Deck 17: Food Safety

Question 1

Which statement best distinguishes between a pathogen and a toxin?

A)A pathogen is an organic compound that causes illness,while a toxin is an inorganic compound.
B)Pathogens are micro-organisms that cause disease,while toxins refers to the harmful substances which all pathogens secrete.
C)Pathogens are micro-organisms that cause disease,while toxins are harmful substances that some pathogens secrete.
C)There is no difference between pathogens and toxins;both terms refers to the same disease causing agent.

Answer 1

C

Question 2

Which statement about food contamination is FALSE?

A)Food is often contaminated where it is grown or produced.
B)An example of a chemical contaminant is a drug used in raising cattle and producing milk.
C)An example of a physical contaminant is broken glass.
D)Packaging materials are usually ineffective in preventing food contamination.

Answer 2

D

Question 3

What is HACCP?

A)Hazard Analysis Central Critical Points
B)Hazard Assurance Critical Control Plan
C)Hazard Analysis Critical Control Point
D)Hazard Assurance Critical Care Plan

Answer 3

C

Question 4

In the HACCP system,what are critical control points?

A)steps in food production processes where contamination can occur or be prevented.
B)steps in the food production process where food is checked for nutritional value.
C)a method for determining the origin of pathogens that cause foodborne illnesses.
D)areas in the country where outbreaks of food borne illness have occurred.

Question 5

Which of the following statements is TRUE?

A)Substances that are stored in the body are more likely to be toxic because they accumulate over time.
B)Poor health status decreases the body's ability to store toxins.
C)The absorption of mercury is enhanced by high dietary selenium.
D)The absorption of lead is enhanced by the presence of iron.

Question 6

Which is NOT true of a HACCP system?

A)Designing and implementing a HACCP system is the responsibility of the food processor.
B)HACCP is a system that focuses on preventing problems.
C)Having periodic inspections is the basis of an effective HACCP plan.
D)An effective HACCP plan requires extensive record-keeping.

Question 7

The safety of the food supply can best be maximized through the combined efforts of which groups?

A)Regulatory agencies and food manufacturers only
B)Regulatory agencies only
C)Regulatory agencies,food manufacturers and food retailers only
D)Regulatory agencies,the consumer,food manufacturers and food retailers.

Question 8

Where does HACCP system place responsibility for food safety?

A)on consumers.
B)on regulatory agencies.
C)on food manufacturers.
D)on food retailers.

Question 9

"Wiping a soiled counter with a cloth,then wiping a cutting board with the same cloth." What is being described?

A)critical control points.
B)cross-contamination.
C)HACCP.
D)the danger zone.

Question 10

What is the most likely source of fish and seafood contamination?

A)the passing of bacteria from fish parents directly to fish eggs.
B)contaminants in the waters where they live.
C)moulds.
D)toxins produced by the fish.

Question 11

Which group is LEAST likely to suffer serious complications if foodborne illness is contracted?

A)people undergoing treatment for cancer
B)pregnant women
C)adult men
D)children

Question 12

What does a "use by" date indicate?

A)last day that a product can be safely consumed.
B)last day the product is likely to be at peak flavor and quality.
C)last day that a store can sell a product.
D)day when significant deterioration has already occurred.

Question 13

What is a major goal of the Canadian Food Inspection Agency?

A)document foodborne illness outbreaks.
B)provide education to employees in the food industry.
C)provide a reporting system to the World Health Organization (WHO).
D)substantially reduce the risk of foodborne illness.

Question 14

A food product has a best before date of 15 SE 14.What does this mean?

A)The food has the highest quality on or before Sept 15,2014.
B)The food is unsafe to eat after Sept 15,2014.
C)The food is unsafe to eat after Sept 14,2015.
D)The food has the highest quality on or before Sept 14,2015.

Question 15

Which of the following regarding a foodborne intoxication is TRUE?

