Food sanitation - Study guides, Class notes & Summaries

Primary Food Sanitation Exam Actual Questions and Answers Graded A+ (D)___ is the cleaning product used to stop allergen cross contact - Answer ️️ -detergent In the three-sink manual warewashing process, the detergent wash water must be ___ or higher - Answer ️️ -110 warewash machines that use hot water to sanitize must have a minimum hot water temperature of ___ degrees - Answer ️️ -180 Eggs are inspected by the (U)___ - Answer ️️ -USDA highly susceptible populations inc...

Pest Control Branch 2 Questions and Answers Graded A+ in what location in the interior of a residence would flea larvae most likely be found? in the carpet which weather conditions is highly conducive to flea development? warm and humid which residual insecticide application methods provides the quickest knockdown for the control of fleas in the lawn area? power spray preparing a house for chemical treatment of what pest involves removing objects from the floor beforehand? cat ...

Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated Contamination -Answer-A process of corrupring or infecting by direct contact or association with an intermediate carrier. Food borne illness -Answer-Is an illness that is carried or transmited to people through cotact with or consumption of contaminated food. Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats Caused by pathogens Children, prego women, elderly ppl with weak immune ...

Food Safety & Sanitation Exam 4 Questions with Solutions

NC Foods 1: 2.02 Understand Food Safety & Sanitation 2024 Graded A+ Foodborne illness A disease transmitted by food Salmonella Caused by bacteria found in improperly cooked poultry and eggs, fresh produce and low water activity foods like spices and peanut butter. E-coli Caused by bateria found in raw or undercooked ground beef. Hepatitis A Caused by a virus found in contaminated shellfish, unpasteurized dairy, and food contaminated by a carrier of the illness. Bacillus Cereus ...

Food Safety & Sanitation Test 1 Questions & Answers.

Food Sanitation Final UPDATED Actual Questions and CORRECT Answers The five common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and - CORRECT ANSWER- purchasing food from unsafe sources What is an important measure for preventing food borne illness? - CORRECT ANSWER- controlling time and temperature

Primary Food Sanitation Exam Actual Questions and Answers Graded A+ D)___ is the cleaning product used to stop allergen cross contact detergent In the three-sink manual warewashing process, the detergent wash water must be ___ or higher 110 warewash machines that use hot water to sanitize must have a minimum hot water temperature of ___ degrees 180 Eggs are inspected by the (U)___ USDA highly susceptible populations include (c)____, the (e)___, and those with (i)___ problems childr...

Food safety and Sanitation Exam Actual Questions and Answers Verified 100% Foodhandlers Can Contaminate Food when? Have a foodborne illness Sneeze or cough Have symptoms such as diarrhea, vomiting, or jaundice Have wounds that contain a pathogen Have contact with a person who is ill Touch anything that may contaminate their hands and then don't wash them Personal Hygiene Program, managers should focus on Creating specific hygiene policies Training and retraining employees Modelin...

Food safety and Sanitation Exam Actual Questions and Answers Verified 100% Foodhandlers Can Contaminate Food when? - Answer ️️ -Have a foodborne illness Sneeze or cough Have symptoms such as diarrhea, vomiting, or jaundice Have wounds that contain a pathogen Have contact with a person who is ill Touch anything that may contaminate their hands and then don't wash them Personal Hygiene Program, managers should focus on - Answer ️️ -Creating specific hygiene policies Training and...