1-Which of the following is NOT true regarding HACCP and efforts to prevent food
ID: 174084 • Letter: 1
Question
1-Which of the following is NOT true regarding HACCP and efforts to prevent food contamination?
FSMA expanded coverage of HACCP from just the FDA to also include the USDA.
b. Every added step between the farm and the fork increases the risk of food contamination.
c. CCP stands for critical control points.
d. HACCP replaced the poke-and-sniff method of meat inspections.
2.
Which of the following CORRECTLY identifies the top two locations of food preparation that are responsible for the highest number of foodborne disease outbreak illnesses?
a. restaurants and private homes
b. restaurants and catering or banquet facilities
c. catering or banquet facilities and private homes
d. restaurants and institutions
3.
Which of the following is NOT true of the pathogens that cause foodborne illnesses?
a. Of the three common foodborne pathogens, only bacteria can multiply in foods.
b. Pathogens are often introduced into our bodies by fecal-oral transmission.
c. Symptoms generally occur more quickly with foodborne infections than intoxications.
d. Pathogens do not need to multiply and grow in us to cause illness.
4.
Which of the following is NOT a cause of foodborne intoxication?
a. naturally occurring plant toxins
b. fungi
c. pesticides
d. viruses
5.
Which of the following correctly identifies the two bacteria that are the most common causes of foodborne intoxication?
a. Bacillus cereus and Staphylococcus aureus
b. Bacillus cereus and Clostridium perfringens
c. Staphylococcus aureus and E. coli
d. Campylobacter and Clostridium perfringens
6.
Which of the following best matches the pathogen with its mostly likely food source?
a. Clostridium perfringens—under-cooked poultry
b. Listeria monocytogenes—lunchmeats
c. Staphylococcus aureus—cold salads or sandwiches
d. Norovirus—cooked meats that are handled by a contaminated food worker and then stored at room temperature.
7.
Which of the following individuals will be LEAST susceptible to a serious illness when exposed to a foodborne pathogen?
a. a 70-year-old
b. someone with diabetes
c. a pregnant woman
d. someone with atherosclerosis
8.
The severity of a foodborne illness will likely increase the longer the pathogen remains in the food when the pathogens are:
a. bacteria.
b. viruses.
c. parasites.
d. bacteria, viruses, or parasites.
1-Which of the following is NOT true regarding HACCP and efforts to prevent food contamination?
FSMA expanded coverage of HACCP from just the FDA to also include the USDA.
b. Every added step between the farm and the fork increases the risk of food contamination.
c. CCP stands for critical control points.
d. HACCP replaced the poke-and-sniff method of meat inspections.
Explanation / Answer
1. b. Every added step between the farm and the fork increases the risk of food contamination.
2. d. restaurants and institutions
3. c. Symptoms generally occur more quickly with foodborne infections than intoxications.
4. d. viruses
5. d. Campylobacter and Clostridium perfringens
6. Clostridium perfringens—under-cooked poultry
7. d. someone with atherosclerosis
8. d. bacteria, viruses, or parasites.
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