Food Safety on the Go: Module 3 Pre-Test
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It is safest if home-delivered meals are kept out of the temperature danger zone until clients receive the meals.
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If a food is cooked, it can’t cause foodborne illness.
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Not everyone in a home-delivered meal program needs to know about food safety.
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A bean sprout salad with feta cheese would be a good dish to include in a home-delivered meal for an older adult.
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Some clients may have refrigerators set above 40° F, which can strongly increase the risk of foodborne illness.
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A HACCP plan can easily be transferred from one program to another.
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Programs do not need to conduct self-inspections if they are inspected by a state or local health department.
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It is recommended that home-delivered meals be labeled with a“use-by” date and instructions for storage and reheating.
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A food product recall is an action by a food manufacturer or distributor to remove products from commerce that may cause health problems or death.
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If no clients have ever reported a foodborne illness, a program doesn’t need a policy on cases of foodborne illness.
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