Schiff Ch.12 Full Test Bank Test Bank Food Safety Concerns

Chapter 12 Test Bank: Food Safety Concerns

Canned Foods

1. Home-canned low-acid foods, such as beans and corn, may be contaminated with Clostridium botulinum, a bacterium that produces a dangerous toxin. To destroy the toxin, the food should be ________.A. chilled for at least 24 hours before servingB. frozen for 2 days and then thawed in the refrigerator before eatingC. heated in a microwave oven for 5 minutesD. boiled for 10 minutes before tasting or eatingAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.07.02 Explain how to prepare home-canned, low-acid foods that are safe to eat.Section: 12.07Topic: Food preservationTopic: Food safety practicesPesticide Residues

2. According to EPA regulations, fruits and vegetables should contain no detectable levels of pesticides.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsTopic: Food additivesFoods Canned at Home

3. Home-canned low-acid foods, such as green beans and corn, may be contaminated with Clostridium botulinum, a bacterium that produces a potentially deadly toxin.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.07.02 Explain how to prepare home-canned, low-acid foods that are safe to eat.Section: 12.07Topic: Food safety practicesReducing Botulism Risk

4. Which of the following homemade foods should never be tasted before boiling it for at least 10 minutes?A. Canned cornB. Peeled, white potatoesC. Freshly-squeezed lemon juiceD. Tomato sauceAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.07.02 Explain how to prepare home-canned, low-acid foods that are safe to eat.Section: 12.07Topic: Food preservationTopic: Food safety practicesGeneral Food Safety Concepts

5. Which of the following statements is true?A. In the United States, most fruits, vegetables, mushrooms, and deli meats undergo irradiation to preserve them.B. Pregnant women, very young children, and people who have weakened immune systems have high risk of food-borne illness.C. In the United States, molds and parasitic worms are responsible for most cases of food-borne illness.D. Sulfites are added to grain products during the enrichment process.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.04.02 Explain when a person who has a food-borne illness should seek professional medical help.Section: 12.04Topic: Foodborne illnessToxins in Foods

6. When people consume toxins produced by pathogens in foods, they experience food-borne infections.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 12.01.02 Explain the difference between a food-borne infection and a food-borne intoxication.Section: 12.01Topic: Foodborne illnessSerious Food-Borne Illnesses

7. Which of the following statements is true?A. Food intoxication outbreaks that result from ingesting aflatoxins disable or kill thousands of Americans annually.B. Each year, an estimated 300,000 Americans develop a food-borne illness and as many as 300 of these persons die as a result.C. If people with the stomach flu are treated with antibiotics immediately, their chances of survival improve considerably.D. People who consume the toxin produced by E. coli O157:H7 should seek immediate medical attention.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.01.01 Identify the most common cause of food-borne disease outbreaks in the United States.Learning Outcome: 12.04.02 Explain when a person who has a food-borne illness should seek professional medical help.Learning Outcome: 12.04.03 Explain why it is incorrect to call a food-borne illness the "flu" or "stomach flu."Learning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Section: 12.01Section: 12.04Section: 12.05Topic: Foodborne illnessDangerous Food-Borne Illnesses

8. Which of the following statements is true?A. Food intoxication outbreaks that result from ingesting aflatoxins disable or kill thousands of Americans annually.B. In the United States, the stomach flu causes more childhood deaths than any other infectious disease.C. People who consume foods that contain the toxin produced by C. botulinum should seek immediate medical attention.D. Each year, an estimated 300,000 Americans develop a food-borne illness and as many as 300 of these persons die as a result.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.01.01 Identify the most common cause of food-borne disease outbreaks in the United States.Learning Outcome: 12.04.02 Explain when a person who has a food-borne illness should seek professional medical help.Learning Outcome: 12.04.03 Explain why it is incorrect to call a food-borne illness the "flu" or "stomach flu."Learning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Section: 12.01Section: 12.04Section: 12.05Topic: Foodborne illnessPasteurization

9. The process of pasteurization involves the use of ________.A. heat to kill pathogensB. radiation to destroy pathogensC. chemicals to denature pathogensD. pressure to immobilize pathogensAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.03.03 Discuss the purpose of pasteurization.Learning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.03Section: 12.07Topic: Food preservationTopic: Food safety practicesKilling Pathogens

10. The process of pasteurization uses high-energy radiation to kill pathogens.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.03.03 Discuss the purpose of pasteurization.Learning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.03Section: 12.07Topic: Food preservationMaking Safe Juice

11. Harold grows apple trees on his small farm. He practices organic farming methods, so he does not use pesticides. This fall, he would like to make minimally-processed organic apple juice that does not contain preservatives. He wants to sell the beverage at the local farmer's market. Based on this information, Harold should _____ before bottling the juice to make it safe for consumers.A. chill the juice for 24 hoursB. ferment the juiceC. add BHA to the juiceD. pasteurize the juiceAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 12.03.03 Discuss the purpose of pasteurization.Learning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.03Section: 12.07Topic: Food additivesTopic: Food preservationPreparing Hamburgers Safely

