Food sanitation - Study guides, Class notes & Summaries
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Food safety and Sanitation Exam Questions and Answers 100% Solved
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Food safety and Sanitation Exam 
Questions and Answers 100% Solved 
Foodhandlers Can Contaminate Food when? 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 Creating specific hygiene policies 
Training and retraining employees 
Modeling correct beh...
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Food Safety and Sanitation, questions from servsafe study guide | with complete solution | Rated A+
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Food Safety and Sanitation, questions from servsafe study guide | with complete solution | Rated A+
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Test Bank Lutz’s Nutrition and Diet Therapy 6th Edition Mazur Litch
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Test Bank Lutz’s Nutrition and Diet Therapy 6th Edition Mazur LitchContents Chapter 1: Nutrition in Human Health .................................................................................................. 2 Chapter 2: Carbohydrates ................................................................................................................. 19 Chapter 3: Fats .................................................................................................................................
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Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated
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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 ...
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Food Safety & Sanitation Test 1 Questions & Answers | Latest Update | Verified Answers | Grade A+
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Who is at a high risk for foodborne illness? 
:: young children under 5 
older people 
immunocompromised-people with certain diseases or taking some drugs 
Challenges to food safety 
:: time and money 
language and culture 
literacy and education 
pathogens 
unapproved suppliers 
high-risk customers 
staff turnover 
Foodborne illness 
:: disease carried or transmitted to people by food 
Foodborne-illness outbreak 
:: occurs when 2 or more people have the same symptoms after eating the same food ...
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Primary Food Sanitation Exam Actual Questions and Answers Graded A+
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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...
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PRIMARY Food Sanitation Exam All Possible Questions and Answers 100% Solved
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PRIMARY Food Sanitation Exam All 
Possible Questions and Answers 100% 
Solved 
(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)___ problem...
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Test Bank for Foundations for Population Health in Community/Public Health Nursing, 6th Edition (Stanhope, 2022), Chapter 1-32 | All Chapters
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Test Bank - Foundations for Population Health in Community/Public Health Nursing, 6th Edition (Stanhope, 2022), Chapter 1-32 | All Chapters. Table of Contents Chapter 1. Community and Prevention Oriented Practice to Improve Population Health Chapter 2. The History of Public Health and Public and Community Health Nursing Chapter 3. The Changing U.S. Health and Public Health Care Systems Chapter 4. Ethics in Public and Community Health Nursing Practice Chapter 5. Cultural Influences in Nursing in ...
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CIBTAC AND CIDESCO EXAMS QUESTIONS WITH SOLUTIONS 2024
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CIBTAC AND CIDESCO EXAMS QUESTIONS WITH SOLUTIONS 2024 
Local Infection 
An infection that is confined to one area 
 
e.g. pimple or boil 
 
 
 
General Infection 
An infection that has spread to all parts of the body 
 
e.g. blood poisoning 
 
 
 
 
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Cross Infection 
The transfer of infection from one individual to another by direct contact or shared utensils (indirect) 
 ...
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FOOD SERVICE MANAGER Exam | Questions & 100% Correct Answers (Verified) | Latest Update | Grade A+
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Perishable foods should not be left at room temperature for more than 
Correct Answer: Four hours 
A package of opened hot dogs should only be used for no more than which amount of 
days? 
Correct Answer: 1 week 
If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of 
body odor, the correct action is: 
Correct Answer: Send the employee home 
Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 
70°F to 41°F in how many hours?...
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