Question 1

Clostridium botulinum poisoning is a hazard associated with which of the following foods?

Accepted Answer

A)   fresh carrots
B)   rotting vegetables
C)   undercooked poultry
D)   improperly canned vegetables

Question 2

What are the chances of contracting diarrhea while travelling to other countries?

Accepted Answer

A)   1 in 2
B)   1 in 10
C)   1 in 100
D)   1 in 1000

Question 3

Which of these organizations is responsible for setting tolerance guidelines for the use of a pesticide on food?

Accepted Answer

A)   Health Canada
B)   Canadian Food Inspection Agency
C)   Environment Canada
D)   Pesticide Regulation Agency

Question 4

From the list below, identify a characteristic of botulism?

Accepted Answer

A)   A chief symptom is diarrhea.
B)   A full recovery may take years.
C)   It is caused by the organism Staphylococcus aureus.
D)   It is a toxicant produced in foods stored under aerobic conditions.

Question 5

All but one of the following is/are a good practice(s)  to help prevent food-borne illness.

Accepted Answer

A)   Use hands to mix foods.
B)   Thaw meats in the refrigerator.
C)   Use a meat thermometer to avoid undercooking.
D)   Use hot, soapy water to wash hands, utensils, and countertops. A

Question 6

According to Canadian Public Health experts, how many people in the Canada experience food-borne illness every year?

Accepted Answer

A)   0.5 million
B)   12 million
C)   76 million
D)   150 million

Question 7

Which of the following methods of thawing meats or poultry increases health risk?

Accepted Answer

A)   in the refrigerator
B)   at room temperature
C)   in a microwave oven
D)   under cool running water B

Question 8

Of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women?

Accepted Answer

A)   shrimp
B)   canned light tuna
C)   pollack and catfish
D)   white albacore tuna

Question 9

All but one of the following describes associations between vegetable preparation and vitamin preservation, which one is it?

Accepted Answer

A)   Vegetables should be washed before cutting to reduce vitamin losses.
B)   After a vegetable is picked, vitamin synthesis stops but vitamin degradation continues.
C)   Vegetables should be cooked in water rather than by steaming to minimize vitamin losses.
D)   Vegetables should be stored in the refrigerator until used to preserve vitamin content.

Question 10

One of the following isn't among the characteristics of antimicrobial food additives, which one is it?

Accepted Answer

A)   Nitrates also preserve the colour of hot dogs.
B)   Ordinary baking powder is one of the most common.
C)   Nitrites are used to enhance the flavour of foods.
D)   Nitrites can be converted to cancer-causing substances in the stomach. B

Question 11

MATCHING
a.BGH
b.BHT
c.EPA
d.Health Canada
e.MSG
f.GRAS
g.Safe
h.Sulphite
i.Hazard
j.Nitrite
k.Toxicity
l.Solanine
m.Hepatitis
n.Goitrogen
o.Nitrosamines
p.Bioaccumulation
q.Margin of Safety
r.Tolerance Level
s.Methylene chloride
t.Intentional additives
-Term that judges that the risks for consumption of pesticides on foods are acceptable

Accepted Answer

The answer of MATCHING
a.BGH
b.BHT
c.EPA
d.Health Canada
e.MSG
f.GRAS
g.Safe
h.Sulphite
i.Hazard
j.Nitrite
k.Toxicity
l.Solanine
m.Hepatitis
n.Goitrogen
o.Nitrosamines
p.Bioaccumulation
q.Margin of Safety
r.Tolerance Level
s.Methylene chloride
t.Intentional additives
-Term...

Question 12

List 4 common home treatments for improving the quality of water.

Accepted Answer

There are several common home treatments...

Question 13

Currently, rennin, an enzyme used by the food industry for the production of cheese, is available from all but one of the sources below, which is it ?

Accepted Answer

A)   calf stomach
B)   pig intestines
C)   genetically-engineered viruses
D)   genetically-engineered bacteria

Question 14

What is "biopharming"? Provide an example.

Accepted Answer

Biopharming, also known as "pharming" or...

Question 15

How are pesticides regulated and monitored in the Canadian food supply? How can consumers minimize risk of pesticide exposure?

Accepted Answer

Pesticides in the Canadian food supply a...

Question 16

Which of the following is the major food source for transmission of Campylobacter bacteria?

Accepted Answer

A)   raw poultry
B)   uncooked seafood
C)   imported soft cheeses
D)   undercooked beef hot dogs

Question 17

What is the largest single group of food additives?

Accepted Answer

A)   flavouring agents
B)   artificial sweeteners
C)   antimicrobial agents
D)   artificial colouring agents

Question 18

All but one of the following is the chief reason irradiation isn't used for preserving dairy products, which one is it?

Accepted Answer

A)   It imparts off flavours
B)   It coalesces the fat particles
C)   It is inefficient at killing microorganisms
D)   It results in high amounts of radioactive food particles

Question 19

What government agency is charged with protecting the safety of Canada's food supply?

Accepted Answer

A)   The Food Safety and Security Agency
B)   The Canadian Food Inspection Agency
C)   The Antiterrorism Subcommittee on Food Security
D)   The FDA subcommittee on Food Safety and Hazards Agency

Question 20

Explain the role of Health Canada in regulating food produced through biotechnology.

