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FOOD HANDLERS COMPLETE EXAM PACK|GUARANTEED SUCCESS $72.49   Add to cart

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FOOD HANDLERS COMPLETE EXAM PACK|GUARANTEED SUCCESS

FOOD HANDLERS COMPLETE EXAM PACK|GUARANTEED SUCCESS

40 items

FOOD SAFETY QUIZLET|2023 LATEST UPDATE|GUARANTEED SUCCESS

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What kind of conditions do bacteria multiply in? Moist, warm places Danger zone for bacteria growth 40 - 140 degrees E Coli Bacteria that lives in intestines Cross Contamination Letting harmful bacteria spread from raw foods to other foods Botulism One of the most da...

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FOOD SAFETY EXAM|2023 LATEST UPDATE|GUARANTEED SUCCESS

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List four impacts of foodborne illnesses to a food service establishment a.) Loss of customers and sales b.) Loss of good reputation c.) Lawsuits resulting in lawyer and court fees d.) Increased absence of employees What groups of people are at higher risk than the general population for ...

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SAFE FOOD HANDLING|2023 LATEST UPDATE|GUARANTEED SUCCESS

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food borne illness: transmitted to people through food. this is almost always preventative. What are the 3 potential hazards that can contaminate food? Biological, Physical, Chemical What is a Biological Hazard? when living organisms are found in food that make you sick What ...

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FOOD SAFETY 100|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Foodborne Illness An illness that is transmitted from food to people Called food poisoning Are foodborne illnesses contagious? Yes What are the four microorganisms that cause our food to become unsafe? Viruses Bacteria-cant see or smell Parasites Fungi What are TCS foods?...

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FOOD SAFETY AND HANDLING|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Which of the following is the correct definition of food safety? Food safety is the use of strategies and resources to ensure the proper production and handling of food so it is safe for consumption. Which of the following safety issues are monitored by the FDA? (Check all of the boxes that ...

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FOOD AND NUTRITION FOOD SAFETY|2023 LATEST UPDATE|GUARANTEED SUCCESS

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What is the most common cause of foodborne illness? Generally- from improper/unsafe food handling practicing in the home. What populations are most susceptible to foodborne illness? A. Athletes/Restaurant workers/Pre-school teachers B. Infants/Elderly/individuals with chronic disease/Pregn...

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BASIC FOOD SAFETY COURSE|2023 LATEST UPDATE|GUARANTEED SUCCESS

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food born illlness consuming bad food 48 million get sick, hospitlaized 3000 deaths miscommunication, unorganized, cleaniness 3 types of hazards biological, chemical and physical biological hazards bacteria, most common, most spread through working with food when ill, washi...

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STATE FOOD SAFETY|2023 LATEST UPDATE|GUARANTEED SUCCESS

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A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear s...

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FOOD SAFETY QUIZ|2023 LATEST UPDATE|GUARANTEED SUCCESS

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foodborne illness illness carried or transmitted to people by food foodborne illness outbreak incident in which two or more people experience the same illness after eating the same food issues with compromised immune systems why are people susceptible to foodborne illnesses? ...

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FOOD SAFE LEVEL 1 TEST|2023 LATEST UPDATE|GUARANTEED SUCCESS

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How many Canadians suffer from food-borne illness every year? 4 million What are the 3 causes of foodborne contamination? chemical, physical and biological Chemical contamination contamination includes cleaning agents, pesticides and dissolved metals Physical contamination c...

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NYC FOOD PROTECTION COURSE|2023 LATEST UPDATE|GUARANTEED SUCCESS

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All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene True Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given ac...

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NYC FOOD PROTECTION CERTIFICATE EXAM|2023 LATEST UPDATE|GUARANTEED SUCCESS

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All food service establishments must have a current and valid permit issued by the NYC Health Department When do Health Inspectors have the right to inspect a food service or food processing establishment? as long as it is in operation During an inspection, inspectors must be given a...

