Featured Article Quiz #2: "Food Safety Issues and Training Methods for Ready-to-Eat Foods in the Grocery Industry"
Binkley, Margaret, Journal of Environmental Health
Available to NEHA members only, the JEH Quiz, offered six times per calendar year through the Journal of Environmental Health, is a convenient tool for self-assessment and an easily accessible means to accumulate continuing-education (CE) credits toward maintaining your NEHA credentials.
It's a simple process....
1. Read the featured article carefully.
2. Select the correct answer to each JEH Quiz question.
3. a) Complete the online quiz at www.neha.org (click on "Continuing Education").
b) Fax the quiz to (303) 691-9490, or
c) Mail the completed quiz to JEH Quiz, NEHA, 720 S. Colorado Blvd., Suite 970-S, Denver, CO 80246.
Be sure to include your name and membership number!
4. One CE credit will be applied to your account with an effective date of October 1, 2005 (first day of issue).
5. Check your continuing-education account online at www.neha.org.
6. You're on your way to earning CE hours!
Quiz deadline: January 1, 2006
1. According to the United States Department of Labor, between 1999 and 2001, the per-consumer average annual Home Meal Replacement (HMR) expenditure rose
a. 5.0 percent.
b. 5.6 percent.
c. 6.2 percent.
d. 7.0 percent.
2. Two of the major factors that have contributed to the growth of the HMR market include:
a. Two-income households and labor constraints.
b. Working female head of household and consumers under the age of 44.
c. Rising incomes and time constraints.
d. Young singles and new families.
3. What percent of American households "carry in" at least one meal per week?
a. 35 percent.
b. 40 percent.
c. 45 percent.
d. 50 percent.
4. Which of the following is considered a food safety risk associated with HMR retailers?
a. More potent pathogens.
b. High labor turnover.
c. Complex food system.
d. All of the above.
5. The Partnership for Food Safety Education found that 92 percent of Americans know practicing food safety is very important, and that they practice safe food handling on a consistent basis. …