Question 1

How much money do consumers spend each year on organic foods?

Accepted Answer

A)   $4 million 
B)   $40 million 
C)   $400 million 
D)   $4 billion 
E)   $40 billionF) A) and E)
G) C) and E) E

Question 2

About how long must you wash your hands with warm water and soap to reduce the potential for microbial contamination?

Accepted Answer

A)   10 seconds 
B)   20 seconds 
C)   45 seconds 
D)   1 minute 
E)   2 minutesF) All of the above
G) A) and E)

Question 3

MATCHING
-Organism producing the most common food toxin in the United States.

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) I) and K)
V) G) and H)

Question 4

Commercial settings are responsible for a great many foodborne illnesses.What industry controls are in place to help prevent them? How are consumers made aware of potential problems?

Accepted Answer

All food producers use a Hazard Analysis...

Question 5

Which of the following statements accurately describes naturally occurring food toxicants?

Accepted Answer

A)   Lima beans contain deadly cyanide compounds. 
B)   Solanine poisoning is common in people who eat raw potatoes. 
C)   The toxic laetrile in certain fruit seeds is a moderately effective cancer treatment. 
D)   People with thyroid problems should eat mustard greens and radishes raw. 
E)   Even small amounts of goitrogen-containing vegetables can cause thyroid problems.F) C) and D)
G) All of the above

Question 6

An organic compound containing one or more atoms of fluorine,chlorine,iodine,or bromine is an organic ________.

Accepted Answer

The answer of An organic compound containing one or more...

Question 7

MATCHING
-Term referring to a circumstance in which harm is possible under normal use conditions

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) D) and K)
V) B) and M)

Question 8

What percentage of reported foodborne illnesses are caused by errors in a commercial setting?

Accepted Answer

A)   10% 
B)   20% 
C)   50% 
D)   70% 
E)   80%F) A) and D)
G) B) and E)

Question 9

People who travel to other countries have a ________ chance of contracting travelers' diarrhea.

Accepted Answer

A)   15% 
B)   25% 
C)   33% 
D)   50% 
E)   75%F) A) and D)
G) A) and C)

Question 10

Which of the following foods is known to carry trace amounts of arsenic when routinely tested by the FDA?

Accepted Answer

A)   Olive oil 
B)   Rice 
C)   Ground beef 
D)   Whole grain breads 
E)   EggsF) None of the above
G) B) and E)

Question 11

About how many food samples are tested by the Total Diet Study each year?

Accepted Answer

A)   300 
B)   600 
C)   3000 
D)   6000 
E)   36,000F) B) and C)
G) D) and E)

Question 12

MATCHING
-Organization that ensures public water systems meet minimum health standards

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) E) and P)
V) B) and N)

Question 13

What is the federal agency that is responsible for regulating the use of pesticides and establishing water quality standards?

Accepted Answer

A)   EPA 
B)   FDA 
C)   CDC 
D)   USDA 
E)   WHOF) C) and E)
G) C) and D)

Question 14

MATCHING
-A preservative commonly used to slow the development of off-flavors,odors,and color changes

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) H) and P)
V) L) and O) B

Question 15

MATCHING
-Microorganism in water flushed out by reverse osmosis

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) A) and P)
V) G) and S) S

Question 16

Which of the following terms refers to the harm that is likely under real-life conditions?

Accepted Answer

A)   Hazard 
B)   Toxicity 
C)   Bioinsecurity 
D)   Food insecurity 
E)   RiskinessF) A) and C)
G) A) and B)

Question 17

Which of the following nutrients are most vulnerable to losses during food preparation?

Accepted Answer

A)   Trace minerals 
B)   Fat-soluble vitamins 
C)   Polyunsaturated fats 
D)   Water-soluble vitamins 
E)   Simple carbohydratesF) D) and E)
G) A) and C)

Question 18

MATCHING
-A sodium salt used as a flavor enhancer

Accepted Answer

A)  BGH
B)  BHT
C)  EPA
D)  FDA
E)  MSGF) ListeriaG) OrganicH) SaccharineI) HazardJ) AcrylamideK) ToxicityL) SolanineM) Staphylococcus aureusN) GoitrogenO) NitrosaminesP) BioaccumulationQ) PreservativesR) PesticidesS) GiardiaT) GRASU) A) and G)
V) E) and N)

Question 19

Which of the following is the leading cause of food contamination in the United States?

Accepted Answer

A)   Naturally occurring toxicants 
B)   Food poisoning from microbes 
C)   Pesticide residues from farmers 
D)   Food additives from the food industry 
E)   Deliberate contamination or sabotageF) C) and E)
G) D) and E)

Question 20

Which of the following defines potable water?

Accepted Answer

A)   Water fit for drinking 
B)   Water that must be boiled before drinking 
C)   Water that is filled with contaminants 
D)   Water suitable only for use on lawns and gardens 
E)   Water to which fluoride has been addedF) B) and D)
G) A) and B)

Exam 19: Consumer Concerns About Foods and Water

How much money do consumers spend each year on organic foods?

Correct AnswerverifiedE

About how long must you wash your hands with warm water and soap to reduce the potential for microbial contamination?

Correct AnswerverifiedShow Answer

MATCHING -Organism producing the most common food toxin in the United States.

Correct AnswerverifiedShow Answer

Commercial settings are responsible for a great many foodborne illnesses.What industry controls are in place to help prevent them? How are consumers made aware of potential problems?

Correct AnswerverifiedAll food producers use a Hazard Analysis...View AnswerShow Answer

Which of the following statements accurately describes naturally occurring food toxicants?

Correct AnswerverifiedShow Answer

An organic compound containing one or more atoms of fluorine,chlorine,iodine,or bromine is an organic ________.

Correct AnswerverifiedShow Answer

MATCHING -Term referring to a circumstance in which harm is possible under normal use conditions

Correct AnswerverifiedShow Answer

What percentage of reported foodborne illnesses are caused by errors in a commercial setting?

Correct AnswerverifiedShow Answer

People who travel to other countries have a ________ chance of contracting travelers' diarrhea.

Correct AnswerverifiedShow Answer

Which of the following foods is known to carry trace amounts of arsenic when routinely tested by the FDA?

Correct AnswerverifiedShow Answer

About how many food samples are tested by the Total Diet Study each year?

Correct AnswerverifiedShow Answer

MATCHING -Organization that ensures public water systems meet minimum health standards

Correct AnswerverifiedShow Answer

What is the federal agency that is responsible for regulating the use of pesticides and establishing water quality standards?

Correct AnswerverifiedShow Answer

MATCHING -A preservative commonly used to slow the development of off-flavors,odors,and color changes

Correct AnswerverifiedB

MATCHING -Microorganism in water flushed out by reverse osmosis

Correct AnswerverifiedS

Which of the following terms refers to the harm that is likely under real-life conditions?

Correct AnswerverifiedShow Answer

Which of the following nutrients are most vulnerable to losses during food preparation?

Correct AnswerverifiedShow Answer

MATCHING -A sodium salt used as a flavor enhancer

Correct AnswerverifiedShow Answer

Which of the following is the leading cause of food contamination in the United States?

Correct AnswerverifiedShow Answer

Which of the following defines potable water?

Correct AnswerverifiedShow Answer

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All food producers use a Hazard Analysis...
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B

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