Week 7: Food Safety
*Numbers correlate with end of chapter questions
2. Describe the categories of hazards that may be present in foods and suggest methods for
their control or prevention. (1/2 point)
5. State the names of two microbial agents of foodborne diseases that occur among food
animals. Give examples of how these agents might be transmitted by foods and suggest
methods for prevention of their occurrence among animals used for food. (1/2 point)
7. Name the agent responsible for trichinosis. What foods may be responsible for passing
trichinosis to human hosts? To what extent do you believe trichinosis currently poses a hazard
to the US food supply? Discuss methods for prevention of trichinosis. (1/2 point)
9. Name three acts and/or amendments that regulate food safety in the United States. Describe
their purposes and the types of foods and components of foods to which they apply. (1/2 point)

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