2.7 Topic 3 Quiz

2.7 Topic 3 Quiz

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Question 1 of 10

1. Question
The three types of documentation agencies need to support claims for reimbursement are:
- Attendance, meal counts and receipts for food
- Meal counts, food purchased for the month and attendance
- Attendance, menus and meal counts
- Maximum number of meals served, menus and edit checks
Question 2 of 10

2. Question
True or False. Meal counts can be used to calculate attendance and attendance records can be used to calculate meal counts.
- True
- False
Question 3 of 10

3. Question
What happens if you claim more meals than those that are eligible, also called an overclaim?
- You keep the extra funds until the next review
- You’d have to refund reimbursement to the state agency in the event of an overclaim
- You provide those extra funds to cover staff expenses
- Keep the overclaim as profit
Question 4 of 10

4. Question
Meal counts cannot exceed the license capacity unless
- There are extra meals left over
- Meals are served in shifts and the shifts have been approved by state agency
- Participants are not picked up when the next meal is served
- Second helpings are served
Question 5 of 10

5. Question
If daily attendance records and separate meal counts are missing:
- The institution must reconstruct it from staff’s memory
- The institution must estimate the number of meals claimed using tuition records
- The institution can claim the maximum number of meals for enrollment
- Meals will be disallowed
Question 6 of 10

6. Question
If you are using a recipe to create a combination food it is not required to include:
- All ingredients used
- The amounts used
- A picture of the prepared recipe
- Information to determine creditable serving sizes and meal components
Question 7 of 10

7. Question
True or False. If menus and attendance are recorded directly into an electronic system, paper back up documentation is not required.
- True
- False
Question 8 of 10

8. Question
Production records need to be available to support each meal claimed and must contain the date and
- Participant dietary preferences
- The daily attendance records
- The food items served and serving sizes for each component
- The cost of foods served
Question 9 of 10

9. Question
True or False. At the end of the month, only one staff person needs to verify the accuracy of the meal counts and the claim.
- True
- False
Question 10 of 10

10. Question
All menus must contain:
- The meal type
- Food items to be served
- The number of eligible participants being served
- All of the above