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STATE FOOD SAFETY ARIZONA QUESTIONS AND ANSWERS WITH SOLUTIONS 2024
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STATE FOOD SAFETY ARIZONA QUESTIONS AND ANSWERS WITH SOLUTIONS 2024
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STATE FOOD SAFETY ARIZONAQUESTIONS AND ANSWERS WITH
SOLUTIONS 2024
AbrasiveHcleanersH-
HANSWERHCleaningHagentsHthatHareHaccompaniedHbyHsmallHparticlesHofHmineralHorHnetalHthatHcutHthrough
HheavyHaccumulationsHofHdirtHorHdebris
AcidicHcleaners/delimersH-
HANSWERHCleaningHagentsHthatHcontainHacidsHthatHhelpHtoHbreakHupHmineralHdeposits,HasHwellHasHaHdeterg
entHlikeHpropertyHtoHbindHtheHmineralsHtoHwaterHmoleculesHsoHtheyHcanHbeHeasilyHrinsedHaway
ActiveHManagerialHControlH-
HANSWERHAHtypeHofHgeneralHfoodHsafetyHmanagementHsystemHthatHinvolvesHcreatingHandHimplementingHc
omprehensiveHpoliciesHtoHminimizeHfoodHsafetyHrisks
AdulterationH-HANSWERHAnotherHwayHofHsayingH"Contamination"
AnisakisHsimplexH-
HANSWERHAHtypeHofHroundworm,HcommonlyHknownHasHtheHherringHworm,HthatHentersHhumanHhostsHthro
ughHtheHconsumptionHofHundercookedHorHrawHseafood
ApprovedHsupplierHorHproviderH-HANSWERHAHgovernmentHregulatedHfoodHdistributionHcompany
asymptomaticHcarrierH-
HANSWERHAHpersonHwhoHhousesHaHpathogenHinsideHofHthemHbutHshowsHnoHsymptoms
BacillusHcereusH-
HANSWERHAHclassHofHbacteriaHcommonlyHfoundHinHtheHsoilHthatHareHcapableHofHsurvivingHharshHconditions
BackflowH-
HANSWERHAHplumbingHissueHthatHresultsHwhenHdirtyHwaterHandHdrinkableHwaterHareHallowedHtoHcrossHpat
hsHwithinHaHplumbingHsystem
,BacteriaH-
HANSWERHAHsingleHcalledHmicroorganismsHthatHareHeverywhereHaroundHus,HandHcanHgrownHonHfoodHorHlivi
ngHthingsHlikeHpeople
BareHhandHcontactH-
HANSWERHTheHtouchingHofHfoodHitemsHorHeatingHsurfacesHwithHonesHbareHhands,HaHpracticeHtoHavoid,Hesp
eciallyHregardingHreadyHtoHeatHfood
BigH5H-
HANSWERHFiveHpathogensHthatHareHeasilyHtransmittedHthroughHfoodHandHcauseHsevereHillness;Hshingles,HE.
Hcoli,Hsalmonella,Hhepatitis'HA,HandHnorovirus
BimetallicHstemH-
HANSWERHAHtypeHofHthermometerHusedHforHmeasuringHtheHinternalHtemperaturesHofHlarge,HthickHfoods
BiologicalHhazardsH-
HANSWERHMicroscopicHorganismsHalsoHknownHasHfoodHborneHpathogensHthatHcauseHfoodHborneHillness
brevetoxinH-HANSWERHAHshellfishHtoxinHthatHcausesHneurotoxicHshellfishHpoisoning
CalibrationH-
HANSWERHTheHprocessHofHadjustingHaHmeasurementHdeviceHtoHensureHthatHitHmeasuresHaccurately
CampylobacterH-
HANSWERHBacteriaHnaturallyHfoundHinHtheHintestinalHtractsHofHanimals,HespeciallyHpoultry,HthatHspreadsHtoH
foodHwhenHfoodHorHwaterHisHcontaminatedHwithHanimalHfeces;HcanHcauseHcampylobacteriosis,HtheHsecond
HmostHreportedHcauseHofHfoodHborneHillnessHinHtheHUS
CamplyobacterHjejuniH-HANSWERHTheHstrainHofHcampylobacterHthatHmostHoftenHaffectsHhumans
CarcinogenH-HANSWERHAHsubstanceHorHagentHthat,HwithHexcessiveHexposure,HcanHcauseHcancer
, CasualHtrainingH-
HANSWERHTakingHadvantageHofHsituationsHthatHoccurHatHworkHandHusingHthemHasHtrainingHopportunities
ChemicalHContaminantsH-HANSWERHChemicalHhazardsHthatHaren'tHnaturallyHfoundHinHfood
ChemicalHhazardsH-
HANSWERHSubstancesHwithHchemicalHpropertiesHthatHcanHcauseHInjuryHorHillnessHwhenHconsumedHinHorHwi
thHfoodHincludingHpesticides,HcleaningHsupplies,HandHtoxicHmetalsHthatHcomeHfromHusingHimproperHcookw
are
ChemicalHmachinesH-HANSWERHDishwashingHmachinesHthatHuseHchemicalHsanitizers
CiguatoxinH-
HANSWERHAHtoxinHfoundHinHfishHharvestedHfromHtropicalHandHsubtropicalHwaters,Hincluding,HforHexample,H
groupers,Hbarracudas,HandHsnappers,HwhoseHdietHincludesHcertainHtypesHofHalgae;HmayHcauseHciguateraHp
oisoning,HaHseriousHfoodHborneHillness
CleaningH-
HANSWERHTheHremovalHofHfood,Hdirt,HandHotherHparticlesHfromHtheHsurfaceHofHsomethingHthroughHwashin
gHitHwithHsoapHandHfinishingHitHwithHclean,HdrinkableHwater
cleaningHandHmaintenanceHsuppliesH-
HANSWERHChemicalsHsuchHasHcleaners,Hsanitizers,HmachineHlubricants,HandHpaintHthatHareHusedHforHaHvarie
tyHofHpurposes,HincludingHcleaningHandHequipmentHmaintenance
ClostridiumHbotulinumH-
HANSWERHAHgenusHofHbacteriaHcommonlyHfoundHinHwaterHandHsoilHthatHcausesHbotulism,HaHveryHseriousHf
oodHborneHillness
ClostridiumHperfringensH-
HANSWERHAHpathogen,HakaHtheH"cafeteriaHgerm",HthatHcausesHperfringensHfoodHpoisoning;HitHisHassociated
HmostHcommonlyHwithHmeats.HMeatHproducts,HandHgravies
ColdHHoldingH-HANSWERHKeepHcoldHfoodHatH41HdegreesHFahrenheitHorHLowerHuntilHserving
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