1) Elderly people are in high-risk populations because people's immune systems weaken as they age. a) True b) False 2) Nursing homes, hospitals, and daycares are operations that serve populations at a higher risk of getting a foodborne illness.  a) True b) False 3) Health-care providers are considered a high-risk population. a) True b) False 4) Pasteurized eggs must be used for omelets in a nursing home.  a) True b) False 5) Sunny-side up eggs are not considered safe on a children's menu.  a) True b) False 6) A healthy alternative for a daycare center lunch is a turkey, sprouts, and cucumber wrap served with a side of baby carrots. a) True b) False 7) A grilled chicken Caesar salad can provide a garden-fresh option on a hospital menu.  a) True b) False 8) If preparing hollandaise sauce for a high-risk population, pasteurized eggs should be used. a) True b) False 9) If serving a high-risk population, ready-to-eat foods should never be handled with bare hands. a) True b) False 10) The pudding made for tonight's menu at Shady Acres Nursing Home will need to use pasteurized eggs. a) True b) False 11) Pasteurized EGGS shall be substituted for raw EGGS in the preparation of FOODS such as (click all that apply):  a) ice cream b) Caesar salad c) hollandaise d) meringue e) mayonnaise f) mustard

6.2 High Risk Populations

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