12. Anna enjoys grilling hamburgers, but she wants to reduce the chances that her food preparation practices result in food-borne illness. Which of the following steps should she avoid?A. Thawing the frozen ground meat on the kitchen counter.B. Grilling the hamburgers until the internal temperature of the meat reached 160°F.C. Sanitizing the plate that she used to carry the raw hamburgers to the grill before using it again.D. Washing her hands in warm soapy water for at least 20 seconds after touching the raw ground meat.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.03.02 Explain how cross-contamination of food occurs.Learning Outcome: 12.03.04 Discuss conditions that favor the survival and multiplication of food-borne pathogens.Learning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness.Learning Outcome: 12.06.03 Identify the temperature range that encourages rapid multiplication of pathogens.Section: 12.03Section: 12.05Section: 12.06Table 12.6Topic: Food safety practicesPreparing Chicken Safely

13. Trevor enjoys cooking chicken, but he wants to reduce the chances that his food preparation practices do not result in cross contamination. What should he avoid doing?A. Grilling the chicken on a hot grill until the internal temperature of the flesh reached 165°F.B. Sanitizing the knife that he used to cut up the raw chicken with a mixture of bleach and water before using it again.C. Washing his hands in warm soapy water for at least 20 seconds before and after touching the raw chicken.D. Cleaning the plate used to carry the chicken to the grill with a paper towel before using it for serving raw vegetables.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.03.02 Explain how cross-contamination of food occurs.Learning Outcome: 12.03.04 Discuss conditions that favor the survival and multiplication of food-borne pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness.Learning Outcome: 12.06.03 Identify the temperature range that encourages rapid multiplication of pathogens.Section: 12.03Section: 12.05Section: 12.06Table 12.6Topic: Food safety practicesPreparing Pork Safely

14. Brad enjoys eating pork roasts and ribs, but he wants to reduce the chances that his food preparation practices do not result in food-borne illness. What should he avoid doing?A. Sanitizing the knife that he used to cut up the raw pork with a mixture of bleach and water before using it again.B. Cleaning the plate used to carry the pork to the grill with a paper towel before using it for serving raw vegetables.C. Grilling the pork on a hot grill until the internal temperature of the flesh reached 145°F.D. Washing his hands in warm soapy water for at least 20 seconds before and after touching the raw pork.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 12.03.02 Explain how cross-contamination of food occurs.Learning Outcome: 12.03.04 Discuss conditions that favor the survival and multiplication of food-borne pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness.Learning Outcome: 12.06.03 Identify the temperature range that encourages rapid multiplication of pathogens.Section: 12.03Section: 12.05Section: 12.06Table 12.6Topic: Food safety practicesPreparing Fish Safely

15. Lizzie enjoys eating grilled salmon and trout, but she wants to reduce the chances that her food preparation practices do not result in food-borne illness. What should she avoid doing?A. Washing her hands in warm soapy water for at least 20 seconds before and after touching the raw fish.B. Sanitizing the knife that she used to remove bones from the raw fish with a mixture of bleach and water before using it again.C. Wiping the plate used to carry the fish to the grill with a paper towel before using it for serving raw vegetables.D. Grilling the fish on a hot grill until the internal temperature of the flesh reached 145°F.Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 12.03.02 Explain how cross-contamination of food occurs.Learning Outcome: 12.03.04 Discuss conditions that favor the survival and multiplication of food-borne pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness.Learning Outcome: 12.06.03 Identify the temperature range that encourages rapid multiplication of pathogens.Section: 12.03Section: 12.05Section: 12.06Table 12.6Topic: Food safety practicesWeed Killers

16. Which of the following pesticides kills weeds?A. HerbicideB. RodenticideC. InsecticideD. FungicideAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsPesticides

17. Rodenticides are used to kill weeds.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsPathogen Transmission

18. _____ are vermin than often transmit pathogens to food.A. BirdsB. SpidersC. SnakesD. FliesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.03.01 Discuss ways that pathogens can contaminate human foods.Section: 12.03Topic: Food safety practicesTopic: Foodborne illnessTransmitting Food Pathogens

19. _____ are vermin that often transmit pathogens to food.A. CockroachesB. BirdsC. SnakesD. SpidersAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.03.01 Discuss ways that pathogens can contaminate human foods.Section: 12.03Topic: Food safety practicesTopic: Foodborne illnessVermin

20. Vermin, such as cockroaches and flies, can transmit pathogens to food because they often come in contact with garbage and/or sewage.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.03.01 Discuss ways that pathogens can contaminate human foods.Section: 12.03Topic: Environmental contaminantsTopic: Foodborne illnessCommon Food-Borne Pathogen

21. Grace recently took a cruise onboard a luxury liner. A few days into her vacation, she developed signs of ____ infection, the most common food-borne illness in the United States.A. norovirusB. trichinellaC. botulismD. anisakisAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.01.01 Identify the most common cause of food-borne disease outbreaks in the United States.Section: 12.01Topic: Foodborne illnessCommon Pathogen in Food

22. Salmonella infection is the most common cause of food-borne illness in the United States.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.01.01 Identify the most common cause of food-borne disease outbreaks in the United States.Section: 12.01Topic: Foodborne illnessViral Food-Borne Pathogen

23. ____ infection is the most common food-borne illness in the United States.A. Hepatitis AB. RotaviusC. NorovirusD. InfluenzaAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.01.01 Identify the most common cause of food-borne disease outbreaks in the United States.Section: 12.01Topic: Foodborne illnessRole of Pathogens

24. Pathogens ________.A. protect cells from free radical destructionB. are disease-causing agentsC. cause oxidation of nutrientsD. damage DNAAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.01.02 Explain the difference between a food-borne infection and a food-borne intoxication.Section: 12.01Topic: Foodborne illnessFood Safety

