Question 1

Which of the following statements about the GRAS list is true?

Accepted Answer

A)   There are only three substances currently on the list: salt, sugar, and caffeine. 
B)   Items on the list have never been removed; therefore, it is most trustworthy. 
C)   It was established by the FDA in 1958. 
D)   Substances on the list have no risk of causing cancer. 
E)   Public outcry is not a sufficient reason to review a substance on the list.F) All of the above
G) A) and D)

Question 2

Among foodborne infections,what organism is the leading cause of hospitalization?

Accepted Answer

A)   Listeria 
B)   Clostridium perfringens 
C)   Salmonella 
D)   Campylobacter 
E)   Staphylococcus aureusF) C) and E)
G) A) and B)

Question 3

In the United States,annual sales of bottle water average to about ________ gallons per person.

Accepted Answer

A)   12 
B)   35 
C)   50 
D)   75 
E)   90F) B) and E)
G) C) and D)

Question 4

Which of the following accurately describes bovine growth hormone use in the United States?

Accepted Answer

A)   It is only biologically active in humans when injected. 
B)   It cannot be detected in meat or milk of cows receiving it. 
C)   If consumed from foods, it is digested by enzymes in the GI tract. 
D)   If consumed from foods, it could potentially stimulate receptors for human growth hormone. 
E)   Testing of BGH has indicated that its risks to human health are, at most, minor.F) B) and C)
G) B) and E)

Question 5

While preparing fajitas for dinner,Devin uses his sharpest knife to slice a piece of beef steak and then uses the same knife to chop the raw red peppers,tomatoes,and onions for his dish.He heated the meat until it reached an internal temperature of 145°.Immediately after dinner,Devin put all leftovers in an airtight container in the refrigerator.A few hours later,Devin and his family became ill.Which of the following describes Devin's neglect that led to his family's illness?

Accepted Answer

A)   Contamination 
B)   Cross-contamination 
C)   Hazard Analysis Critical Control Points 
D)   Improper refrigeration of leftovers 
E)   Improper cooking temperaturesF) A) and D)
G) A) and E)

Question 6

Uncooked steaks and opened packages of luncheon meats can be safely stored in the refrigerator for ________.

Accepted Answer

A)   3 to 5 days 
B)   1 week 
C)   2 to 4 weeks 
D)   3 to 5 weeks 
E)   4 to 6 weeksF) B) and C)
G) A) and B)

Question 7

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

Accepted Answer

A)   125 
B)   140 
C)   145 
D)   165 
E)   212F) C) and E)
G) B) and C)

Question 8

What industry controls are in place to help prevent foodborne illnesses?

Accepted Answer

A)   The United States does not import foods from any countries that do not monitor food safety at the government level. 
B)   Foods like fish, meats, and nuts must display the country of origin on the label. 
C)   The Hazard Analysis Critical Control Points system identifies potential hazards with all domestic and imported foods. 
D)   All countries that trade meats, seafood, and produce routinely monitor their products for safety. 
E)   Because it comes with the knowledge growing location, the farm-to-table movement has eliminated nearly all food safety concerns.F) A) and C)
G) A) and B)

Question 9

Which of the following defines the FDA's de minimis rule?

Accepted Answer

A)   A requirement that the least toxic food additive be used on foods 
B)   The minimum amount of a food particle that can be detected 
C)   The minimum amount of nitrite that can be added to foods to prevent spoilage over a certain time frame 
D)   The amount of a food additive that causes no more than a one-in-a-million lifetime risk of cancer to human beings 
E)   The amount of a food additive that causes no more than a one-in-a-million risk of birth defects in human beingsF) B) and E)
G) D) and E)

Question 10

Which of the following is a natural toxicant found in lima beans?

Accepted Answer

A)   Cyanogens 
B)   Solanine 
C)   Goitrogens 
D)   Hallucinogens 
E)   Narcotic-like substancesF) C) and D)
G) A) and B)

Question 11

What organism produces the most common food toxin,affecting more than 1 million people each year?

Accepted Answer

A)   Escherichia coli 
B)   Vibrio vulnificus 
C)   Staphylococcus aureus 
D)   Lactobacillus acidophilus 
E)   Clostridium perfringensF) None of the above
G) A) and C)

Question 12

Which of the following foods likely contains acrylamide?

Accepted Answer

A)   Raw potatoes 
B)   French fries 
C)   Raw carrots 
D)   Grilled swordfish 
E)   White riceF) A) and B)
G) A) and E)

Question 13

Approximately how many people in the United States die from foodborne illnesses each year?

Accepted Answer

A)   3000 
B)   5000 
C)   7000 
D)   9000 
E)   11,000F) A) and B)
G) C) and E)

Question 14

What vitamin is destroyed in foods preserved with sulfites?

Accepted Answer

A)   Folate 
B)   Thiamin 
C)   Vitamin D 
D)   Tocopherol 
E)   Vitamin KF) A) and C)
G) A) and D)

Question 15

Describe two antimicrobial intentional food additives.

