Pre/Post Test Results from
Safe Food for the Hungry 97 -- A Focus on Diversity

Below you will find each question with the answer highlighted in red followed by the percentage of people answering correctly to the question.

  1. Your meal program just received a large donation of hot cooked chicken from a local caterer. How should you store it if you want to serve it for dinner tomorrow?
    a. Package it in small refrigerator storage containers and refrigerate promptly.
    b. Put all the chicken in the walk-in refrigerator in one package.
    c. Cover tightly and let the chicken cool to room temperature overnight.
    d. It doesn't matter how you store it, as long as you reheat it properly.

    84.2% Answered Correctly on Pre-test
    96.0% Answered Correctly on Post-test


  2. A teenage mother visits your food pantry. Her baby is 2 months old and she is breast feeding. Knowing that she should have extra calories and calcium, you offer her powdered milk. She declines, stating that she can't drink milk. What other foods in your inventory could you offer her that would help satisfy her increased need for calcium?
    a. Canned sardines
    b. Dark-green leafy vegetables (kale, mustard greens, broccoli, bok choi)
    c. Calcium-fortified juice
    d. Any of the above

    66.3% Answered Correctly on Pre-test
    69.2% Answered Correctly on Post-test


  3. Your pantry receives a case of outdated baby formula. You should:
    a. Be thankful to get a much needed food.
    b. Use the formula only if the cans are in good condition.
    c. Discard the formula since the nutritional value may be compromised.
    d. Put the formula aside and use it only if you run out of formula that is not outdated.

    83.1% Answered Correctly on Pre-test
    93.6% Answered Correctly on Post-test


  4. You just finished cutting raw beef into cubes for beef stew. Now you want to use the same cutting board for chopping vegetables to go into the salad. Before cutting the vegetables, the cutting board should be:
    a. Brushed lightly to remove any meat particles.
    b. Wiped with a damp cloth.
    c. Rinsed under running water.
    d. Washed with soap and hot water and sanitized with a mild chlorine bleach solution.

    93.4% Answered Correctly on Pre-test
    96.6% Answered Correctly on Post-test


  5. Which of the following statements is true?
    a. It is unnecessary and impractical for emergency feeding programs to provide their clients with food choices.
    b. When people are hungry, it doesn't matter what kind of food you give them, so long as they get much needed calories.
    c. Providing food choices can give clients a feeling of control and help emergency feeding programs better meet the needs of a diverse clientele.

    91.7% Answered Correctly on Pre-test
    94.8% Answered Correctly on Post-test


  6. Your food pantry received a large quantity of much needed canned goods from a local food drive. The director of the day care program run by your parent organization tells you that a food manufacturer is offering free educational materials if you send in labels from their canned products. You notice that you have a large quantity of these products on hand. You should:
    a. Remove the labels from the products included in the promotion so that the day care can redeem them for free educational materials. Instruct your volunteers to explain to pantry clients that the unlabeled cans may be used to provide families with "surprise" dinners.
    b. Ask your volunteers to write the name of the product on the end of each can and remove the labels so that the day care can redeem them for educational materials.
    c. Label the pantry shelves with the type of product (soup, stew, sauce, etc.), sort the cans by type, and remove the labels so that the day care can redeem them. Instruct your volunteers to tell clients what type of food is in the cans.
    d. Suggest that your clients save the labels and return them when they next visit the food pantry.

    71.8% Answered Correctly on Pre-test
    83.3% Answered Correctly on Post-test


  7. It's your turn to go the food bank to buy food for your food pantry. You notice that the food bank has a wide variety of foods available, including some that are rather unusual. You should:
    a. Stock up on your favorite foods. If you like them your guests probably will, too.
    b. Select a variety of foods from each group in the Food Guide Pyramid so that your guests will have an opportunity to make choices.
    c. Stick to the basics. People who are hungry need calories, not choices.
    d. Look for the deals. Take as much as you can of whatever is free or inexpensive, regardless of what it is. That way you can maximize the amount of food you have to give out.

    89.4% Answered Correctly on Pre-test
    92.5% Answered Correctly on Post-test


  8. A new volunteer offers to cook dinner at the shelter four nights a week. You notice that she never washes her hands. You should:
    a. Tell her to wash her hands once every hour.
    b. Tell her to wash after handling raw products.
    c. Tell her to wash before beginning work and after each break.
    d. Tell her to wash after every possibility of contamination.
    e. Say nothing for fear of offending a valuable volunteer.

    82.4% Answered Correctly on Pre-test
    87.0% Answered Correctly on Post-test


  9. Your meal program provides food for guests of all ages. Your program can most effectively prevent foodborne illness by:
    a. Requiring all food workers to wear disposable gloves during food preparation.
    b. Conducting yearly health examinations of all food workers or volunteers.
    c. Cleaning and sanitizing all floors, walls, and ceilings.
    d. Protecting food from time and temperature abuse.

    53.0% Answered Correctly on Pre-test
    63.9% Answered Correctly on Post-test


  10. The Food Guide Pyramid is a guide to help choose a healthy diet. Which of the following statements about the Food Guide Pyramid is not correct?
    a. Eat a variety of foods within each food group.
    b. Eat more foods from the top of the pyramid and fewer from the bottom.
    c. Use fats, oils, and sweets sparingly.
    d. Eat the recommended number of servings from each food group.

    75.3% Answered Correctly on Pre-test
    79.8% Answered Correctly on Post-test

Attention Emergency Food Organizations

You can now add and update your organization / site information, please create account or login below to get started.

 

 

Forgot Password


Indiana’s Emergency Food Resource Network has added a new feature to the food assistance directory! You can now view emergency food provider locations on a map by clicking "View with Google Maps". More information about each location can be found by searching by county, city, or zip code.

Our current and future newsletters will only be available electronically for viewing and printing. Sign up to receive our newsletter on our homepage!

Please distribute or copy these resources freely and explore our other resources such as food safety education and TEFAP information.