25. Which of the following statements is true?A. In the United States, the Center for Food Preservation and Safety is the primary government agency that oversees the safety of most foods.B. Food-borne illnesses are usually characterized by the signs and symptoms of influenza.C. Certain microbes produce poisonous chemicals that can cause food intoxication.D. Fungi are responsible for most cases of food-borne illness among Americans.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.01.02 Explain the difference between a food-borne infection and a food-borne intoxication.Learning Outcome: 12.02.01 Identify government agencies that are responsible for ensuring the safety of the food supply in the United States.Learning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA.Learning Outcome: 12.04.01 Describe typical signs and symptoms of food-borne illness.Section: 12.01Section: 12.02Section: 12.04Topic: Environmental contaminantsTopic: Foodborne illnessGovernment Agencies

26. Which of the following U.S. government agencies oversees the quality of drinking water?A. Environmental Protection AgencyB. Food Safety and Inspection ServiceC. Agricultural Research ServiceD. Centers for Disease Control and PreventionAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA.Section: 12.02Topic: Environmental contaminantsFood Protection Agencies

27. Which of the following U.S. government agencies regulates toxic substances and wastes to prevent their entry into foods?A. Food Safety and Inspection ServiceB. Centers for Disease Control and PreventionC. Environmental Protection AgencyD. Agricultural Research ServiceAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.02.01 Identify government agencies that are responsible for ensuring the safety of the food supply in the United States.Learning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA.Section: 12.02Topic: Environmental contaminantsTopic: Foodborne illnessFederal Food Safety Agencies

28. Which of the following U.S. government agencies regulates all domestic and imported food sold in interstate commerce?A. Agricultural Research ServiceB. National Institutes of HealthC. Food and Drug AdministrationD. Environmental Protection AgencyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.02.01 Identify government agencies that are responsible for ensuring the safety of the food supply in the United States.Learning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA.Section: 12.02Topic: Foodborne illnessFederal Food Safety Laws

29. Which of the following U.S. government agencies enforces federal food safety laws?A. Food and Drug AdministrationB. Agricultural Research ServiceC. Centers for Disease Control and PreventionD. Environmental Prevention AgencyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.02.01 Identify government agencies that are responsible for ensuring the safety of the food supply in the United States.Learning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA.Section: 12.02Topic: Foodborne illnessFood Safety and Inspection Service

30. The U.S. Department of Agriculture's Food Safety and Inspection Service enforces food safety regulations for imported fruits and vegetables.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA.Section: 12.02Topic: Foodborne illnessSafety of Imported Food

31. Jacob's Asiatic Meat Company, which is located in California, imports meat, poultry, and pork products from several Asian countries and distributes the products for sale throughout the United States. Jacob's company is subject to the regulations of the _____.A. Domestic and Imported Foods AdministrationB. Center for International Food ImportationC. Environmental Prevention AgencyD. Food Safety and Inspection ServiceAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 12.02.01 Identify government agencies that are responsible for ensuring the safety of the food supply in the United States.Learning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA.Section: 12.02Topic: Foodborne illnessFood Safety Basics

32. Which of the following statements is true?A. An undercooked hamburger patty is the most likely source of aflatoxin.B. The U.S. Environmental Protection Agency is responsible for inspecting local restaurants and grocery stores to ensure they meet food safety standards.C. In the United States, people rarely suffer from food-borne illnesses.D. A food's odor or appearance is not a reliable indicator of whether it is safe to eat.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.02.01 Identify government agencies that are responsible for ensuring the safety of the food supply in the United States.Learning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.02Section: 12.03Section: 12.05Section: 12.06Topic: Food safety practicesTopic: Foodborne illnessHoney

33. Infants should not be fed honey because it can contain ________.A. Clostridium botulinum sporesB. aflatoxinsC. high-fructose corn syrupD. aspartameAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.03Section: 12.05Topic: Environmental contaminantsTopic: Food safety practicesTopic: Foodborne illnessPersonal Hygiene

34. Before you prepare food or after you use the bathroom, wash your hands with hot soapy water for at least ____ seconds to cleanse them thoroughly.A. 60B. 20C. 40D. 90Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesUnderstanding Food Safety

35. Which of the following statements is true?A. After a meal, refrigerate leftovers within 5 hours.B. Freezing food kills the pathogenic bacteria it contains.C. In the United States, the hepatitis C virus causes more cases of food-borne illness than any other virus.D. Raw ground beef is often a source of E. coli O157:H7.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness.Section: 12.03Section: 12.05Topic: Food safety practicesTopic: Foodborne illnessToxic Molds

36. _____ are poisonous substances produced by certain molds that can cause liver damage and death.A. PathogensB. TeratogensC. ChelatesD. AflatoxinsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.03Section: 12.05Topic: Foodborne illnessSources of Salmonella

37. Which of the following foods is likely to be a source of Salmonella?A. Raw chickenB. Canned applesauceC. HoneyD. Cooked porkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness.Section: 12.05Section: 12.06Table 12.3Topic: Foodborne illnessStarchy Foods Risk

38. Terry uses a colander for draining hot water from cooked pasta. She does not clean the colander after each use; she simply lets it "air dry" before returning it to a cupboard. Recently, she became very ill with nausea, severe abdominal cramps, and watery diarrhea about 8 hours after eating cooked buttered pasta she had made for dinner. Based on this information, Terry illness was probably caused by _____.A. toxin produced by Clostridium botulinumB. toxin produced by Bacillus cereusC. infection caused by GiardiaD. infection caused by norovirusAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.05Table 12.3Topic: Foodborne illnessCamping Hazard

