Chemical contaminants - Study guides, Class notes & Summaries

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - Answer 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste which makes it hard to detect in food - Answer Pathogen organism living on or within another living organism and receiving food and protection from it - Answer Parasite Germ essential to cou...

Hazmat Tech 2, Top Exam Questions and answers, 100% Accurate, Verified. What are the action options and response objectives? - -Offensive Defensive Nonintervention What are the action options and response objectives based on? - -Estimated outcomes Stage of Incident Strategic goals (stopping the event now occurring, keep future events from occurring) What are the basic principles to apply to action options and response objectives? - -one cannot influence events that have already ha...

Test Bank for Modern Dental Assisting, 13th Edition, Doni Bird, Debbie Robinson Acute chemical toxicity results from high levels of exposure over a short period. The victim feels the effects immediately and may show symptoms of dizziness, fainting, headache, nausea, or vomiting. A chronic chemical toxicity involves repeated exposures over a long period. Chemical resistance refers to a material that prevents the hazardous chemical from being in contact w...

Beginning with the moment the specimen is collected and transported to the laboratory, to the analysis itself and the reporting of the results, must be documented by a process known as Correct Answer: Chain of custody. A process that monitors the accuracy and reproducibility of results through the use of control specimens. Correct Answer: Quality control Describes how close a test result is to the true value. Correct Answer: Accuracy The comparison of an instrument measurement or rea...

cdc statistsics - - over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) - 325,000 ppl are hospitalized - over 5,000 ppl die - food service industry pays an avg $74,000 for each incidence High-Risk Customers - - seniors - pregnant women - very young children - immuno compromised 4 food contaminants 1. physical 2. biological cal ( ie toxic metals, additives) 4. cross contamination - 4 food contaminants Physical Contaminants - when objects get into food ie- w...

people who are more sensitive to getting a disease are known as - ANS HSPs highly susceptible populations which of the following are CDC risk factors in the Foodservice industry - ANS failing to cook food adequately and using contaminated equipment are two of the major risk factors identified by the CDC CDC stands for - ANS Centers for Disease Control and Prevention USDA stands for - ANS United States Department of Agriculture the USDA regulates - ANS meat, poultry, eggs ...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground...

ServSafe Food Safety Manager Exam: 7th Edition 3 major contaminants - biological, chemical, and physical

Food Technology Preliminary Course Questions and Answers Graded A+ What is the primary purpose of food preservation in food technology? The primary purpose of food preservation is to extend the shelf life of food products, prevent spoilage, and maintain nutritional value, taste, and safety for consumers. How do different methods of food preservation, such as freezing and canning, impact the texture and nutritional content of food? Freezing preserves the texture and nutritional conte...

HLTH 330-Final ExamFoodborne illnesses are responsible for _______illnesses each year. - correct answer 76 million illnesses There are ______hospitalizations and _______deaths caused by foodborne illnesses each year. - correct answer *235,000 *5,000 What are the annual estimated costs of foodborne illnesses? - correct answer $10-$83 billion dollars (reported cases only) What are the three types of contaminants that may cause a foodborne illness? - correct answer 1. Chemical 2. Physica...