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Exam 19: Food and Water Safety

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Question 31

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Minerva uses a microwave oven to reheat a bowl of split pea soup to 165°F. An hour after eating the soup,she experiences nausea,abdominal cramping,and diarrhea.Based on this information,Minerva is likely to be suffering from a food-borne infection.

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Question 32

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Food-borne illnesses can occur when pathogenic microbes in food release toxins that are consumed along with the food.

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Question 33

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Some bottled water products originate from the same city water sources that supply tap water.

Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between ________.

After consumers bring groceries home,they should consult the Food Code to make sure they handle each type of food appropriately.

________ is a direct (intentional) food additive.

Which of the following is not a typical sign or symptom of food-borne illness?

A food-borne illness is a sickness caused by pathogens or their toxins in food.

The EPA is responsible for regulating bottled water products.

Local health department staff are responsible for inspecting beef and poultry for disease before and after slaughter.

Grace recently took a cruise on board a luxury liner.A few days into her vacation,she developed signs of ________ infection,the most common food-borne illness in the United States. 

The following substances were detected in a slice of enriched bread.Which of the substances is a not a direct food additive?

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

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

The acronym GRAS stands for Generally Regarded as Sterile.These ingredients pose no food safety risk.

Which of the following practices is the most reliable way of sanitizing impure water?

The toxin produced by ________ can cause blurry vision,muscle weakness,difficulty swallowing,and even death.

According to the Food Additives Amendment of 1958,________.

Local health departments have the authority to close restaurants that receive low sanitation scores and prevent them from reopening until food safety hazards have been corrected.

________ often transmit pathogens to food.