Cans 200 final - Study guides, Class notes & Summaries

3 - Compartment Sink: Water Temperature 110 F 3 - Compartment Sink: Sanitation: Concentrations Chlorine: 50-200 ppm Quaternary ammonium: 200 ppm Iodine: 12.5-25 ppm Why do I need to sanitize utensils or equipment if I will be using it for cooking? There is no guarantee that the heat involved in cooking will heat all parts of the utensils or equipment to a temperature that will kill the harmful microorganisms. Also, the utensils or equipment may not be used for cooking. instead...

REHS/RS Food Safety Questions and Answers Already Passed What is the order of the HACCP Plan? hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control) What is the incubation period for a chemical foodborne illness? 1-7 hours What would be the least hazardous food? vegetables cooked by students What is t...

NR 324 Adult Health I Final Exam Questions and Correct Answers, 2024/2025, Updated 100% Correct. gastric lavage instillation of meds to help neutralize what is in the stomach and withdrawal of stomach contents with an NG tube, usually done if someone ingested a toxic amount of medication GERD (gastroesophageal reflux disease) Syndrome with chronic symptom of mucosal damage caused by a reflux of stomach acid into the lower esophagus Diagnosed by symptoms Causes of GERD obesity smoking ...

MGT 3900 Final 2023 - Questions and Answers According to our book, Lead time demand (LTD) is best defined as: a. the total flow-unit requirement during the replenishment lead time b. the uncertainty in the flow-rate due to problems in forecasting and supply variance c. the total annual flow-unit requirement d. answering the fundamental question of when to reorder inventory. According to our book, cycle service level is best defined as: a. the fraction of total demand satisfied from inventory on...

3 Student: ___________________________________________________________________________ 1. Open systems are all relevant forces outside a firm’s boundaries. True False 2. All organizations operate in a macroenvironment. True False 3. The immediate environment surrounding a firm including suppliers, customers, rivals, and the like is called the macroenvironment. True False 4. Competition is most intense when there are few direct competitors, industry growth is fast, and the product or serv...

UCF QMB 3200 FINAL EXAM 175 QUESTIONS AND CORRECT ANSWERS 2022/2023|ALREADY GRADED A+ A variable that cannot be measured in numerical terms is called a _____. a. dependent variable b. constant variable c. qualitative variable d. non-measurable random variable --CORRECT ANSWER-- c. qualitative variable The difference between the observed value of the dependent variable and the value predicted by using the estimated regression equation is the _____. a. standard error b. residual c. pr...

Inference A conclusion reached on the basis of evidence and reasoning interpretation to understand, comprehend, identify problems, clarify, decipher and decode. analysis To examine ideas, analyze arguments, make comparisons, and categorize, organize and prioritize. Evaluation To assess the credibility, significance,and relevance of information necessary to support the conclusions; and to asses the information for biases, stereotypes, cliches or inappropriateness. Self-regulation to m...

Consider the following statement from a patient during a nutrition consult: "I really want to improve my lunch choices by packing my own lunch, but I'm afraid I'll miss the social time with my coworkers." In the setting of motivational interviewing, this is an example of: - Answer sustain talk Participants are randomly assigned to follow one of three specific diets plans for 7 weeks to assess the impact of varying amounts of high-fructose corn syrup consumption on serum triglyceride level...

Inference -A conclusion reached on the basis of evidence and reasoning interpretation -to understand, comprehend, identify problems, clarify, decipher and decode. analysis -To examine ideas, analyze arguments, make comparisons, and categorize, organize and prioritize. Evaluation -To assess the credibility, significance,and relevance of information necessary to support the conclusions; and to asses the information for biases, stereotypes, cliches or inappropriateness. Self-regulation -to...

The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodborne illnesses is called A) hazard analysis critical control point (HACCP). B) quality control and assurance. C) food safety manag...