Vincennes University

AGBS 434

TRUE/FALSE QUESTIONS

Chapter 10

1)Microbiological contamination is a relatively new food concern.

 

 

2. Regulations treat pesticides as a food additive just like food coloring.

 

3. Which of the following accurately reflects the hierarchy of concerns regarding food safety, security, and nutrition?

 

4. Irradiation is a harmless way to control microbiological contamination.

 

 

5. Herbal supplements are generally recognized as safe.

 

6. The Meat Inspection Act was not rewritten from 1907 through 1967

 

7. Farmers support the establishment of a single food agency.

 

8. The responsibility for dealing with food terrorism rests with a single agency

 

 

9. Science has reduced pesticides as a food safety concern

 

10. The goal of US policy is to make the food supply 100% safe.

 

11. Science has cleared farmers of responsibility for food safety.

 

12. There is a broad political consensus that a single food agency is required to ensure the safety and integrity of the food supply.

 

13. ISO is the International Safety Organization that reduces the need for government regulation.

 

14. Regulation to prevent food-borne illness began with HACCP.

 

15. Health related problems on the food safety-security-nutrition continuum have similar levels of risk.

 

16. The aging of the population increases the importance of food safety.

 

17. There are tradeoffs among safety, security, and nutrition, so the central question is how secure we want to be.

 

 

18. HIV/AIDS increases the importance of food safety.

 

19. Traceability involves the use of radioactive isotopes to trace the origin of food contaminants.

 

20. The replacement of open-market transactions with contract production in the food supply chain enhances the feasibility of traceability.

 

21. The zero-tolerance policy regarding cancer-causing substances has been relaxed to a reasonable certainty of no harm standard.

 

22. Traceability and HACCP place disproportionably high costs on small firms

 

23. The basis of HACCP involves the identification and monitoring of critical points at which contamination could occur.

 

24. Science rates diet-related factors more important than pesticides as a food safety concern.

 

25. Organic foods are safer than other commercially available foods