A)A foodborne intoxication is caused by consuming food contaminated with a virus.
B)A foodborne intoxication is caused by consuming water contaminated with bacteria.
C)A foodborne intoxication is caused by consuming a food contaminated with a toxin produced by a pathogen.
D)Foodborne intoxications only occur when large numbers of microorganisms are present in the food.

Question 16

"Some toxins do not cause illness until a certain level of ingestion is reached." What is being described?

A)food intoxication
B)the relationship between body weight and foodborne illness
C)the biological effects of a pathogen
D)the threshold effect

Question 17

Which of the following will help prevent foodborne illnesses?

A)thoroughly cooking hamburger,chicken,and eggs
B)storing food properly
C)preventing cross-contamination
D)All of the above answer choices are correct.

Question 18

The amount of a toxin that has a harmful effect is LEAST affected by which of the following?

A)prior exposure to the toxin.
B)the potency of the toxin.
C)the nutritional status of the consumer.
D)weight and age of the exposed individual.

Question 19

"A measure taken at salad bars to prevent cross-contamination from one customer to another." What is being described?

A)sneeze guards
B)washing serving utensils
C)providing clean glassware
D)all of the above

Question 20

Pasteurization of milk or eggs involves the use of which of the following?

A)chemicals.
B)antibiotics.
C)heat.
D)high pressure.

Question 21

Which of the following statements regarding E.coli O157:H7 is correct?

A)it can live in the intestines of healthy cattle and contaminate the meat after slaughter.
B)cattle feces runoff during heavy rains can contaminate water supplies
C)it is responsible for hemolytic uremic syndrome
D)All of the above answer choices are correct.

Question 22

Which parasite has caused illnesses among hikers and among children in daycare centres?

A)E.Ccoli O157:H7
B)Giardia lamblia
C)Staphylococcus aureus
D)Shigella

Question 23

Which food presents the greatest risk of foodborne illness?

A)hot dogs left in the refrigerator for four days
B)milk two days past the "sell by" date
C)a turkey thawed at room temperature
D)a bruised banana

Question 24

Which temperature range supports the most rapid bacterial growth?

A)-18ºC to 0ºC
B)4ºC to 15ºC
C)4ºC to 57ºC
D)52ºC to 75ºC

Question 25

What are the most common foods implicated in cases of Salmonella foodborne infection?

A)beef and pork.
B)dairy products.
C)eggs and chicken.
D)shellfish.

Question 26

If mould is found on a loaf of banana bread,what is the best course of action?

A)Scrape off the mould and eat the rest of the bread soon.
B)Remove the mould plus about 2 inches of bread.
C)Freeze and rethaw the bread,scraping off the mould.
D)Throw the loaf of banana bread away.

Question 27

This is a highly contagious viral disorder that causes inflammation of the liver,jaundice,fever,nausea,fatigue,and abdominal pain.It can be contracted from food contaminated by unsanitary handling or from eating raw or undercooked shellfish caught in sewage-contaminated waters.What disease is being described?

A)hemolytic uremic syndrome
B)meningitis
C)Hepatitis A
D)paralysis

Question 28

Which particularly lethal microorganism has been found in honey and home-canned foods?

A)Clostridium botulinum
B)Clostridium perfringens
C)E.coli O157:H7
D)Salmonella

Question 29

Which statement about microbial foodborne illness is FALSE?

A)Many microbial foodborne illnesses have similar symptoms.
B)Most microbial foodborne illnesses are mild and are often mistaken for "flu".
C)There is no way to avoid foodborne illness.
D)Some microbial foodborne illness can cause kidney failure and death.

Question 30

Which of the following statements regarding bovine spongiform encephalopathy (BSE)is TRUE?

A)BSE is caused by a slow growing virus.
B)BSE can be prevented by cooking meat to 160°.
C)BSE is caused by pathogenic proteins called prions.
D)BSE can be passed from a cow to humans via unpasteurized milk.

Question 31

To kill E.coli O157:H7,to which temperature should food such as hamburgers be cooked?

