Rop stands for - Study guides, Class notes & Summaries

Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer-Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - An...

Symptoms (not part of 5 required to report to supervisor) that might think would exclude or restruct a food service workers duties - ️️headache, sneezing, coughing, nausea, runny nose - symptoms potentially due to causes other than foodborne illness Foods typically associated with Listeriosis outbreak - ️️Unpasteurized milk and associated milk products (raw milk cheese); prepared and chilled RTE foods like some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given...

Which unused items may be re-served to another customer? -answer- Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? -answer- Under hot running water. How should a cloth used for wet-wiping be stored? -answer- In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? -answer- In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a fo...

SERVSAFE MANAGER PRACTICE EXAM 2021 QUESTIONS AND ANSWERS ALREADY PASSED Which unused items may be re-served to another customer? - CORRECT ANSWER Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - CORRECT ANSWER Under hot running water. How should a cloth used for wet-wiping be stored? - CORRECT ANSWER In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - CORRECT ANSWER In a protected...

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

Certified Professional Food Safety (CP-FS) Exam 100% Solved Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio ...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM 2023. 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Answer B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - Answer C 3. The acronym for th...

ServSafe Manager Study Guide Higher Risk Populations Higher risk populations include: - Infants - Preschool-aged children - Pregnant women - The elderly - People taking medications - People who are seriously ill TCS Foods Time and Temperature Control for Safety (TCS) foods include: - Milk - Eggs - Shellfish - Fish - Meats - Meat alternatives - Untreated garlic/oil mixtures - Baked potatoes - Raw sprouts - Cooked rice - Cut tomatoes - Cut melons CDC's Top 5 Reasons for Outbreaks The ...

Certified Professional Food Safety (CP-FS) Exam Questions and Answers 2023 Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfis...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Answer B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - Answer C 3. The acronym for the 6 major variables that affect the growth of bac...