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

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.

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

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.

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)