A)50˚C
B)71˚C
C)90˚C
D)Cooking does not destroy E.coli 0157:H7.

Question 32

Which of the following is LEAST likely to be a source of parasitic infection?

A)fish
B)hamburger patties
C)pork
D)wild game,such as bear

Question 33

Trichinella spiralis can be destroyed by all of the following methods except one.Which one?

A)freezing.
B)canning.
C)cooking to a high temperature.
D)marinating.

Question 34

Which microorganism grows at refrigeration temperature and can cause meningitis?

A)Campylobacter jejuni
B)E.coli O157:H7
C)Listeria monocytogenes
D)Salmonella

Question 35

Which bacterium produces toxins that cause abdominal pain,bloody diarrhea,and can ultimately lead to kidney failure and even death?

A)Salmonella
B)Campylobacter jejuni
C)Listeria monocytogenes
D)E.coli O157:H7

Question 36

What are parasites?

A)organisms that live at the expense of others.
B)a special form of bacteria.
C)a special type of virus.
D)a cutting edge treatment for foodborne illness.

Question 37

Which statement about bacteria is FALSE?

A)Even a few bacterial cells can cause foodborne infections.
B)Most environmental bacteria are harmless.
C)Bacteria are present on most surfaces in our homes.
D)Some bacteria are beneficial.

Question 38

Which statement about mould toxins is CORRECT?

A)Aflatoxin causes hallucinations.
B)Aflatoxin is a potent carcinogen.
C)Ergot is a common toxin in rye bread.
D)Ergot is produced by the Aspergillus flavus.

Question 39

Which of the following is the most frequent cause of diarrhea from food contamination,not due to bacteria?

A)Giardia lamblia
B)Cryptosporidium parvum
C)Trichinella spiralis
D)Anisakis simplex

Question 40

Which of the following parasites invades the stomach and intestinal tract,and can be acquired from eating raw fish?

A)Giardia lamblia
B)Cryptosporidium parvum
C)Trichinella spiralis
D)Anisakis simplex

Question 41

Which is most likely to contain the highest level of industrial contaminants?

A)small fish from lakes
B)large fish from lakes
C)small ocean fish caught far offshore
D)large ocean fish caught far offshore

Question 42

Which of the following is a critical control point for a consumer using milk?

A)pasteurization temperature
B)storage temperature
C)Packaging milk in a sterile container.
D)None of the above

Question 43

Why are a hamburger patties made from ground beef more vulnerable to foodborne illness than beef steak?

A)grinding distributes bacteria evenly throughout the meat so the centre as well as the surfaces of the patty must be thoroughly cooked.
B)grinding strengthened the bacteria making it more temperature-resistant
C)ground beef can be contaminated by cattle feces
D)meat grinders cannot be thoroughly cleaned.

Question 44

Why are ready-to-eat meats vulnerable to Listeria contamination?

A)Listeria grows at temperatures typically found in refrigerators.
B)These meats are often consumed without further cooking.
C)These meats often contain sodium nitrite.
D)Both (a)and (b)

Question 45

Which statement about antibiotics is FALSE?

A)Antibiotic use in animals may contribute to the creation of antibiotic-resistant bacteria.
B)Animals,like humans,are treated with antibiotics when sick.
C)Antibiotics are used to promote growth in animals.
D)Antibiotic use in animals is not regulated.

Question 46

How are integrated pest management and organic farming methods similar?

A)Both methods reduce the amount of pesticide residues in food.
B)Both methods eliminate the use of conventional pesticides.
C)Both methods promote the use of genetically-modified foods that are naturally pest resistant.
D)There are no similarities between these two methods.

Question 47

Which of the following is NOT a biopesticide?

A)the introduction of birds that eat pests
B)naturally occurring substances that control pests
C)microorganisms that control pests
D)pesticides introduced into plants through genetic modification

Question 48

A food contaminated with Salmonella is unknowingly brought into a kitchen.How can foodborne illness from this food best be prevented?

