Practice Exam Why are elderly people at a high risk for foodborne illnesses?They have decreased appetites as they ageThey take multiple medicationsTheir immune systems have been weakened as they ageThey are more likely to spend time in the hospital When are substitutions noted on the Menu?Before or when the meal is servedThe next dayA few months laterNever Menus should be kept on file in your facility for:5 years2 years6 monthsDont keep the copies. Throw them out Planned Menus shall be conspicuously posted or easily available to residents.TrueFalse A serving of Vegetable is:(1 cup) raw vegetables (Salad)(1/2 cup) cooked vegetable(6 oz) Vegetable juiceAll of the above A serving of Fruit is:1 medium fresh fruit in season(1/2 cup) canned Fruit(4oz) 100% Fruit JuiceAll of the above How many servings of (8oz) Milk or Equivalent are recommended?OneTwoThree4oz Twice a day A serving of (3oz) Beef, Fish, Pork, Lamb or Veal can be substituted for:(3oz) Chicken8 oz Yogurt1 Egg1/2 cup Beans Two servings of Bread / Starch is equivalent to for example:2 slices Toast or 1 English Muffin or 2 Pancakes or 1/2 cup Oatmeal with 1 Toast1 Bun or 2 slices Bread for sandwich or 1/2 cup Pasta salad with 6 crackers1 cup Rice or 1 cup Pasta or 1 cup Potato or 1/2 cup Rice with 1/2 cup Beans or 1/2 cup Potatoes with a Dinner RollAll of the above What is the appropriate method used to provide the adequate portions for your residents?Estimate using the palm of your handVisually estimatingUsing smaller platesUsing the correct portion measurement devices The Thermometer in the refrigerator should read:Less than 30 °F41 °F or Lower40 °F - 45 °F45 °F - 50 °F The Thermometer in the Freezer should read:0 °F or Lower0 °F - 5 °F3 °F or LowerThe food in freezers are frozen therefore thermometers are not necessary Why should you use Thermometers to check the temperature of Food?It is the only way to make sure your food is safeTo make sure your food is hot enoughUse Thermometers only during inspectionsFood Thermometers are not necessary How do you clean and sanitize Thermometers including the storage cases?Wash in warm soapy waterWash, rinse, sanitize and air dryDo not wash thermometers because they get damagedWipe with alcohol only Chemicals should be stored ___________ food.abovenext toaway fromin the same area of Which piece of jewelry can be worn by a foodservice employee?WatchBracelets including medical braceletsA solid band ringNone of the above How should foodservice employees keep their fingernails?short and painted with nail polishlong with polished false nailslong and unpolishedshort and unpolished When serving food, you should avoid touching the ___________ of a plate.edgestopsidebottom How long should you wash your hands for?5 seconds1 minute15 - 20 seconds30 seconds Silverware that has been washed and sanitized should be stored:with handles facing upwith handles facing downabove chemicals and cleaning suppliesin the sink What is the correct way to clean and sanitize all eating utensils, pots and pans?Wash, Rinse and Air-DryWash, Rinse, Sanitize Sanitize, Wash, Rinse and Air-DryWash, Rinse, Sanitize and Air-Dry What is the minimum internal cooking temperature for Poultry?135 °F145 °F155 °F165 °F All left over food should be labeled and dated.Discard after _____days.345Do not store left over food Which is the only way that food should be thawed?RefrigeratorUnder constant cold running water at 70 °FMicrowaveAs part of the cooking processAll of the Above When should employees receive the in-service Nutrition, Foodservice and Safety Food Handling?Within 30 days of hire and then annuallyOnly when they request itOnly when hiring a new employee without any foodservice experienceEvery five years
