Institutional Food Services Chapter 7 Verified Test Bank

Chapter 7: Institutional Food Services

1. Bacteria and viruses that can cause illness or disease are collectively known as:

a. Hazards.

b. Micro-organisms.

c. Pathogens.

d. Germs.

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2. The concept concerning the responsibility to ensure that all edible substances cannot cause harm is known as:

a. Food preparation.

b. Food safety.

c. Nutritional bias.

d. Edibles provision.

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3. A health care facility that manages and performs all foodservice activities itself is called:

a. An outsourced facility.

b. CookOut.

c. Medical nutrition.

d. Self-operation.

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4. The FDA/CDC publication that serves as guidance for food operations is called:

a. Food Hygiene.

b. The Food Code.

c. Food Service Know-How.

d. Food Care.

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5. The manager is responsible for ensuring key regulations are followed, including:

a. Foods must be received from approved sources.

b. Foods must be kept at room temperature.

c. Multi-use equipment must be cleaned once a week.

d. All employees must rinse their hands.

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6. One of the most frequently used plans to focus on food safety is known as HACCP. This acronym stands for:

a. Hazard Assessment and Cooking Control Plan.

b. Health Analysis and Cooking Control Points.

c. Hazard Assessment and Cooking Critical Provisions.

d. Hazard Analysis and Critical Control Point.

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7. Critical control points include which of the following steps?

a. Purchasing raw food from any vendor

b. Preventing contamination of ready-to-eat foods

c. Cooking foods to consumer’s desired temperature

d. Storing food in open containers

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8. Foodborne hazards are categorized into all of the following types, except:

a. Mechanical.

b. Biological.

c. Physical.

d. Chemical.

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9. Food molds such as mycotoxins are poisonous and considered which type of hazard?

a. Contamination

b. Preparation

c. Biological

d. Psychological

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10. Viruses can be foodborne and contracted via edibles, as with:

a. Hepatitis A.

b. Roundworms.

c. Bone fragments.

d. Cleaning products.

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11. Which of the following is mostly commonly associated with foodborne illness?

a. Pasteurized milk

b. Filter-feeding shellfish

c. Cooked eggs

d. Meat cooked well-done

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12. Broken glass, hair, screws, and bandages are considered which type of hazard?

a. Biological

b. Pathological

c. Physical

d. Chemical

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13. Leaving certain foods in open metal containers for a length of time can be an environment for a/n ________ hazard.

a. physical

b. chemical

c. environmental

d. biological

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14. Which of the following is a guideline aimed at managing symptoms of heart failure?

a. Eating for life

b. Minimal nutrition status

c. Food additives

d. Medical nutrition therapy (MNT)

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15. Several studies have found that some cancer therapies actually become more ________ when the patient remains well nourished.

a. efficacious

b. unpredictable

c. damaging

d. costly

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16. What should the administrator take into consideration when creating menus for food service?

a. Cultural food traditions

b. Health dietary restrictions

c. Common food allergies

d. All of the above

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17. The formula for determining food costs should include amortized costs of:

a. Equipment (food service–related).

b. Food additives such as flavor extracts.

c. Both a and b.

d. Neither a or b.

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18. Nursing homes and other residential health care facilities that bring patients into a dining room atmosphere may employ a:

a. Limited-menu restaurant model.

b. Full-menu restaurant model.

c. Room service model.

d. Cafeteria model.

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19. Restaurant and room service models are ________ the value of health care food service.

a. decreasing

b. having no effect at all on

c. increasing

d. detracting from

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20. Many cancer-care centers promote holistic methodologies that include standard-of-care:

a. Restaurant-style food service.

b. Room service menus.

c. Limited food preparation methods.

d. Medical nutritional therapies.

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21. Consideration should be given to providing patients with food that provides:

a. Good nutrition.

b. Good taste.

c. No opportunity for contamination.

d. All of these.

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22. Improved food quality has been shown to increase patient satisfaction. Increased patient satisfaction often equates to:

a. Lower profits.

b. Increased revenues.

c. Complaints to governing agencies.

d. Poor patient prognoses.

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23. All those involved with preparing, serving, and storing food have ________ obligation to ensure that food will not cause illness or harm.

a. no

b. occasional

c. a legal

d. a moral but not legal

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24. Potentially hazardous foods must be:

a. Thrown away.

b. Cooked and cooled properly.

c. Covered with sauce.

d. Served to employees only.

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25. You, as the administrator, must create and implement policies and procedures for the ________ of the entire foodservice operation.

a. ongoing analysis

b. profitability

c. safety

d. viability

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