oven's temperature setting
E)cooking time

Question 7

The virus that causes the most foodborne illnesses and a significant number of related hospitalizations is

A)Staphylococcus aureus.
B)Campylobacter.
C)Salmonella.
D)hepatitis.
E)norovirus.

Question 8

Common food and beverage sources of Salmonella include all of the following,EXCEPT

A)eggs.
B)poultry.
C)unpasteurized milk.
D)raw oysters.
E)meat.

Question 9

Which federal agency has the primary legal responsibility for food additives?

A)FDA
B)USDA
C)DHHS
D)NIH
E)CDC

Question 10

If everyone who attended a family reunion and ate a freshly prepared meal of carved roast turkey became sick with a foodborne illness,and those who ate the freshly prepared carved roast beef did not,then what aspect of the four steps to food safety would most likely have been the cause?

A)clean
B)separate
C)cook
D)chill
E)None of the abovE.

Question 11

Refrigerated leftovers should be eaten or thrown out within ,in the interest of health and food safety.

A)1 day
B)2 days
C)4 days
D)1 week
E)10 days

Question 12

The FDA has approved food irradiation for all of the following,EXCEPT

A)meat.
B)poultry.
C)fresh fruits.
D)dairy foods.
E)fresh vegetables.

Question 13

Pregnant women have a significantly higher risk of contracting foodborne illness caused by a specific pathogen.Which is it?

A)E.coli
B)Salmonella
C)Listeria monocytogenes
D)Campylobacter
E)Bacillus cereus

Question 14

Which of the following results in the highest number of cases of foodborne illness?

A)norovirus
B)Salmonella
C)Clostridium perfringens
D)Campylobacter
E)Staphylococcus aureus

Question 15

You purchase deli meat wrapped in plastic from a grocery store,carry it out to your car in a paper bag,and leave it in the car while running errands for another hour.It is 80 degrees outside.Which of the four steps of food safety have you neglected to follow?

A)clean
B)separate
C)cook
D)chill
E)All of the abovE.

Question 16

The safe zone for refrigerated foods is to be chilled below

A)70ᵒF.
B)50ᵒF.
C)41ᵒF.
D)32ᵒF.
E)1ᵒF.

Question 17

Who is LEAST likely to be negatively affected by a foodborne illness?

A)45-year-old adult with HIV/AIDS
B)20-year-old healthy college student
C)80-year-old nursing home resident
D)15-year-old chemotherapy patient
E)15-month-old baby

Question 18

All of the following can increase the likelihood of experiencing food insecurity,EXCEPT

A)poverty.
B)unemployment.
C)having a family farm.
D)living in a food desert.
E)cost of nutritious foods.

Question 19

Which of the following is TRUE about USDA-certified organic food?

A)healthier than nonorganic food
B)safer than nonorganic food
C)considerably less expensive than non-organic food
D)made up of 50% certified-organic ingredients
E)at least 95% of the agricultural ingredients must be certified organic

Question 20

The Food Safety Modernization Act (FSMA)signed in 2011 is praised because of the focus on

A)food taste.
B)food defense.
C)food prices.
D)access to fooD.
E)access to farm land.

Question 21

What can food handlers do prior to food preparation to easily and dramatically reduce the likelihood of causing foodborne illnesses?

Question 22

Describe two ways to prevent cross contamination in your kitchen.

Question 23

Those who argue FOR genetically modified foods cite all of the following,EXCEPT

A)increased supply of food.
B)drought-resistant plants.
C)increased susceptibility to some pests.
D)increased vitamin content in foods.
E)improved food tastE.

Question 24

Which of the following is a legitimate potential risk of growing and consuming genetically modified foods?

A)The food tastes better,so people eat more.
B)The food lasts longer but loses nutritional benefits.
C)A plant food could produce a protein that is allergenic to some people.
D)The food may be infested with pests.
E)The food may absorb too much water and cause bloating.

Question 25

Composting is an example of which type of sustainable food strategy?

A)buying local
B)purchasing organic foods
C)eliminating industrial meat consumption
D)reducing food waste
E)eating unprocessed foods

Question 26

Which type of cheese should a pregnant woman avoid to reduce her risk of contracting a foodborne illness?

