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Page 1
1. The temperature in a refrigerator can be correctly monitored by placing a thermometer on a top shelf near the back.
a.
True
b.
False
ANSWER:
False
RATIONALE:
A thermometer should be placed in the warmest part of the refrigerator which is toward the
front of a top or middle shelf.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 9:32 PM
2. A food service worker who has been diagnosed with strep throat can return to work after completing 24 hours of
antibiotic treatment.
a.
True
b.
False
ANSWER:
True
RATIONALE:
A food-service worker would no longer be communicable after 24 hours of antibiotic
treatment.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 4:36 PM
3. Most food-borne illness outbreaks can be traced to fast food meals or processed foods sold in retail stores.
a.
True
b.
False
ANSWER:
False
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Page 2
RATIONALE:
The majority of foodborne illnesses occur in people’s homes due to improper food storage,
handling, or preparation.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Related Illness
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 9:13 AM
4. Young children, pregnant women, and the elderly are among those at greatest risk for food-borne illness.
a.
True
b.
False
ANSWER:
True
RATIONALE:
Young children, pregnant women, and the elderly have a weaker immune system and,
therefore, are more vulnerable to experiencing foodborne illnesses.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Food-Related Illness
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 4:37 PM
5. Pesticides, dirt, and cleaning chemicals are examples of biological food hazards.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Biological contaminants would include bacteria, viruses, molds, and parasites. Pesticides,
cleaning chemicals, and dirt are examples of chemical and physical contaminants.
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
Food-Related Illness
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Page 3
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 4:41 PM
6. Some bacteria in foods are beneficial.
a.
True
b.
False
ANSWER:
True
RATIONALE:
The human body is filled with beneficial bacteria and more are ingested in the foods we eat
such as cheese and yogurt.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Food-Related Illness
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 4:45 PM
7. Washing hands with soap and water is the preferred method to use in schools and early childhood settings.
a.
True
b.
False
ANSWER:
True
RATIONALE:
Frequent and thorough hand washing is the most effective method for removing dirt,
chemicals, and harmful pathogens from hands. Sanitizing gels can be used temporarily until
hands can be washed with soap and water.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
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NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 4:48 PM
8. Frozen foods may be safely thawed in hot water.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Frozen foods can be safely defrosted by placing them in cool water that is changed often. Hot
water should not be used because it can promote bacterial growth.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 9:33 PM
9. Protein foods, such as eggs, meat, and seafood, are an ideal source for bacterial growth.
a.
True
b.
False
ANSWER:
True
RATIONALE:
Bacteria prefer and grow rapidly in foods that are high in protein.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.01 – Students will comprehend concepts related to health promotion
and disease prevention to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
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Page 5
DATE MODIFIED:
12/17/2018 7:46 AM
10. You can determine if a food is unsafe to eat by smelling or tasting it.
a.
True
b.
False
ANSWER:
False
RATIONALE:
Bacteria, viruses, molds, or other pathogens cannot be detected by smelling or tasting a food.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Borne Illnesses
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.04 – Identify common food-borne illnesses, including their food sources,
symptoms, and prevention methods.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.01 – Students will comprehend concepts related to health promotion
and disease prevention to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:02 PM
11. All milk served to children must be:
a.
b.
c.
d.
ANSWER:
b
RATIONALE:
Children should only be given milk to drink that has been pasteurized. This process destroys
nearly all disease-causing pathogens.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
National and International Food Supply Safeguards
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro10.18.05 – Describe several large-scale efforts that are designed to make food safer
for human consumption.
NATIONAL STANDARDS:
United States – NAEYC.01 – Promoting child development and learning.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:09 PM
12. A cook who has been diagnosed with hepatitis A should:
a.
not be involved with food preparations until cleared by a physician
b.
continue working around food as long as he/she practices careful hand washing
c.
be permanently dismissed from his or her position
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Page 6
d.
be allowed to work if he or she feels well enough to do so
ANSWER:
a
RATIONALE:
Hepatitis A is highly contagious and easily transmitted via food. The cook should not return
to his/her position until a physician has given the okay.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Borne Illnesses
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.04 – Identify common food-borne illnesses, including their food sources,
symptoms, and prevention methods.
