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Food Science (UNL) - Quizzes 11-20, for Exam 2 And All Correct Answers. $10.29   Add to cart
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Food Science (UNL) - Quizzes 11-20, for Exam 2 And All Correct Answers.
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All of these are causes of foodborne disease outbreaks EXCEPT: a. Consumption of raw animal products, like milk b. Consumption of contaminated food or drinks c. Temperature abuse that leads to microbial growth d. Consumption of products cooked to the proper temperature - Answer d. Consumptio...

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  • October 27, 2024
  • 25
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • Science of Food
  • Science of Food

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Food Science (UNL) - Quizzes 11-20, for
Exam 2 And All Correct Answers.
All of these are causes of foodborne disease outbreaks EXCEPT:

a. Consumption of raw animal products, like milk

b. Consumption of contaminated food or drinks

c. Temperature abuse that leads to microbial growth

d. Consumption of products cooked to the proper temperature - Answer d. Consumption of products
cooked to the proper temperature



Match the following type of foodborne outbreak to the example.

- A contaminated casserole served at a local community supper

- A contaminated batch of beef sold at several locations of a grocery store chain leads to illnesses in
several counties

- Contaminated produce from one farm is shipped to grocery stores nationwide and sickens hundreds of
people in many states

-Contaminated packaged salads lead to hospitalization and death both in the United States and Canada -
Answer - Local outbreak

- Statewide/Regional outbreak

- National outbreak

- International outbreak



Actions to stop a foodborne outbreak include:

a. Reporting the outbreak through the media

b. Throwing away foods involved in the outbreak

c. Closing restaurants or halting operations in facilities associated with the outbreak

d. All of the above - Answer d. All of the above



TRUE or FALSE: A manufacturer will only recall a product if it has caused a foodborne outbreak. - Answer
False

,Which type of hazard would you encounter if you found a bone in your food?

a. Physical

b. Biological

c. Chemical

d. None of the above - Answer a. Physical



Match each HAACP Principle with its description.

- Determine the critical limit

- Determine the critical point

- Hazard analysis applied to foods

- Establishing record-keeping and documentation

- Establish corrective actions

- Establishing verification procedure

- Establishing monitoring procedures - Answer - Principle 3

- Principle 2

- Principle 1

- Principle 7

- Principle 5

- Principle 6

- Principle 4



Which of the following are economic losses associated with contaminated products?

a. Loss of business

b. Product recall

c. Production losses

d. All of the above - Answer d. All of the above

, TRUE or FALSE: When a chemical hazard is consumed in high doses, this is considered chronic poisoning.
- Answer False



Which of the following is NOT a measure to control for chemical hazards?

a. Employee training on safe handling and chemical procedures

b. Hygiene control

c. Good Agricultural Practice (GAP) measures

d. Metal detectors - Answer d. Metal detectors



Associate the two columns.

- Celiac disease

- Lactose intolerance

- Peanut allergy

- Generalized shock reaction - Answer - Cell mediated food allergy

- Metabolic food disorder

- IgE-mediated food allergy

- Anaphylactic shock



What antibody is associated with a true food allergy?

a. IgA

b. IgG

c. IgE

d. All of the above - Answer c. IgE



The "Big 8" are responsible for 90% of IgE-mediated food allergies and include all of the following
EXCEPT:

a. Egg

b. Corn

c. Crustacea

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