HNF Chapter 13 Exam Questions with 100% Correct Answers
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HNF
HNF Chapter 13 Exam Questions with 100% Correct Answers
Which of the following is true about pasteurization? - Answer- It helps foods to stay fresh longer.
After dinner, Joanne did not put the leftover casserole away until after watching her favorite television show. What is the longest time i...
HNF Chapter 13 Exam Questions
with 100% Correct Answers
Which of the following is true about pasteurization? - Answer- It helps foods to stay
fresh longer.
After dinner, Joanne did not put the leftover casserole away until after watching her
favorite television show. What is the longest time it should be left out at room
temperature? - Answer- 2 hours
Food irradiation is a new method of food preservation that has been approved for herbs
and spices only. - Answer- False
Bacteria and viruses can multiply on living and nonliving surfaces. - Answer- True
MSG symptom complex can include numbness, burning sensation, facial pressure or
tightness, chest pain, rapid heartbeat, and drowsiness. - Answer- True
A common type of virus that causes foodborne illness is the - Answer- norovirus
The process of subjecting already-canned foods to an additional high-temperature heat
source to destroy potential pathogens is called pasteurization. - Answer- True
Bacterial spores can be easily destroyed by applying low heat - Answer- False
Which of the following is not recommended for reducing the risk of foodborne illness? -
Answer- Wash all fruits and vegetables in soap or detergent.
Individuals who live in an institutionalized setting such as a nursing home are usually
quite safe from the risk of foodborne illness. - Answer- False
Histamine fish poisoning is also known as scombrotoxic fish poisoning. - Answer- True
Modified atmosphere packaging (MAP) exposes food to pulses of high pressure, which
destroys microorganisms. - Answer- False
Reptiles often carry salmonella; you should always wash your hands after touching a
reptile. - Answer- True
Even stored at the proper temperature, leftovers should not remain in the refrigerator
longer than - Answer- 4 days.
, Eating contaminated shellfish can lead to paralytic shellfish poisoning, a condition
caused by neurotoxins produced by dinoflagellates. - Answer- True
Eaten in large amounts, cassava can cause cyanide poisoning - Answer- True
A virus requires a host to survive and multiply. - Answer- True
Meat marinades can be safely served as sauces if they are boiled for several minutes
before serving. - Answer- False
Outbreaks of foodborne illness have reduced over the past few years. - Answer- False
Which of the following additives is a color enhancer? - Answer- FD&C
What happens to most microbes in the freezer? - Answer- They become dormant but do
not die
Thoroughly cooking fish and seafood will destroy marine toxins - Answer- False
Open dating can be found on perishable items such as produce. - Answer- False
Each year many international tourists have their trips interrupted by traveler's diarrhea. -
Answer- True
Traveling to which country puts a person at higher risk for traveler's diarrhea? - Answer-
Egypt
Which of the following is a virus spread by fecal-oral route? - Answer- hepatitis A
Foodborne illnesses often result in ________ symptoms. - Answer- gastrointestinal
Food cannot be the primary agent of bioterrorism by being contaminated with a
biological or chemical toxin. - Answer- False
An unusual protein that can be a deadly infectious agent is a toxin. - Answer- True
Waterless, alcohol-based hand gels and handwashing are equally effective before food
preparation. - Answer- False
Bacteria multiply quickly between ___ºF and ___ºF. - Answer- 40, 140
Which of the following foods is most likely to harbor organisms that can cause
foodborne illness? - Answer- raw seafood
The most common cause of bacteria-related diarrhea is ___. - Answer- Campylobacter
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