Question 1

The overall effect of food additives on the nutritional value of foods is that they

Accepted Answer

A)  decrease nutritional value. 
B)  sometimes increase nutritional value. 
C)  have no effect on nutritional value. 
D)  are legal only if they increase nutritional value.

Question 2

The bacterial toxin that may contaminate improperly canned green beans is produced by

Accepted Answer

A)  Staphylococcus aureus. 
B)  Salmonella typhi. 
C)  Listeria monocytogenes. 
D)  Clostridium botulinum.

Question 3

To prevent ingesting food-borne parasites that might be present in meat.an important strategy is to

Accepted Answer

A)  thoroughly reheat leftovers. 
B)  freeze the meat before cooking. 
C)  cook the meat thoroughly before eating. 
D)  store the meat in air-tight packaging.

Question 4

Meals provided by the National School Lunch Program must provide

Accepted Answer

A)  a variety of foods from each food group throughout the week. 
B)  about one-third of a child's Recommended Dietary Allowance for key nutrients. 
C)  meals familiar to key ethnic groups in each local school. 
D)  free lunchtime meals for all students regardless of income.

Question 5

A food item that is a particularly effective carrier of staphylococcal food poisoning is

Accepted Answer

A)  potato salad. 
B)  an apple. 
C)  milk. 
D)  rice.

Question 6

Standard information on the Nutrition Facts panel on a food label includes

Accepted Answer

A)  the serving size. 
B)  cooking instructions. 
C)  whether the product is kosher. 
D)  total calories per container.

Question 7

To increase shelf life.an example of a food that may be treated by irradiation is

Accepted Answer

A)  an apple. 
B)  yogurt. 
C)  a hotdog. 
D)  milk.

Question 8

Hazard Analysis and Critical Control Point (HACCP)food safety systems

Accepted Answer

A)  include testing to ensure that food will not cause food-borne illness. 
B)  allow food safety inspectors to critique the food production process without visiting the site. 
C)  can be used only in restaurants and food-service facilities. 
D)  help prevent food-borne illness by controlling specific aspects of food production.

Question 9

A possible cause of the spread of illness by food contaminated with Escherichia coli could be

Accepted Answer

A)  a mother who forgets to wash her hands after changing her infant's diaper and then cooks dinner. 
B)  eating leftover restaurant food that has been stored in the refrigerator for 24 hours. 
C)  using home-canned green beans to make a green bean casserole for a family meal. 
D)  keeping a dish containing meat and vegetables warm on a restaurant steam table for an hour.

Question 10

Leftovers placed in the refrigerator should be stored at or below

Accepted Answer

A)  32° F. 
B)  40° F. 
C)  42° F. 
D)  45° F.

Exam 13: Community Food Supply and Health