Danger zone - Study guides, Class notes & Summaries

How long is a Suffolk County Food Service Permit valid for? - Answer 1 year Who does the Food Manager's certificate belong to? - Answer the individual completing the class Where must the Food Manager's certificate be posted? - Answer visible to your patrons 4). How long is the Suffolk County Limited Food Manager's Certificate valid for? - Answer 3 years True or False: A restaurant can deny access to an inspector if the store is very busy and the owner is not present. - Answer False ...

(T/F) The Suffolk County Department of Health Services does not make appointments - ANSWER-True TCS Foods are held from ___ to ___ - ANSWER-TCS Foods are held under 41° or over 140° and are anything that needs attentiveness How many hours in danger zone until bacteria multiplies? - ANSWER-2 hours Ecoli: destroyed at, found in? - ANSWER-found in ground meat, raw seed sprouts, unpasteurized juice and lettuce, destroyed at 158 Where does Clostirum Periferegens grow? - ANSWER-Grows in ...

A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria which parasite is associated with foodborne illnesses caused by undercooked pork? Trichinella ...

All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - correct answer True 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. - correct answer True Obstruction or interference with Health Inspectors in the performance of their duties may result in the c...

NYC Food Protection Course Questions and Answers Already Passed All food service establishments must have a current and valid permit issued by the New York City Department of Health and Mental Hygiene True Health Inspectors have the right to inspect a food service or food processing establishment as long as it it in operation. Inspectors must be given access to all areas of establishment during an inspection. True Obstruction or interference with Health Inspectors in the performance of their ...

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 Big 8 Allergens - Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts Florida Law requires food safety training for food service workers - True TCS must not remain in the Temperature Danger Zone for more than... - 4 Hours TCS food the has been in the Temperature Danger Zone for longer than the ...

Red Cross EMR Final Exam Questions and Answers 100% Pass It is important to listen empathetically and use a gentle tone of voice with family members of a dying person because- A: research has found that these behaviors will encourage the family members to follow your instructions B:these behaviors will help the family cope with the situation C: family members need to express their rage and anger, misbehaviors will make you a likely, neutral, target D: false reassurance is and words of hope ...

tummy safe exam questions & answers 2023/2024 food temperature danger zone - ANSWER-40 degrees f to 140 degrees f do not serve any cans that have been - ANSWER-dented or damaged first in - ANSWER-first out Listeria m. bacteria can grow at 40° - 45°F in a refrigerator that is not cold enough. - ANSWER-Illness and even miscarraige could result. Store food away from - ANSWER-cleaning supplies Store dry foods, like uncooked pasta and rice, - ANSWER-in cool, dry locations. St...

Costco Food Safety Level 1 Complete Questions And Answers Graded A+ Time/ temp controlled food raw foods How can you tell food is cooked properly? Calibrated thermometer 1 inch into product Hepatitis A can be prevented by: By washing hands danger zone (hot zone) bacteria can multiply An area where individuals can be exposed to electrical hazards such as sharp metal edges, broken glass, toxic substances, lethal rays, or ignition or explosion of hazardous materials. 40F and 140F ...

What water activity do potentially hazardous foods have? - Answer- 0.85 or above What are the conditions that encourage fast bacterial growth? - Answer- FATTOM (food, acidity levels, temperature, time, oxygen need, and moisture) What is the "danger zone"? - Answer- 40-140 degrees Fahrenheit (or 41-135) What constitutes as adulterated food? - Answer- foods that are decomposed/produced in unsanitary conditions What is the only use for cloths submerged in sanitary buckets containing t...