Accepted Answer

Health Canada plays a crucial role in re...

Exam 20: Consumer Concerns About Foods and Water

Clostridium botulinum poisoning is a hazard associated with which of the following foods?

Correct Answer
verified

What are the chances of contracting diarrhea while travelling to other countries?

Correct Answer
verified

Which of these organizations is responsible for setting tolerance guidelines for the use of a pesticide on food?

Correct Answer
verified

From the list below, identify a characteristic of botulism?

Correct Answer
verified

All but one of the following is/are a good practice(s) to help prevent food-borne illness.

Correct Answer
verified
A

According to Canadian Public Health experts, how many people in the Canada experience food-borne illness every year?

Correct Answer
verified

Which of the following methods of thawing meats or poultry increases health risk?

Correct Answer
verified
B

Of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women?

Correct Answer
verified

All but one of the following describes associations between vegetable preparation and vitamin preservation, which one is it?

Correct Answer
verified

One of the following isn't among the characteristics of antimicrobial food additives, which one is it?

Correct Answer
verified
B

Correct Answer
verified

List 4 common home treatments for improving the quality of water.

Correct Answer
Answered by ExamLex AI
There are several common home treatments...
View Answer

Currently, rennin, an enzyme used by the food industry for the production of cheese, is available from all but one of the sources below, which is it ?

Correct Answer
verified

What is "biopharming"? Provide an example.

Correct Answer
Answered by ExamLex AI
Biopharming, also known as "pharming" or...
View Answer

How are pesticides regulated and monitored in the Canadian food supply? How can consumers minimize risk of pesticide exposure?

Correct Answer
Answered by ExamLex AI
Pesticides in the Canadian food supply a...
View Answer

Which of the following is the major food source for transmission of Campylobacter bacteria?

Correct Answer
verified

What is the largest single group of food additives?

Correct Answer
verified

All but one of the following is the chief reason irradiation isn't used for preserving dairy products, which one is it?

Correct Answer
verified

What government agency is charged with protecting the safety of Canada's food supply?

Correct Answer
verified

Explain the role of Health Canada in regulating food produced through biotechnology.

Correct Answer
Answered by ExamLex AI
Health Canada plays a crucial role in re...
View Answer

Exam 20: Consumer Concerns About Foods and Water

Clostridium botulinum poisoning is a hazard associated with which of the following foods?

Correct AnswerverifiedShow Answer

What are the chances of contracting diarrhea while travelling to other countries?

Correct AnswerverifiedShow Answer

Which of these organizations is responsible for setting tolerance guidelines for the use of a pesticide on food?

Correct AnswerverifiedShow Answer

From the list below, identify a characteristic of botulism?

Correct AnswerverifiedShow Answer

All but one of the following is/are a good practice(s) to help prevent food-borne illness.

Correct AnswerverifiedA

According to Canadian Public Health experts, how many people in the Canada experience food-borne illness every year?

Correct AnswerverifiedShow Answer

Which of the following methods of thawing meats or poultry increases health risk?

Correct AnswerverifiedB

Of the following types of seafood, which should be consumed in the smallest amount by pregnant and lactating women?

Correct AnswerverifiedShow Answer

All but one of the following describes associations between vegetable preparation and vitamin preservation, which one is it?

Correct AnswerverifiedShow Answer

One of the following isn't among the characteristics of antimicrobial food additives, which one is it?

Correct AnswerverifiedB

Correct AnswerverifiedShow Answer

List 4 common home treatments for improving the quality of water.

Correct AnswerAnswered by ExamLex AIThere are several common home treatments...View AnswerShow Answer

Currently, rennin, an enzyme used by the food industry for the production of cheese, is available from all but one of the sources below, which is it ?

Correct AnswerverifiedShow Answer

What is "biopharming"? Provide an example.

Correct AnswerAnswered by ExamLex AIBiopharming, also known as "pharming" or...View AnswerShow Answer

How are pesticides regulated and monitored in the Canadian food supply? How can consumers minimize risk of pesticide exposure?

Correct AnswerAnswered by ExamLex AIPesticides in the Canadian food supply a...View AnswerShow Answer

Which of the following is the major food source for transmission of Campylobacter bacteria?

Correct AnswerverifiedShow Answer

What is the largest single group of food additives?

Correct AnswerverifiedShow Answer

All but one of the following is the chief reason irradiation isn't used for preserving dairy products, which one is it?

Correct AnswerverifiedShow Answer

What government agency is charged with protecting the safety of Canada's food supply?

Correct AnswerverifiedShow Answer

Explain the role of Health Canada in regulating food produced through biotechnology.

Correct AnswerAnswered by ExamLex AIHealth Canada plays a crucial role in re...View AnswerShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
A

Correct Answer
verified

Correct Answer
verified
B

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
B

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
There are several common home treatments...
View Answer

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Biopharming, also known as "pharming" or...
View Answer

Correct Answer
Answered by ExamLex AI
Pesticides in the Canadian food supply a...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Health Canada plays a crucial role in re...
View Answer