Quiz 13-14

Quiz 13-14 - Chapter 13-14 Quiz Nutrition 1322 Chapter 13...

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Chapter 13-14 Quiz Nutrition 1322 Chapter 13 – How Safe Is Our Food Supply 1. The majority of food borne illnesses occurs from consuming food that is contaminated by: a) Insects b) Toxic chemicals c) Micro-organisms d) Fecal matter from rodents 2. You are a food safety manager of a plant in Illinois that exports Amaranth, a nutritionally rich grain. Which of the following agencies would you contact to get information on food manufacturing processes in China? a) World Health Organization b) Food and Agriculture Organization of the United Nations c) Department of Agriculture Food Safety and Inspection Service d) Centers for Disease Control and Prevention 3. HACCP is designed to: a) Prevent contamination b) Catch contamination after it has occurred c) Clean up contamination after it has occurred d) Alert the public to prevent further food borne illness when it has occurred 4. Food borne illness caused by pathogens that multiply in the human body are termed “food-borne ____”: a) injury b) intoxication c) illness d) infection 5. Which of the following statements is false about viruses that make us sick?
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a) Viruses can reproduce inside human cells b) Viruses that cause human diseases can grow and reproduce in foods c) Viruses reproduce in the human body by turning human cells into virus-producing cells d) Norovirus are responsible for about 50% of all food-borne gastrointestinal outbreaks in the US 6. The groundwater has been contaminated by an industrial pollutant. Which of the following animals will have the greatest concentrations of the pollutants? a) Water plants b) Small marine animals c) Microscopic animals d) Large fish 7. This method of pest control combines chemical and non-chemical methods and emphasizes the use of natural toxins: a) Pesticide residue tolerance control b) Integrated pest management c) Insect tolerance application process d) Environmental safety health hazard plan 8. All of the following are benefits of organic food production techniques except: a) Minimizes farm workers' exposure to pesticides b) Decreases quantity of pesticides introduced into food supply c) Organic foods are risk-free of microbial food-borne illness 9. Locally grown produce contains ________ of pesticides as compared to produce that is shipped across the country for sale in grocery stores.
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This note was uploaded on 11/03/2011 for the course BIOL 1322 taught by Professor Riedel-cohan during the Fall '08 term at HCCS.

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Quiz 13-14 - Chapter 13-14 Quiz Nutrition 1322 Chapter 13...

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