Question 1

Which of the following pathogens is most commonly associated with undercooked ground beef and can lead to hemolytic uremic syndrome?

Accepted Answer

Escherichia coli (E. coli)

Question 2

Which of the following is NOT one of the Core Four practices to prevent foodborne illness?

Accepted Answer

Freeze

Question 3

A food thermometer should be used to ensure that chicken is cooked to a safe internal temperature. What is the minimum safe internal temperature for cooked chicken, according to food safety guidelines?

Accepted Answer

$$165^\circ\mathrm{F}$$

Question 4

Which government program uses DNA fingerprinting to track and control outbreaks of foodborne illness?

Accepted Answer

Food Safety Initiative (FSI)

Question 5

Which food additive is used to prevent the growth of Clostridium botulinum in cured meats but may form carcinogenic nitrosamines?

Accepted Answer

Nitrites

Question 6

A patient presents with numbness, tingling, and muscle paralysis after eating shellfish. Which toxin is most likely responsible?

Accepted Answer

Paralytic shellfish toxin

Question 7

Which of the following practices helps prevent cross-contamination in the kitchen?

Accepted Answer

Washing hands with hot soapy water after handling raw meat

Question 8

Which of the following statements about the 'danger zone' for bacterial growth is correct?

Accepted Answer

Bacteria multiply rapidly between $$40^\circ\mathrm{F}$$ and $$140^\circ\mathrm{F}$$

Question 9

Which preservation method involves heating food at high temperatures and sealing it in airtight containers to kill bacteria?

Accepted Answer

Canning

Question 10

Which of the following is a real-world example of bioaccumulation of toxins in the food supply?

Accepted Answer

Accumulation of methylmercury in large predatory fish

Question 11

Which of the following food additives is most likely to cause headaches and nausea in sensitive individuals?

Accepted Answer

Monosodium glutamate (MSG)

Question 12

A child under one year old should not be fed honey due to the risk of which foodborne illness?

Accepted Answer

Botulism

Question 13

Which of the following is an example of an unintentional food additive?

Accepted Answer

Dioxins from paper bleaching

Question 14

Which of the following is a correct statement about open dating on food products?

Accepted Answer

It provides a calendar date for consumers to judge food quality

Question 15

Which of the following is a potential agent of bioterrorism that could be used to contaminate the food supply?

Accepted Answer

Clostridium botulinum

Question 16

Which preservation technique involves exposing food to radiant energy to kill bacteria without causing harmful chemical changes?

Accepted Answer

Irradiation

Question 17

Which of the following is a naturally occurring toxin that can cause cyanide poisoning if not properly prepared?

Accepted Answer

Cyanogenic glycosides in cassava

Question 18

Which of the following is a critical control point in the Hazard Analysis and Critical Control Point (HACCP) system?

Accepted Answer

Identifying points where hazards can be prevented, eliminated, or reduced

Question 19

Which of the following is a recommended practice for cleaning produce to reduce the risk of foodborne illness?

Accepted Answer

Washing fruits and vegetables under cold running water and scrubbing firm skins with a vegetable brush

Question 20

Which of the following statements about sulfites is correct?

Accepted Answer

They are used to prevent browning and inhibit microbial growth

Food Safety and Technology: Study Notes for Nutrition Students

Study Guide - Practice Questions

Study Guide - Flashcards