Norwalk Study guides, Class notes & Summaries
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UNL science of foods exam 2 (100% Error-free Answers)
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Many outbreaks of this pathogen involve improperly cooked hamburger correct answers Escherichia coli 
 
This material is produced by bacteria and causes slime on foods stored in the refrigerator correct answers capsule 
 
This microorganism does not grow in food. correct answers Norwalk virus 
 
This individual is credited with the discovery of the microscope. correct answers Anton Leeuvenhoek 
 
This individual demonstrated that oxygen alone does not cause food spoilage and the changes are the ...
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Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update 2023-2024 | 100% Verified
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Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in 
a food; toxins may also be produced by chemicals, heavy metals, or other substances 
-most common are staph and clostridium 
three main areas of food safety and sanitation -time and temp 
-heat and cold 
-handwashing/ware-washing(plates and etc) 
poultry cooked to and internal temp of 165 for 15 seconds 
ground...
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Water And Minerals, Food Safety Questions With Complete Solutions
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Which of the following factors contribute to an increase in bacterial growth? 
 
A) High salt 
B) High sugar 
C) High acidity 
D) All of the above 
E) none of the above Correct Answer-E) None of the above 
 
You just made chocolate chip cookies with your friend but couldn't resist eating some of the raw cookie dough. About 24 hours later, you develop diarrhea. Which food borne illness were you most likely exposed to? 
 
A) E. Coli 
B) Salmonella 
C) Campylobacter 
D) Norwalk virus Correct Answe...
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FOEM CBR22 Infectious Disease Test with Complete Solutions
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FOEM CBR22 Infectious Disease Test with Complete Solutions 
 
Dx and Tx: Fish tank granuloma - Answer-Mycobacterium marinum, Tx: Clarithromycin + Ethambutol OR Rifampin 
 
Dx: Rose thorn injury and rash - Answer-Sporothrix schenckii. Tx: Itraconazole (amphotericin B if systemic) 
 
Dx and Tx: Dog and cat bite with rapid infection - Answer-Pasteurella multocida. Tx: Amoxicillin-Clavulanate (augmentin —> "dog-mentin") 
 
Dx: Reptile bites and infection - Answer-Salmonella 
 
Dx: Sickle cel...
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Food Safety Manager Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
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Food Safety Manager Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 
 
Q: It is most important for an employee to use proper handwashing techniques after they 
 
a) talk on the phone 
b) use a restroom 
c) take an order 
d) drink from a closed container 
 
 
Answer: 
b) use a restroom 
 
 
 
Q: An inspection can occur only 
 
a) when the Person in Charge is present 
b) when the inspector notifies the facility 24 hours in advance 
c) when the facility is open or dur...
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NEHA RS Exam Questions With Complete Solutions
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According to 2010 revised estimates by the CDC, the number of deaths annually related to foodborne illnesses, is estimated to be: correct answer: 5,000 
 
Although the Norwalk-like virus is considered an extremely common cause of foodborne illness, it is rarely diagnosed. According to Marriott, approximately 66% of all foodborne illnesses in the US are caused by: correct answer: bacteria 
 
When discussing infective dose, exposure to 2 or more substances can cause this effect correct answer: ...
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Food Safety Manager Certification Exam (2024) || All Questions & Answers (100% Verified – Rated A+)
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Food Safety Manager Certification Exam (2024) || All Questions & Answers (100% Verified – Rated A+) 
Food Safety Manager Certification Exam (2024) || All Questions & Answers (100% Verified – Rated A+) 
 
In the food prep area, the only jewelry allowed on an employee's hands or arms is 
 
a) a medical bracelet 
b) a diamond engagement ring 
c) a charm bracelet 
d) a plain wedding band - ANSWER - d) a plain wedding band 
 
The chef is allowed to taste test a food only if they 
 
a) use a smal...
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ACF CC Written Test| 208 Questions | With Complete Solutions
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What is one false statements about food establishment inspections? correct answer: In most jurisdictions, regulatory personnel inspect food establishments two to four times per year 
 
From a sanitation standpoint, which of the following criteria should be least important when selecting materials for walls, floors and ceilings? correct answer: Cost 
 
Which of the following statement about proper hand washing techniques is false? correct answer: Plastic gloves eliminate the need for constant ...
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Certified Professional Food Safety (CP-FS) Exam 2024 Review Qs&As
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Certified Professional Food Safety (CP-FS) Exam 2024 Review Qs&As 
Four phases of bacterial presence in food - ANS-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase 
Log phase - ANS-Most essential phase of bacterial presence in food due to the fastest increase in populations 
Lag phase - ANS-Time/temp play an important role in keeping bacteria in this phase (where numbers are less 
dangerous and growth is slowed) 
Norwalk virus - ANS-Rarely a pathogen associated with shellfish 
He...
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Virology with 100% correct answers graded A+
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VirologyViral Transport Media (VTM) - correct answer (a) buffered saline, protein stabalizers, antimicrobials (b) Keep at RT until complete (c) store at minus 70 
 
URT viruses (5) - correct answer (a) rhinovirus (b) influenza (c) parainfluenza (d) RSV (e) adenovirus 
 
Croup and bronchitis viruses (4) - correct answer (a) influenze (b) parainfluenza (c) RSV (d) adenovirus 
 
Childhood pneumonia viruses (4) - correct answer (a) RSV (b) parainfluenza (c) adenovirus (d) VZV 
 
Adult pneumonia viru...
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