EHST 2110 Final Exam Study Guide/ Final Exam EHST
2110 ECU Hill With complete solu on RATED A+ NEW
EDITION UPDATED
The deliberate addi on of inferior or cheaper materials to a pure food product in order to
stretch out supplies and increase profits is referred to as: - Ans adultera on
As a result of adultera on, Congress passed the _________________. One of the first federal
laws to protect consumers. - Ans Pure Food and Drugs Act
Substances inten onally or uninten onally incorporated into foods (physical, chemical, or
biological) are called: - Ans food contaminants
List the 4 approved methods of thawing frozen foods: - Ans bo+om shelf of the fridge
microwave
run (70 degrees) tap water over frozen food
small separate containers
Substances inten onally added to food to modify its taste, color, texture or resistance to
deteriora on are called: - Ans food addi ves
______________ are most no ceable in wine and dried fruits, but were banned by the FDA for
use on salad bars a/er dozens of people died from anaphylac c shock - Ans nitrites
Give an example of "cross contamina on" - Ans using the same cu3ng board for vegetables
that you used to cut raw chicken on
,This fish toxin accumulates in large predatory fish a/er ea ng smaller fish that feed on toxic
algae - Ans ciguatera
Salmonella enteridi s infec on is associated with what food source? - Ans undercooked or
raw eggs
The scope of food borne illnesses is difficult to assess because most cases are: - Ans
misdiagnosed and unreported
Though ___________ are the most frequent cause of FBI, they are not the only ones. Parasites,
viruses, algae, and their toxins all create poten al hazards - Ans bacteria
Name 2 methods of cooling hot foods - Ans put into small por on containers
cover and place in ice bath
What is HACCP? - Ans hazard analysis of cri cal control point
__________ is the bacteria commonly associated with ea ng poultry, meat or eggs - Ans
salmonella
Bacteria commonly associated with undercooked ground beef is called: - Ans E. coli
Hemoly c uremic syndrome (HUS) can result from which bacteria? - Ans E. coli
Which bacteria grows well at low temperatures? - Ans Listeria
, Consuming raw oysters and shellfish harvested from polluted waters can result in illness caused
by: - Ans Vibrio vulnificus
What is the virus that has been associated with poor personal hygiene on cruise ships: - Ans
Norwalk virus
The food intoxica on associated with home canned products, baked potatoes or sautéed
onions is called - Ans Botulism
Which does not need a poten ally hazardous food to get around, does not mul ply in food and
is caused by poor personal hygiene or consuming shellfish from polluted waters: - Ans Viruses
Thoroughly cooking or freezing fish prior to consump on can prevent contamina on from: -
Ans parasites
The parasite associated with undercooked pork, bear meat and undercooked garbage feed to
hogs is called: - Ans Trichinella spiralis
Which foodborne disease has the most rapid me of onset following consump on of the
tainted food item, with symptoms generally appearing quickly (8 to 22 hours) a/er ea ng? -
Ans Clostridium perfringens
What does the acronym FATTOM stand for? - Ans food
acidity (pH)
me
temperature
oxygen
moisture
2110 ECU Hill With complete solu on RATED A+ NEW
EDITION UPDATED
The deliberate addi on of inferior or cheaper materials to a pure food product in order to
stretch out supplies and increase profits is referred to as: - Ans adultera on
As a result of adultera on, Congress passed the _________________. One of the first federal
laws to protect consumers. - Ans Pure Food and Drugs Act
Substances inten onally or uninten onally incorporated into foods (physical, chemical, or
biological) are called: - Ans food contaminants
List the 4 approved methods of thawing frozen foods: - Ans bo+om shelf of the fridge
microwave
run (70 degrees) tap water over frozen food
small separate containers
Substances inten onally added to food to modify its taste, color, texture or resistance to
deteriora on are called: - Ans food addi ves
______________ are most no ceable in wine and dried fruits, but were banned by the FDA for
use on salad bars a/er dozens of people died from anaphylac c shock - Ans nitrites
Give an example of "cross contamina on" - Ans using the same cu3ng board for vegetables
that you used to cut raw chicken on
,This fish toxin accumulates in large predatory fish a/er ea ng smaller fish that feed on toxic
algae - Ans ciguatera
Salmonella enteridi s infec on is associated with what food source? - Ans undercooked or
raw eggs
The scope of food borne illnesses is difficult to assess because most cases are: - Ans
misdiagnosed and unreported
Though ___________ are the most frequent cause of FBI, they are not the only ones. Parasites,
viruses, algae, and their toxins all create poten al hazards - Ans bacteria
Name 2 methods of cooling hot foods - Ans put into small por on containers
cover and place in ice bath
What is HACCP? - Ans hazard analysis of cri cal control point
__________ is the bacteria commonly associated with ea ng poultry, meat or eggs - Ans
salmonella
Bacteria commonly associated with undercooked ground beef is called: - Ans E. coli
Hemoly c uremic syndrome (HUS) can result from which bacteria? - Ans E. coli
Which bacteria grows well at low temperatures? - Ans Listeria
, Consuming raw oysters and shellfish harvested from polluted waters can result in illness caused
by: - Ans Vibrio vulnificus
What is the virus that has been associated with poor personal hygiene on cruise ships: - Ans
Norwalk virus
The food intoxica on associated with home canned products, baked potatoes or sautéed
onions is called - Ans Botulism
Which does not need a poten ally hazardous food to get around, does not mul ply in food and
is caused by poor personal hygiene or consuming shellfish from polluted waters: - Ans Viruses
Thoroughly cooking or freezing fish prior to consump on can prevent contamina on from: -
Ans parasites
The parasite associated with undercooked pork, bear meat and undercooked garbage feed to
hogs is called: - Ans Trichinella spiralis
Which foodborne disease has the most rapid me of onset following consump on of the
tainted food item, with symptoms generally appearing quickly (8 to 22 hours) a/er ea ng? -
Ans Clostridium perfringens
What does the acronym FATTOM stand for? - Ans food
acidity (pH)
me
temperature
oxygen
moisture