39. Kevin and Neill spent a couple of days camping next to a lake in a national park. While at the campsite, they swam in the lake and noticed several trees near their campsite had been damaged by beavers. A couple of weeks after they returned home, both young men began to lose weight and have abdominal pain and diarrhea. Based on this information, the emergency room doctor who treated Kevin suspected his patient had become infected with _____.A. ToxoplasmaB. Influenza BC. Bacillus cereusD. GiardiaAccessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 12.04.03 Explain why it is incorrect to call a food-borne illness the "flu" or "stomach flu."Learning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Learning Outcome: 12.05.02 Discuss typical signs, symptoms, and incubation periods of food-borne illnesses that are caused by each major pathogen.Section: 12.04Section: 12.05Table 12.5Topic: Environmental contaminantsTopic: Foodborne illnessFood Preservation

40. Which of the following food preservation methods is the most effective for destroying pathogens, including viruses?A. FreezingB. SterilizationC. FermentationD. Smoke curingAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.07Topic: Food preservationSterilization

41. Sterilization is an extremely effective method of destroying food-borne pathogens.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.07Topic: Food preservationSources of Food-Borne Pathogens

42. Three days after eating an undercooked hamburger patty at a picnic, Grace experienced intestinal cramps and bloody diarrhea. When Grace became too weak to walk, her roommate took her to the emergency room of a hospital. Grace required treatment for kidney failure. Based on this information, which of the following food-borne pathogens was most likely responsible for Grace's serious illness?A. E. coli O157:H7B. TrichinellaC. Staphylococcus aureusD. Bacillus cereusAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.04.01 Describe typical signs and symptoms of food-borne illness.Learning Outcome: 12.05.02 Discuss typical signs, symptoms, and incubation periods of food-borne illnesses that are caused by each major pathogen.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness.Section: 12.03Section: 12.04Section: 12.05Section: 12.06Topic: Food safety practicesTopic: Foodborne illnessUncommon Food Source of Pathogens

43. Which of the following foods often is not a common source of food-borne pathogens?A. Potato saladB. Unpasteurized milkC. Egg custardD. White breadAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.03Section: 12.05Topic: Foodborne illnessRisky Foods

44. Which of the following foods is frequently a source of food-borne pathogens?A. Peanut butter and jelly sandwichB. Dried apricotsC. Egg saladD. Commercially-canned baked beansAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.03Section: 12.05Topic: Foodborne illnessLow-Risk Foods

45. Which of the following foods is not a likely source of food-borne pathogens?A. Chicken casseroleB. Dried apricotsC. Raw ground beefD. Egg saladAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.03Section: 12.05Topic: Foodborne illnessGenerally Safe Foods

46. Which of the following foods is not a likely source of food-borne pathogens?A. Egg saladB. Chicken casseroleC. Ready-to-eat cerealD. Raw ground turkeyAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.03Section: 12.05Topic: Foodborne illnessUnlikely Source of Pathogens

47. Which of the following foods is not a likely source of food-borne pathogens?A. Raw ground turkeyB. Deli-sliced chickenC. Potato saladD. Commercially-canned peachesAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens.Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.03Section: 12.05Topic: Food preservationTopic: Foodborne illnessFood-Borne Toxins

48. The toxin produced by _____ can cause blurry vision, muscle weakness, difficulty swallowing and even death.A. Clostridium botulinumB. TrichinellaC. Salmonella speciesD. GiardiaAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Section: 12.05Table 12.3Topic: Foodborne illnessUnsafe Temperatures

49. Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between ________.A. 40 and 140ºFB. 20 and 120ºFC. 60 and 160ºFD. 80 and 180ºFAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.03 Identify the temperature range that encourages rapid multiplication of pathogens.Section: 12.06Topic: Food safety practicesTemperature Danger Zone

50. To prevent or slow the growth of food-borne pathogens, keep foods colder than 40ºF and warmer than 140ºF.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesTopic: Foodborne illnessFood Temperature Zone

51. Keeping the temperature of food between 60ºF and 110ºF is an effective way of slowing the growth of pathogens that may be in the food.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 2. UnderstandLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Learning Outcome: 12.06.03 Identify the temperature range that encourages rapid multiplication of pathogens.Section: 12.06Topic: Food safety practicesTopic: Foodborne illnessUnsafe Food Preparation Practices

52. Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates. Julio and his dinner guests are likely to experience food-borne illness if he ________.A. keeps the pie chilled before serving itB. marinates the cut-up pieces of raw chicken in the refrigerator and then throws out the marinadeC. thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigeratorD. wipes the knife used to cut up the raw chicken on a hand towel before using the knife to cut up the salad vegetablesAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.05Section: 12.06Topic: Food safety practicesRisky Food Preparation Practices

53. Julio wants to cook chicken and bake a pie made with eggs and milk for his roommates. Julio and his dinner guests are likely to experience food-borne illness if he ________.A. uses a clean knife to cut up the salad vegetablesB. marinates the cut-up pieces of raw chicken and uses the marinade to make a dipping sauce for the chickenC. thaws the frozen raw chicken in a covered tray on the bottom shelf of the refrigeratorD. keeps the pie chilled before serving itAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.05Section: 12.06Topic: Food safety practicesDangerous Food Preparation Practices

