How to clean and sanitize - Study guides, Class notes & Summaries

Fresenius PCT Exams | Questions and Correct Answers | Latest Update 2024/2025 | 100% PASS How long must you wash your hands? - Answer -40-60 seconds How long must you sanitize your hands? - Answer -20-30 seconds number one cause of chronic renal failure - Answer -diabetes The first bleach solution used to clean a 10ml+ blood spill - Answer - 1:10 the main route of transmission for hep B is exposure to - Answer - infected blood and bodily fluids When caring for a hep B positive patient,...

How often is the dialysis machine cleaned with acidterm-21 - answer-daily to prevent bicarb buildup How long must you wash your hands? - answer-40-60 seconds How long must you sanitize your hands? - answer-20-30 seconds number one cause of chronic renal failure - answer-diabetes The first bleach solution used to clean a 10ml+ blood spill - answer-1:10 the main route of transmission for hep B is exposure to - answer-infected blood and bodily flui...

When washing hands with soap and water, how long must you wash your hands? 40-60 seconds When cleaning hands with hand sanitizer how long must you rub your hands? 20-30 seconds The number one cause of chronic renal failure is? diabetes When going from a dirty area to retrieve supplies in a clean area, staff are required to complete hand hygiene. True or False? True Hazardous material identification system HMIS labels are required on all hazardous material, includ...

A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation? - ANS Time-temperature abuse how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? - ANS 7 Days sliced oranges can be safely stored - ANS wrapped in a plastic container in a reach-in refrigerator at or below 41F below ready-to-eat food. which of the following bacteria might be mo...

Culinary Arts 1- Final Exam Review Questions with Verified Solutions Identify the six key conditions that pathogens need to thrive. Nutrients, appropriate acidity, suitable temperature, adequate time, presence of oxygen, and moisture What is the proper method for drying your hands after washing them? Using a disposable paper towel How can proper shelving and storage prevent contamination? By using the correct storage containers and organizing food by placing raw items below cooked...

This symbol means that food must be cooked, reheated, or held at a specified temperature to meet FS CCP requirements. Use only pasteurized eggs. Work with clean hands. Work with clean equipment. Label all prepared products Labels for prepared products must contain the following information: 1. Product name 2. Preparer's initials 3. Prep date & time 4. Expiration date & time What is the maximum temperature for food quality? 165 Maintain a ref...

State Food Safety Manager Exam Questions with All Correct Answers Which scenario is considered a contamination event, requiring a written clean up procedure, according to the FDA food code? - Answer-A child vomits before making it to the restaurant bathroom Which of the following practices helps to control cross contamination? - Answer-Storing utensils with the handle up A food worker has several dirty plates and needs to start a dishwashing cycle. What should she do as she loads the dis...

Food Handler License Knowledge Check with Verified Solutions |Latest 2024/2025 You are asked to clean and sanitize the food preparation counter ️ do first. move food off the counter so that it is not nearby when you use the sanitizer You notice a bottle of cleaner sitting near a package of tortillas. what kind of food safety hazard is this? ️ Chemical how can you prevent physical hazards? ️ wear a hat or hair net what is an example of biological hazards? ️ an employee who didn't...

This symbol means that food must be cooked, reheated, or held at a specified temperature to meet FS CCP requirements. Use only pasteurized eggs. Work with clean hands. Work with clean equipment. Label all prepared products Labels for prepared products must contain the following information: 1. Product name 2. Preparer's initials 3. Prep date & time 4. Expiration date & time What is the maximum temperature for food quality? 165 Maintain a ref...

Chef knife - ANSWER larger sharp utensil is used for chopping or mincing boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside Proper way to clean knifes - ANSW...