Food Safety and Foodborne Illness Quiz

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Questions and Answers

What does the Food, Drug and Cosmetic Act of 1938 provide the FDA authority over?

Food and food ingredients (correct)

Food labeling only

Food advertising

Food safety inspections

How many identity standards does the FDA have for food products?

300 (correct)

500

150

1000

What is the purpose of the Standards of Identity for Food Products?

To enforce food expiration dates

To control food distribution

To regulate food pricing

To specify minimum and maximum requirements for ingredients (correct)

According to 12 CFR 139.110, what is the class of food prepared by drying formed units of dough made from?

Semolina, durum flour, farina, flour, or a combination of these Signup and view all the answers

What ingredient is specified to be in a quantity not less than 0.5 percent and not more than 1.0 percent of the weight of finished macaroni products?

Disodium phosphate Signup and view all the answers

Which optional ingredient is specified to be in such quantity that the solids thereof are not less than 0.5 percent and not more than 2.0 percent of the weight of finished macaroni products?

Egg white Signup and view all the answers

Who ensures the safety and quality of all foods sold across state lines?

Food and Drug Administration (FDA) Signup and view all the answers

Which agency regulates pesticide levels and approves all pesticides before they can be sold in the United States?

U.S. Environmental Protection Agency (EPA) Signup and view all the answers

Who oversees the management of fisheries and fish harvesting?

National Marine Fisheries Service Signup and view all the answers

Which agency inspects and certifies fishing vessels, seafood processing plants, and retail facilities for compliance with federal sanitation standards?

National Oceanic and Atmospheric Administration (NOAA) Signup and view all the answers

Which agency monitors and investigates the incidence and causes of food-borne illnesses?

Centers for Disease Control and Prevention (CDC) Signup and view all the answers

Who sets standards for food composition and oversees the use of drugs and feed in food-producing animals?

Food and Drug Administration (FDA) Signup and view all the answers

Which agency operates a voluntary program of inspection and grading of fish products?

National Marine Fisheries Service Signup and view all the answers

Who oversees food within state and local jurisdictions, and inspects restaurants, grocery stores, and other retail food establishments?

State and Local Governments Signup and view all the answers

What does the FDA Food Code provide?

Recommendations for safeguarding public health Signup and view all the answers

What is HACCP primarily focused on?

Anticipation of contamination and implementation of control points Signup and view all the answers

What does the summary of bacterial, viral, and parasitic foodborne illnesses include?

Information on microbe sources, symptoms, onset time, and duration for each illness Signup and view all the answers

What do international organizations like FAO and WHO promote and develop?

International food safety policies and standards Signup and view all the answers

What do federal organizations like the U.S. FDA and USDA monitor and regulate?

The food supply to ensure safety and quality Signup and view all the answers

What is an example of a foodborne illness incident mentioned in the text?

7,000 cases of taco bell cheese dip pulled due to botulism risk Signup and view all the answers

Study Notes

Food Safety and Foodborne Illness

The definition and standard for "Turkey Ham" includes specific requirements for the fabrication, smoking, cooked product weight, and labeling of the product.
Foodborne illness can be caused by pathogens, toxins, and cross-contamination, and has a threshold effect where microorganisms can cause harm after reaching a certain level.
The FDA Food Code provides recommendations for safeguarding public health when offering food to consumers, while HACCP is a science-based approach to food safety requiring anticipation of contamination and the implementation of control points.
HACCP's implementation involves corrective action, record-keeping, and verification procedures to ensure only safe products reach consumers.
The summary of bacterial, viral, and parasitic foodborne illnesses includes information on microbe sources, symptoms, onset time, and duration for each illness.
Examples of foodborne illness incidents include 48 million cases annually in the US, 200 passengers sickened with norovirus on a cruise ship, and 7,000 cases of taco bell cheese dip pulled due to botulism risk.
The text also includes information on food residue levels found in domestic and imported samples.
International organizations such as the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) promote and develop international food safety policies and standards.
Federal organizations such as the U.S. FDA and USDA monitor and regulate the food supply to ensure safety and quality.

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Description

Test your knowledge on food safety and foodborne illness with this informative quiz. Explore topics such as foodborne illness incidents, HACCP implementation, FDA Food Code recommendations, and international food safety organizations. Learn about the standards for specific food products and the regulations set by federal organizations to ensure the safety and quality of the food supply.