11. Hazard Analysis and Critical Control Point (HACCP) food safety : 1361659

11. Hazard Analysis and Critical Control Point (HACCP) food safety : 1361659.


11. Hazard Analysis and Critical Control Point (HACCP) food safety systems

a. include testing to ensure that food will not cause food-borne illness.

b. allow food safety inspectors to critique food production without visiting the site.

c. can be used only in restaurants and food-service facilities.

d. help prevent food-borne illness by controlling specific aspects of food production.

12. Bacterial food poisoning is caused by

a. ingestion of toxic bacteria.

b. toxins produced by bacteria in the intestines.

c. toxins produced by bacteria in the bloodstream.

d. ingestion of toxins produced by bacteria in the food before it is eaten.

13. The Food and Drug Administration enforces federal regulations pertaining to

a. the use of pesticides.

b. food prices.

c. nutrition labeling.

d. food subsidies.

14. The bacterial toxin that may contaminate improperly canned green beans is produced by

a. Staphylococcus aureus.

b. Salmonella typhi.

c. Listeria monocytogenes.

d. Clostridium botulinum.

15. Under the Commodity Supplemental Food Program, surpluses of perishable foods are

a. bought by the government to distribute to the needy.

b. sold below market value in most places.

c. sent to Third World countries.

d. processed to make nonperishable food items.

16. To prevent food-borne parasitic infections, an important consideration for meat is to

a. buy from a reliable source.

b. freeze before it is cooked.

c. cook thoroughly before eating.

d. store raw meat in air-tight packaging.

17. Under the Supplemental Nutrition Assistance Program (SNAP), food stamps are supposed to supplement a household’s food needs for

a. 1 week.

b. 2 weeks.

c. 1 month.

d. 2 months.

18. The National School Lunch Program provides meals for

a. low income children.

b. all students.

c. children at nutritional risk.

d. children younger than 12 years.

19. The WIC program provides nutritious foods to

a. low-income pregnant women who’s infant’s birth weight is less than 4 lbs.

b. all children between the ages of 2 and 5 who are in a preschool program.

c. all pregnant women and their children younger than 5 years who live in rental housing.

d. low-income women who are pregnant or breast-feeding and their children who are younger than 5 years.

20. Nutrition programs established by the government for the elderly include

a. Share a Meal.

b. Drive-Through Meals.

c. Congregate Meals Program.

d. Nutrition Supplements Program.



11. Hazard Analysis and Critical Control Point (HACCP) food safety : 1361659

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