Usda Quiz/Child And Adult care Food Program (Cacfp) Infant Feeding

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| By Tmead

Tmead

Community Contributor

Quizzes Created: 1 | Total Attempts: 191

Questions: 14 | Attempts: 191 | Updated: Feb 27, 2023

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Questions and Answers

1.

Does the USDA permit feeding infant cereal in a bottle?
- A.
  
  Yes
- B.
  
  No
Correct Answer
B. No

Explanation
There is no USDA regulatory language or USDA guidance permitting infant cereal to be fed in a bottle.

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2.

How many ounces of breast milk or iron-fortified formula are required through the first three months for infants?
- A.
  
  1-3 ounces
- B.
  
  4-6 ounces
- C.
  
  6-8 ounces
- D.
  
  8-10 ounces
Correct Answer
B. 4-6 ounces

Explanation
Through 3 months, the only meal component that is required is breast milk or iron-fortified formula (4-6 ounces)

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3.

Is it permissible to dilute juice for infants with water only?
- A.
  
  Yes
- B.
  
  No
Correct Answer
B. No

Explanation
Juice cannot be diluted or watered down for infants. No fruit drinks, fruit punch, soda or sweetened drinks. Full strength (100%) juice is reimbursable only at snack for 8 through 11 month old infants. A medical statement is required to serve/claim reimbursement for infant formulas that do not meet the definition.

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4.

Dessert type foods may be used.
- A.
  
  True
- B.
  
  False
Correct Answer
B. False

Explanation
Only meals containing creditable food components provided by the center and/or the family may be claimed. No combination infant meals may be used. When developmentally ready, the center must provide at least one creditable food component.

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5.

After 2 years of age, 2% milk is recommended.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Breast milk or iron-fortified infant formula is required for the first year of life. Pasteurized whole milk from 1-2 years old. After 2 years of age, 2% milk is recommended. Gradually children can join others in drinking low fat (1%) milk or non-fat (skim) milk.

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6.

How many cases of food borne illness occur annually?
- A.
  
  10,000
- B.
  
  100,000
- C.
  
  76,000
- D.
  
  76,000,000
Correct Answer
D. 76,000,000

Explanation
Over 76 million cases a year in the United States. 325,000 people are hospitalized. 5,000 unnecessary deaths per year. people at greatest risk are infants, children, pregnant women, the elderly, and people with compromised immune systems.

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7.

What temperature should frozen food be kept at?
- A.
  
  32 degrees F
- B.
  
  41 degrees F
Explanation
Receive and store foods at the proper temperatures. Refrigerated foods at 41 degrees F. Frozen foods at 0 degrees or below. Keep foods out of the danger zone (41-140 degrees F)

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8.

When reheating foods, what temperatures should left overs be heated to?
- A.
  
  150 degrees F
- B.
  
  165 degrees F
- C.
  
  120 degrees F
Correct Answer
B. 165 degrees F

Explanation
During Reheating: Rapidly reheat potentially hazardous foods and leftovers to 165 degrees F and hold at minimal internal temperature of 140 degrees F. Take and record food temperatures before each serving shift.

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9.

Which of the following is not required to control time and temperature?
- A.
  
  A thermometer in both refrigerator and freezer
- B.
  
  Daily temperature log for both refrigerator and freezer
- C.
  
  Rotating dry goods
- D.
  
  Temperature for water coming out of kitchen sink
Correct Answer
D. Temperature for water coming out of kitchen sink

Explanation
Keep a thermometer in both the refrigerator and the freezer. Keep a daily temperature log for both the refrigerator and freezer. Date and mark cold foods prepared on-site and held for more than 24 hours. All dry goods must be dated and rotated.

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10.