A)Storing the food at room temperature
B)Thoroughly cooking the food.
C)Keeping the food refrigerated.
D)Both (b)and (c).

Question 49

Which statement about organic farming techniques is FALSE?

A)Organic produce can cause microbial foodborne illness.
B)Organic farming is more ecologically sound than standard farming methods.
C)Organic foods are usually cheaper since expensive chemicals are not used.
D)Organic farming decreases - but does not eliminate- pesticides in foods.

Question 50

"Limiting chemical application of pesticides while introducing nonchemical methods of pest control in an orchard." What is being described?

A)setting tolerable limits.
B)genetic engineering.
C)organic farming.
D)integrated pest management (IPM).

Question 51

Raw hamburger patties are taken to the grill on a platter.After they are cooked,the patties are returned to the unwashed platter and served.What is being described?

A)cross-contamination.
B)efficient use of kitchen equipment.
C)food adulteration.
D)food intoxication.

Question 52

Which of the following fish contains the lowest level of mercury?

A)fresh tuna
B)frozen tuna
C)canned albacore tuna
D)canned light tuna

Question 53

What is bioaccumulation?

A)the process by which compounds build up in an organism faster than they can be broken down.
B)The prenatal exposure of children to pesticides prenatally resulting in the development of tolerances.
C)the trend for pesticides to be increasingly more prevalent,as well as more toxic.
D)a natural defense mechanism for chemical contaminants in food.

Question 54

Why was bST NOT approved for use in Canada?

A)Because residues in milk might be harmful to human health.
B)Because the claims that it increased milk production were unfounded..
C)Because it was harmful to dairy cows.
D)Because it increased allergic reactions in humans.

Question 55

Which statement about pesticides is FALSE?

A)Pesticides are often applied to crops after harvesting to prevent spoilage and extend shelf life.
B)Crops grown using pesticides look more appealing.
C)Pesticides can be found in untreated products like meat,poultry,and dairy.
D)Pesticides are only applied to crops while they are growing.

Question 56

Which statement accurately describes the health concerns related to polychlorinated biphenyls (PCBs)?

A)They are not a problem because these chemicals break down quickly.
B)Although no longer used,they persist in the environment and bioaccumulate in the human body.
C)PCBs accumulate in lean body tissues.
D)PCBs accumulate in adipose tissue but not in breast milk.

Question 57

"Fruits and vegetables may contain pesticide residues,but this is outweighed by the fact that they are excellent sources of many essential nutrients and phytochemicals and are generally-low in caloroes." What is being described?

A)risk-benefit analysis of food.
B)assessment of nutritional status
C)an environmental assessment
D)critical control point identification

Question 58

What is the common source of Staphylococcus aureus contamination in food?

A)human food handlers
B)soil
C)cattle feces
D)raw fish

Question 59

To limit consumption of pesticide residue in fresh fruits and vegetables,which of the following is NOT recommended?

A)buying locally grown produce.
B)discarding the outer leaves on heads of lettuce and cabbage.
C)soaking fruits for two hours in water.
D)peeling fruits to remove wax and pesticides.

Question 60

What conditions promote the germination of Clostridium botulinum spores?

A)anaerobic conditions,where high levels of oxygen are found
B)aerobic conditions,where low levels of oxygen are found
C)anaerobic conditions,as are found in jars or cans
D)anaerobic conditions in combination with high acidity

Question 61

Which organization is in charge of maintaining a list of acceptable food additives and their functions?

A)Health Canada
B)Canada's Food Guide
C)Agricultural Institute of Canada
D)Canadian Federation of Agriculture

Question 62

Which food additive is NOT correctly matched to its common function in food?

A)Beta-carotene;adds colour to food
B)Calcium propionate: preservative in bread
C)Soy lecithin: emulsifier
D)Mono sodium glutamate: nutrient

Question 63

A case of foodborne illness is suspected to have originated in a local fast food restaurant.If a HACCP system were in place at the restaurant,what records might the investigators be interested in? How might having a HACCP system make the investigation more efficient?