54. Franco made dinner for his roommates. The meal included a baked cut-up chicken, fruit salad, and stir-fried rice with mixed vegetables. About 8 hours after eating dinner, Franco and his roommates experienced nausea, vomiting, fever, chills, and diarrhea. Based on this information, Franco probably ________.A. thawed the frozen raw chicken in a covered tray on the bottom shelf of the refrigeratorB. did not cook the rice completely, before he added the vegetables to itC. allowed the frozen vegetables to thaw before adding them to the riceD. did not wash the knife that he used to cut up the chicken before using it to cut up the fruitAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.05Section: 12.06Topic: Food safety practicesCheck Your Steps I

55. Felicia wants to follow the "Check Your Steps" actions for food safety. When she prepares high-risk foods, she avoids cross contamination, cooks raw foods to their safe internal temperatures, and chills leftovers within 30 minutes after serving them. After eating one of her meals, Felicia and her dinner guests developed a food-borne illness. Based on this information, which step did she fail to take?A. PasteurizeB. SaltC. CleanD. IrradiateAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.06.04 Discuss the federal government’s simple actions for reducing the risk of food-borne illness.Section: 12.06Topic: Food safety practicesCheck Your Steps II

56. Jermaine wants to follow the "Check Your Steps" actions for food safety. When he prepares high-risk foods, he washes his hands before and after touching food, sanitizes surfaces that come in contact with foods, cooks raw foods to their safe internal temperatures, and chills leftovers within 30 minutes after serving them. After eating one of his meals, Jermaine and his dinner guests developed a food-borne illness. Based on this information, which step did he fail to take?A. CleanB. SeparateC. PasteurizeD. SaltAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.06.04 Discuss the federal government’s simple actions for reducing the risk of food-borne illness.Section: 12.06Topic: Food safety practicesCheck Your Steps III

57. Deon wants to follow the "Check Your Steps" rules for food safety. When he prepares high-risk foods, he washes his hands before and after touching the food, sanitizes surfaces that come in contact with all foods, avoids cross contamination, serves raw or barely-cooked meats, and refrigerates leftovers within 30 minutes after serving them. After eating one of his meals, Deon and his dinner guests developed a food-borne illness. Based on this information, which step did he fail to take?A. PasteurizeB. CleanC. SeparateD. CookAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.06.04 Discuss the federal government’s simple actions for reducing the risk of food-borne illness.Section: 12.06Topic: Food safety practicesCheck Your Steps IV

58. BJ wants to follow the "Check Your Steps" actions for food safety. When he prepares high-risk foods, he washes his hands before and after touching the food; sanitizes surfaces that come in contact with all foods; avoids cross contamination; cooks meats to their proper internal temperatures; and after meals, he keeps serving dishes with cooked food on the table, so his guests can nibble on the items. After eating one of his meals, he and his dinner guests developed a food-borne illness. Based on this information, which step did he fail to take?A. PasteurizeB. CleanC. SeparateD. ChillAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.06.04 Discuss the federal government’s simple actions for reducing the risk of food-borne illness.Section: 12.06Topic: Food safety practicesParasitic Worms

59. _____ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked fish.A. AnisakisB. GiardiaC. CryptosporidiumD. SalmonellaAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.05Table 12.5Topic: Foodborne illnessParasites

60. Cryptosporidium is a tiny, parasitic worm that is in raw meat and fish.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Section: 12.05Table 12.5Topic: Foodborne illnessRisky Meats

61. _____ is a type of parasitic worm that can be transferred to humans who eat raw or undercooked pork, bear, or seal meat.A. CryptosporidiumB. GiardiaC. AnisakisD. TrichinellaAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins.Section: 12.05Table 12.5Topic: Foodborne illnessWater-Borne Pathogens

62. On her last camping trip, Jenny swallowed some water when she swam in a lake. Two days later, she suddenly experienced severe abdominal pain and watery diarrhea. Based on this information, Jenny probably is infected with ________.A. aflatoxinB. Clostridium botulinumC. GiardiaD. Bacillus cereusAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.05.02 Discuss typical signs, symptoms, and incubation periods of food-borne illnesses that are caused by each major pathogen.Section: 12.05Table 12.5Topic: Environmental contaminantsTopic: Food safety practicesTraveler's Diarrhea

63. Which of the following types of pathogens is responsible for most cases of "traveler's diarrhea"?A. WormsB. ProtozoaC. BacteriaD. VirusesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.10.01 Discuss ways to prevent traveler's diarrhea.Section: 12.10Topic: Foodborne illnessType of Pathogen

64. A ____ is simply a piece of genetic material coated with protein.A. parasiteB. virusC. bacteriumD. protozoanAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States.Section: 12.05Topic: Foodborne illnessWater Purification

65. Which of the following practices is the most reliable way of sanitizing impure water?A. Freezing and thawing the waterB. Adding salt to the waterC. Boiling the waterD. Shaking the water vigorously for 1 minuteAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.10.01 Discuss ways to prevent traveler's diarrhea.Section: 12.10Topic: Foodborne illnessAvoiding Traveler's Diarrhea

66. Kevin is an American who is staying in a hotel in Paris, France. To avoid traveler's diarrhea, Kevin should ________.A. avoid eating fresh fruits and vegetablesB. not be concerned because France is a low-risk countryC. drink only water that has been boiledD. add iodine drops to the waterAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea.Section: 12.10Topic: Foodborne illnessReducing Risk of Traveler's Diarrhea

