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HLTH 642 Quiz 7 Liberty University HLTH 642 Quiz: Safety Management of the Food Supply The primary food safety issue(s) related to farm-raised fish or aquaculture is/are: These foods are processed to the point they no longer resemble the raw materials: According to a report by the Strategic Partnership Program Agroterrorism (SPPA) Initiative, the greatest…
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HLTH 642 Quiz 6 Liberty University HLTH 642 Quiz: Strategic Application of Resources Which of the following is considered a category for testing foods for contamination: “Residual risk” is considered to be: During the hazard analysis portion of HACCP: This type of verification is to ensure the HACCP plan is followed on day-to-day basis: The…
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HLTH 642 Quiz 5 Liberty University HLTH 642 Quiz: Engineering Controls and Technology This process of drying foods and reducing water activity (aw) is accomplished though sublimation: Commercial sterility refers to: Conventional freezing is effective in destroying: The principal health concerns of genetically modified organisms (GMOs) for food purposes include: Warm and hot smoking of…
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HLTH 642 Quiz 4 Liberty University HLTH 642 Quiz: Principles of Prevention Sanitary practices in food operations are necessary to: According to the Food Code, sanitizing food contact surfaces using hot water immersion requires a minimum of: A major limitation of modeling microbial survival and growth is: The Food Code provides for the determination of…
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HLTH 642 Quiz 3 Liberty University HLTH 642 Quiz: Foodborne Toxic and Physical Agents The beneficial effects of some toxic substances at low doses is referred to as: Factors unrelated to physiology that determine toxicity include: The majority of pesticides in the U.S. are used for: The dose-response of a toxicant is important to food…
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HLTH 642 Quiz 2 Liberty University HLTH 642 Quiz: Foodborne Infections and Microbial Agents This protozoan infection can be acquired from soils contaminated with cat feces: Toxicoinfections by C. perfringens are often associated with foods: In terms of food production worldwide, ____________________ is considered an important foodborne protozoan pathogen. The primary reservoir of enteropathogenic E.…
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HLTH 642 Quiz 1 Liberty University HLTH 642 Quiz: History and Overview of Food Safety Food safety is best defined as: Which of the following diseases was a common milk-borne disease in the early twentieth century but declined in incidence in the late twentieth century? Milk was a major source of which disease(s) in the…