Lesson 8 Exam- Health, Safety, and Nutrition - Parent Organization

[07] Lesson 8 Exam - Results Attempt 1 of 2 Written Jan 2, 2024 9:59 PM - Jan 2, 2024 11:07 PM Attempt Score 100 / 100 - 100 % Overall Grade (Highest Attempt) 100 / 100 - 100 % Question 1 5 / 5 points The process of food being cooked, chilled, and reheated, and going through the temperature danger zone two or more times is known as Question 2 5 / 5 points Foodborne illnesses caused by microorganisms that grow on food and release poisons into it are known as Question 3 5 / 5 points Chronic medical conditions Question 4 5 / 5 points Which of the following is a step in the Hazard and Analysis Critical Control Point (HACCP) system? Question 5 5 / 5 points A _______ is a food safety model developed by the USDA and FDA which helps stated develop rules to prevent foodborne illness. Question 6 5 / 5 points Which of the following is an example of a food safety guideline that a teacher should follow in feeding infants? Question 7 5 / 5 points Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food? Question 8 5 / 5 points Which of the following is a reason why produce is a source of foodborne illness? Question 9 5 / 5 points Three most common risk factors for foodborne outbreaks are Question 10 5 / 5 points Foodborne illnesses caused by germs producing and releasing poison after food containing harmful microorganisms is consumed are known as Question 11 5 / 5 points Which of the following is included in the proper care of an infant's teeth? Question 12 5 / 5 points Which one of these is an example of a stereotype? Question 13 5 / 5 points Which of the following is an example of a no-cook process entrée? Question 14 5 / 5 points Which of the following is true about food allergies in children? Question 15 5 / 5 points If ground beef is not cooked at a high enough temperature, which of the following should be the biggest concern? Question 16 5 / 5 points Which of the following is an example of a risk factor for poor health in children? Question 17 5 / 5 points Acute medical conditions Question 18 5 / 5 points The process of food being heated and served the same day and going through the temperature danger zone once is known as Question 19 5 / 5 points It's important for teachers to encourage playing actively and getting sufficient sleep because Question 20 5 / 5 points School wellness policies must include Done food preparation for same-day service. food preparation using simple food preparation. food preparation using complex food preparation. food preparation with no-cook process. infection. inoculation. intoxication. toxin-mediated infection. don't generally require much evaluation or treatment. have a longer duration. don't influence academic performance. only affect physical health, but not mental health. Identifying the critical control points Hazard prevention Creating a food code Creating a preventive action plan food code corrective action plan verification procedure critical control point Don't heat breast milk in the microwave. Don't feed the baby from the bottle. Don't allow a baby to self-feed. Don't feed infant formula. Bread Lemon slices Watermelon Orange slices Bugs and other organisms come into contact with it. Unsanitary food processing practices It's grown in soil. Irradiation feeding honey to infants less than 12 months of age, improper cooking temperatures, and coming to work sick. improper holding times and temperatures of foods, poor personal hygiene, and cross-contamination. improper record keeping, serving raw milk products, and poor personal hygiene. improper washing of produce, serving raw sprouts, and serving leftover food not refrigerated promptly. infection. intoxication. inoculation. toxin-mediated infection. Encouraging the infant to suck on a pacifier after each feeding Providing milk after every feeding Wiping the teeth and gums with a disposable tissue after each feeding Placing toothpaste on the teeth after each feeding Music is an important aspect of learning. Parents living in poverty have poor parenting skills. Boys don't like to play with pink toys. Teenage mothers aren't capable of parenting their children. Scrambled eggs Hamburgers Tuna salad Casseroles Schools are not responsible for looking out for food allergies in children. It can be very stressful for families especially as they first transition their child to school or at the beginning of the new school year. Allergic reactions to foods are uncommon and are rarely life-threatening. It's extremely rare for a child to have a life-threatening reaction at school. Chemical hazards Time and temperature factors Physical hazards E. coli toxins Healthy fruits and vegetables Poor family relationships Access to high quality early childhood education Safe neighborhoods are very rare in children. come on gradually. have a short duration. include diseases such as seizure disorders. food preparation using complex food preparation. food preparation using simple food preparation. food preparation with no-cook process. food preparation for same-day service. as they age, children will develop increased susceptibility to certain infectious diseases. most children come from homes that don't practice healthful living. if children don't learn these skills in preschool they won't practice them later. conditions such as obesity, heart disease, cancer, and mental health problems have their roots in early childhood. management of content of school breakfast and lunches. goals for physical activity to promote wellness. guidelines for parents on what types of food to serve at home. plans for what type of food is served in after-school activities.