Proper handwashing - Study guides, Class notes & Summaries

California eFoodHandlers Test Answers How long can foods safely remain in the Danger Zone during preparation? - ANSWER 4 hours Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which is the correct way to reheat potentially hazardous food? - ANSWER Reheat to 165F or hotter within 2 hours A handwashing sink can be used for food preparation as along as the sink is ...

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms - ANSWER-Periodically test food for illness causing microorganisms ...

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests (Ans- d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doctor first c) No...

In what foods does Salmonella spp. bacteria appear - Raw pultry and raw eggs What is the minimum amount of light that must be present in food prep areas - 50 ft candles / 540 lux How do you know if a chemical santizing station is at the proper concentration - Use sanitiser strip Handwashing stations must have which supplies - Hot n Cold water, soap, way to dry hands and signage What does buildup of condensations and/or grease on walls and ceilings indicate - Hoods and/or vents need cleani...

RN Community Health Online Practice 2019 B | Community Practice B Correct Questions and Answers. A public health nurse is planning a community health promotion program for hypertension prevention. Which of the following interventions should the nurse include as a tertiary prevention strategy? Provide education about risk factors for hypertension. Conduct a hypertension screening clinic for the community. Teach clients who have a family history of hypertension how to monitor blood pressure....

NUR 221 EXAM 1 Questions With 100% Correct Answers PATIENT SAFETY AND QUALITY PATIENT SAFETY AND QUALITY 3 Examples of Basic Human Needs Oxygen, Nutrition, Shelter (Temperature) What populations are vulnerable to temperature? older adults and infant What is the leading cause of unintentional injuries in the hospital? Falls 5 COMMON ENVIRONMENTAL HAZARDS -motor vehicle accidents -poison -falls -fire -disasters Who is at greater risk for car accidents? -16-19 ye...

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...

Nevada Food Handlers Card Questions and Answers Rated A+ FOODBORNE ILNESS RISK FACTORS 1.Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice FOODBORNE ILNESS RISK FACTORS 2.Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Rece...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

Nevada Food Handlers Card Latest Version Graded A+ What is Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food What is Improper Cooking Temperat...