Sanitation exam - 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...

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...

CPFS Practice Test Available Exam with Actual and Verified Answers Pests commonly found in store products are NOT often found in - CORRECT ANSWER-Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - CORRECT ANSWER-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologicall...

OREGON LAW STATE BOARD EXAM REVIEW QUESTIONS AND ANSWERS, GRADED A+/ VERIFIED. The area of a facility which is used by all practitioners performing services , including , but not limited to reception areas , dispensing areas , sinks shampoo bowls , hair dryers and hair dryer areas , and employee lounge areas . - -Common Area 2. The term used to describe an authorization to practice in barbering , hair design , esthetics and / or nail technology as an independent contractor is called ? ...

FSSM Safety & Sanitation Exam Questions & Answers 2024 An organization that certifies commercial food service equipment is: A. NSF B. FDA C. CDC D. USDA - ANSWER-NSF (National Sanitation Foundation) If food has been thawed but is not needed, you should NOT: A. Re-freeze it within 2 hours B. Throw it out C. Cook it correctly and refrigerate D. Cook it and let the staff eat the food - ANSWER-Re-freeze it within 2 hours What is the minimum internal temperature for transporting ho...

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 ...

Environmental Sanitation Exam 1 Questions & Answers.

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...

Field Sanitation Certification Exam Questions with Correct Verified Answers Latest Update (2024/2025) Guaranteed Pass Field Sanitation Certification Exam Questions with Correct Verified Answers Latest Update (2024/2025) Guaranteed Pass Field Sanitation Certification Exam Questions with Correct Verified Answers Latest Update (2024/2025) Guaranteed Pass Field Sanitation Certification Exam Questions with Correct Verified Answers Latest Update (2024/2025) Guaranteed Pass Field Sanitation...