NATIONAL STANDARDS:
United States – NAEYC.06 – Becoming a professional
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 7:46 AM
13. Pasteurization of food:
a.
destroys most disease-producing organisms
b.
destroys all bacteria, viruses, and molds
c.
destroys only bacterial toxins
d.
maintains freshness and flavor
ANSWER:
a
RATIONALE:
The pasteurization process destroys disease-causing pathogens by heating foods to a
temperature greater than 145 degrees F for a brief period.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
National and International Food Supply Safeguards
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
sn.maro.10.18.05 – Describe several large-scale efforts that are designed to make food safer
for human consumption.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
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Page 7
DATE MODIFIED:
11/7/2018 10:19 PM
14. Food-borne illnesses are caused by all of the following EXCEPT:
a.
bacteria
b.
molds and parasites
c.
chemicals and insecticides
d.
viruses
ANSWER:
c
RATIONALE:
Pathogens, such as bacteria, viruses, molds, and parasites are capable of causing foodborne
illnesses.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Food-Borne Illnesses
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.04 – Identify common food-borne illnesses, including their food sources,
symptoms, and prevention methods.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 7:48 AM
15. Foods most commonly involved in food-borne illnesses are:
a.
raw fruits and vegetables
b.
protein-based foods
c.
grains and cereals
d.
wild game
ANSWER:
b
RATIONALE:
A majority of foodborne illnesses are associated with protein-based foods, such as dairy,
meats, and seafood.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:25 PM
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Page 8
16. Washing fruits and vegetables that will be peeled is:
a.
unnecessary
b.
not important unless the fruits and vegetables have been sprayed with pesticides
c.
only necessary if the foods will be eaten raw
d.
always an important practice to follow
ANSWER:
d
RATIONALE:
All fruits and vegetables should be washed before they are eaten or prepared. Pesticide
residues on the skins will enter the flesh when it is cut into with a knife.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:27 PM
17. Foods that are irradiated may lose small amounts of some nutrients including:
a.
beta carotene and vitamin A
b.
vitamin E and vitamin C
c.
vitamin C and thiamin
d.
all answers are correct
ANSWER:
d
RATIONALE:
Small amounts of vitamins may be lost when foods are irradiated but the amount is not
significant.
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
National and International Food Supply Safeguards
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro10.18.05 – Describe several large-scale efforts that are designed to make food safer
for human consumption.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:28 PM
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Page 9
18. The radura symbol on a food indicates that it has been:
a.
pasteurized
b.
sterilized
c.
irradiated
d.
freeze-dried
ANSWER:
c
RATIONALE:
The radura indicates that a food has been irradiated.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
National and International Food Supply Safeguards
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro10.18.05 – Describe several large-scale efforts that are designed to make food safer
for human consumption.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:30 PM
19. In early childhood programs, any hot foods remaining in serving bowls at the end of a meal should be:
a.
chilled, refrigerated, and used at another meal
b.
reheated, cooled, and frozen for re–use
c.
discarded
d.
heated in a microwave oven before using again
ANSWER:
c
RATIONALE:
Hot foods that remain in serving bowls following a meal should be discarded.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:31 PM
20. Frozen foods may be safely thawed in all the following ways EXCEPT:
a.
in the refrigerator
b.
in the microwave oven
c.
under cold running water
d.
in hot water
ANSWER:
d
RATIONALE:
Frozen foods should not be thawed in hot water because this can promote bacterial growth.
