Safe Food For the Hungry -- II

Pretest and Posttest Questionnaire

Please read the situations that follow and choose the answer 
you think is most appropriate. Please mark your choice on the 
answer sheet. The information we obtain with this 
questionnaire will help us determine the effectiveness of 
Safe Food for the Hungry - II. Thank you for your help in 
assessing this program.


1. The shipment of canned meat at the pantry is delayed this 
   week. You want to give out high protein food, but are 
   wondering what would be a good meat substitute. Which of the 
   following would fill that need in the pantry bag?

a. Peanut butter

b. Potato buds

c. macaroni

d. rice



2. Your food bank received a large shipment of Snapple. Which 
   food group does this fit in the Food Guide Pyramid?

a. fruit

b. vegetable

c. meat

d. dairy

e. pyramid tip (fats, oils, and sweets)



3. What is contained in Fruits and vegetables that make them 
   so important that we recommend 5-a-day for better health?

a. fiber

b. vitamins

c. minerals

d. protein

e. answers a, b, and c



4. You have received a large donation of hot cooked chicken 
   from the Holiday Inn. How should you store it if you want to 
   use it tomorrow at your soup kitchen?

a. Store it in insulated containers in the walk-in 
   refrigerator.

b. Package in small refrigerator storage containers and 
   refrigerate promptly.

c. Put all the chicken in the walk-in refrigerator in one 
   package.

d. Let the chicken cool to room temperature overnight.

e. Discard the chicken because it is unsafe to use.



5. Three of your new soup kitchen volunteers show up for 
   their work time with runny noses and coughing. What should 
   you do?

a. Give them plastic gloves and let them serve food.

b. Ask them to work outside the kitchen area today.

c. Allow them to stir food and stay out of guestsŐ view.

d. Send them away until they feel better.



6. You have received a large donation of food from the Mail 
   CarrierŐs food drive. You have a volunteer who is 73 and 
   suffers from a heart condition. He wants to help, but the 
   warehouse is hot and very crowded. What do you do with your 
   volunteer?

a. Encourage him to work as hard as he can in the hot 
   warehouse.

b. Ask him to come back when the warehouse is cooler.

c. Find some office work that really needs to be done and 
   where he can stay cool and comfortable.

d. Tell him to pace himself and cross your fingers.



7. What are the critical food safety control points in a food 
   pantry?

a. Personnel

b. Incoming food

c. Refrigerators and freezers

d. Storage areas

e. All of the above



Questionnaire Answer Sheet


Pretest:

1.       a       b       c       d
2.       a       b       c       d       e
3.       a       b       c       d       e
4.       a       b       c       d       e
5.       a       b       c       d
6.       a       b       c       d
7.       a       b       c       d       e



Posttest:

1.       a       b       c       d
2.       a       b       c       d       e
3.       a       b       c       d       e
4.       a       b       c       d       e
5.       a       b       c       d
6.       a       b       c       d
7.       a       b       c       d       e



Answer Key:

1.   a
2.   e
3.   e
4.   b
5.   b
6.   c
7.   e



Return to:

April Mason
Department of Foods and Nutrition
Purdue University
1264 Stone Hall
West Lafayette, IN 47907-1264