HLTH 642 Quiz 1

HLTH 642 Quiz 1 Liberty University

HLTH 642 Quiz: History and Overview of Food Safety

1. Food safety is best defined as:
2. 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?
3. Milk was a major source of which disease(s) in the late nineteenth and early twentieth centuries?
4. Measuring the burden of foodborne illnesses and diseases is most important:
5. Essentially, the GRAS list came from the following:
6. Prior to the Federal Pure Food and Drug Act of 1906, how were chemicals regulated in the U.S. food supply?
7. The major distinction between a foodborne disease and a foodborne illness is best characterized by which of the following:
8. Which of the following disciplines is usually NOT part of a foodborne outbreak investigation team:
9. What event(s) spurred the federal government to codify canning standards into federal regulations?
10. Food defense is best defined as:
11. technology was first used in destroying the spores responsible for the growth of C. botulinum in canned food products.
12. Food security is best defined as:
13. “Food protection” is different from food “food safety” by:
14. Which of the following contributed most to the modern safety of canned foods?
15. A major step forward in the safety of meat products was the implementation of:
16. and _________________________ contributed most to the centralization of the stockyards and meat packing industry.
17. What percentage of foodborne illness outbreaks have an undetermined or unknown etiology?
18. What event(s) spurred the canning industry to develop standards for retorting?
19. What year was the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) passed by Congress?
20. Disease surveillance contributes to food safety by:
21. Of all the food safety technologies, _________________ contributed most to the safety of milk supplies.
22. An epidemic is characterized by:
23. which measure is most important for the shellfish industry to manage the risks of infections with their products?
24. A toxicoinfection is different from an infection and intoxication by:
25. Prior to refrigeration, how was most of the beef provided to major cities?

Set 2

1. Prior to a major outbreak of coli O157:H7 from hamburgers, the meat inspector’s primary tools were:
2. Which federal law mandated the regulation of color additives in foods:
3. Which of the following disciplines is usually NOT part of a foodborne outbreak investigation team:
4. Food security is best defined as:
5. Which federal law essentially rendered the Delaney Clause obsolete?
6. According to the Centers for Disease Control and Prevention (CDC) a foodborne illness outbreak is:
7. Consumer preferences affect food safety on a large scale by:
8. Economic costs of foodborne illnesses in the S. range from:
9. Disease surveillance contributes to food safety by:
10. The major distinction between a foodborne disease and a foodborne illness is best characterized by which of the following:
11. Foodborne diseases may include all the following except:
12. A major step forward in the safety of meat products was the implementation of:
13. Milk was a major source of which disease(s) in the late nineteenth and early twentieth centuries?
14. Which federal law permitted the establishment of safe “tolerances” for poisonous or toxic substances:
15. What hazards were introduced by the early canning methods of foods?
16.            technology was first used in destroying the spores responsible for the growth of botulinum in canned food products.
17. What event(s) spurred the federal government to codify canning standards into federal regulations?
18. Marine toxins can contaminate shellfish from which of the following:
19. Food defense is best defined as:
20. Timely investigation of foodborne outbreaks is important to:
21. which measure is most important for the shellfish industry to manage the risks of infections with their products?
22. What percentage of foodborne illness outbreaks have an undetermined or unknown etiology?
23. Prior to refrigeration, how was most of the beef provided to major cities?
24. Measuring the burden of foodborne illnesses and diseases is most important:
25. Prior to the Federal Pure Food and Drug Act of 1906, how were chemicals regulated in the S. food supply?