RDN Food Safety 4

Question 1

Which chemical sanitizer is most effective at a concentration of 200 ppm and requires a contact time of at least 7 seconds for food contact surfaces?

Accepted Answer

Chlorine (bleach)

Answer

Chlorine-based sanitizers at 200 ppm are highly effective and fast-acting, requiring only 7 seconds of contact time on food contact surfaces.

Question 2

A patient with hemochromatosis asks about food safety concerns specific to their condition. Which foodborne pathogen poses a disproportionately greater risk of fatal infection in patients with iron overload disorders?

Accepted Answer

Vibrio vulnificus

Answer

Vibrio vulnificus thrives in iron-rich environments; patients with hemochromatosis or liver disease are at dramatically higher risk of fatal septicemia from raw shellfish consumption.

Question 3

The water activity (aw) of a food is an important predictor of microbial growth. Which aw value below which most bacterial pathogens cannot grow?

Accepted Answer

0.85

Answer

Most bacterial pathogens cannot grow at a water activity below 0.85; this threshold is used to classify foods as low-moisture or reduced-water-activity products.

Question 4

Which regulatory agency is primarily responsible for the safety of meat, poultry, and egg products in the United States?

Accepted Answer

USDA Food Safety and Inspection Service (FSIS)

Answer

The USDA's FSIS has jurisdiction over meat, poultry, and processed egg products, while the FDA oversees most other food categories.

Question 5

A client asks about the safety of eating raw sprouts. Which is the most accurate counseling point?

Accepted Answer

Sprouts carry elevated risk because warm, humid sprouting conditions favor pathogen growth, especially for high-risk individuals

Answer

The warm, moist conditions required for sprouting are ideal for bacterial growth including Salmonella and E. coli; the FDA advises high-risk individuals to avoid raw sprouts entirely.

(RDN) Registered Dietitian Nutritionist Practice Test

(RDN) Registered Dietitian Nutritionist Practice Test

RDN Food Safety 4