NR 228-Edapt: Food Safety Questions and Verified Answers Latest 2026 Already Graded A -Chamberlain| ASSURED SUCCESS

A client is eight weeks pregnant. The client asks why she is at risk for foodborne illness. How should the nurse reply?

"Your immune system is different during pregnancy."

Using purified water to pack vegetables in a can is an intervention that can prevent contamination at which step from farm to table?

Processing

A client was just diagnosed with salmonella food poisoning. The nurse knows that this was caused by which of the following foods?

Raw sprouts

Using the image below, identify who is a high risk for a foodborne illness.

1. Not High Risk

2. Not High Risk

3. High Risk

4. Not High Risk

5. High Risk

6. Not High Risk

A 21-year-old has been diagnosed with food poisoning from escherichia coli. Which of the following actions would be the likely cause of the illness?

Tasted cookie dough before it was baked

Three people have a documented Salmonella poisoning from eating sprouts. Place the information collected under the correct type of data.

Epidemiologic Data: Mapping time periods when people got sick; charting geographic locations of illnesses.

Traceback Data: Identifying food safety risks at a production plant; Identifying common restaurants where sick people ate.

Food and Environmental Testing Data: Comparing organism causing illness with organisms found in client's food; stool culture to determine organism causing illness.

Andrea is attending a picnic family gathering. The host has a wide variety of food out for guests to graze on for the day. It is 85 degrees out. Which foods may not be safe for Andrea to consume? (SATA)

A plate of sushi

A pasta salad with mayonnaise dressing

Hannah has food poisoning after eating lettuce. The healthcare providers determine that she has an antibiotic resistant strain of bacteria and alternative treatment was started. Hannah asked how lettuce can have antibiotic resistant bacteria. How should the healthcare provider correctly respond?

"The lettuce must have been in contact with animal waste that had antibiotic resistant bacteria."

Jake is preparing dinner at home. In which of the following situations did Jake contaminate the food?

Jake rinsed off the steak and potatoes before placing on separate cutting boards

A restaurant employee is attending a training session on food safety and asks why these sessions have to be held. What is the employer's best response?

"Food poisoning can cause illness and death."

Which client requires more information about food safety?

Chef cutting meat and vegetables on same cutting board.

Mary was diagnosed with escherichia coli two days ago. The nurse tells Mary that her case has been shared with the local public health nurse and Mary asked why. What is the best reply to her question?

"We need to report it in case there is a possible outbreak."

Review the following patient scenarios and match them with the correct description of infection.

More Common, Less Severe

Less Common, More Severe

Less Common, More Severe

More Common, Less Severe

Place the items in the refrigerator on the correct shelf to prevent food contamination.

Top Shelf: Open or uncovered items

Middle Shelf: Fruits and Vegetables

Bottom Shelf: Meats

The urgent care nurse is taking phone calls from sick clients suspected to have a food borne illness. Which client should be told to see a healthcare provider?​

A 4-year-old patient who is frequently vomiting

According to the U.S. Food and Drug Administration, hot foods should be kept at _____after cooking. Food that is heated in the microwave should be at a temperature of ______ . Perishable foods should be refrigerated within ____ hours.

140 F

165 F

2