Usda Quiz/Child And Adult care Food Program (Cacfp) Infant Feeding
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Does the USDA permit feeding infant cereal in a bottle?
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Yes
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No
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This USDA Quiz on the Child and Adult Care Food Program (CACFP) focuses on infant feeding practices. It evaluates knowledge on topics like appropriate milk amounts, cereal feeding methods, and juice dilution for infants, helping ensure compliance with health standards.
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- 2.
How many ounces of breast milk or iron-fortified formula are required through the first three months for infants?
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1-3 ounces
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4-6 ounces
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6-8 ounces
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8-10 ounces
Correct Answer
A. 4-6 ouncesExplanation
Through 3 months, the only meal component that is required is breast milk or iron-fortified formula (4-6 ounces)Rate this question:
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- 3.
Is it permissible to dilute juice for infants with water only?
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Yes
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No
Correct Answer
A. NoExplanation
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.Rate this question:
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- 4.
Dessert type foods may be used.
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True
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False
Correct Answer
A. FalseExplanation
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.Rate this question:
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- 5.
After 2 years of age, 2% milk is recommended.
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True
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False
Correct Answer
A. TrueExplanation
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.Rate this question:
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- 6.
How many cases of food borne illness occur annually?
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10,000
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100,000
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76,000
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76,000,000
Correct Answer
A. 76,000,000Explanation
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.Rate this question:
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- 7.
What temperature should frozen food be kept at?
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32 degrees F
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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)Rate this question:
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- 8.
When reheating foods, what temperatures should left overs be heated to?
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150 degrees F
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165 degrees F
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120 degrees F
Correct Answer
A. 165 degrees FExplanation
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.Rate this question:
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- 9.
Which of the following is not required to control time and temperature?
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A thermometer in both refrigerator and freezer
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Daily temperature log for both refrigerator and freezer
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Rotating dry goods
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Temperature for water coming out of kitchen sink
Correct Answer
A. Temperature for water coming out of kitchen sinkExplanation
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.Rate this question:
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- 10.
Poor personal hygenie, cross contamination and temperature are the leading causes of food borne illness.
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True
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False
Correct Answer
A. TrueExplanation
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.Rate this question:
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- 11.
Can we prevent foodborne illness?
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Yes
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No
Correct Answer
A. YesExplanation
program providers who handle food are the first line of defense against food borne illnessRate this question:
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- 12.
Which foods are unacceptable for infants
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Adult cereal, infant cereal with fruit, chocolate and egg whites
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Combination infant meals, commercial infant desserts, fish sticks
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Fruit & vegetable juice blends, home canned infant food, yogurt
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Fruit drinks, honey, hot dogs, low fat milk, nuts, shellfish
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All of the above
Correct Answer
A. All of the aboveExplanation
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.Rate this question:
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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?
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"And Justice For All"
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"Kids Eat Free"
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"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.Rate this question:
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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
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True
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False
Correct Answer
A. TrueExplanation
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.Rate this question:
Quiz Review Timeline (Updated): Feb 27, 2023 +
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Current Version
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Feb 27, 2023Quiz Edited by
ProProfs Editorial Team -
May 07, 2012Quiz Created by
Tmead
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