Guam Health Certificate Test Latest Complete Exam.
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Course
GUAM
Institution
GUAM
Guam Health Certificate Test Latest Complete Exam.
Approved Source - CORRECT ANSWER a facility that has been inspected by the Division of Environmental Health of the Department of Public Health and Social Services and has received a Sanitary Permit
Bacteria - CORRECT ANSWER germs that are fou...
Guam Health Certificate Test Latest
Complete Exam.
Approved Source - CORRECT ANSWER a facility that has been inspected by the Division of Environmental
Health of the Department of Public Health and Social Services and has received a Sanitary Permit
Bacteria - CORRECT ANSWER germs that are found in and on food that can make you very sick
Clean - CORRECT ANSWER free from dirt or unwanted food
Contamination - CORRECT ANSWER when something dangerous or unwanted gets into food
Cross-Contamination - CORRECT ANSWER when germs are transferred from a food or surface to another
food
[using the same cutting board and knife for different types of food without washing it in between uses]
Foodborne Illness - CORRECT ANSWER when gets sick from something that they ate or drank
Also called "foodborne disease," "foodborne infection," or "food poisoning."
Germs - CORRECT ANSWER harmful bacteria or viruses that can make people sick if eaten
Guam Food Code - CORRECT ANSWER the rules and regulations that address the safety and protection
of food offered at food establishments
Highly Susceptible Poppulation - CORRECT ANSWER persons who are more likely than other people in
the general population to experience foodborne disease because they are immunocompromised,
preschool age children, or older adults.
Good Hygiene - CORRECT ANSWER being clean and behaving in a cleanly manner
, Jaundice - CORRECT ANSWER medical condition with yellowing of the skin and eyes caused by the
hepatitis virus
Pathogens - CORRECT ANSWER bacteria, viruses, fungi, and parasites that causes disease and sickness
Potentially Hazardous Foods - CORRECT ANSWER food that can grow bacteria which must be kept under
temperature control
Parts-per-million - CORRECT ANSWER number of parts of chemical, such as sanitizer, that would be
added to a million parts of water
Ready-to-eat - CORRECT ANSWER foods that are ready for consumption without any further cooking
Sanitize - CORRECT ANSWER to kill germs using chemical or heat
Temperature Danger Zone - CORRECT ANSWER the temperature range between 41F and 140F where
bacteria will grow the quickest
Toxin - CORRECT ANSWER poison produced by pathogens
Three Types of Contaminants - CORRECT ANSWER Physical Contamination
Chemical Contamination
Biological Contamination
Physical Contamination - CORRECT ANSWER when unwanted, non-living foreign object gets into food
[dirt, hair, nail polish flakes, broken glass, nails, staples, or bits of packaging]
Chemical Contamination - CORRECT ANSWER when unwanted chemical gets into food
[cleaners, bug spray, or medication]
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