Certified handlers - Study guides, Class notes & Summaries

Personal hygiene: (Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: •It's to ensure that no hair gets anywhere near or on food •Those who solely wait on tables are exempt (ex. Servers) Why might hands be a good source for contamination?: •This is because our hands contain pores, crevices and folds, which can easily trap dirt and are hard to clean What should be done...

SafeStaff Food Handler Certificate Test Verified Answers If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. ️True A leading cause of foodborne illness is unsafe food handling by food service workers. ️True Salt is a common food allergen. ️False Florida law requires food safety training for food service workers. ️True TCS food must not remain in the Temperature Danger Zone for more than _____ hours. ️4 TCS food that has been in the...

QAL Laws and Regs Questions and Answers 100% Correct The difference between CA laws and DPR regulations is that laws are Passed by the CA legislature and regulations are adopted by DPR to carry out laws Wich of the following is not one of the purposes of CA pesticides and pest control laws and regulations Encouraging people to use more pesticides A cooperating agency that helps DPR enforce pestifide use laws and regulations in CA is the County Agricultural Commissioner County Agricultural Com...

Food handlers course: multiple choice questions with certified solutions Personal hygiene: (Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: •It's to ensure that no hair gets anywhere near or on food •Those who solely wait on tables are exempt (ex. Servers) Why might hands be a good source for contamination?: •This is because our hands contain pores, crevices and folds, ...

The three types of hazards that make food unsafe - biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - poor cleaning and sanitizing A food handler...

The three types of hazards that make food unsafe - biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an example of - poor cleaning and sanitizing A food handler...

One way for managers to show that they know how to keep food safe is to - Answers-become certified in food safety What is the purpose of a food safety management system? - Answers-to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? - Answers-identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it's working. This is an examp...

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