Chapter 19 – Consumer Concerns about Foods and Water

Chapter 19 – Consumer Concerns about Foods and Water

Complete Chapter Questions With Answers

Sample Questions Are Posted Below

MULTIPLE CHOICE

1. The potential of a substance to harm someone is known as

ANS:  B                    DIF:    Bloom’s: Remember

REF:   19.1 Food Safety and Foodborne Illnesses

OBJ: UNUT.WHRO.16.19.1 Describe how foodborne illnesses can be prevented.

2. What term defines the measure of the probability and severity of harm?

ANS:  A                    DIF:    Bloom’s: Remember

REF:   19.1 Food Safety and Foodborne Illnesses

OBJ: UNUT.WHRO.16.19.1 Describe how foodborne illnesses can be prevented.

3. What term describes the possibility of harm from normal use of a substance?

ANS:  A                    DIF:    Bloom’s: Remember

REF:   19.1 Food Safety and Foodborne Illnesses

OBJ: UNUT.WHRO.16.19.1 Describe how foodborne illnesses can be prevented.

4. What is the international agency that has adopted standards to regulate the use of pesticides?

ANS:  A                    DIF:    Bloom’s: Remember

REF:   19.1 Food Safety and Foodborne Illnesses

OBJ: UNUT.WHRO.16.19.1 Describe how foodborne illnesses can be prevented.

5. According to the Centers for Disease Control and Prevention, how many people in the United States experience foodborne illnesses every year?

ANS:  C                    DIF:    Bloom’s: Remember

REF:   19.1 Food Safety and Foodborne Illnesses

OBJ: UNUT.WHRO.16.19.1 Describe how foodborne illnesses can be prevented.