POINTS:
1
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Page 10
DIFFICULTY:
Easy
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:33 PM
21. Food that has visible mold should be:
a.
discarded
b.
trimmed free of mold and refrigerated
c.
trimmed free of mold and heated to 145°F
d.
frozen immediately
ANSWER:
a
RATIONALE:
Moldy food should be thrown away.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:38 PM
22. Easily spoiled foods, such as protein-based and creamed dishes, should be prepared:
a.
and cooled in a small, deep pan
b.
from thoroughly chilled ingredients
c.
from hot ingredients and then chilled immediately
d.
all answers are correct
ANSWER:
b
RATIONALE:
Protein-based ingredients should always be chilled thoroughly before they are combined to
prevent bacterial growth.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
Copyright Cengage Learning. Powered by Cognero.
Page 11
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/10/2018 10:58 PM
23. The symptoms of Salmonella are most likely to appear about _____ following the ingestion of an infected food.
a.
1 to 3 hours
b.
6 to 8 hours
c.
12 to 48 hours
d.
4 to 5 days
ANSWER:
c
RATIONALE:
The symptoms of salmonella begin to appear approximately 12-24 hours after a contaminated
food has been ingested.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Borne Illnesses
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.04 – Identify common food-borne illnesses, including their food sources,
symptoms, and prevention methods.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 7:49 AM
24. Hands should be carefully washed:
a.
after using the bathroom
b.
before touching foods
c.
between handling different foods
d.
all answers are correct
ANSWER:
d
RATIONALE:
Hands must always be washed after using the bathroom, before touching food, and between
preparations of different food items.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
Copyright Cengage Learning. Powered by Cognero.
Page 12
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:39 PM
25. Refrigerator temperature should be maintained at:
a.
28°F to 30°F
b.
38°F to 40°F
c.
48°F to 50°F
d.
0°F
ANSWER:
b
RATIONALE:
Refrigerator temperatures should be maintained between 38-40 degrees F. A thermometer
should be placed in the warmest part of the refrigerator (usually near the front) to monitor the
temperature.
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s:Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:41 PM
26. Teachers and children must ____________________ ____________________ thoroughly before and after handling
food.
ANSWER:
wash hands
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/10/2018 10:47 PM
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Page 13
27. Bacteria, such as Salmonella, E. coli, and Campylobacter are destroyed by ____________________.
ANSWER:
heat
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Related Illness
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 7:50 AM
28. Food infection is caused by the presence of live ____________________ in the food; food intoxications are caused by
____________________ remaining in the food after the bacteria have been destroyed.
ANSWER:
bacteria; toxins
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
Food-Related Illness
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:43 PM
29. The FDA has approved the use of ____________________ as an acceptable means of destroying disease-producing
bacteria in some foods.
ANSWER:
irradiation
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
National and International Food Supply Safeguards
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
Copyright Cengage Learning. Powered by Cognero.
Page 14
LEARNING OBJECTIVES:
hsn.maro10.18.05 – Describe several large-scale efforts that are designed to make food safer
for human consumption.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:44 PM
30. The __________ provides a seven-step guide for preventing food-borne illness.
ANSWER:
HACCP
Hazard Analysis and Critical Control Point
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Hazard Analysis and Critical Control Point
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.03 – Explain how an HACCP plan is conducted to improve food safety.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:45 PM
31. Illness-producing bacteria grow best at temperatures between __________°F to __________°F.
ANSWER:
40, 140
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Related Illness
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:46 PM
32. Refrigerators must be maintained between __________°F to __________°F and the freezer kept at __________°F or
lower for safe food storage.
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Page 15
ANSWER:
38; 40; 0
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:47 PM
33. A cutting board must be washed and ________ after it has been used to prepare any protein-based food(s).
ANSWER:
disinfected
sanitized
POINTS:
1
DIFFICULTY:
Easy
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:48 PM
34. Food infections, such as E. coli and Salmonella, result from the ingestion of ____________________ bacteria.
ANSWER:
live
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Related Illness
QUESTION TYPE:
Completion
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.04 – Identify common food-borne illnesses, including their food sources,
symptoms, and prevention methods.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Remembering
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 7:51 AM
35. List several foods that can be kept in non-refrigerated storage and used to prepare simple meals and snacks on a day
when the cook is ill.
