Food Safety & Sanitation I (Inspection/Illness)

15 Points Per Correct Answer - No time limit  

1. The two main United States governmental bodies that try to insure food safety and sanitation through inspection of processing plants are: The USDA and the FDA The FDA and the CDC The USDA and the CDC The USDA and the CSPI

2. The abbreviation USDA stands for: United States Department of Aeronautics United States Department of Agriculture United States Department of Adversity United States Development of Agriculture

3. According to CDC estimates, there are approximately 76 million cases of food poisionings in the US every year. True False

4. The three hazards which may be introduced to food products during preparation are: Environmental, chemical, and circumstantial Biological, chemical, and environmental Chemical, biological, and physical Chemical, radiation, and physical

5. HACCP, developed first by NASA, is being used in food processing and serving industries to reduce pathogens and prevent hazards from being introduced into the food. HACCP stands for: Hazard Awareness and Crucial Control Points Hazard Analysis and Critical Control Points Health Analysis and Critical Control Plan Hazard Awareness and Crucial Compliance Plan

6. Each state in the union has a health department that keeps track of cases of foodborne illness and inspects restaurants/food preparation centers for food safety and sanitation compliance. True False

7. According to the CDC, the average cost (annually) of foodborne illness in the United States is approximately: 5 million dollars 1.7 billion dollars 6.9 billion dollars 150 million dollars

8. Due to a lack of budgeting, the FDA can only inspect a certain percentage out of 4 million shipments of imported foodstuffs each year. This percentage is: About 15 percent Less than 1 percent About 75 percent About 50 percent

9. According to the CSPI, the top 5 food categories linked to food poisoning (not including multi-ingredient foods) are seafood, eggs, produce, beef, and pork. True False

10. According to the CSPI, the grand total of outbreaks and cases of food poisoning reported during the years of 1990-2001 for all categories is: 543 outbreaks with 52,135 cases 1,589 outbreaks with 73,425 cases 5,983 outbreaks with 75,438 cases 8,765 outbreaks with 90,456 cases

11. According to the CSPI, the total number of outbreaks and cases in the multi-ingredient category equals: 337 outbreaks and 23,142 cases 90 outbreaks and 3,928 cases 1,234 outbreaks and 54,289 cases 842 outbreaks and 11,547 cases

12. Foods inspected by the FDA are this many times more likely than those inspected by the USDA to cause an outbreak. Answer: (One word (Think golf))

13. On the average, this major type of meat had the most cases per outbreak of foodborne illness. Beef Pork Poultry Other

14. One type of food which is least considered by the public as at risk for carrying foodborne pathogens, but has a record of infection is: Dry noodles and rice Breads and other bakery products Flour and sugar Properly canned items such as sauerkraut

15. One of the most common pathogens found in poultry products is: Answer: (One word (kinda fishy))

16. According to CDC estimates, Salmonella alone causes about this monetary amount in direct and indirect medical costs every year. 10 million dollars 3 billion dollars 1 billion dollars 500 million dollars

17. The most common pathogens which cause foodborne illness are: Campylobacter, Salmonella, E coli, Listeria E Coli, Shigella, Toxoplasma, Clostridium botulinum Salmonella, E coli, Staphylococcus, Shigella Campylobacter, Salmonella, E coli, Calcivirus (Norwalk)

18. There are more than 250 known foodborne diseases. True False

19. You have these symptoms: double vision, inability to swallow, difficulty with speech, and increasing paralysis of the respiratory system. This occurred within 4-36 hours of ingestion of a certain foodstuff. You should consult a doctor IMMEDIATELY! This has been caused by: Listeria monocytogenes Clostridium botulinum Staphylococcus aureus Giardiasis

20. You should definitely be seen by a medical professional when these symptoms are abound: Diarrhea (3 days+), 101.5 temp or more, blood in stool, vomiting, dehydration, dizziness, and dry mouth Nausea, headache, cramps Upset stomach, cramps, diarrhea Abdominal pain, vomiting, fever for less than 3 days

21. Toxoplasma gondii is most prevalent in pork, lamb, and venison products. True False

22. Malaise, loss of appetite, nausea, vomiting, and fever are all symptoms of this very serious viral infection which can cause jaundice and severe liver damage. Hepatitis A Influenza The Common Cold HIV

23. These groups of people are the most susceptable to getting a foodborne illness. The very young, the elderly, and teenagers Economically disadvantaged, mentally challenged, and the elderly African American, Asian, and Hispanic The very young, the immuno-compromised, and the elderly

24. A simple but vital step in preventing infection by foodborne pathogens is cooking foods to a safe internal (blank). Answer: (One word (Feelin' hot, hot, hot!))

25. To prevent cross-contamination of foods, these steps should be followed: Keep food preparation equipment and surfaces sanitized Use separate cutting boards from produce, meat, and bakery products All of these Wash hands & utensils thoroughly when switching from raw meat to produce