FINAL EXAM

Question 1

Causes of food borne illness are unidentified over ____ of the time

Answer 1

50%

Question 2

Causes of food borne illness can be confirmed using

Answer 2

Koch’s Postulates

Question 3

TSE’s affecting humans include:

Answer 3

1) Kuru

2) Creutzfeld-Jacob Disease

Question 4

Foodborne viruses are generally very _____ _______

Answer 4

acid resistant

Question 5

Hep A can be shed in feces by

Answer 5

Asymptomatic individuals

Question 6

Hep A can be traced back to

Answer 6

Strawberries and green onions

Question 7

Norovirus is visually similar to

Answer 7

Hep A

Question 8

Norovirus frequent cause of outbreaks on

Answer 8

Cruise ships

Question 9

Norovirus is leading cause of food borne gastroenteritis in:

Answer 9

The US

Question 10

Cyclospora is a foodborne and waterborne:

Answer 10

Protozoan

Question 11

Toxoplasma gondii is a foodborne and waterborne

Answer 11

Protozoan

Question 12

Cryptosporidium is transmitted via the:

Answer 12

fecal-oral route

Question 13

Cryptosporidium has been traced to several outbreaks involving:

Answer 13

fresh apple cider

Question 14

Trichinella Spiralis traditionally associated with

Answer 14

pork

Question 15

T. Spiralis larvae can be inactivated by

Answer 15

freezing

Question 16

T. Saginata infections acquired by

Answer 16

ingesting contaminated beef

Question 17

Scombroid poisoning is of ______ origin

Answer 17

bacterial

Question 18

Pufferfish poisoning is of _______ origin

Answer 18

bacterial

Question 19

aflatoxin can be controlled by manipulating:

Answer 19

temperature and RH

Question 20

aflatoxin is found in:

Answer 20

corn, peanuts, some types of cheese

Question 21

Chemical contaminants in food are regulated by:

Answer 21

FDA, USDA, and EPA

Question 22

Chemical contaminants in food include:

Answer 22

polycyclic aromatic hydrocarbons produced during cooking of food

Question 23

Chemical contaminants in food can occur _____ in some foods

Answer 23

naturally

Question 24

chemical contaminants in food include ____ toxins

Answer 24

microbial

Question 25

food allergens/allergy reactions can result from only _____ of product

Answer 25

one microgram

Question 26

physical hazards can include

Answer 26

wood and stones

Question 27

Physical hazards must be addressed in

Answer 27

HACCP Plan

Question 28

Physical hazards in foods include hard or sharp objects ______ in length

Answer 28

7-25 mm

Question 29

Physical hazards in foods are responsible for the vast majority of

Answer 29

consumer complaints

Question 30

HACCP is based on

Answer 30

hazard prevention

Question 31

HACCP was originally used for food on

Answer 31

maned space flights

Question 32

HACCP plans can be used to help ensure ___ _____ from farm to fork

Answer 32

food safety

Question 33

HACCP plans include:

Answer 33

1) Record keeping | 2) documentation procedures