Chapter 19 - Food and Water Safety

Question 1

An infection caused by microscopic disease-causing agents in food is called a(n) _____ ______

Answer 1

Food-borne illness

Question 2

The FDA performs many tasks to protect the U.S. food
Multiple select question.

enforcing federal food safety laws.

pasteurizing all dairy products.

regulating imported food.

regulating domestic food.

Answer 2

enforcing federal food safety laws.
regulating imported food.
regulating domestic food.

Question 3

Local health departments are responsible for inspecting
Multiple select question.

imported foods.

dairy farms.

grocery stores.

restaurants.

Answer 3

dairy farms.
grocery stores.
restaurants.

Question 4

Pathogens, insect parts, residues of compounds used to kill insects that destroy food crops, and metal fragments from food-processing equipment are all considered a ______ if found in a food.
Multiple choice question.

contaminant

vermin

hazardous material

parasite

Answer 4

contaminant

Question 5

Colonies of many different kinds of microbes may be found
Multiple select question.

in nasal passages.

on human skin.

in the large intestine.

on animals but not on humans.

Answer 5

in nasal passages.
on human skin.
in the large intestine.

Question 6

Food-borne illnesses are typically caused by eating foods
Multiple choice question.

with food additives and colorings.

with microbes or their toxic by-product.

that have been pasteurized.

Answer 6

with microbes or their toxic by-product.

Question 7

Most pathogens multiply
Multiple select question.

in the presence of warmth.

in the absence of oxygen.

in the presence of moisture.

Answer 7

In the presence of warmth.
in the presence of moisture.

Question 8

One of the tasks that the FDA completes in an effort to keep the U.S. food supply safe is to regulate _____ and _______food sold in interstate commerce.

Answer 8

Domestic, imported

Question 9

Working with the FDA, local health departments inspect _______, _______ stores, _________ farms and local food processing companies.

Answer 9

Restaurant, grocery store, and dairy farms

Question 10

Examples of contaminants that enter food making it unhealthy for human consumption include:

Answer 10

pathogens.
metal fragments from food-processing equipment.
insect parts.
Food coloring

Question 11

The length of time a pathogen grows and multiplies in food or the digestive tract is called the _____ period.
Multiple choice question.

intoxication

incubation

germination

gestation

Answer 11

Incubation

Question 12

The microbes that cause _____ can be found practically everywhere, including air, water, soil, and sewage.
Multiple choice question.

food-borne illnesses

a loss of blood

nutrient deficiencies

Answer 12

food-borne illnesses

Question 13

Match each symptom to its cause most common cause of either a food-borne illness or influenza.

Diarrhea and vomitting
Coughing, weakness, and body aches

Influenza or food-borne pathogens

Answer 13

Influenza - Coughing, weakness, and body aches

Food-borne Pathogens - Diarrhea and vomitting

Question 14

To survive and multiply, most microbes need ______, and some require oxygen.
Multiple select question.

a source of nutrients

warmth

sugar

moisture

Answer 14

a source of nutrients
warmth
moisture

Question 15

The _______ period can range from 1 hour to several days which explains why people will develop signs and symptoms at different rates.

Answer 15

Incubation

Question 16

Choose the groups that are at high-risk for developing a food-borne illness.
Multiple select question.

very young children

people who suffer from serious chronic illness or a weakened immune system

middle-aged adults

older adults

pregnant women

Answer 16

very young children
people who suffer from serious chronic illness or a weakened immune system
older adults
pregnant women

Question 17

The two major pathogens responsible for most cases of food-borne illnesses are ____ and ______ .

Answer 17

Viruses, bacteria

Question 18

One of the tasks that the FDA completes in an effort to keep the U.S. food supply safe is to regulate _____ and _____ food sold in interstate commerce.