ANSWER:
Examples of emergency foods include: canned salmon and tuna, canned chicken, dried beans
and lentils, noodles, rice, canned soups and vegetables, macaroni and cheese (packaged),
spaghetti sauce, peanut butter, applesauce and other canned fruits, crackers, cereals, etc.
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:49 PM
36. Identify the times when it is essential that a food handler wash his or her hands.
ANSWER:
Wash hands:
•
before starting to work
•
before and after handling food
between the preparation of different foods, such as meat and salads
•
after going to the bathroom
•
after handling nonfood items such as cleaning materials
•
after coughing, sneezing, blowing nose, etc.
•
before putting on gloves to work with food and after removing them
•
after using tobacco, eating, drinking, or taking medication
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
recommendation applies to adults—no one is immune from a food-borne illness.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:51 PM
37. What is the prescribed procedure for hand washing dishes in a group care setting?
ANSWER:
Steps that must be followed carefully when hand washing dishes include:
1. Washing dishes in hot water and detergent
2. Rinsing dishes in hot clear water
3. Sanitizing the dishes with chlorine solution
4. Allowing dishes to air-dry
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.05 – Using content knowledge to build meaningful curriculum.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Applying
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:52 PM
38. What four conditions encourage and are required for bacterial growth?
ANSWER:
A protein source; darkness; moisture; and, temperatures between 40°F and 140°F
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Food-Related Illness
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.01 – Discuss why the incidence of food-borne illness is increasing and what
audiences are at greater risk.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Understanding
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/7/2018 10:53 PM
39. Why is it not advisable to let children eat raw fish or undercooked meats?
ANSWER:
Children’s immune systems are not fully developed, nor as strong as an adult’s. As a result,
they may be sickened by smaller amounts of contaminated foods. However, this same
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Creating
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
12/17/2018 7:52 AM
POINTS:
1
DIFFICULTY:
Moderate
REFERENCES:
Measures to Keep Food Safe
QUESTION TYPE:
Subjective Short Answer
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.02 – Outline basic safety and sanitation practices critical to preventing food-
related illnesses.
NATIONAL STANDARDS:
United States – NAEYC.01 – Promoting child development and learning.
United States – NHES.03 – Students will demonstrate the ability to access valid information,
products, and service to enhance health.
KEYWORDS:
Bloom’s: Analyzing
DATE CREATED:
10/11/2018 9:36 PM
DATE MODIFIED:
11/10/2018 10:51 PM
40. Every day we hear more about large-scale outbreaks of food-borne illnesses or recalls of contaminated food products.
Each year millions of children and adults are sickened by the food they have eaten. The government spends billions of
dollars annually on food-safety systems, legislation, and health care costs related to food-borne illness. How would you
explain the apparent increase in food-related illness given these efforts? What solutions would you offer to reduce the
incidence of food-borne illness?
ANSWER:
Several factors account for the reported increase in food-borne illness, including improved
public awareness; improved reporting and record-keeping; increased mass production,
processing, and transportation of foods (versus small, local farms); increased demand for
imported foods, especially seasonal fruits and vegetables; more meals being eaten in
restaurants and fast-food establishments; increased demand for processed and pre-prepared
foods; and, inspection systems that are understaffed, underfunded, and out-of-date.
Solutions for reducing the incidence of food-borne illness include: using more foods that are
locally grown; eating out less often and preparing more meals at home; increasing more
public education initiatives regarding food-safety practices (e.g., hand washing, proper food
handling, safe cooking methods); providing additional funding for food inspection programs;
implementing safe food storage, handling, and preparation practices at home; delegating food
preparation activities to someone else if you are ill.
POINTS:
1
DIFFICULTY:
Difficult
REFERENCES:
All sections of this chapter
QUESTION TYPE:
Essay
HAS VARIABLES:
False
STUDENT ENTRY MODE:
Basic
LEARNING OBJECTIVES:
hsn.maro.10.18.05 – Describe several large-scale efforts that are designed to make food safer
for human consumption.
NATIONAL STANDARDS:
United States – NAEYC.03 – Observing, documenting, and assessing to support young
children and families.