nutrition 19

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.

20

One should have at least a _______ days supply of food for emergency use.

3

Which of the following statements is true?

A food's odor or appearance is not a reliable indicator of whether it is safe to eat.

_____________ is a naturally occurring compund in foods that form food is heated to high temperatures.

Acrylamide

This is responsible for neurodegenerative diseases in cattle.

Bovine spongiform encephalopathy (BSE)

This bacteria is considered by many food scientists as the number one agent that causes foodborne illness.

Campylobacter jejuni

Which of the following foods is not a likely source of food-borne pathogens?

Dried apricots

Which of the following food preservation methods draws water from cells, reducing the likelihood many pathogens can survive?

Drying

Which federal agency is responsible for publishing the Food Code every four years that assists state and local health officials in developing regulations?

FDA

Which of the following pesticides controls the spread of molds that damage crops?

Fungicide

This virus takes the longest incubation time for onset of symptoms.

Hepatitis A virus

Which of the following pesticides kills weeds?

Herbicide

The following substances were detected in a can of food. Which of the substances is an intentional food additive?

High-fructose corn syrup

Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?

Irradiating

This bacteria the illness listeriosis.

Listeria monocytogenes

Which of the following animals is an example of a vermin?

Mouse

Which federal agency is responsible for inspecting beef, poultry and other food animals for diseases before and after slaughter?

USDA

According to the Food Additives Amendment of 1958, ________.

an additive that was in use and deemed safe prior to 1958 was placed on the GRAS list

The signs and symptoms of most food-borne illnesses generally occur in the ________ system.

digestive

Aliyah received a 15 pound frozen turkey as a gift from her workplace. She has kept the turkey in her freezer for a few weeks, but is now ready to thaw and prepare the turkey for a large family meal. You might recommend all of the following methods of thawing the frozen turkey except ________.

leaving the turkey out on the countertop overnight