Answer 18

Domestic, imported

Question 19

Which organism is the least complex?
Multiple choice question.

plant cells

bacteria

animal cells

Answer 19

Bacteria

Question 20

The Norovirus can be passed by which of the following?
Multiple select question.

contaminated swimming water

contaminated food

contaminated air

Answer 20

contaminated swimming water

contaminated food

Question 21

The result of consuming contaminated food or water when traveling in countries where sanitary water supplies are not available can lead to
Multiple choice question.

traveler’s diarrhea.

seizures.

skin rashes.

frequent tremors.

Answer 21

traveler’s diarrhea.

Question 22

What are the major kinds of pathogens?
Multiple select question.

protozoa

insects

viruses

bacteria

Answer 22

protozoa

viruses

bacteria

Question 23

Some characteristics of bacteria are that they
Multiple select question.

prefer warm temperatures.

are comprised of multiple cells.

grow in a neutral pH.

Answer 23

prefer warm temperatures.
grow in a neutral pH.

Question 24

Which statements are true about the Norovirus infection?
Multiple select question.

Onset of symptoms occurs 24 hours to 2 days after exposure.

Symptoms may include a tickling sensation in the throat, and vomiting or coughing up a worm.

Onset of symptoms occurs 1-6 hours after exposure.

Symptoms may include vomiting, watery diarrhea, abdominal cramps, and nausea.

Answer 24

Onset of symptoms occurs 24 hours to 2 days after exposure.
Symptoms may include vomiting, watery diarrhea, abdominal cramps, and nausea.

Question 25

Unlike typical food-borne illnesses, _____ cause neurodegenerative disease.

Answer 25

Prions

Question 26

What are steps you can take to reduce your risk of Traveler’s Diarrhea?
Multiple select question.

Eat only fully cooked meats

Eat raw foods that have been washed in water

Use alcohol-based hand sanitizer and thoroughly clean hands

Avoid tap water, ice, and beverages made with ice

Answer 26

Eat only fully cooked meats
Use alcohol-based hand sanitizer and thoroughly clean hands
Avoid tap water, ice, and beverages made with ice

Question 27

Eggs will stay fresh longer when stored in
Multiple choice question.

the refrigerator’s egg compartment.

the freezer.

their egg cartons.

a bowl of fresh water.

Answer 27

their egg cartons.

Question 28

Certain molds produce ________, a substance that might cause severe illness, particularly liver damage.
Multiple choice question.

Listeria monocytongenes

aflatoxins

bovine spongiform encephalopathy

Answer 28

aflatoxins

Question 29

True or False

Consuming raw fish is safe for most healthy people.

Answer 29

True

Question 30

The most notable prion disease is _______ _________ _________ . (insert complete answer - do not use abbreviation)

Answer 30

Bovine Spongiform Encephalopathy (BSE)

Question 31

Which of the following is highly perishable due to the concentration of pathogens on the outside and inside?
Multiple choice question.

Pork loin

Hamburger

Steak

Chicken leg

Answer 31

Hamburger

Question 32

What are some actions an individual may take to ensure food quality when mold is found on food?

Completely cut out the moldy portions of the food.
Throw the food out.
Wash off the mold from the mold

Answer 32

Completely cut out the moldy portions of the food.
Throw the food out.

Question 33

When is raw fish safe to eat?
Multiple choice question.

When purchased from a stand along the side of a road.

When it is very fresh before being commercially frozen and then thawed.

An internal temperature of 20 degrees had been maintained for ten days.

Answer 33

When it is very fresh before being commercially frozen and then thawed.

Question 34

Single celled microorganisms that are a common food-borne pathogen are ______.

Answer 34

Bacteria

Question 35

__________, __________, ____________, and ____________ summarize the four rules set by the USDA as part of the “Check Your Steps!” program.

Answer 35

Clean
Separate
Cook
Chill

Question 36

A food preservation method used to produce foods like yogurt, wine, cheese and sauerkraut is
Multiple choice question.

irradiation.

fermentation.

sterilization.

pasteurization.

Answer 36

fermentation.

