Question 1 (5 points)

Unpasteurized juice is MOST likely at risk for which of the following?Question 1 options:

E. coli

Botulism

Spoilage

Contaminants

Question 2 (5 points)

Who regulates food safety?Question 2 options:

Federal agencies

State and county agencies

Federal and state agencies

Federal, state, and county agencies

Question 3 (5 points)

Learning the skills at a young age that promote wellness:Question 3 options:

allows children to make their own healthy choices.

positively affects children’s lifelong development.

is difficult until the primary years.

does not affect the possibility of developing obesity or diabetes.

Question 4 (5 points)

Which of the following explains why infants and young children are particularly at risk for hazards posed by contaminated foods?Question 4 options:

They are exposed to more germs.

Their higher body temperatures put them at greater risk.

Their bodies produce fewer protective stomach acids.

They have not developed good wellness habits yet.

Question 5 (5 points)

The greatest hazards to health are contaminants caused by:Question 5 options:

chemicals.

microorganisms.

physical hazards.

insects.

Question 6 (5 points)

Biological hazards include all of the following, EXCEPT:Question 6 options:

allergens.

botulism.

escherichia coli.

salmonella.

Question 7 (5 points)

Which of the following foods is MOST likely to be contaminated with botulism?Question 7 options:

Raw eggs

Home-canned foods

Sushi

Potato salad at a picnic

Question 8 (5 points)

When making cookies with children, which of the following is a good way to reduce the risk of salmonella food poisoning?Question 8 options:

Use packaged mixes

Use wheat flour

Use a pasteurized egg substitute

Wash hands

Question 9 (5 points)

Accreditation through The National Association for the Education of Young Children includes:Question 9 options:

quality assessment in 10 program standards.

multiple endorsements for programs that serve children 0–18.

one rigorous accreditation certification program.

accreditation to meet local standards of quality.

Question 10 (5 points)

If a teacher wanted to find out information on health and safety standards, licensure regulations in various states, and standards-based resources for out-of-home care and education settings, he/she should check:Question 10 options:

the National Resource Center for Health and Safety in Child Care and Early Education.

the National Association for the Education of Young Children.

the Children’s Defense Fund.

Child Protective Services.

Question 11 (5 points)

Which of the following is included in proper care of an infant’s teeth?Question 11 options:

Wiping the teeth and gums with a disposable tissue after each feeding.

Providing milk after every feeding.

Placing toothpaste on the teeth after each feeding.

Encouraging an infant to suck on his/her pacifier after each feeding.

Question 12 (5 points)

Which of the following foods requires more careful management than the others because it is considered a more potentially hazardous food?Question 12 options:

Watermelon

Bread

Orange slices

Lemon slices

Question 13 (5 points)

Which of the following is a chemical agent that can end up in food and pose a health risk?Question 13 options:

Metal shavings

Germs

Pesticides

Mold

Question 14 (5 points)

Mental health:Question 14 options:

allows children to effectively cope with adversity.

is not important until the primary years.

does not affect physical health.

teachers have little effect on a child’s mental health.

Question 15 (5 points)

A child who cannot concentrate, has low energy, poor self-esteem, and has a greater risk for diabetes, heart disease, and high blood pressure may not be getting enough of which of the following?Question 15 options:

Sun

Physical activity

Breakfast

Outside air

Question 16 (5 points)

If a food is not properly stored in the food pantry it is more likely to be contaminated with which of the following?Question 16 options:

Physical hazards

Chemical hazards

Toxin mediated infection

Biological hazards

Question 17 (5 points)

Impoverished children are more likely to experience all of the following EXCEPT:Question 17 options:

inadequate immunizations.

lower rates of obesity.

mental health problems.

problems focusing on school activities.

Question 18 (5 points)

Whether a program receives meals through a contracted meal service, prepares food on site, or serves meals prepared in a home kitchen, it is important to implement guidelines established by which of the following?Question 18 options:

National Association for the Education of Young Children

Hazard and Analysis Critical Control Point system

Child Nutrition Reauthorization Act

U. S. Department of Agriculture

Question 19 (5 points)

If ham is sliced on the same slicing machine used to slice cheese, this could put children at risk due to which of the following reasons?Question 19 options:

If they are allergic to milk, the foods are now cross-contaminated.

Ham is more likely to be a food contaminate than cheese.

The likelihood of ham and cheese becoming contaminated increases when they are sliced on the same machine.

Dangerous bacteria can live on ham but not cheese.

Question 20 (5 points)

Differences in the quality of care or quality of health are called:Question 20 options:

health disparities.

prejudices.

stereotyping.

risk factors.