Praxis FAMILY AND CONSUMER
SCIENCE QUESTIONS AND ANSWERS
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Individuation is the process through which a person comes to think of himself or herself as a
distinct person despite being a member of a family. - Children at first identify entirely with the
mores, norms, and values of their family; it is only after prolonged exposure to other people
outside the home that a child will begin to question his or her upbringing and perhaps modify his
or her belief system. A fully individualized person is able to maintain a coherent personality
without renouncing membership in a family with which he or she may have some disagreement.
Agrarian societies are more likely to live with their extended families. - An extended family is
comprised of more than one adult couple. For instance, it might include a man and a woman,
their children, and their grandchildren. Agrarian societies in which people tend the same land for
their entire lives are more conducive to the maintenance of the extended family. This is in part
because it is more difficult for a large group to move around together. In modern, industrial,
urban, and nomadic societies, it is more common for people to be grouped together in nuclear
families (one adult couple and their children)
Financial Stability is NOT necessary for a person to commit emotionally to a marriage. -
Despite money being a main issue for divorce, it is more important for partners to have good
self-esteem, empathy, a feeling of permanence in the relationship, and strong personal identities.
Solid marriages weather the inevitable hard times with a mixture of humor, empathy, and habit.
The idea of empathy is particularly important in marriage because it implies that each partner
may not fully understand the other. Nevertheless, a loving spouse with try to help whenever
possible.
What are the safety procedures related to equipment and food preparation? - ANSWER Basics:
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You
can't see, smell, or taste harmful bacteria that may cause illness. In every step of food
preparation, follow the four steps of the Food Safe Families campaign to keep food safe:
1. Clean — Wash hands and surfaces often.
2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
What are the safety procedures related to food preparation and shopping? - ANSWER Shopping
1. Purchase refrigerated or frozen items after selecting your non-perishables.
2. Never choose meat or poultry in packaging that is torn or leaking.
3. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
, What are the safety procedures related to food preparation and storage? - ANSWER 1. Always
refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2
ºC).
2. Check the temperature of your refrigerator and freezer with an appliance thermometer. The
refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
3. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef,
veal, lamb, or pork, within 3 to 5 days.
4. Perishable food such as meat and poultry should be wrapped securely to maintain quality and
to prevent meat juices from getting onto other food.
5. To maintain quality when freezing meat and poultry in its original package, wrap the package
again with foil or plastic wrap that is recommended for the freezer.
6. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they are safe to use.
7. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will
keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5
years.
What are the safety procedures related to food preparation? - ANSWER Preparation
1. Always wash hands with warm water and soap for 20 seconds before and after handling food.
2. Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.
3. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
4. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon
of unscented, liquid chlorine bleach in 1 gallon of water.
5. Marinate meat and poultry in a covered dish in the refrigerator.
What are the safety procedures related to food preparation and thawing? - ANSWER 1.
Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry
juices do not drip onto other food.
2. Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap
water. Change the water every 30 minutes. Cook immediately after thawing.
3. Microwave: Cook meat and poultry immediately after microwave thawing.
What are the safety procedures related to food preparation and cooking? - ANSWER 1. Cook all
raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145
°F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source.
For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
2. Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of
160 °F (71.1 ºC) as measured with a food thermometer.
3. Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a
food thermometer.
, What are the safety procedures related to food preparation and serving? - ANSWER 1. Hot food
should be held at 140 °F (60 °C) or warmer.
2. Cold food should be held at 40 °F (4.4 ºC) or colder.
3. When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming
trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace
them often.
4. Perishable food should not be left out more than 2 hours at room temperature—1 hour when
the temperature is above 90 °F (32.2 ºC).
What are the safety procedures related to food preparation and leftovers? - ANSWER 1. Discard
any food left out at room temperature for more than 2 hours—1 hour if the temperature was
above 90 °F (32.2 ºC).
2. Place food into shallow containers and immediately put in the refrigerator or freezer for rapid
cooling.
3. Use cooked leftovers within 4 days.
4. Reheat leftovers to 165 °F (73.9 °C).
5. Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If
thawed by other methods, cook before refreezing.
What are the safety procedures related to food preparation and cold storage? - ANSWER Cold
Storage Chart
Product Refrigerator
40 °F (4.4 ºC) Freezer
0 °F (-17.7 ºC)
1. Eggs
Fresh, in shell 3 to 5 weeks Do not freeze
2. Raw yolks & whites 2 to 4 days 1 year
3. Hard cooked 1 week Does not freeze well
4. Liquid pasteurized eggs, egg substitutes
Opened 3 days Does not freeze well
Unopened 10 days 1 year
5. Mayonnaise, Commercial
Refrigerate after opening 2 months Do not freeze
6. Frozen Dinners & Entrees
Keep frozen until ready to heat — 3 to 4 months
7. Store-prepared (or homemade) egg, chicken, ham, tuna, & macaroni salads 3 to 5 days Does
not freeze wel
8. Hot dogs
Opened package 1 week 1 to 2 months
Unopened package 2 weeks 1 to 2 months
9. Luncheon meat
Opened package 3 to 5 days 1 to 2 months
Unopened package 2 weeks 1 to 2 months
10. Bacon & Sausage
Bacon 7 days 1 month
11. Sausage, raw — from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months
, 12. Smoked breakfast links, patties 7 days 1 to 2 months
13. Hard sausage — pepperoni, jerky sticks 2 to 3 weeks 1 to 2 months
14. Summer sausage
labeled "Keep Refrigerated"
Opened 3 weeks 1 to 2 months
Unopened 3 months 1 to 2 months
15. Corned beef, in pouch with pickling juices 5 to 7 days Drained, 1 month
16. Ham, canned
labeled "Keep Refrigerated"
Opened 3 to 5 days 1 to 2 months
Unopened 6 to 9 months Do not freeze
17. Ham, fully cooked
Vacuum sealed at plant, undated, unopened 2 weeks 1 to 2 months
Vacuum sealed at plant, dated, unopened "Use-By" date on package 1 to 2 months
18. Whole 7 days 1 to 2 months
Half 3 to 5 days 1 to 2 months
Slices 3 to 4 days 1 to 2 months
19. Hamburger & stew meat 1 to 2 days 3 to 4 months
20. Ground turkey, veal, pork, lamb, & mixtures of them 1 to 2 days 3 to 4 months
21. Steaks 3 to 5 days 6 to 12 months
Chops 3 to 5 days 4 to 6 months
Roasts 3 to 5 days 4 to 12 months
22. Variety meats — tongue, liver, heart, kidneys
What is HACCP and how does it protect consumers? - ANSWER What is HACCP?
HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that
identifies where hazards might occur in the food production process and puts into place stringent
actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each
step of the process, there is less chance for hazards to occur.
Why is HACCP Important?
HACCP is important because it prioritizes and controls potential hazards in food production. By
controlling major food risks, such as microbiological, chemical and physical contaminants, the
industry can better assure consumers that its products are as safe as good science and technology
allows. By reducing foodborne hazards, public health protection is strengthened.
What are some methods to prevent pathogen food contamination from farm to table? -
ANSWER For the most successful implementation of HACCP, it should be applied from farm to
table -- starting on the farm and ending with the individual preparing the food, whether in a
restaurant or home. On the farm, there are actions that can be taken to prevent contamination
from occurring, such as monitoring feed, maintaining farm sanitation, and practicing good
animal health management practices.
In the plant, contamination must be prevented during slaughter and processing. Once meat and
poultry products leave the plant, there should be controls in place during transportation, storage
and distribution.
