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Exam 13: How Safe Is Our Food Supply

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Question 31

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The _____monitor and investigate the incidence and causes of food-borne diseases.

A) Centers for Disease Control and Prevention
B) Environmental Protection Agency
C) Food and Drug Administration
D) United States Department of Agriculture

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Question 32

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Cliff is a college friend of yours who got a job this upcoming summer working in a seafood restaurant at the beach. He will be getting some great discounts on the food because he will be working there. What are the appropriate recommendations to Cliff to minimize the agricultural and industrial contaminants in the fish, lobster, and crab that he will be eating throughout the summer? What are the best cooking methods for fish?

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Hey Cliff, that's awesome that you'll be...

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Question 33

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Genetic engineering has sped up the process of improving the traits of organisms. Which of the following describes the process of engineering a genetically modified plant?

The nutrient losses that occur as a result of food irradiation are _____ those lost in canning or refrigerated storage.

The FDA regulates direct, but not indirect, food additives.

Trichinella spriralis and Cryptosporidium parvum are

Once a food is contaminated with a pathogen it is not safe to eat, even if it is prepared in a manner that destroys pathogens or toxins that are present.

The USDA Food Code provides recommendations for the handling and service of food in retail establishments.

Which of the following is an anaerobic bacteria, and thus is called the "cafeteria germ"?

The goal of the _____ is to reduce the incidence of food-borne illness by improving food safety practice and policies throughout the United States.

Pregnant women are at particular risk for _____ infections.

The responsibility for producing safe food to the marketplace falls on the shoulders of food manufacturers, producers, and distributors by implementing a HACCP system. You are a manufacturer who distributes eggs to cafeterias in schools. In the case of eggs, there is a large potential for contamination with the bacterium Salmonella. Adequate heating of the shelled egg will destroy Salmonella. The first three steps for your HACCP plan are 1) Conduct a hazard analysis. 2) Identify the critical control points. 3) Establish critical limits. Define each of these terms and provide a specific example for each step of your plan to ensure your eggs are safe when they leave your production facility.

Unlike bacteria, the viruses that cause human diseases cannot grow and reproduce in foods.

Why is it that an open package of refrigerated cheddar cheese will be moldy in a few days, but an unopened package will stay fresh for weeks?

All microbes are pathogens.

Despite concerns about the impact of GM crops, the number of acres planted with them worldwide has risen steadily since 1996.

The Delaney Clause is

A prion is a pathogenic protein that is the cause of degenerative brain diseases.

Those substances on the _____ are not subject to food additive regulation.

To establish tolerances for pesticides, the risk of toxicity is weighed against the benefit that the pesticide provides.