WGU C787 NUTRITION AND FOOD SAFETY
EXAM 140 2026 QUESTIONS WITH SOLUTIONS
GRADED A+
◉ FDA Responsibilities. Answer: regulate and enforce food safety
standards, conduct food facility inspections, prevent foodborne
illnesses, oversee food recalls, ensure accurate food labeling,
monitor food imports
◉ Food Safety and Modernization Act (2010). Answer: gives FDA
power to seize foods, increase inspections, oversee imports, quickly
react to outbreaks, and force recalls of suspected unsafe foods;
preventative measure to implement measures causing foodborne
illness instead of acting after outbreaks occur
◉ Hazard Analysis Critical Control Points (HACCP). Answer: a
systematic plan to identify and correct potential microbial hazards
in the manufacturing, distribution, and commercial use of food
products; Analyze hazards -> Determine critical control points ->
Establish limits for CCPs -> Establish monitoring procedures ->
Establish corrective actions -> Establish verification procedures ->
Establish record system
◉ Good Manufacturing Practices (GMPs). Answer: for safe
production, processing, and handling of foods; ex: sanitary
,procedures, microbiological standards, design of facilities,
production controls, proper handling of materials
◉ Food Labeling. Answer: products must accurately define
ingredients, nutritional contents, and allergens
◉ FDA Concerns. Answer: microbial foodborne illness, natural toxins
(hazard when large quantities of same food consumed), residues in
food (pesticides, animal medications, environment), nutrients in
foods (processing), food additives (approved pose little risk to
consumers), genetically engineered foods (strict regulations)
◉ Agencies Monitoring Food Supply. Answer: Center for Disease
Control and Prevention (CDC), Environmental Protection Agency
(EPA), Food and Drug Administration (FDA), Coordinated Outbreak
Response and Evaluation Network (CORE), U. S. Department of
Agriculture (USDA), World Health Organization (WHO)
◉ Symptoms of Foodborne Illness. Answer: bloody stools,
dehydration, diarrhea (>3 days), fever (>24 hrs.), headache (w/
other symptoms), numbness, muscle weakness, tingling skin, rapid
heart rate, fainting, dizziness, severe intestinal cramps (botulism:
difficulty breathing or swallowing, double vision, weak muscles)
◉ Grocery Safety. Answer: batch numbering, freshness dates,
seals/wrapper/safety "buttons, dented cans
, ◉ Safe Food Practices. Answer: clean food and wash hands/surfaces
separate foods - don't cross contaminate
cook to proper temps
refrigerate within 2 hours
use leftovers within 4 days
◉ Danger Zone. Answer: 40-140 degrees Fahrenheit (do not leave
for more than 2 hrs or 1 hr when temp is > 90)
◉ Escherichia coli (E. coli). Answer: bacteria found in the intestine;
sourced from undercooked beef, raw fruits and vegetables,
unpasteurized milk and juices, contaminated water, and person-to-
person contact; onset: 1-8 days; symptoms (5-10 days): severe
bloody diarrhea, abdominal cramps, vomiting
◉ Listeria. Answer: bacteria; source: unpasteurized milk, fresh soft
cheeses, and luncheon meats/hot dogs; onset: 1-21 days; symptoms:
fever, muscle aches, nausea, vomiting, blood poisoning,
complications in pregnancy, and meningitis (stiff neck, severe
headache, and fever)
◉ Salmonella. Answer: bacteria (>2300 types); source:
raw/undercooked eggs, meats, poultry, raw milk/other dairy
products, shrimp, frog legs, yeast, coconut, pasta, and chocolate;
EXAM 140 2026 QUESTIONS WITH SOLUTIONS
GRADED A+
◉ FDA Responsibilities. Answer: regulate and enforce food safety
standards, conduct food facility inspections, prevent foodborne
illnesses, oversee food recalls, ensure accurate food labeling,
monitor food imports
◉ Food Safety and Modernization Act (2010). Answer: gives FDA
power to seize foods, increase inspections, oversee imports, quickly
react to outbreaks, and force recalls of suspected unsafe foods;
preventative measure to implement measures causing foodborne
illness instead of acting after outbreaks occur
◉ Hazard Analysis Critical Control Points (HACCP). Answer: a
systematic plan to identify and correct potential microbial hazards
in the manufacturing, distribution, and commercial use of food
products; Analyze hazards -> Determine critical control points ->
Establish limits for CCPs -> Establish monitoring procedures ->
Establish corrective actions -> Establish verification procedures ->
Establish record system
◉ Good Manufacturing Practices (GMPs). Answer: for safe
production, processing, and handling of foods; ex: sanitary
,procedures, microbiological standards, design of facilities,
production controls, proper handling of materials
◉ Food Labeling. Answer: products must accurately define
ingredients, nutritional contents, and allergens
◉ FDA Concerns. Answer: microbial foodborne illness, natural toxins
(hazard when large quantities of same food consumed), residues in
food (pesticides, animal medications, environment), nutrients in
foods (processing), food additives (approved pose little risk to
consumers), genetically engineered foods (strict regulations)
◉ Agencies Monitoring Food Supply. Answer: Center for Disease
Control and Prevention (CDC), Environmental Protection Agency
(EPA), Food and Drug Administration (FDA), Coordinated Outbreak
Response and Evaluation Network (CORE), U. S. Department of
Agriculture (USDA), World Health Organization (WHO)
◉ Symptoms of Foodborne Illness. Answer: bloody stools,
dehydration, diarrhea (>3 days), fever (>24 hrs.), headache (w/
other symptoms), numbness, muscle weakness, tingling skin, rapid
heart rate, fainting, dizziness, severe intestinal cramps (botulism:
difficulty breathing or swallowing, double vision, weak muscles)
◉ Grocery Safety. Answer: batch numbering, freshness dates,
seals/wrapper/safety "buttons, dented cans
, ◉ Safe Food Practices. Answer: clean food and wash hands/surfaces
separate foods - don't cross contaminate
cook to proper temps
refrigerate within 2 hours
use leftovers within 4 days
◉ Danger Zone. Answer: 40-140 degrees Fahrenheit (do not leave
for more than 2 hrs or 1 hr when temp is > 90)
◉ Escherichia coli (E. coli). Answer: bacteria found in the intestine;
sourced from undercooked beef, raw fruits and vegetables,
unpasteurized milk and juices, contaminated water, and person-to-
person contact; onset: 1-8 days; symptoms (5-10 days): severe
bloody diarrhea, abdominal cramps, vomiting
◉ Listeria. Answer: bacteria; source: unpasteurized milk, fresh soft
cheeses, and luncheon meats/hot dogs; onset: 1-21 days; symptoms:
fever, muscle aches, nausea, vomiting, blood poisoning,
complications in pregnancy, and meningitis (stiff neck, severe
headache, and fever)
◉ Salmonella. Answer: bacteria (>2300 types); source:
raw/undercooked eggs, meats, poultry, raw milk/other dairy
products, shrimp, frog legs, yeast, coconut, pasta, and chocolate;
