Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

A)   potato salad.
B)   an apple.
C)   milk.
D)   rice.E) C) and D)
F) None of the above

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

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

Accepted Answer

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

Question 6

Leftovers placed in the refrigerator should be stored at or below

Accepted Answer

A)   32° F.
B)   40° F.
C)   42° F.
D)   45° F.E) All of the above
F) B) and D)

Question 7

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

Accepted Answer

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

Question 8

Meals provided by the National School Lunch Program must provide

Accepted Answer

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

Question 9

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

Accepted Answer

A)   the serving size.
B)   cooking instructions.
C)   whether the product is kosher.
D)   total calories per container.E) None of the above
F) B) and D)

Question 10

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

Accepted Answer

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

Exam 13: Community Food Supply and Health

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

Correct Answer
verified

Leftovers placed in the refrigerator should be stored at or below

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Meals provided by the National School Lunch Program must provide

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Exam 13: Community Food Supply and Health

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

Correct AnswerverifiedShow Answer

Leftovers placed in the refrigerator should be stored at or below

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Meals provided by the National School Lunch Program must provide

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
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