Question 1

The greatest hazards to health are contaminants caused by:

Accepted Answer

A)  Chemicals.
B)  Microorganisms
C)  Physical hazards.
D)  Insects.

Question 2

Examples of emergency foods to store include:

Accepted Answer

A)  Peanut butter,canned meats,trail mix bars.
B)  Rice,yogurt,soup.
C)  Ready-to-eat cereals,pasta,salad.
D)  Cheese,yogurt,whole grain crackers.

Question 3

Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food?

Accepted Answer

A)  Watermelon.
B)  Bread.
C)  Orange slices.
D)  Lemon slices.

Question 4

The temperature danger zone is between 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius).

Accepted Answer

A) True 
 B)False

Question 5

The roots of the Hazard Analysis and Critical Control Point system approach are found in the U.S.space program and the system is adaptable to any food service program.

Accepted Answer

A) True 
 B)False

Question 6

If ground beef is not cooked at a high enough temperature,which of the following should be the biggest concern?

Accepted Answer

A)  Time and temperature factors.
B)  Chemical hazards.
C)  Physical hazards.
D)  E.coli toxins.

Question 7

The Hazard and Analysis Critical Control Point (HACCP) System includes the following steps EXCEPT:

Accepted Answer

A)  Hazard Analysis.
B)  Identify the Critical Control Points.
C)  Establish Critical Limits.
D)  Prevent Contamination of Food Handling.

Question 8

A form of food rotation is called first in,use it.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following is an example of a food safety guideline that a teacher should follow in feeding infants?

Accepted Answer

A)  Do not heat breast milk in the microwave.
B)  Do not feed the baby from the bottle.
C)  Do not feed infant formula.
D)  Do not allow a baby to self-feed.

Question 10

The following food should not be served to children under age 4 because of choking hazards:

Accepted Answer

A)  Popcorn.
B)  Apple sauce.
C)  White bread.
D)  Mashed peas. A

Question 11

Physical contamination can occur when food is stored near cleaning products.

Accepted Answer

A) True 
 B)False  False

Question 12

Critical control points are those times identified when food is at risk for contamination.

Accepted Answer

A) True 
 B)False

Question 13

Procedures in place to prevent cross-contamination include:

Accepted Answer

A)  Monitoring refrigerator and freezer temperatures.
B)  Posting a standard operating procedure for hand washing.
C)  All equipment,food preparation and service areas are washed,rinsed,and sanitized before and after use.
D)  All food is properly wrapped,labeled,and dated.

Question 14

Food intolerances can rapidly result in life-threatening situations for children.

Accepted Answer

A) True 
 B)False

Question 15

Potentially hazardous lunch items could include:

Accepted Answer

A)  Cucumber slices,pineapple chunks.
B)  Whole-wheat bread,kiwi slices.
C)  Broccoli,apple slices.
D)  Milk,tuna salad.

Question 16

Intoxication is caused by microorganisms that grow on the food and release toxins into it.

Accepted Answer

A) True 
 B)False

Question 17

Contamination can only occur when food is exposed to germs.

Accepted Answer

A) True 
 B)False

Question 18

Salmonella is an infection caused by germs in food.

Accepted Answer

A) True 
 B)False  True

Question 19

To prevent E.coli,teachers should practice the following strategies:

Accepted Answer

A)  Do not use home canned foods.
B)  Use pasteurized eggs in cooking activities.
C)  Check that meat is thoroughly cooked before serving it.
D)  Carefully wash fruits and vegetables.

Question 20

When purchasing food for the childcare setting,it should come from an approved and reputable source.

Accepted Answer

A) True 
 B)False

Exam 7: Food Safety

The greatest hazards to health are contaminants caused by:

Correct AnswerverifiedShow Answer

Examples of emergency foods to store include:

Correct AnswerverifiedShow Answer

Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food?

Correct AnswerverifiedShow Answer

The temperature danger zone is between 41 to 135 degrees Fahrenheit (5 to 57 degrees Celsius).

Correct AnswerverifiedShow Answer

The roots of the Hazard Analysis and Critical Control Point system approach are found in the U.S.space program and the system is adaptable to any food service program.

Correct AnswerverifiedShow Answer

If ground beef is not cooked at a high enough temperature,which of the following should be the biggest concern?

Correct AnswerverifiedShow Answer

The Hazard and Analysis Critical Control Point (HACCP) System includes the following steps EXCEPT:

Correct AnswerverifiedShow Answer

A form of food rotation is called first in,use it.

Correct AnswerverifiedShow Answer

Which of the following is an example of a food safety guideline that a teacher should follow in feeding infants?

Correct AnswerverifiedShow Answer

The following food should not be served to children under age 4 because of choking hazards:

Correct AnswerverifiedA

Physical contamination can occur when food is stored near cleaning products.

Correct AnswerverifiedFalse

Critical control points are those times identified when food is at risk for contamination.

Correct AnswerverifiedShow Answer

Procedures in place to prevent cross-contamination include:

Correct AnswerverifiedShow Answer

Food intolerances can rapidly result in life-threatening situations for children.

Correct AnswerverifiedShow Answer

Potentially hazardous lunch items could include:

Correct AnswerverifiedShow Answer

Intoxication is caused by microorganisms that grow on the food and release toxins into it.

Correct AnswerverifiedShow Answer

Contamination can only occur when food is exposed to germs.

Correct AnswerverifiedShow Answer

Salmonella is an infection caused by germs in food.

Correct AnswerverifiedTrue

To prevent E.coli,teachers should practice the following strategies:

Correct AnswerverifiedShow Answer

When purchasing food for the childcare setting,it should come from an approved and reputable source.

Correct AnswerverifiedShow Answer

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