Deck 7: Institutional Food Services

Question 1

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

Answer 1

increasing

Question 2

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

Answer 2

efficacious

Question 3

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

A) Hazards.
B) Micro-organisms.
C) Pathogens.
D) Germs.

Answer 3

Pathogens.

Question 4

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.

Question 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.

Question 6

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.

Question 7

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

Question 8

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

A) Contamination
B) Preparation
C) Biological
D) Psychological

Question 9

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)

Question 10

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

Question 11

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.

Question 12

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

A) Mechanical.
B) Biological.
C) Physical.
D) Chemical.

Question 13

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

Question 14

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

A) Biological
B) Pathological
C) Physical
D) Chemical

Question 15

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

A) Hepatitis A.
B) Roundworms.
C) Bone fragments.
D) Cleaning products.

Question 16

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

Question 17

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.

Question 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.

Question 19

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.

Question 20

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.

Question 21

Potentially hazardous foods must be:

A) Thrown away.
B) Cooked and cooled properly.
C) Covered with sauce.
D) Served to employees only.

Question 22

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

Question 23

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.

Question 24

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