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Chapter 12 Food Safety and Food Technology Exam Questions and Answers
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Chapter 12 Food Safety and Food Technology Exam Questions and Answers
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Chapter 12: Food Safety and FoodTechnology Exam Questions and
Answers
safety - Correct Answers -the practical certainty that injury will not result from the use of
a product or substance
hazard - Correct Answers -a state of danger; referring to any circumstance in which
harm is possible under normal conditions of use
foodborne illness - Correct Answers -illness transmitted to human beings through food;
caused by an infectious agent (foodborne infection) or a poisonous substance arising
from microbial toxins, poisonous chemicals, or other harmful substances (food
intoxication). Also commonly called food poisoning
CDC (Centers for Disease Control and Prevention) (www.cdc.gov). - Correct Answers -
a branch of the U.S. Department of Health and Human Services that is responsible for,
among other things, identifying, monitoring, and reporting on foodborne illnesses and
outbreaks
EPA (Environmental Protection Agency) (www.epa.gov) - Correct Answers -a federal
agency that is responsible for, among other things, regulating pesticides and
establishing water quality standards
FAO (Food and Agriculture Organization) (www.fao.org) - Correct Answers -an
international agency (part of the United Nations) that has adopted standards to regulate
pesticide use, among other responsibilities
FDA (Food and Drug Administration) (www.fda.gov) - Correct Answers -the federal
agency responsible for ensuring the safety and wholesomeness of all dietary
supplements and foods processed and sold in interstate and international commerce
except for some aspects of meat, poultry, and eggs (which are under the jurisdiction of
the USDA); setting standards for food composition and product labeling; and issuing
recalls when problems arise
USDA (U.S. Department of Agriculture) (www.usda.gov) - Correct Answers -the federal
agency responsible for enforcing standards for the wholesomeness and quality of meat,
, poultry, and eggs produced in the United States; conducting nutrition research; and
educating the public about nutrition
WHO (World Health Organization) (www.who.int) - Correct Answers -an international
agency concerned with promoting health and eradicating disease
LO 12.1 Describe microbial foodborne illnesses and core practices that can prevent
them. - Correct Answers -
LO 12.2 Identify the categories of foods that most often cause foodborne illnesses. -
Correct Answers -
LO 12.3 Outline technological advances aimed at reducing microbial food
contamination. - Correct Answers -
LO 12.4 Describe natural toxins, pesticide residues, and contaminants in food. - Correct
Answers -
LO 12.5 Compare potential advantages and drawbacks of organic and conventional
foods. - Correct Answers -
LO 12.6 Describe the uses and safety characteristics of some common food additives. -
Correct Answers -
LO 12.7 Describe applications of food-safety practices in various settings. - Correct
Answers -
LO 12.8 Summarize the advantages and disadvantages of producing foods through
genetic engineering. - Correct Answers -
pathogens - Correct Answers -bacteria, viruses, fungi, and other microbes capable of
causing illness
intoxication - Correct Answers -a condition of diminished mental and physical ability,
hyperexcitability, or stupor induced by intake of alcohol or other drug; a state of physical
harm caused by a toxin; poisoning
enterotoxins - Correct Answers -poisons that act on mucous membranes, such as those
of the digestive tract
neurotoxins - Correct Answers -poisons that act on the cells of the nervous system
Botulis - Correct Answers -man often fatal foodborne illness caused by the botulinum
toxin, a toxin produced by the Clostridium botulinum bacterium, which grows without
oxygen in nonacidic canned foods
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