Accepted Answer

Foods can go bad in many ways.One way is...

Question 16

What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?

Accepted Answer

A)   Toxicity level 
B)   Tolerance level 
C)   Residue maximization 
D)   Risk concentration 
E)   Adverse concentrationF) B) and C)
G) A) and D)

Question 17

Which chemical typically is used to decaffeinate coffee?

Accepted Answer

A)   Nitric acid 
B)   Sodium propionate 
C)   Methylene chloride 
D)   Polybrominated biphenyl 
E)   Hydrochloric acidF) All of the above
G) A) and D)

Question 18

MATCHING
-Narcotic-like substance found in potato sprouts

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) H) and K)
V) D) and L)

Question 19

What percentage of all the earth's water is potable?

Accepted Answer

A)   1 
B)   5 
C)   10 
D)   15 
E)   20F) B) and D)
G) All of the above

Question 20

To prevent foodborne illnesses,all foods should be served at a minimum of ________ °F.

Accepted Answer

A)   140 
B)   152 
C)   165 
D)   180 
E)   212F) D) and E)
G) None of the above

Exam 19: Consumer Concerns About Foods and Water

To prevent foodborne illnesses,all foods should be served at a minimum of ________ °F.

Correct Answer
verified

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

Correct Answer
verified

Which of the following accurately describes bovine growth hormone use in the United States?

Correct Answer
verified

Which chemical typically is used to decaffeinate coffee?

Correct Answer
verified

What percentage of all the earth's water is potable?

Correct Answer
verified

Which of the following foods likely contains acrylamide?

Correct Answer
verified

Approximately how many people in the United States die from foodborne illnesses each year?

Correct Answer
verified

What industry controls are in place to help prevent foodborne illnesses?

Correct Answer
verified

Describe two antimicrobial intentional food additives.

Correct Answer
verified
Foods can go bad in many ways.One way is...
View Answer

What vitamin is destroyed in foods preserved with sulfites?

Correct Answer
verified

Which of the following defines the FDA's de minimis rule?

Correct Answer
verified

Among foodborne infections,what organism is the leading cause of hospitalization?

Correct Answer
verified

Correct Answer
verified

MATCHING -Narcotic-like substance found in potato sprouts

Correct Answer
verified

What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?

Correct Answer
verified

In the United States,annual sales of bottle water average to about ________ gallons per person.

Correct Answer
verified

Which of the following statements about the GRAS list is true?

Correct Answer
verified

Which of the following is a natural toxicant found in lima beans?

Correct Answer
verified

What organism produces the most common food toxin,affecting more than 1 million people each year?

Correct Answer
verified

Uncooked steaks and opened packages of luncheon meats can be safely stored in the refrigerator for ________.

Correct Answer
verified

Exam 19: Consumer Concerns About Foods and Water

To prevent foodborne illnesses,all foods should be served at a minimum of ________ °F.

Correct AnswerverifiedShow Answer

To minimize the possibility of foodborne illness,poultry,stuffing,and reheated leftovers should be cooked to an internal temperature of at least ________ °F.

Correct AnswerverifiedShow Answer

Which of the following accurately describes bovine growth hormone use in the United States?

Correct AnswerverifiedShow Answer

Which chemical typically is used to decaffeinate coffee?

Correct AnswerverifiedShow Answer

What percentage of all the earth's water is potable?

Correct AnswerverifiedShow Answer

Which of the following foods likely contains acrylamide?

Correct AnswerverifiedShow Answer

Approximately how many people in the United States die from foodborne illnesses each year?

Correct AnswerverifiedShow Answer

What industry controls are in place to help prevent foodborne illnesses?

Correct AnswerverifiedShow Answer

Describe two antimicrobial intentional food additives.

Correct AnswerverifiedFoods can go bad in many ways.One way is...View AnswerShow Answer

What vitamin is destroyed in foods preserved with sulfites?

Correct AnswerverifiedShow Answer

Which of the following defines the FDA's de minimis rule?

Correct AnswerverifiedShow Answer

Among foodborne infections,what organism is the leading cause of hospitalization?

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

MATCHING -Narcotic-like substance found in potato sprouts

Correct AnswerverifiedShow Answer

What term is used to describe the maximum amount of a residue that is allowed in a food when the pesticide is used according to label directions?

Correct AnswerverifiedShow Answer

In the United States,annual sales of bottle water average to about ________ gallons per person.

Correct AnswerverifiedShow Answer

Which of the following statements about the GRAS list is true?

Correct AnswerverifiedShow Answer

Which of the following is a natural toxicant found in lima beans?

Correct AnswerverifiedShow Answer

What organism produces the most common food toxin,affecting more than 1 million people each year?

Correct AnswerverifiedShow Answer

Uncooked steaks and opened packages of luncheon meats can be safely stored in the refrigerator for ________.

Correct AnswerverifiedShow Answer

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
verified
Foods can go bad in many ways.One way is...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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