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EHST 2110 FOOD QUALITY TEST QUESTIONS AND ANSWERS $9.00   Add to cart

Exam (elaborations)

EHST 2110 FOOD QUALITY TEST QUESTIONS AND ANSWERS

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  • Course
  • EHST 2110
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  • EHST 2110

EHST 2110 FOOD QUALITY TEST QUESTIONS AND ANSWERS

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  • September 23, 2024
  • 23
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • EHST 2110
  • EHST 2110
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25 Multiple choice questions

Term 1 of 25
Recent outbreaks from baked potatoes and onions have been attributed to:

scombroid poisoning

carcinogenic food additives

clostridium botulinum

salmonellosis

Term 2 of 25
Some authorities advise consumers to avoid regular consumption of hot dogs, bacon, and
lunchmeats because they contain a suspected carcinogenic food additive which is intended to
deter spoilage and to make the meat look fresher. What is this controversial food additive?

listeriosis


sodium nitrite

adulteration

food additives

Term 3 of 25
Which microorganism does not require PHF to get around?

sushi


salmonellosis

listeriosis


viruses

,Term 4 of 25
What bacteria is generally associated with poultry products?

personal hygiene


handwashing

salmonellosis


salmonella

Term 5 of 25
The book by Upton Sinclair that exposed the corruption and greed associated with the new
industrial economy was called:

handwashing

food additives


adulteration

The Jungle

Term 6 of 25
What substances are prohibited by the Delaney Clause?

salmonellosis


paralytic shellfish poisoning

clostridium botulinum

carcinogenic food additives

Term 7 of 25
HACCP was developed by the Pillsbury Company in the 1960s for the:

Pure Food and Drugs Act

clostridium botulinum

NASA space program

salmonellosis

, Term 8 of 25
The toxins produced as a result improper handling of fish (time/temperature abuse) is called:

food additives


salmonellosis

scombroid poisoning

clostridium botulinum

Term 9 of 25
Which of the following statements regarding foodborne intoxication is true?

listeriosis


the symptoms of intoxication appear quickly, within a few hours

(FATTOM) food, acidity, time, temperature, oxygen, and moisture

in the refrigerator, in cold water, put in bottom of fridge and in the microwave.

Term 10 of 25
_____________ is the bacteria commonly associated with eating poultry, meat, or eggs.

salmonella

salmonellosis

The Jungle

handwashing

Term 11 of 25
The incidence of both tapeworm and roundworm infections in the U.S. has been increasing
because of the growing popularity of which ethnic specialty?

sushi

The Jungle

handwashing

adulteration

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