Question 1

One of the following isn't among the characteristics of antimicrobial food additives, which one is it?

Accepted Answer

A)   Nitrates also preserve the colour of hot dogs.
B)   Ordinary baking powder is one of the most common.
C)   Nitrites are used to enhance the flavour of foods.
D)   Nitrites can be converted to cancer-causing substances in the stomach. B

Question 2

Which of the following methods of thawing meats or poultry increases health risk?

Accepted Answer

A)   in the refrigerator
B)   at room temperature
C)   in a microwave oven
D)   under cool running water B

Question 3

All but one of the following is/are a good practice(s) to help prevent food-borne illness.

Accepted Answer

A)   Use hands to mix foods.
B)   Thaw meats in the refrigerator.
C)   Use a meat thermometer to avoid undercooking.
D)   Use hot, soapy water to wash hands, utensils, and countertops. A

Question 4

From the list below, identify a characteristic of botulism?

Accepted Answer

A)   A chief symptom is diarrhea.
B)   A full recovery may take years.
C)   It is caused by the organism Staphylococcus aureus.
D)   It is a toxicant produced in foods stored under aerobic conditions.

Question 5

Explain the role of Health Canada in regulating food produced through biotechnology.

Accepted Answer

The answer of Explain the role of Health Canada in...

Question 6

What is the largest single group of food additives?

Accepted Answer

A)   flavouring agents
B)   artificial sweeteners
C)   antimicrobial agents
D)   artificial colouring agents

Question 7

List 4 common home treatments for improving the quality of water.

Accepted Answer

The answer of List 4 common home treatments for improving...

Question 8

Clostridium botulinum poisoning is a hazard associated with which of the following foods?

Accepted Answer

A)   fresh carrots
B)   rotting vegetables
C)   undercooked poultry
D)   improperly canned vegetables

Question 9

All but one of the following describes associations between vegetable preparation and vitamin preservation, which one is it?

Accepted Answer

A)   Vegetables should be washed before cutting to reduce vitamin losses.
B)   After a vegetable is picked, vitamin synthesis stops but vitamin degradation continues.
C)   Vegetables should be cooked in water rather than by steaming to minimize vitamin losses.
D)   Vegetables should be stored in the refrigerator until used to preserve vitamin content.

Question 10

All but one of the following is the chief reason irradiation isn't used for preserving dairy products, which one is it?

Accepted Answer

A)   It imparts off flavours
B)   It coalesces the fat particles
C)   It is inefficient at killing microorganisms
D)   It results in high amounts of radioactive food particles

Question 11

Which of the following is the major food source for transmission of Campylobacter bacteria?

Accepted Answer

A)   raw poultry
B)   uncooked seafood
C)   imported soft cheeses
D)   undercooked beef hot dogs

Question 12

What is "biopharming"? Provide an example.

Accepted Answer

The answer of What is "biopharming"? Provide an example....

Question 13

Currently, rennin, an enzyme used by the food industry for the production of cheese, is available from all but one of the sources below, which is it ?

Accepted Answer

A)   calf stomach
B)   pig intestines
C)   genetically-engineered viruses
D)   genetically-engineered bacteria

Question 14

According to Canadian Public Health experts, how many people in the Canada experience food-borne illness every year?

Accepted Answer

A)   0.5 million
B)   12 million
C)   76 million
D)   150 million

Question 15

Which of these organizations is responsible for setting tolerance guidelines for the use of a pesticide on food?

Accepted Answer

A)   Health Canada
B)   Canadian Food Inspection Agency
C)   Environment Canada
D)   Pesticide Regulation Agency

Question 16

What are the chances of contracting diarrhea while travelling to other countries?

Accepted Answer

A)   1 in 2
B)   1 in 10
C)   1 in 100
D)   1 in 1000

Question 17

What government agency is charged with protecting the safety of Canada's food supply?

Accepted Answer

A)   The Food Safety and Security Agency
B)   The Canadian Food Inspection Agency
C)   The Antiterrorism Subcommittee on Food Security
D)   The FDA subcommittee on Food Safety and Hazards Agency

Question 18

MATCHING
a.BGH
b.BHT
c.EPA
d.Health Canada
e.MSG
f.GRAS
g.Safe
h.Sulphite
i.Hazard
j.Nitrite
k.Toxicity
l.Solanine
m.Hepatitis
n.Goitrogen
o.Nitrosamines
p.Bioaccumulation
q.Margin of Safety
r.Tolerance Level
s.Methylene chloride
t.Intentional additives
-Term that judges that the risks for consumption of pesticides on foods are acceptable

Accepted Answer

The answer of MATCHING
a.BGH
b.BHT
c.EPA
d.Health Canada
e.MSG
f.GRAS
g.Safe
h.Sulphite
i.Hazard
j.Nitrite
k.Toxicity
l.Solanine
m.Hepatitis
n.Goitrogen
o.Nitrosamines
p.Bioaccumulation
q.Margin of Safety
r.Tolerance Level
s.Methylene chloride
t.Intentional additives
-Term...

Question 19

Of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women?

Accepted Answer

A)   shrimp
B)   canned light tuna
C)   pollack and catfish
D)   white albacore tuna

Question 20

How are pesticides regulated and monitored in the Canadian food supply? How can consumers minimize risk of pesticide exposure?

Accepted Answer

The answer of How are pesticides regulated and monitored in...

Exam 20: Consumer Concerns About Foods and Water