67. Jillian is an American who is staying in a small town in Guatemala, Central America. To avoid traveler's diarrhea, Jillian should ________.A. only eat fresh fruits and vegetablesB. not be concerned because Guatemala is a low-risk countryC. add fluorine drops to drinking waterD. not drink fresh waterAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.10.01 Discuss ways to prevent traveler's diarrhea.Learning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea.Section: 12.10Topic: Foodborne illnessTraveler's Diarrhea Risk

68. Irina is an American who is traveling through Northern Africa. Today, she's staying with friends in a house that is 20 miles south of Cairo, Egypt. To avoid traveler's diarrhea, Irina should ________.A. purchase only fresh fruits and vegetables from street vendorsB. drink only water that has been boiled or is in a sealed bottleC. not be concerned because Egypt is a low-risk countryD. wash fruits and vegetables in fresh water before eating themAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.10.01 Discuss ways to prevent traveler's diarrhea.Learning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea.Section: 12.10Topic: Foodborne illnessLikelihood of Traveler's Diarrhea

69. Jordan is an American who is traveling through India. Today, he's staying in home that's in a village about 50 miles southwest of New Delhi. To avoid traveler's diarrhea, Jordan should ________.A. drink only fresh waterB. not be concerned because India is a low-risk countryC. use bottled water to drink, wash hands, brush teeth, and take medicationD. consume raw foods that have been purchased from local street vendorsAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.10.01 Discuss ways to prevent traveler's diarrhea.Learning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea.Section: 12.10Topic: Foodborne illnessWater Sanitation

70. Which of the following statements is true?A. Using a microstrainer filter is the best way to remove viruses from impure water.B. People who travel to Central and South America have a high risk of developing traveler's diarrhea.C. Boiling water for several minutes is not an effective means of purification.D. The water in swimming pools is safe to drink.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.10.01 Discuss ways to prevent traveler's diarrhea.Learning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea.Section: 12.10Topic: Foodborne illnessCooking Chicken

71. According to the USDA, a whole cooked chicken is safe to serve when its internal temperature reaches a minimum of ________.A. 115ºFB. 125ºFC. 145ºFD. 165ºFAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesCooking Pork

72. The USDA recommends that fresh pork be cooked until its internal temperature is at least ________.A. 155ºFB. 145ºFC. 130ºFD. 140ºFAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Table 12.6Topic: Food safety practicesCooking Ground Meat

73. The USDA recommends that fresh ground meat be cooked until its internal temperature is at least ________.A. 130ºFB. 160ºFC. 180ºFD. 150ºFAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesCooking Turkey

74. The USDA recommends that fresh turkey be cooked until its internal temperature is at least ________.A. 145ºFB. 165ºFC. 175ºFD. 155ºFAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesCooking Steak

75. The USDA recommends that a beef steak be cooked until its internal temperature is at least ________.A. 165ºFB. 145ºFC. 155ºFD. 175ºFAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesCooking Fish

76. The USDA recommends that a salmon steak be cooked until its internal temperature is at least ________.A. 165ºFB. 175ºFC. 155ºFD. 145ºFAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesCooking Egg Custard

77. The USDA recommends that egg custard be cooked until its internal temperature is at least ________.A. 160ºFB. 180ºFC. 170ºFD. 150ºFAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages.Section: 12.06Topic: Food safety practicesPoor-Sanitation Countries

78. You have a high risk of developing traveler's diarrhea when you visit ________.A. Tokyo, JapanB. Los Angeles, CaliforniaC. Montreal, CanadaD. Mexico City, MexicoAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea.Section: 12.10Topic: Foodborne illnessLow-Sanitation Countries

79. You have a high risk of developing traveler's diarrhea when you visit ________.A. Sydney, AustraliaB. Paris, FranceC. New York City, New YorkD. Calcutta, IndiaAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea.Section: 12.10Topic: Foodborne illnessFood Preservation Methods

80. Which of the following food preservation methods draws water from cells, reducing the likelihood many pathogens can survive?A. CanningB. ChillingC. DryingD. IrradiatingAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.07Topic: Food preservationHigh-Energy Food Preservation

81. Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?A. IrradiatingB. CanningC. ChillingD. DryingAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.07Topic: Food preservationFood Irradiation

82. How can you tell if a food has been irradiated to preserve it?A. Look for the Radura symbol on the packageB. Test the food for nutrient lossesC. Smell the food and note any "off" flavorsD. Observe any unusual color changes in the foodAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods.Section: 12.07Topic: Food preservationEmergency Water Supply

83. After a disaster, it is safe to drink the water from ________.A. car or truck radiatorsB. undamaged water heatersC. toilet bowlsD. swimming poolsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Section: 12.08Topic: Environmental contaminantsTopic: Food safety practicesSafe Sources of Water

84. During a natural disaster, it is safe to drink the water from ________.A. car or truck radiatorsB. melted ice cubes that are in the freezerC. toilet bowls, if the bathrooms have not floodedD. swimming poolsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Section: 12.08Topic: Environmental contaminantsTopic: Food safety practicesWater Source

85. After a natural disaster, it is safe to drink water from a swimming pool.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Section: 12.08Topic: Environmental contaminantsTopic: Food safety practicesEmergency Water Sources

86. After a natural disaster, it is safe to drink the fluid from ________.A. car or truck radiatorsB. intact cans of fruitC. toilet bowlsD. swimming poolsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Section: 12.08Topic: Environmental contaminantsTopic: Food safety practicesTopic: Foodborne illnessSource of Safe Water

