Nutrition Exam 3 UPDATED ACTUAL Questions and CORRECT
Answers
Question: Food spoilage
Correct Answer: Quality decline detectable by the senses with low health risk.
Question: Foodborne illness
Correct Answer: Pathogen contamination that is invisible and carries high health risk.
Question: Temperature Danger Zone
Correct Answer: The temperature range between 40°F and 140°F where bacteria multiply.
Question: bacterial foodborne illnesses
Correct Answer: Salmonella, E. coli, and Listeria
Question: viral foodborne illnesses
Correct Answer: Hepatitis A and Norovirus
Question: Listeria
Correct Answer: A foodborne bacterium that can grow at refrigeration temperatures. - soft cheeses and
deli meats
Question: Clostridium
Correct Answer: A foodborne bacterium that multiplies in improperly cooled foods.
Question: Staphylococcus
Correct Answer: A foodborne bacterium that produces heat-resistant toxins.
Question: Salmonella sources
Correct Answer: Raw poultry, eggs, and unpasteurized dairy.
Question: E. coli sources
Correct Answer: Undercooked beef and contaminated produce.
Question: Viral foodborne pathogens
Correct Answer: Pathogens that cannot multiply in food, unlike bacteria. Long term effects and nutrient
deficiencies
Question: Norovirus sources
Correct Answer: Raw produce, contaminated water, shellfish
Question: Hepatitis A effect
Correct Answer: Impairs the liver's nutrient metabolism. Longest effect. comes from raw produce,
contaminated water and shellfish
Question: FDA food oversight
Correct Answer: Regulates approximately 80% of the food supply.
Answers
Question: Food spoilage
Correct Answer: Quality decline detectable by the senses with low health risk.
Question: Foodborne illness
Correct Answer: Pathogen contamination that is invisible and carries high health risk.
Question: Temperature Danger Zone
Correct Answer: The temperature range between 40°F and 140°F where bacteria multiply.
Question: bacterial foodborne illnesses
Correct Answer: Salmonella, E. coli, and Listeria
Question: viral foodborne illnesses
Correct Answer: Hepatitis A and Norovirus
Question: Listeria
Correct Answer: A foodborne bacterium that can grow at refrigeration temperatures. - soft cheeses and
deli meats
Question: Clostridium
Correct Answer: A foodborne bacterium that multiplies in improperly cooled foods.
Question: Staphylococcus
Correct Answer: A foodborne bacterium that produces heat-resistant toxins.
Question: Salmonella sources
Correct Answer: Raw poultry, eggs, and unpasteurized dairy.
Question: E. coli sources
Correct Answer: Undercooked beef and contaminated produce.
Question: Viral foodborne pathogens
Correct Answer: Pathogens that cannot multiply in food, unlike bacteria. Long term effects and nutrient
deficiencies
Question: Norovirus sources
Correct Answer: Raw produce, contaminated water, shellfish
Question: Hepatitis A effect
Correct Answer: Impairs the liver's nutrient metabolism. Longest effect. comes from raw produce,
contaminated water and shellfish
Question: FDA food oversight
Correct Answer: Regulates approximately 80% of the food supply.
