Ch 13 Quiz

Which of the following groups play a role in the farm-to-table continuum? a - retailers and consumers b - food manufacturers and transporters c - farmers d - All of the above are correct

All of the above are correct (retailers, consumers, food manufacturers, transporters and farmers)

TRUE or FALSE? Cooking will destroy any marine toxins that may accumulate in seafood.

FALSE

After dinner, Joanne did not put the leftover casserole away until after watching her favorite television show. What is the longest time it should be left out at room temperature?

2 hours

Even stored at the proper temperature, leftovers should not remain in the refrigerator longer than ____________.

4 days

Bacteria that cause foodborne illness thrive best in the "danger zone" which is between ________________.

40F and 140F

The most common type of virus that causes foodborne illness is the _________.

Norovirus

Which federal agency is responsible for ensuring the safety of all other foods besides meat, poultry, and eggs?

FDA

Select the statement that is FALSE: a - Potatoes exposed to light turns green and can contain a harmful toxin. b - Industrial pollution can result in food contamination that over time can lead to cancer. c - Dioxins used in paper bleaching (coffee filters) are an example of unintentional food additives that can be harmful. d - Paralytic shellfish poisoning can occur by consuming shellfish contaminated with polychlorinated biphenyls (PCB's).

Paralytic shellfish poisoning can occur by consuming shellfish contaminated with polychlorinated biphenyls (PCB's).

Select the statement that is TRUE for preventing foodborne illnesses. a - Use the color of cooked meat to indicate its safety. b - Sanitize cutting boards with a chlorine bleach solution. c - You can reuse meat marinade as a sauce as long as it was refrigerated. d - Raw meat can be stored int he produce drawer as long as it is in a sealed container.

Sanitize cutting boards with a chlorine bleach solution.

Which pathogen listed is NOT one of the 3 most common bacteria that cause foodborne illnesses? a - Salmonella b - Campylobacter c - Shigella d - E. coli

Shigella

TRUE or FALSE? Fecal-to-oral transmission is one of the most common ways foodborne pathogens are spread.

TRUE

All of the following are reasons the elderly are at greater risk of contracting foodborne illnesses EXCEPT: a - They have age-related weaker immune systems. b - They eat a greater variety of foods. c - They have less gastric juice. d - They may be deficient in some nutrients.

They eat a greater variety of foods.

What is the best way to fight food borne illness?

Use proper food handling and storage strategies.

The use of a biological or chemical agent to frighten, threaten, injure, and/or kill individuals is known as _______________.

bioterrorism

Jan ate some home-canned beans and several hours later experienced double vision and trouble speaking. What illness does she most likely have?

botulism

Which of the following is NOT one of the 4 C's for keeping food safe according to the Fight Bac! symbol? a - combat cross-contamination b - cook c - cover d - chill

cover

Which one of the following does NOT accurately describe the role of a food additive? a - emulsifiers enhance flavor b - sulfites prevent browning c - nitrates prevent microbial growth d - folic acid and vitamin B improve nutrient content

emulsifiers enhance flavor

Foodborne illnesses often result in _______________ symptoms.

gastrointestinal

Food manufacturers use a preservation technique known as ________________ during which they heat liquids and foods at a high enough temperature to kill foodborne pathogens. a - canning b - irradiation c - pasteurization d - high-pressure processing

pasteurization

According to the ABC video, new governmental food safety rules require testing as the food leaves the field, processing food at higher temperatures, covering stored food, and _________________________.

retesting food before sending to stores