Staff Training Test

Nutrition Policies and Procedures

To successfully complete the test, please read each question carefully and choose the correct answer. If you score 85% correct answers or higher, your results will automatically be sent to the reviewing administrator, and the test will be marked as completed. Good luck!

Nutrition Policies and Procedures
Section 1: Allergy Safety Policy
1. True or False: Snacks labeled 'May contain [allergens]' are not allowed at the center.
2. Where should children with known allergies sit during meals?
3. What must all children do before and after eating?
4. True or False: Staff can serve items with known allergens as long as they are careful.
5. Who is responsible for checking food labels and allergy alerts?
Section 2: Snack and Lunch Guidelines
6. True or False: Children must finish their snacks or meals completely.
7. What is one goal of snack time besides nutrition?
8. What are staff expected to do during snack time?
9. True or False: Food will never be withheld as a form of discipline.
10. What must staff do regarding allergies and cultural diets?
Section 3: Nutrition Policy
11. Which document does the center's nutrition policy follow?
12. True or False: Unlabeled food or drink will still be served if staff recognizes it.
13. What types of food are restricted for toddlers?
14. Who must check the Allergies and Dietary Alert List before serving food?
15. What is the proper response if a child brings unhealthy food?
Section 4: Lunch Program Policy and Procedures
16. True or False: Same-day service meals must be served within one hour of delivery.
17. What is the minimum internal temperature required for reheated meals before serving?
18. Cold storage deliveries must be stored at or below which temperature?
19. True or False: Food served on the same day can be stored overnight in the fridge.
20. How many clean containers must parents provide for temporary food storage?
21. Which method must be used to sanitize trays and utensils if the dishwasher is not working?
22. True or False: Staff must wash hands and wear gloves before handling food.
23. What is the correct bleach-to-water ratio for cleaning food preparation surfaces?
24. What should be done in case of a suspected allergic reaction?
25. True or False: Feedback about meals should be documented and shared with administration.
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