Deck 19: Food and Water Safety

Question 1

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

Answer 1

True

Question 2

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

Answer 2

False

Question 3

Minerva uses a microwave oven to reheat a bowl of split pea soup to 165°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 3

False

Question 4

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.

Question 5

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

Question 6

________ often transmit pathogens to food.

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

Question 7

The signs and symptoms of most food-borne illnesses generally occur in the ________ system.

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

Question 8

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

Question 9

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 10

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

Question 11

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

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

Question 12

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

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

Question 13

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

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

Question 14

Which of the following animals is an example of a vermin?

A)Mouse
B)Cow
C)Salmon
D)Bird

Question 15

________ often transmit pathogens to food.

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

Question 16

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

Question 17

Lenny had raw oysters for dinner and has started to feel ill.  Which pathogen should he be most concerned about after eating raw oysters?

A)Vibrio vulnificus
B)Salmonella
C)E)coli 0157:H7
D)Clostridium botulinum

Question 18

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 19

Which of the following statements is true?

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

Question 20

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

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

Question 21

The process of pasteurization involves the use of ________.

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

Question 22

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

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

Question 23

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

Question 24

The USDA recommends that egg dishes be cooked to an internal temperature of at least ________.

A)160ºF
B)140ºF
C)145ºF
D)155ºF

Question 25

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

Question 26

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

A)130ºF
B)140ºF
C)145ºF
D)155ºF

Question 27

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

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

Question 28

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 29

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)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)marinates the cut-up pieces of raw chicken in the refrigerator and then throws out the marinade
D)keeps the pie chilled before serving it

Question 30

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

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

Question 31

All of the following are recommendations of the FDA in regards to the selection and use of cutting boards EXCEPT ________.

A)to use wood cutting boards made from a soft wood
B)to use easy-to-clean cutting boards
C)to use a different cutting board for cutting meat as for cutting vegetables
D)to replace cutting boards when they become streaked

Question 32

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

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

Question 33

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

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

Question 34

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°F.
D)Thawing the frozen ground meat on the kitchen counter.

Question 35

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)40
C)60
D)90

Question 36

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

Question 37

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 38

Aliyah received a 15 pound frozen turkey as a gift from her workplace.  She has kept the turkey in her freezer for a few weeks,but is now ready to thaw and prepare the turkey for a large family meal.  You might recommend all of the following methods of thawing the frozen turkey except ________.

A)leaving the turkey out on the countertop overnight
B)putting the turkey in the refrigerator
C)placing the turkey in the sink under cold running water
D)thawing the turkey in the microwave oven

Question 39

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

Question 40

Raw meats should be packed in separate plastic bags at the market or grocery store.

Question 41

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

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

Question 42

________ is a direct (intentional)food additive.

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

Question 43

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

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

Question 44

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

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

Question 45

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

Question 46

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)an additive that was in use and deemed safe prior to 1958 was placed on the GRAS list
C)substances on the GRAS list were classified as food additives
D)the Delaney Clause was unconstitutional

Question 47

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 48

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

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

Question 49

Which of the following pesticides kills weeds?

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

Question 50

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

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

Question 51

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

Question 52

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

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

Question 53

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

Question 54

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 55

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)heated in a microwave oven for 5 minutes
C)chilled for at least 24 hours before serving
D)boiled for 10 minutes before tasting or eating

Question 56

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 57

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

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

Question 58

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

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

Question 59

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 60

The EPA is responsible for regulating bottled water products.

Question 61

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)a swimming pool
D)a broken water heater

Question 62

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