Question 1

Which of the following procedures will not decrease free water in a product?

Accepted Answer

A)   Salting
B)   Adding sugar
C)   Irradiation
D)   SmokingE) All of the above
F) C) and D)

Question 2

Novirus causes an illness that is commonly misdiagnosed as

Accepted Answer

A)   food poisoning.
B)   the "common cold".
C)   the "stomach flu".
D)   Montezuma's revenge.E) B) and C)
F) C) and D)

Question 3

Salmonella, Listeria,E.coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Accepted Answer

A)   kidney failure.
B)   high fever.
C)   death.
D)   liver failure.E) None of the above
F) C) and D)

Question 4

Which of the following agencies enfces wholesomeness and quality standards f meat?

Accepted Answer

A)   Environmental Protection Agency
B)   FDA
C)   National Marine Fishery Service
D)   USDAE) None of the above
F) B) and C)

Question 5

Of the following groups, which have the lowest risk of becoming ill from foodbne illness?

Accepted Answer

A)   The elderly
B)   Young children
C)   Individuals with cancer
D)   TeensE) A) and C)
F) A) and B)

Question 6

To reduce exposure to pesticides,

Accepted Answer

A)   wash and/or peel fruits and vegetables before eating.
B)   when fishing, throw back small fish and keep only the large ones.
C)   limit variety in fruit and vegetable consumption.
D)   consume the outer leaves of leafy vegetables, which have the highest nutrient content.E) A) and C)
F) C) and D)

Question 7

Escherichia coli O157:H7 infection has been associated with consumption of

Accepted Answer

A)   breakfast cereals.
B)   bread made from organic flour.
C)   fresh spinach or spinach-containing products.
D)   well-done roast beef.E) All of the above
F) C) and D)

Question 8

Which of the following can produce a foodbne intoxication?

Accepted Answer

A)   Clostridium botulinum and Salmonella
B)   Salmonella and Staphylococcus aureus
C)   Staphylococcus aureus and Clostridium botulinum
D)   Clostridium perfringens and Staphylococcus aureusE) B) and D)
F) B) and C)

Question 9

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food.

Accepted Answer

Staphylococcus OR St...

Question 10

The greatest health risk from food today is contamination via

Accepted Answer

A)   fungi.
B)   viruses and bacteria.
C)   parasites.
D)   prions.E) B) and C)
F) A) and D)

Question 11

Food commonly associated with Staphylococcus aureus include(s)

Accepted Answer

A)   undercooked pork products.
B)   meat, poultry, eggs.
C)   undercooked poultry.
D)   cooked beef.E) A) and B)
F) All of the above

Question 12

The FIGHT BAC! food safety program includes the following tips f keeping food safe from bacteria:

Accepted Answer

A)   boil, freeze, dry, salt.
B)   bake, sterilize, freeze, label.
C)   clean, separate, chill, cook.
D)   scrub, irradiate, cook, freeze.E) A) and D)
F) A) and C)

Question 13

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodbne illness except

Accepted Answer

A)   serving meals made with raw fish.
B)   cooking chicken to 165F.
C)   cooling leftovers rapidly in shallow pans.
D)   avoiding coughing and sneezing over foods.E) B) and C)
F) C) and D)

Question 14

When it comes to caffeine, all of the following are true except

Accepted Answer

A)   women suffer more deleterious effects of caffeine consumption than men.
B)   the equivalent of 2 - 3 cups of coffee per day is considered to be a moderate and safe level of consumption.
C)   heavy consumption leads to depression, decreased heart rate, and decreased mental alertness.
D)   those who are pregnant, have anxiety or panic attacks, or who have stomach ulcers should avoid or restrict consumption.E) B) and C)
F) None of the above

Question 15

A new food preservation method, aseptic processing, is especially useful f

Accepted Answer

A)   whole grain cereals.
B)   fruit juices.
C)   meats.
D)   spices.E) C) and D)
F) None of the above

Question 16

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature f extended periods of time.

Accepted Answer

Clostridiu...

Question 17

The most common parasites in the Nth American food supply are

Accepted Answer

A)   anisakis and scromboid.
B)   scromboid and dinoflagellates.
C)   Trichella spiralis and anisakis.
D)   dinoflagellates and anisakis.E) A) and B)
F) A) and C)

Question 18

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefe, if the board is not thoughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Accepted Answer

The answer of If you have just sliced raw poultry...

Question 19

Raw meats, poultry, and eggs are often contaminated with _______________, which can cause fatal infections in immunocompromised populations.

Accepted Answer

The answer of Raw meats, poultry, and eggs are often...

Question 20

Sugar acts as a food preservative by

Accepted Answer

A)   increasing the acidity of food.
B)   reducing the amount of free water in food.
C)   increasing the water activity of the food.
D)   directly killing disease-producing microbes.E) A) and B)
F) A) and C)

Exam 13: Safety of Food and Water

The FIGHT BAC! food safety program includes the following tips f keeping food safe from bacteria:

Correct AnswerverifiedShow Answer

Which of the following procedures will not decrease free water in a product?

Correct AnswerverifiedShow Answer

The greatest health risk from food today is contamination via

Correct AnswerverifiedShow Answer

Sugar acts as a food preservative by

Correct AnswerverifiedShow Answer

When it comes to caffeine, all of the following are true except

Correct AnswerverifiedShow Answer

Which of the following agencies enfces wholesomeness and quality standards f meat?

Correct AnswerverifiedShow Answer

A new food preservation method, aseptic processing, is especially useful f

Correct AnswerverifiedShow Answer

To reduce exposure to pesticides,

Correct AnswerverifiedShow Answer

Of the following groups, which have the lowest risk of becoming ill from foodbne illness?

Correct AnswerverifiedShow Answer

Escherichia coli O157:H7 infection has been associated with consumption of

Correct AnswerverifiedShow Answer

Which of the following can produce a foodbne intoxication?

Correct AnswerverifiedShow Answer

The most common parasites in the Nth American food supply are

Correct AnswerverifiedShow Answer

If you have just sliced raw poultry on your cutting board, there is an increased probability that _______________ bacteria will be present. Therefe, if the board is not thoughly washed, the bacteria can cross-contaminate other food coming in contact with the board.

Correct AnswerverifiedShow Answer

Raw meats, poultry, and eggs are often contaminated with _______________, which can cause fatal infections in immunocompromised populations.

Correct AnswerverifiedShow Answer

James operates a food service establishment. He should make sure his employees practice all of the following rules to prevent foodbne illness except

Correct AnswerverifiedShow Answer

Avoid coughing and sneezing over foods, even when you are healthy. Cover cuts on hands. This helps stop _______________ bacteria from entering food.

Correct AnswerverifiedStaphylococcus OR St...View AnswerShow Answer

Salmonella, Listeria,E.coli O157:H7, and Campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

Correct AnswerverifiedShow Answer

Novirus causes an illness that is commonly misdiagnosed as

Correct AnswerverifiedShow Answer

Food commonly associated with Staphylococcus aureus include(s)

Correct AnswerverifiedShow Answer

_______________, which causes abdominal pain and diarrhea, multiplies rapidly in prepared foods (e.g., beef, poultry, and gravy) left at room temperature f extended periods of time.

Correct AnswerverifiedClostridiu...View AnswerShow Answer

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Staphylococcus OR St...
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Clostridiu...
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