Question 37

High-acidic foods have a ______ risk of containing the botulimum microorganism.
Multiple choice question.

lesser

greater

Answer 37

Lesser

Question 38

Choose the techniques that are recommended when storing foods to prevent food-borne illness.
Multiple select question.

Keep the refrigerator as cold as possible without freezing milk or lettuce.

Chill or freeze hot foods immediately, it is not necessary to let hot foods cool before freezing.

Cook raw fish, shellfish, and poultry the day they are purchased or freeze immediately.

Use deep bowls to store foods in the refrigerator to provide a larger surface area for cooling.

Answer 38

Keep the refrigerator as cold as possible without freezing milk or lettuce.
Chill or freeze hot foods immediately, it is not necessary to let hot foods cool before freezing.
Cook raw fish, shellfish, and poultry the day they are purchased or freeze immediately.

Question 39

Food irradiation may lead to radioactive food products.
True false question.

True
False

Answer 39

False

Question 40

What are some benefits of food additives?

Food additives may be used to prevent enzymes from causing undesirable changes.
Food additives may be used to limit the growth of food-borne illness causing bacteria.
Food additives may be used to prevent the spoilage of foods indefinitely.

Answer 40

Food additives may be used to limit the growth of food-borne illness causing bacteria.

Food additives may be used to prevent enzymes from causing undesirable changes.

Question 41

What are the four rules set by the USDA as part of the “Check You Steps!” program?
Multiple select question.

Refrigerate foods promptly.

Wash hands and surfaces often.

Cook food partially if necessary.

Don’t cross-contaminate food items.

Freeze foods promptly.

Cook foods to proper temperatures.

Answer 41

Refrigerate foods promptly.
Wash hands and surfaces often.
Don’t cross-contaminate food items.
Cook foods to proper temperatures.

Question 42

_________ is one of the oldest strategies that may be used in order to prevent the growth of microorganisms leading to food-borne illnesses.

Answer 42

Fermentation

Question 43

Food additives considered safe are included in the ________ _________ as ________ (GRAS) list.

Answer 43

Generally Recognized; Safe

Question 44

Low-acidic foods should be boiled for at least ______ minutes to safely destroy the Clostridium botulinum.
Multiple choice question.

ten

thirty

two

Answer 44

Ten

Question 45

A substance that people, use to control or kill unwanted insects, weeds,or other organisms is called a ________.
Multiple choice question.

rodenticide

pesticide

herbicide

fungicide

insecticide

Answer 45

pesticide

Question 46

The process of food irradiation preserves food by using a high amount of
Multiple choice question.

energy.

alcohol.

pressure.

temperature.

Answer 46

energy.

Question 47

Food additives may be important to use to prevent ______ growth and possible deterioration from insects and natural causes.

Answer 47

Bacteria

Question 48

Which statement concerning the GRAS list is true?
Multiple choice question.

Manufacturers must get prior approval from the FDA before using ingredients on the GRAS list.

Manufacturers can include items on the GRAS list as ingredients without testing them for safety.

Answer 48

Manufacturers can include items on the GRAS list as ingredients without testing them for safety.

Question 49

According to the FDA guidelines the responsibility of safe bottled water production belongs to the
Multiple choice question.

manufacturer.

consumer.

government

Answer 49

manufacturer.

Question 50

A pesticide that kills weeds is called a (an)
Multiple choice question.

fungicide.

insecticide.

rodenticide.

herbicide.

Answer 50

herbicide

Question 51

In case of disaster, how many gallons of water should be stored per person per day?
Multiple choice question.

2

7

1

Answer 51

1

Question 52

What agency regulates tap water?
Multiple choice question.

Food and Drug Administration

Environment Protection Agency

GRAS

Department of Agriculture

Answer 52

Environment Protection Agency

Question 53

The FDA standards for bottled water are similar to the _____ standards for tap water.
Multiple choice question.

FDA

EPA

USDA

Answer 53

EPA