A bacterial spore is - Study guides, Class notes & Summaries
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (FDA FOOD CODE COURSE PRE TEST VERIFIED QUESTIONS & ANSWERS)
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 
(FDA FOOD CODE COURSE PRE TEST VERIFIED QUESTIONS & ANSWERS) 
1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - ANS-B 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmosph...
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Sterile Processing - Final Exam Study Guide Graded A
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Sterile Processing - Final Exam Study Guide Graded A 
B Why is it important to evenly distribute large instruments in a set? 
A. The set is difficult to carry if the weight is unevenly distributed B. Extra condensation will make the set more difficult to dry 
C. It is easier for the end user to sort the instrument 
D. The overall weight of the set is affected 
A Which of the following BEST describes the overall role of the CS/SPD A. To provide dependable service to enhance patient care 
B. To pr...
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Cosmetology state board exam| 100 QUESTIONS| WITH COMPLETE SOLUTIONS
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What bonds in the hair are easily broken by heat and water? Correct Answer: Hydrogen 
 
Before placing implements in a disinfecting solution, they should be Correct Answer: Cleaned with warm soapy water 
 
The best way to avoid back strain while working is to Correct Answer: Maintain good posture and body alignment 
 
Good dental hygiene invcoles visiting the dentist twice each year and Correct Answer: Brushing and flossing regularly 
 
Bacteria that do NOT cause disease are referred to as C...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER Exam Questions With Verified Answers
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1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - ANSWER-B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal - ANSWER-C 
 
3. The acronym for the 6 major variables that affect the growth of bac...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM 2024 WITH 100% CORRECT ANSWERS
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B - correct answer 1. A bacterial spore is: 
 
 a. Bacterial dung 
 b. A resistant resting phase which can sometimes resist high heat 
 c. There is no such thing as a bacterial spore. They are different genus. 
 d. All of the above 
 
C - correct answer 2. Which are the three basic types of 
 contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal 
 
C - correct answer 3. The acronym for the 6 m...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM 2024 WITH 100% CORRECT ANSWERS
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1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - correct answer B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal - correct answer C 
 
3. The acronym for the 6 major variables that affect t...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER (FDA FOOD CODE COURSE PRE TEST) 90 QUESTIONS WITH CORRECT ANSWERS- 2024
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A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal - 
 
3. The acronym for the 6 major variables that affect the growth of bacteria is 
a. FAT CAT ...
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AATB Questions and Answers Latest Version Already Passed
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AATB Questions and Answers Latest 
 
Version Already Passed 
 
1. When handling sterile drapes, you must be sure that the drape is presented: 
a. To a sterile person who is scrubbed, gowned, and gloved 
b. Using quick movements when placed on the OR table 
c. Prior to the surgical prep of the donor 
d. After being sterilized using ETO a. To a sterile person who is scrubbed, gowned, and 
gloved 
 
2. The Achilles tendon is attached to which bone? 
a. Calcaneus 
 
b. Fibula 
c. Talus 
 
d. Tibia a...
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DANB ICE Exam (Answered 100% Correctly) 2024
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DANB ICE Exam (Answered 100% Correctly) 2024 
DANB ICE Exam (Answered 100% 
Correctly) 2024 
Substance produced by the body in response to the Hep B vaccination is 
Antibodies 
Using PPE is necessary because herpetic conjunctivitis can manifest in/on 
The eyes 
What is the infection control protocol for a known HIV carrier? 
Standard procedures that conform to the published CDC/ADA guidelines and 
recommendations. 
When washing hands after nonsurgical dental procedures, what is NOT acceptable ...
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1000 MCQ's Dental ADC Waysem Latest Update 2023 Completely Solved
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1. For lower premolars, the purpose of inclining the handpiece lingually is to, 
 
A. Avoid buccal pulp horn 
B. Avoid lingual pulp horn 
C. Remove unsupported enamel 
D. Conserve lingual dentine - ANSWER A. Avoid buccal pulp horn 
 
Explanation 
1- avoid BUCCAL pulp horn 
2- conserve ling. dentine 
 
So take A and B if available 
 
2. For an amalgam restoration of a weakened cusp you should, 
 
A. reduce cusp by 2mm on a flat base for more resistance 
B. reduce cusp by 2mm following the outli...
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