HWE Exam 3 Questions and Answers Latest Update 2025 Graded A+
objectives of risk assessment - Answers balance risks and benefits
set target levels of risk
set priorities for program activities
estimate residual risks after steps are taken to reduce risks
hazards associated with sanitary landfill operations - Answers spreading of disease by scavenging
animals
leaching of nutrients into adjacent waterways
air pollution
release of VOCs
Resource Conservation and Recovery Act (RCRA) - Answers controls hazardous waste with a cradle to
grave system
solid waste program - Answers framework for the management of non-hazardous solid wastes
hazardous waste program - Answers EPA has the authority to control hazardous waste from the cradle-
to-grave
underground storage tank program - Answers addresses problems resulting from underground tanks for
petroleum
national goals set under RCRA - Answers -protecting human health and the environment from the
potential hazards of waste disposal
-conserving energy and natural resources
-reducing the amount of waste generated
,-ensuring that wastes are managed in an environmentally-sound manner
sources of municipal solid waste (MSW) - Answers household
commercial establishments
institutions
some industrial sources
MSW management - Answers source reduction - change in production process, reuse of products, onsite
composting
recycling - including offsite composting
disposal - waste combustion (preferably with energy recovery), landfilling
types of hazardous waste - Answers ignitable waste - gasoline
corrosive waste - acids and bases
reactive waste (react with air and/or water) - lithium-sulfur batteries, explosives
toxic waste - mercury, lead
waste minimization - Answers substitution of raw materials
manufacturing process changes
substitution of products
recycling
source separation - prevent mixing of hazardous waste with non-hazardous waste
hazardous waste treatment techniques - Answers biological treatment - microbes break down HW
carbon adsorption - used to remove organic compounds from liquid waste
,dichlorination - removes chlorine from substance
encapsulation
neutralization
hazardous waste landfills
incineration
deep well injection - potential of groundwater contamination; not used anymore
export to developing countries
food safety and covid - Answers food supply
social distancing, disinfection
workers testing positive
flexibility regarding FDA policies
restaurant and take-out/delivery safety
animal feed safety
vaccination
food problems - Answers too little food: malnutrition, starvation
too much food: overweight, obesity
nutrition deficiencies: vitamin and element deficient
biological contamination: bacteria, viruses, parasites
chemical contamination: pesticides, metals
natural toxins: plant, fungal, seafood
CDC (non-regulatory) - Answers disease surveillance
outbreak detection and investigation
analyzing burden, trends, and effectiveness of prevention efforts and policy change
attribution to sources
education and training
, problem identification
information for policy
FDA and USDA (regulatory) - Answers inspection
enforcement
investigating farm and production facilities
product recall
product traceback
risk assessment and management
source assessment
Federal food, drug, and cosmetic act (FFDCA) - Answers FDA has regulatory authority over food that is
introduced or delivered for introduction into interstate commerce.
food is deemed to be adulterated if it contains any poisonous or deleterious substances which may or
ordinarily render it harmful to health
FDA monitoring programs for: natural toxins, pesticides, anthropogenic contaminants
foodborne illness risks - Answers age and physical condition place some persons at higher risk than
others, no matter what type of microbe is implicated
greatest risk groups: infants, pregnant women, the elderly, people with comprised immune systems
some people may become ill after ingesting only a few harmful microbes; others may remain symptom
free after ingesting thousands
foodborne illness in the US - Answers 1 in 6 Americans get sick each year
128,000 people are hospitalized each year
3,000 die of foodborne diseases
objectives of risk assessment - Answers balance risks and benefits
set target levels of risk
set priorities for program activities
estimate residual risks after steps are taken to reduce risks
hazards associated with sanitary landfill operations - Answers spreading of disease by scavenging
animals
leaching of nutrients into adjacent waterways
air pollution
release of VOCs
Resource Conservation and Recovery Act (RCRA) - Answers controls hazardous waste with a cradle to
grave system
solid waste program - Answers framework for the management of non-hazardous solid wastes
hazardous waste program - Answers EPA has the authority to control hazardous waste from the cradle-
to-grave
underground storage tank program - Answers addresses problems resulting from underground tanks for
petroleum
national goals set under RCRA - Answers -protecting human health and the environment from the
potential hazards of waste disposal
-conserving energy and natural resources
-reducing the amount of waste generated
,-ensuring that wastes are managed in an environmentally-sound manner
sources of municipal solid waste (MSW) - Answers household
commercial establishments
institutions
some industrial sources
MSW management - Answers source reduction - change in production process, reuse of products, onsite
composting
recycling - including offsite composting
disposal - waste combustion (preferably with energy recovery), landfilling
types of hazardous waste - Answers ignitable waste - gasoline
corrosive waste - acids and bases
reactive waste (react with air and/or water) - lithium-sulfur batteries, explosives
toxic waste - mercury, lead
waste minimization - Answers substitution of raw materials
manufacturing process changes
substitution of products
recycling
source separation - prevent mixing of hazardous waste with non-hazardous waste
hazardous waste treatment techniques - Answers biological treatment - microbes break down HW
carbon adsorption - used to remove organic compounds from liquid waste
,dichlorination - removes chlorine from substance
encapsulation
neutralization
hazardous waste landfills
incineration
deep well injection - potential of groundwater contamination; not used anymore
export to developing countries
food safety and covid - Answers food supply
social distancing, disinfection
workers testing positive
flexibility regarding FDA policies
restaurant and take-out/delivery safety
animal feed safety
vaccination
food problems - Answers too little food: malnutrition, starvation
too much food: overweight, obesity
nutrition deficiencies: vitamin and element deficient
biological contamination: bacteria, viruses, parasites
chemical contamination: pesticides, metals
natural toxins: plant, fungal, seafood
CDC (non-regulatory) - Answers disease surveillance
outbreak detection and investigation
analyzing burden, trends, and effectiveness of prevention efforts and policy change
attribution to sources
education and training
, problem identification
information for policy
FDA and USDA (regulatory) - Answers inspection
enforcement
investigating farm and production facilities
product recall
product traceback
risk assessment and management
source assessment
Federal food, drug, and cosmetic act (FFDCA) - Answers FDA has regulatory authority over food that is
introduced or delivered for introduction into interstate commerce.
food is deemed to be adulterated if it contains any poisonous or deleterious substances which may or
ordinarily render it harmful to health
FDA monitoring programs for: natural toxins, pesticides, anthropogenic contaminants
foodborne illness risks - Answers age and physical condition place some persons at higher risk than
others, no matter what type of microbe is implicated
greatest risk groups: infants, pregnant women, the elderly, people with comprised immune systems
some people may become ill after ingesting only a few harmful microbes; others may remain symptom
free after ingesting thousands
foodborne illness in the US - Answers 1 in 6 Americans get sick each year
128,000 people are hospitalized each year
3,000 die of foodborne diseases