Poor personal hygenie, cross contamination and temperature are the leading causes of food borne illness.
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
Poor personal hygiene, cross contamination, and temperature are indeed the leading causes of foodborne illness. Poor personal hygiene refers to practices such as not washing hands properly or not wearing gloves while handling food, which can introduce harmful bacteria. Cross contamination occurs when bacteria from raw or contaminated food comes into contact with ready-to-eat food, utensils, or surfaces. Temperature control is crucial in preventing the growth of bacteria, as certain temperatures can promote their rapid multiplication. Therefore, it is true that these factors play a significant role in causing foodborne illnesses.

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11.

Can we prevent foodborne illness?
- A.
  
  Yes
- B.
  
  No
Correct Answer
A. Yes

Explanation
program providers who handle food are the first line of defense against food borne illness

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1
0
12.

Which foods are unacceptable for infants
- A.
  
  Adult cereal, infant cereal with fruit, chocolate and egg whites
- B.
  
  Combination infant meals, commercial infant desserts, fish sticks
- C.
  
  Fruit & vegetable juice blends, home canned infant food, yogurt
- D.
  
  Fruit drinks, honey, hot dogs, low fat milk, nuts, shellfish
- E.
  
  All of the above
Correct Answer
E. All of the above

Explanation
The correct answer is "all of the above" because all the listed food items are considered unacceptable for infants. The list includes adult cereal, infant cereal with fruit, chocolate, egg whites, combination infant meals, commercial infant desserts, fish sticks, fruit & vegetable juice blends, home canned infant food, yogurt fruit drinks, honey, hot dogs, low-fat milk, nuts, and shellfish. These foods may pose a choking hazard, contain allergens, or be unsuitable for the digestive system of infants.

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13.

What required poster must be displayed prominently in every program which has a meal service program funded by the USDA?
- A.
  
  "And Justice For All"
- B.
  
  "Kids Eat Free"
- C.
  
  "Free lunch and breakfast"
Correct Answer
A. "And Justice For All"

Explanation
The required poster that must be displayed prominently in every program which has a meal service program funded by the USDA is "And Justice For All." This poster ensures that all individuals, regardless of race, color, national origin, sex, age, or disability, have equal access to the benefits of the program. It emphasizes the importance of providing equal opportunities and non-discrimination in these meal service programs.

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14.
Each Center Based Program must employ at least one, full-time equivalent person in charge who:
- has passed and accrdited food protection manager exam (Serve Safe)
- is at least 18 years old
- A.
  
  True
- B.
  
  False
Correct Answer
A. True

Explanation
The given answer is true because according to the statement, each Center Based Program must employ at least one person in charge who has passed an accredited food protection manager exam (Serve Safe) and is at least 18 years old. This means that it is a requirement for a Center Based Program to have a qualified and responsible person in charge who has the necessary knowledge and skills to ensure food safety and is of legal age.

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Current Version
Feb 27, 2023

Quiz Edited by
ProProfs Editorial Team
May 07, 2012

Quiz Created by
Tmead

Usda Quiz/Child And Adult care Food Program (Cacfp) Infant Feeding

Does the USDA permit feeding infant cereal in a bottle?

How many ounces of breast milk or iron-fortified formula are required through the first three months for infants?

Is it permissible to dilute juice for infants with water only?

Dessert type foods may be used.

After 2 years of age, 2% milk is recommended.

How many cases of food borne illness occur annually?

What temperature should frozen food be kept at?

When reheating foods, what temperatures should left overs be heated to?

Which of the following is not required to control time and temperature?

Poor personal hygenie, cross contamination and temperature are the leading causes of food borne illness.

Can we prevent foodborne illness?

Which foods are unacceptable for infants

What required poster must be displayed prominently in every program which has a meal service program funded by the USDA?

Each Center Based Program must employ at least one, full-time equivalent person in charge who: has passed and accrdited food protection manager exam (Serve Safe) is at least 18 years old

Each Center Based Program must employ at least one, full-time equivalent person in charge who:

has passed and accrdited food protection manager exam (Serve Safe)

is at least 18 years old