Food manager stuvia - Study guides, Class notes & Summaries

NURSLINK STUVIA TEST BANK Medical Surgical Nursing 10th Edition| Ignatavicius Workman Test Bank. LATEST 2024 UPDATE. 100 % COMPLETE | VERIFIED UPDATE   Contents Chapter 01: Overview of Professional Nursing Concepts for Medical-Surgical Nursing Ignatavicius: Medical-Surgical Nursing, 10th Edition 4 Chapter 02: Clinical Judgment and Systems Thinking Ignatavicius: Medical-Surgical Nursing, 10th Edition 10 Chapter 03: Overview of Health Concepts for Medical-Surgical N...

You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER-salmonella It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER-...

Servsafe Manager Exam Questions and Answers 100% Pass foodborne illness - ANSWER-a disease transmitted to people by food An illness is considered an outbreak when... - ANSWER-• atleast 2 people have the same symptoms after eating the same food • an investigation is conducted by state and local regulatory authorities • outbreak is confirmed by a labratory analysis how many people get sick from unsafe foods a year - ANSWER-millions What is the first challenge operations have when it ...

Which finding would indicate to the nurse that a client is at nutritional risk and should receive a dietary consult? 1. Six year old who had surgery 5 days ago, receiving clear liquid diet since surgery. 2. Twelve year old admitted 5 days ago receiving total parenteral nutrition (TPN). 3. Two year old taking only clear liquids since admission 24 hours ago. 4. Nine month old admitted 2 days ago for diarrhea and now on ½ strength formula. TestTrackers: Unlock Your Exam Potential! | Quality...

A food product may be labeled "Made with Organic Ingredients" if_____% of the ingredients are organically produced 70 When packaged products indicate they are "made with organic [specific ingredient or food group]," this means they contain at least 70% organically produced ingredients. If there is less than 70% organic ingredients in a product, the manufacturer can list them on the ingredient panel and can list the organic ingredient percentage on the information pane...

During a home health visit a school age child who has muscular dystrophy confides in the nurse that he was struck by his parents. which of the following actions should the nurse take first? 1. report the incident to local authorities 2. check the child for injuries 3. refer the parent to a social service agency 4. enroll the parent in anger management classes. 2. check the child for injuries 2. a nurse is planning a program about healthy eating at an elementary school where most studen...

Which actions prevent a sanitizer from working well? (select all that apply) Answer: Making the sanitizer temperature too high Putting extra sanitizer in the solution Rinsing off the sanitizer What must be included on the label for food prepared in-house? Answer: Name of food; use-by date Which practices are unsafe? Answer: Wearing a dirty chef coat Wearing nail polish Wearing a watch Taking off your apron in the restroom Working in the dishwashing area without a hat or a hairnet ...

Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - ANSWER-C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the rice into shallow pans. - ANSWER-D. put the rice into shallow pans. A ...

Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete SolutionsFood Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete SolutionsFood Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam with Complete Solutions 180 - ANSWER-In a hea...

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 level? ...