87. During a natural disaster, it is safe to drink the water from ________.A. broken water heaterB. a queen-size water bedC. the water tank of an intact toiletD. swimming poolAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Section: 12.08Topic: Environmental contaminantsTopic: Food safety practicesEmergency Preparations

88. James and his five relatives live in New Orleans, Louisiana. For him and his family to survive a major hurricane, James wants to store enough clean water to last for about 5 days. Based on this information, he should store at least _____ gallons of bottled and sealed water.A. 30B. 25C. 15D. 20Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Section: 12.08Topic: Food safety practicesTopic: Nutrition computationsPower Outages

89. After a tornado outbreak, Marie's house was damaged and her neighborhood experienced a power outage that lasted three days. Which of the following steps should she take to avoid food-borne illness during the loss of electricity?A. Use a charcoal grill to cook foods to their proper internal temperatures in her kitchenB. Do not eat raw or cooked foods that have been at room temperature for more than 2 hoursC. Use water from a swimming pool or her car's radiator to wash her hands and dishesD. Serve foods from dented or bulging cans firstAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Learning Outcome: 12.08.02 Discuss ways to safely prepare food when a power outage occurs.Section: 12.08Topic: Food safety practicesFood Safety During Power Outages

90. Which of the following safety steps should you take if your home experiences a loss of electricity that lasts for several days?A. Eat raw or cooked foods that have been stored in the refrigeratorB. Serve foods from dented or bulging cans firstC. Cook foods and boil water on a charcoal grill that is outdoorsD. Use water from a swimming pool or your car's radiator to wash your hands and dishesAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster.Learning Outcome: 12.08.02 Discuss ways to safely prepare food when a power outage occurs.Section: 12.08Topic: Food safety practicesIntentional Food Additives

91. Which of the following substances is an intentional (direct) food additive?A. Fly eggsB. Vitamin CC. DirtD. Pesticide residuesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.01 Explain the difference between direct and indirect food additives, and provide examples of each type of additive.Learning Outcome: 12.09.03 Identify unintentional food additives.Section: 12.09Topic: Food additivesDirect Food Additives

92. _____ is a direct (intentional) food additive.A. SandB. FD&C Red No. 40C. Rodent hairD. GlassAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.01 Explain the difference between direct and indirect food additives, and provide examples of each type of additive.Learning Outcome: 12.09.03 Identify unintentional food additives.Section: 12.09Topic: Food additivesFood Additives Amendment

93. According to the Food Additives Amendment of 1958, ________.A. substances on the GRAS list were classified as food additivesB. the Delaney Clause was unconstitutionalC. manufacturers of new food additives did not need to test the compounds for safety before they could be used in foodD. an additive that was in use and deemed safe prior to 1958 was placed on the GRAS listAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.02 Discuss the impact of the GRAS list and the Delaney Clause on the use of food additives.Section: 12.09Topic: Food additivesClassifying Food Additives

94. The following substances were detected in a slice of enriched bread. Which of the substances is a not a direct food additive?A. Plastic wrapB. SugarC. Folic acidD. ThiaminAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 12.09.01 Explain the difference between direct and indirect food additives, and provide examples of each type of additive.Learning Outcome: 12.09.03 Identify unintentional food additives.Section: 12.09Topic: Environmental contaminantsTopic: Food additivesIdentifying Direct Food Additives

95. The following substances were detected in a jar of baby food. Which of the substances is a not a direct food additive?A. Glass fragmentB. Pantothenic acidC. RiboflavinD. High-fructose corn syrupAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.09.01 Explain the difference between direct and indirect food additives, and provide examples of each type of additive.Learning Outcome: 12.09.03 Identify unintentional food additives.Section: 12.09Topic: Environmental contaminantsTopic: Food additivesIdentifying Unintentional Additives

96. The following substances were detected in a can of food. Which of the substances is an unintentional food additive?A. IronB. Beta-caroteneC. High-fructose corn syrupD. Pesticide residuesAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.09.01 Explain the difference between direct and indirect food additives, and provide examples of each type of additive.Learning Outcome: 12.09.03 Identify unintentional food additives.Section: 12.09Topic: Environmental contaminantsTopic: Food additivesIdentifying Direct Food Additives

97. The following substances were detected in a can of food. Which of the substances is a direct food additive?A. High-fructose corn syrupB. Pesticide residuesC. Insect eggsD. Mouse hairsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.09.01 Explain the difference between direct and indirect food additives, and provide examples of each type of additive.Learning Outcome: 12.09.03 Identify unintentional food additives.Section: 12.09Topic: Environmental contaminantsTopic: Food additivesFood Regulations

98. The _____ prohibits food manufacturers from adding a new compound to food that causes cancer.A. Pure Food and Drug ActB. First Amendment of the U.S. ConstitutionC. Delaney Clause of the Food Additives AmendmentD. Cancer Prevention ActAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.02 Discuss the impact of the GRAS list and the Delaney Clause on the use of food additives.Section: 12.09Topic: Food additivesTypes of Pesticides

99. Which of the following pesticides kills mice and rats?A. InsecticideB. HerbicideC. RodenticideD. FungicideAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsControlling Mold

100. Which of the following pesticides controls the spread of molds that damage crops?A. RodenticideB. HerbicideC. FungicideD. InsecticideAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsRegulating Pesticides

