FSHN 101 Exam 3 – Food Science and Human Nutrition – Review Notes and
Practice Material
T/F-Mercury In fish, pesticides on fruit, and chlorine sanitizers in foods are examples of chemical
hazards. - ANS ✔✔True
T/F-You should never eat moldy cereals and moldy peanuts because of the possible presence of
the toxin produced by Aspergillus flavus. - ANS ✔✔True
T/F-Trichinosis can be prevented by proper handling practices (washing hands after going to the
bathroom, etc.). - ANS ✔✔True
T/F-Yeasts are a major cause of food-borne illness. - ANS ✔✔False
Low acid (pH 4.6 and above) vacuum packaged foods, home canned and commercial canned
foods (meat, milk, vegetables, fish), unrefrigerated baked potatoes, and smoked fish have to be
refrigerated or processed at higher temperature, pressure, and longer times than acid foods
(fruits, fruit juice, etc.) in order to protect you from this foodborne illness organism. - ANS
✔✔Clostridium Botulinum
Yersina, Listeria, and Clostridium botulinum type E are of concern to consumers, processors and
retailers, because they can all grow at ______ temperatures. - ANS ✔✔Refrigerator
Which of the following organisms is of concern to you because it produces a heat stable toxin
that is often shed onto the food by humans (infections), can grow in salted meats (10% salt),
causes vomiting and diarrhea for 24 hours, and is sometimes the cause of mastitis? - ANS
✔✔Staphylococcus Aureus
Which of the following microorganisms are likely to grow and spoil food under low water
activity levels, high acid, and at your home refrigerator temperature? - ANS ✔✔Molds
, T/F- All perishable potentially hazardous foods should be held below 40 °F (4.4 °C) or above 140
°F (60 °C). - ANS ✔✔True
People with this food-born illness, which has flu-like symptoms with a fever that last 3 days, is
often associated with eggs and poultry, and people often share this illness with others due to
poor hygienic practices. - ANS ✔✔Salmonella
T/F-Hepatitis A, Norwalk, and Norovirus grow on foods (corn chips, spinach salads), bathroom
door handles, and people do not easily spread the virus. - ANS ✔✔False
___________ has attracted the attention of the government and food processors, due to
symptoms of miscarriages, meningitis, infant deaths, and significant economic impact on the
dairy industry (found in drains; cheese, recalls), coleslaw, and meat industry (USDA inspections;
recalls) - ANS ✔✔Listeria Monocytogenes
Bloody stools, kidney (renal) failure (particularly in children, the elderly, and ill) is caused by
_______ when people eat foods that have been contaminated with feces and not cooked or not
cooked properly. This microorganism changed the meat and restaurant industries handling of
hamburger, and the producers of fresh raw juices for grocery stores. - ANS ✔✔E. coli 0157:H7
T/F-When washing your hands or after handling dirty surfaces, or when leaving the bathroom,
you should wash your hands with warm soapy water for at least 20 seconds (or sing Happy
Birthday to yourself while washing) - ANS ✔✔True
Sensitive ingredients in food industry and home processing operations are all but one of the
following _____________ . - ANS ✔✔Irradiated Spices
T/F-"When in doubt throw it out" and "Keep hot foods hot and cold foods cold" are good
examples of food handling and Good Manufacturing Practices. - ANS ✔✔True
Practice Material
T/F-Mercury In fish, pesticides on fruit, and chlorine sanitizers in foods are examples of chemical
hazards. - ANS ✔✔True
T/F-You should never eat moldy cereals and moldy peanuts because of the possible presence of
the toxin produced by Aspergillus flavus. - ANS ✔✔True
T/F-Trichinosis can be prevented by proper handling practices (washing hands after going to the
bathroom, etc.). - ANS ✔✔True
T/F-Yeasts are a major cause of food-borne illness. - ANS ✔✔False
Low acid (pH 4.6 and above) vacuum packaged foods, home canned and commercial canned
foods (meat, milk, vegetables, fish), unrefrigerated baked potatoes, and smoked fish have to be
refrigerated or processed at higher temperature, pressure, and longer times than acid foods
(fruits, fruit juice, etc.) in order to protect you from this foodborne illness organism. - ANS
✔✔Clostridium Botulinum
Yersina, Listeria, and Clostridium botulinum type E are of concern to consumers, processors and
retailers, because they can all grow at ______ temperatures. - ANS ✔✔Refrigerator
Which of the following organisms is of concern to you because it produces a heat stable toxin
that is often shed onto the food by humans (infections), can grow in salted meats (10% salt),
causes vomiting and diarrhea for 24 hours, and is sometimes the cause of mastitis? - ANS
✔✔Staphylococcus Aureus
Which of the following microorganisms are likely to grow and spoil food under low water
activity levels, high acid, and at your home refrigerator temperature? - ANS ✔✔Molds
, T/F- All perishable potentially hazardous foods should be held below 40 °F (4.4 °C) or above 140
°F (60 °C). - ANS ✔✔True
People with this food-born illness, which has flu-like symptoms with a fever that last 3 days, is
often associated with eggs and poultry, and people often share this illness with others due to
poor hygienic practices. - ANS ✔✔Salmonella
T/F-Hepatitis A, Norwalk, and Norovirus grow on foods (corn chips, spinach salads), bathroom
door handles, and people do not easily spread the virus. - ANS ✔✔False
___________ has attracted the attention of the government and food processors, due to
symptoms of miscarriages, meningitis, infant deaths, and significant economic impact on the
dairy industry (found in drains; cheese, recalls), coleslaw, and meat industry (USDA inspections;
recalls) - ANS ✔✔Listeria Monocytogenes
Bloody stools, kidney (renal) failure (particularly in children, the elderly, and ill) is caused by
_______ when people eat foods that have been contaminated with feces and not cooked or not
cooked properly. This microorganism changed the meat and restaurant industries handling of
hamburger, and the producers of fresh raw juices for grocery stores. - ANS ✔✔E. coli 0157:H7
T/F-When washing your hands or after handling dirty surfaces, or when leaving the bathroom,
you should wash your hands with warm soapy water for at least 20 seconds (or sing Happy
Birthday to yourself while washing) - ANS ✔✔True
Sensitive ingredients in food industry and home processing operations are all but one of the
following _____________ . - ANS ✔✔Irradiated Spices
T/F-"When in doubt throw it out" and "Keep hot foods hot and cold foods cold" are good
examples of food handling and Good Manufacturing Practices. - ANS ✔✔True