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NYC FOOD PROTECTION COURSE CHAPTER 8|2023 LATEST UPDATE|GUARANTEED SUCCESS

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How long can food be thawed under cold water No more than 2 hours. What temperature does poultry and stuffing need to be cooked at for 15 seconds to kill organisms? 165 What temperature does pork have to be cooked at for 15 seconds to kill organism? 150 What temperature do eg...

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NYC FOOD PROTECTION COURSE CHAPTER 8|2023 LATEST UPDATE|GUARANTEED SUCCESS

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How long can food be thawed under cold water No more than 2 hours. What temperature does poultry and stuffing need to be cooked at for 15 seconds to kill organisms? 165 What temperature does pork have to be cooked at for 15 seconds to kill organism? 150 What temperature do eg...

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FOOD PROTECTION COURSE - LESSON 1 QUIZ|2023 LATEST UPDATE|GUARANTEED SUCCESS

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All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene true Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given ac...

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FOOD PROTECTION COURSE 2018 QUIZ - LESSON 9|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Per New York City Health Codes, hands must be washed thoroughly at least 3 times every day. FALSE Sick food workers who can transmit their illness thorough contact with with food should be prevented from working until they are well. True Hands must be washed thoroughly after: All of...

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FOOD PROTECTION COURSE 2018 QUIZ - LESSON 4|2023 LATEST UPDATE|GUARANTEED SUCCESS

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The presence of the following in food constitutes a physical hazard: 1. Pieces of Glass True The presence of the following in food constitutes a physical hazard: 2. Metal Shavings True The presence of the following in food constitutes a physical hazard: 3. Pieces of Wood Tr...

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NYC Food Handler's study guide|2023 LATEST UPDATE|GUARANTEED SUCCESS

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true or false: It is illegal to handle ready-to-eat foods with bare hands true true or false: workers must use gloves when handling foods that will be cooked false what are three acceptable methods of thawing frozen foods refrigerate place under cold running water microwave oven w...

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FOOD PROTECTION COURSE QUIZ 4|2023 LATEST UPDATE|GUARANTEED SUCCESS

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True or false: The presence of pieces of glass in food constitutes a physical hazard: True True or false: The presence of metal shavings in food constitutes a physical hazard: True True or false: The presence of pieces of wood in food constitutes a physical hazard: True True ...

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FOOD PROTECTION COURSE 2018 QUIZ - LESSON 8|2023 LATEST UPDATE|GUARANTEED SUCCESS

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When bacteria from a raw food gets into a cooked or read-to-eat food this is called: Cross-Contamination The Correct cooking temperature for poultry, stuffed meat and stuffing is: 165'F Thick foods cool Faster... In Small Amounts in Small containers It is good practice to th...

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FOOD PROTECTION CHAPTER 6|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Most viral food-borne diseases are the result of: Poor personal hygiene practice A food-borne parasite found in under-cooked pork is: Trichinella spiralis Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the follo...

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STATE FOOD SAFETY TEST FOR UTAH|2023 LATEST UPDATE|GUARANTEED SUCCESS

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If you cut or burn your hand while on the job, how should you treat your wound before returning to work? Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? T...

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STATE FOOD SAFETY TEST FOR UTAH|2023 LATEST UPDATE|GUARANTEED SUCCESS

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If you cut or burn your hand while on the job, how should you treat your wound before returning to work? Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove What is the reason for sanitizing dishes, utensils, and food preparation surfaces? T...

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FOOD SAFETY MANAGER FLASH CARDS|2023 LATEST UPDATE|GUARANTEED SUCCESS

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180 In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea A food handler must be excluded from the food establishment for which symptoms? 41 to 135 What is the temperature range for the danger zone? s...

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FOOD HANDLER PERMIT|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Biological and Physical Pest can cause these types of contamination FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, Moisture which are conditions for bacterial growth Biologica Hazard Pathogen that can cause an illness such as e-coli or salmonella TCS Foods Rice...

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FOOD HANDLERS|2023 LATEST UPDATE|GUARANTEED SUCCESS

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A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a p...

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FOOD MANAGER PRACTICE EXAM|2023 LATEST UPDATE|GUARANTEED SUCCESS

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No, homemade foods may not be sold or used in a public food service establishment Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range During a delivery of frozen products the manager on duty should check the? ...