101. Which federal agency regulates the proper use of pesticides?A. CDCB. USDAC. FDAD. EPAAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsAgricultural Pest Control

102. A farmer wants to control crop pests by using biologically based pesticides to attract and trap insect pests. This method of pest control is a form of ________.A. traditional pesticide practicesB. conventional farming techniquesC. integrated pest managementD. inorganic chemical pest protectionAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.05 Explain the usefulness of integrated pest management.Section: 12.09Topic: Environmental contaminantsIntegrated Pest Management

103. A farmer in Iowa wants to control crop pests by using integrated pest management techniques. Based on this information, the farmer will use ________.A. EPA-approved herbicidesB. rodenticides that contain arsenic and warfarinC. viruses that attack a variety of weedsD. fungicides that control the spread of moldsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 12.09.05 Explain the usefulness of integrated pest management.Section: 12.09Topic: Environmental contaminantsBasic Concepts About Pesticides

104. Which of the following statements is true?A. Pesticides decompose in soil and, as a result, do not enter the human food chain.B. Pesticides help protect the food supply and keep food costs down.C. The risk of cancer among people who apply chemical pesticides is the same as that of people who are not directly exposed to the substances.D. The FDA regulates the use of pesticides.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsRole of the EPA

105. The EPA establishes tolerances for pesticide residues.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use.Section: 12.09Topic: Environmental contaminantsChapter 12 Test Bank: Food Safety Concerns Summary

Category # of Questions

Accessibility: Keyboard Navigation 105

Activity Type: New 19

Bloom's Level: 1. Remember 63

Bloom's Level: 2. Understand 18

Bloom's Level: 3. Apply 22

Bloom's Level: 4. Analyze 2

Learning Outcome: 12.01.01 Identify the most common cause of food-borne disease outbreaks in the United States. 5

Learning Outcome: 12.01.02 Explain the difference between a food-borne infection and a food-borne intoxication. 3

Learning Outcome: 12.02.01 Identify government agencies that are responsible for ensuring the safety of the food supply in the United States. 6

Learning Outcome: 12.02.02 Discuss the roles of the FDA, FSIS, and EPA. 7

Learning Outcome: 12.03.01 Discuss ways that pathogens can contaminate human foods. 3

Learning Outcome: 12.03.02 Explain how cross-contamination of food occurs. 4

Learning Outcome: 12.03.03 Discuss the purpose of pasteurization. 3

Learning Outcome: 12.03.04 Discuss conditions that favor the survival and multiplication of food-borne pathogens. 4

Learning Outcome: 12.03.05 Identify foods that are high risk for supporting pathogens. 11

Learning Outcome: 12.04.01 Describe typical signs and symptoms of food-borne illness. 2

Learning Outcome: 12.04.02 Explain when a person who has a food-borne illness should seek professional medical help. 3

Learning Outcome: 12.04.03 Explain why it is incorrect to call a food-borne illness the "flu" or "stomach flu." 3

Learning Outcome: 12.05.01 Identify common pathogens that are sources of food-borne illness in the United States. 8

Learning Outcome: 12.05.02 Discuss typical signs, symptoms, and incubation periods of food-borne illnesses that are caused by each major pathogen. 3

Learning Outcome: 12.05.03 Identify high-risk foods that are often sources of pathogens or their toxins. 21

Learning Outcome: 12.06.01 Explain how to reduce the risk of food-borne illness when purchasing, preparing, cooking, and storing foods and beverages. 19

Learning Outcome: 12.06.02 Explain why ground meat and poultry often are sources of food-borne illness. 7

Learning Outcome: 12.06.03 Identify the temperature range that encourages rapid multiplication of pathogens. 6

Learning Outcome: 12.06.04 Discuss the federal government’s simple actions for reducing the risk of food-borne illness. 4

Learning Outcome: 12.07.01 Discuss food preservation methods, including how each method extends the shelf life of foods. 8

Learning Outcome: 12.07.02 Explain how to prepare home-canned, low-acid foods that are safe to eat. 3

Learning Outcome: 12.08.01 Explain actions people in households can take to have safe food and water available after a disaster. 8

Learning Outcome: 12.08.02 Discuss ways to safely prepare food when a power outage occurs. 2

Learning Outcome: 12.09.01 Explain the difference between direct and indirect food additives, and provide examples of each type of additive. 6

Learning Outcome: 12.09.02 Discuss the impact of the GRAS list and the Delaney Clause on the use of food additives. 2

Learning Outcome: 12.09.03 Identify unintentional food additives. 6

Learning Outcome: 12.09.04 Discuss pesticides, including the pros and cons of their use. 8

Learning Outcome: 12.09.05 Explain the usefulness of integrated pest management. 2

Learning Outcome: 12.10.01 Discuss ways to prevent traveler's diarrhea. 6

Learning Outcome: 12.10.02 Identify nations where visitors are most likely to develop traveler's diarrhea. 7

Section: 12.01 8

Section: 12.02 8

Section: 12.03 20

Section: 12.04 6

Section: 12.05 28

Section: 12.06 25

Section: 12.07 11

Section: 12.08 8

Section: 12.09 18

Section: 12.10 9

Table 12.3 3

Table 12.5 5

Table 12.6 5

Topic: Environmental contaminants 26

Topic: Food additives 10

Topic: Food preservation 11

Topic: Food safety practices 41

Topic: Foodborne illness 47

Topic: Nutrition computations 1