A)cheddar cheese
B)Swiss cheese
C)American cheese
D)queso fresco
E)mozzarella cheese

Question 27

What process has been used to reduce the likelihood of foodborne illness experienced by NASA astronauts in space?

A)pasteurization
B)vaccinations
C)irradiation
D)antibiotics
E)antibacterial spacesuits

Question 28

In the United States,there are several widely sold,common genetically modified (GM)foods.These include all of the following,EXCEPT

A)organic apples.
B)corn.
C)rice.
D)tomatoes.
E)soybeans.

Question 29

A sustainable food system needs

A)uncontrolled population growth.
B)safe and secure food supply.
C)rapid climate change.
D)constant drought.
E)one-crop megafarms.

Question 30

Which of the following is one of the most common bacterial causes of diarrheal illness and hospitalizations in the United States and is found in over half of all raw chickens,in addition to being found in raw milk and raw shellfish?

A)Clostridium perfrigens
B)Campylobacter
C)E.coli
D)Staphylococcus
E)coli

Question 31

Dirty equipment in a food truck has contaminated food as it travels to the grocery store.In which step of the food supply process did the contamination occur?

A)planting
B)production
C)processing and distribution
D)preparation
E)None of the abovE.

Question 32

It is estimated that demand for food will rise by between 70% and 100% by 2050.What is one factor that will contribute to increasing demand?

A)population growth
B)civil unrest
C)unemployment
D)falling incomes
E)existing food insecurity

Question 33

Fecal-oral transmission can occur at all of the following times,EXCEPT

A)when a food handler does not wash his/her hands before touching food to be prepared.
B)when a daycare worker does not wash his/her hands after changing a baby's diaper and then picking up another child's bottle to feed them.
C)when a food server cleans the restaurant bathroom and does not wash his/her hands before delivering food plates to a table.
D)when animal fecal matter is present in the field where produce is grown and harvesteD.
E)after toys in a daycare facility are soaked in a bleach-and-water solution overnight.

Question 34

The most common symptoms of foodborne illness are

A)bleeding.
B)fever.
C)nausea,vomiting,and diarrhea.
D)diarrhea.
E)fever and vomiting.

Question 35

Which one of these programs is the largest program in addressing domestic hunger?

A)Special Supplemental Program for Women,Infants,and Children (WIC)
B)Supplemental Nutrition Assistance Program (SNAP)
C)National School Breakfast Program
D)National School Lunch Program
E)Meals on Wheels

Question 36

What can influence the world's food supply?

A)drought
B)flooding
C)civil unrest
D)climate change
E)All of the abovE.

Question 37

Who is most at risk for foodborne illness? Identify at least three specific groups of people.

Question 38

All of the following are TRUE of parasites,EXCEPT that they can

A)live in a host.
B)live on a host.
C)multiply in foods.
D)be a worm.
E)be single-celled.

Question 39

The USDA has recommended safe internal temperatures for foods.Which type of meat must be heated to the highest temperature?

A)turkey and chicken
B)ground beef
C)fully cooked ham (to reheat)
D)fish
E)beef roast

Question 40

What are two favorable conditions for bacterial growth in food?

Question 41

List two food sources of food intoxication.

Question 42

Describe at least four specific ways that food can become contaminated from the source where the food originates to the table where we consume it.

Question 43

Name two countries in Asia with moderately high rates of undernourishment.

Question 44

List two of the three reasons for using food additives.

Question 45

Describe two pros and two cons of genetically modified organisms.Which side of the genetically modified food debate do you support and why?

Question 46

Describe at least four of the seven tips for cleaning fruits and vegetables covered in the textbook chapter.Should you use soap,produce wash,or bleach?

Question 47

Which geographic region in the world has the highest prevalence of undernourishment?

Question 48

Describe at least three reasons why college students might experience food insecurity.What could be done on a college/university campus to affect this in a positive way?

Question 49

Define food insecurity.

Question 50

Is it possible to be food insecure and obese? Why or why not?