GUAM HEALTH CERTIFICATE TEST EXAM QUESTIONS WITH COMPLETE SOLUTIONS VERIFIED GRADED A+
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Module
GUAM HEALTH
Institution
GUAM HEALTH
GUAM HEALTH CERTIFICATE TEST EXAM QUESTIONS WITH COMPLETE SOLUTIONS VERIFIED GRADED A+
Approved Source
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
germs that are f...
GUAM HEALTH CERTIFICATE TEST EXAM QUESTIONS WITH COMPLETE
SOLUTIONS VERIFIED GRADED A+
Approved Source
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
germs that are found in and on food that can make you very sick
Clean
free from dirt or unwanted food
Contamination
when something dangerous or unwanted gets into food
Cross-Contamination
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
when gets sick from something that they ate or drank
Also called "foodborne disease," "foodborne infection," or "food poisoning."
Germs
harmful bacteria or viruses that can make people sick if eaten
Guam Food Code
, the rules and regulations that address the safety and protection of food offered at food
establishments
Highly Susceptible Poppulation
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
being clean and behaving in a cleanly manner
Jaundice
medical condition with yellowing of the skin and eyes caused by the hepatitis virus
Pathogens
bacteria, viruses, fungi, and parasites that causes disease and sickness
Potentially Hazardous Foods
food that can grow bacteria which must be kept under temperature control
Parts-per-million
number of parts of chemical, such as sanitizer, that would be added to a million parts of
water
Ready-to-eat
foods that are ready for consumption without any further cooking
Sanitize
to kill germs using chemical or heat
Temperature Danger Zone
the temperature range between 41F and 140F where bacteria will grow the quickest
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