Danger zone - Study guides, Class notes & Summaries

TECC QUIZ questions with complete solutions. 1. A _ is a dangerous location where anyone present is at risk of harm. a. Hot zone b. Cold zone c. Warm zone d. End zone correct answer: 1. A. Hot zone 2. What can cause cardiac arrest to a casualty? a. Bleeding out b. Tension pneumothorax c. Blocked airways d. All of the above correct answer: 2. D. All of the above 3. A _ is the area around the hot zone where it is unlikely (not impossible) that danger still exists. a. Hot zone b. Cold ...

Infantry ALC Machine Gun Test Review with 100% Correct Answers 2024 What is an imaginary line, from the firers' eye, through the sights, to the point of aim on the target? Line of Sight What is a number of successive rounds fired with the same elevation and point of aim, when the trigger is held to the rear? Burst of fire What are factors that affect a burst of fire? 1.The gunner and rate of fire. 2.The gun and ammunition. 3.Clarity of target. 4.Air / weather. 5.Distance. What is...

Food Handler's Lesson 4 The Danger Zone questions and answers Batch cooking - answer Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method - answer Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing...

Food Handlers Exam 2024 Questions and Answers All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - answerTrue Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection - answerTrue Obstruction or interference with Health Inspectors in the performance of thei...

All food service establishments must have correct answer: a current and valid permit issued by the NYC Health Department When do Health Inspectors have the right to inspect a food service or food processing establishment? correct answer: as long as it is in operation During an inspection, inspectors must be given access to correct answer: all areas of the food establishment Who is required to have a Food Protection Certificate. correct answer: supervisors of all food service establi...

All food service establishments must have a current and valid - Answer permit issued by the NYC Health Department. Health Inspectors have the right to - Answer inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of the food establishment during an inspection. According to the NYC Health Code, supervisors of all food service establishments are required to have a - Answer Food Protection Certificate. Foo...

Texas CDL Section 10 - School bus Exam Questions and Answers Define the Danger Zone and how far does it extend around the bus? - Answer- The area on all sides of the bus that extends a minimum of 10 feet What should you be able to see if the outside flat mirrors are adjusted properly? - Answer- 200 feet or 4 bus lengths, along the sides, and rear tires touching the ground What should you be able to see if the outside convex mirrors are adjusted properly? - Answer- entire side of bus up to...

County of Riverside Food Handlers All Answers Correct Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they...

180 - Answer- In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer- A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer- What is the temperature range for the danger zone? spore - Answer- What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer- Most regulations for food service operations are at what leve...

Batch cooking Prepare food in small amounts, as you can use it only in four hours or less in the danger zone (41 to 135 degrees F) If cooked food rays in the Danger Zone for more than 4 hours, throw it out. Quick Thawing method Place the food in the prep sink under cold, running water for no more than two hours. Afterward, clean and sanitize the sink and anything else the water may have touched Slow Thawing method Place the tightly wrapped frozen item, such as a roast, on the lo...