To help prevent foodborne illness, cold foods should be stored at a temperature at or below:

To help prevent foodborne illness, cold foods should be stored at a temperature at or below:
 
  a. 32 F.
  b. 45 F.
  c. 60 F.
  d. 140 F.

Q. 2

An example of a mineral that must be given as a percentage of the Daily Reference Values on the food label is:
 
  a. zinc.
  b. calcium.
  c. copper.
  d. potassium.

Q. 3

On food labels, food manufacturers may voluntarily decide to include the amount of:
 
  a. total fat.
  b. carbohydrate.
  c. cholesterol.
  d. polyunsaturated fat.

Q. 4

Daily Reference Values are based on diets that contain:
 
  a. a variety of foods.
  b. adequate energy intakes.
  c. 2000 or 2500 kcal.
  d. minimal amounts of processed foods.

Q. 5

Health claims on food labels:
 
  a. must be approved by the FDA.
  b. must be approved by the USDA.
  c. do not require approval.
  d. can only be used for fortified foods.

Q. 6

A type of fish that is relatively low in mercury is:
 
  a. shark.
  b. salmon.
  c. swordfish.
  d. king mackerel.

Q. 7

Farming methods that minimize the use of chemical pesticides and adverse environmental effects are called:
 
  a. integrated pest management.
  b. organic farming.
  c. sustainable agriculture.
  d. Hazard Analysis and Critical Control Points.

Q. 8

Current food labels include:
 
  a. serving sizes and number of servings per container.
  b. a listing of predominant ingredients but not lesser ones.
  c. a listing of all artificial food ingredients and additives.
  d. information about the country of origin of the food.