Question 64

To preserve freshness cucumbers are sealed with wax which also seals in pesticides.What is the best way to remove both the wax and associated pesticides?

A)wash cucumber in cold water
B)wash cucumber in warm water
C)wash cucumber in warm water and scrub with brush
D)peel the cucumber

Question 65

Fresh pasta is packaged in a sealed container and sold in the refrigerated section of the grocery store.There is an expiration date on the container and the directions indicate that the product should be kept refrigerated until used.How is the pasta probably preserved?

A)aseptic packaging
B)genetic engineering
C)irradiation
D)modified atmosphere packaging

Question 66

What does HACCP stand for? What are Critical Control Points? How does the identification of CCPs contribute to an effective HACCP system?

Question 67

What is a preservation method in which micro-organisms metabolize components of a food?

A)marinade.
B)food science.
C)fermentation.
D)degradation.

Question 68

Butylated hydroxytoluene (BHT)is an example of what type of food additive?

A)a preservative.
B)an indirect additive.
C)a source of accidental contamination.
D)adulteration.

Question 69

This compound has been linked to cancer in animals and forms during high-temperature baking and frying of carbohydrate rich foods?

A)acrylamide
B)benzopyrene
C)nitrosamines
D)aromatic hydrocarbons

Question 70

What is the process that places sterilized food in a sterilized package using a sterile process?

A)sterilized processing.
B)aseptic processing.
C)food preservation.
D)bacterial elimination processing.

Question 71

Polycyclic aromatic hydrocarbons (PAHs)are formed when fat found in some meats comes in contact with the flames of a grill.Why are they of concern?

A)They may increase the risk of cancer.
B)They bind nutrients in the food,reducing absorption.
C)They may increase the risk of cardiovascular disease.
D)They contain high concentrations of benzopyrene.

Question 72

Which of the following is NOT a strategy to limit the effects of nitrosamines?

A)limit consumption of nitrite-containing foods,such as hot dogs.
B)limit consumption of dried fruits treated with sulfites.
C)consume adequate amounts of antioxidants,such as vitamins C and E.
D)limit consumption of luncheon meat to a few times a week.

Question 73

Why is food irradiation not widely used in Canada as a method of preservation?

A)It has not been accepted by the consumer as a safe.
B)It has not been proven to have any advantages over conventional preservation methods.
C)It is only effective on a limited number of foods.
D)Both (a)and (c)

Question 74

Why are some people more susceptible to foodborne illness than others?

Question 75

What are the seven principles of HACCP?

Question 76

What happens to the micro-organisms in milk as a result of conventional pasteurization?

A)All micro-organisms are killed and the milk is sterile.
B)All disease-causing micro-organisms are killed,but spoilage organisms survive.
C)All spoilage organisms were killed,but the pathogenic organisms survive.
D)All pathogenic organisms are killed and phosphatase activity increases.

Question 77

Which of the following statements about food irradiation is FALSE?

A)It is also called cold pasteurization.
B)It causes food to be slightly radioactive.
C)It is considered a food additive.
D)It is used to destroy pathogens and increase shelf life.

Question 78

What is the primary advantage of irradiating food?

A)It destroys micro-organisms and insects and prolongs the shelf life of the product.
B)It makes the growing plant more insect-resistant.
C)It is the most economical method of food preservation.
D)It boosts the nutritional value of the food product.

Question 79

Which choice best describes what a food manufacturer must prove in order to get approval for a new food additive?

A)that the additive is safe for human consumption
B)that the additive functions effectively
C)that there is a need for such an additive in the Canadian food supply
D)all of the above

Question 80

With respect to pesticides,what is the maximum residue limit?

A)the maximum pesticide intake without adverse effects
B)the maximum amount of pesticide residue in soil and water
C)the maximum amount of pesticide residue permitted on food
D)the level of pesticide found to be harmful in animal studies