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FOOD SAFETY MANAGER TEST - PRACTICE QUESTIONS|2023 LATEST UPDATE|GUARANTEED SUCCESS

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What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is...

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STARBUCKS SERVSAFE FOOD SAFETY CERTIFICATION|2023 LATEST UPDATE|GUARANTEED SUCCESS

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cdc statistsics - over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) - 325,000 ppl are hospitalized - over 5,000 ppl die - food service industry pays an avg $74,000 for each incidence High-Risk Customers - seniors - pregnant women - very young children - imm...

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STARBUCKS TRAINING CUSTOMER SUPPORT BARISTA|2023 LATEST UPDATE|GUARANTEED SUCCESS

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The Customer Support Role creates... inspired moments for customers throughout the store, keeps store organized, clean, and fully stocked in what ways does this role support a clean, safe, and welcoming environment? 1. customer support cycle 2. cycle task list 3. 2-hour smallwares timer ...

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PREMIER FOOD SAFETY SAMPLE TEST 1|2023 LATEST UPDATE|GUARANTEED SUCCESS

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a food establishment that package has ROP food should A. not be without a good vacuum packer B. Be packaged according to USDA C. have a HACCP D. have HESSN have HACCP all vehicles and trucks delivering food products should be checked to ensure that the A. food was not exposed to contami...

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STARBUCKS FOOD SAFETY EXAM|2023 LATEST UPDATE|GUARANTEED SUCCESS

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What must all food service establishments have? All food service establishments must have a current and valid permit issued by the NYC Health Department. Do health inspectors have the right to inspect, while it's in operation? Health Inspectors have the right to inspect a food service or f...

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PREMIER FOOD SAFETY (SECTION 1-9)|2023 LATEST UPDATE|GUARANTEED SUCCESS

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How many people do you think get sick from a foodborne related illness each year About 48 million Which of the following is NOT a high risk population group for foodborne illnesses? Teenagers Which of the following would NOT be considered a condition that can cause your immune system...

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STUDY PREMIER FOOD SAFETY FOOD MANAGER CERTIFICATION STUDY GUIDE|2023 LATEST UPDATE|GUARANTEED SUCCESS

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foodborne infection delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food s...

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FOOD SAFETY STUDY GUIDE (CA)|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Essentials of Food Safety and Sanitation Time and Temperature (T&T), Heat and Cold, and the washing of hands and ware-washing foodborne outbreak A foodborne outbreak is an incident or event where two or more people suffer a similar illness or sickness from eating a common food Popu...

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FOOD HANDLERS CARD TEST AZ|2023 LATEST UPDATE|GUARANTEED SUCCESS

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What are three hazards people can get sick from? -physical -biological -chemical What are foodborne illnesses? Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? Foods that are more likely than others to su...

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CA FOOD HANDLER EXAM|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Foodborne Illness Illness carried or transmitted to people by food. Foodborne Illness Outbreak An incident in which two or more people experience the same illness after eating the same food. Warranty of Sale Rules stating how food must be handled in an establishment. Reasonab...

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SERVSAFE FINAL PRACTICE TEST (40 QUES)|2023 LATEST UPDATE|GUARANTEED SUCCESS

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Which group of individuals has a high risk of foodborne illness? elderly people parasites are commonly associated with? seafood Ciguatera toxin is commonly found in amberjack Which is a TCS food? saltines bananas baked potato coffee baked potato Metal shavings are...

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CALIFORNIA EFOODHANDLERS TEST ANSWERS|2023 LATEST UPDATE|GUARANTEED SUCCESS

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How long can foods safely remain in the Danger Zone during preparation? 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? Reheat to 165F or hotter within 2 hours A...

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CHAPTER 10 FOOD SAFETY MANAGEMENT SYSTEMS|2023 LATEST UPDATE|GUARANTEED SUCCESS

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food safety management system group of practices and procedures intended to prevent foodborne illness; actively controls risks and hazards throughout the flow of food foundation of a food safety management system -personal hygiene program -food safety training program -supplier selection ...

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