Hummus - Guides d'étude, Notes de cours & Résumés

A nurse in a providers office is talking with a client who has a prescription for fexofenadine. The client reports that their allergies remain unaffected. Which of the following questions should the nurse ask the client to determine if the medication is being absorbed properly? Are you still taking your antacids at this time? - The nurse should instruct the client to avoid taking fexofenadine with anatacids containing magnesium or aluminum, because the medications can decrease the absorptio...

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - correct answer A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. How must the medicine be labeled? - correct answer A. With any n...

How often should thermometers be calibrated? - Answer-Daily and every time they are dropped What is the safe range in parts per million for Q-San? - Answer-150-400ppm How often should vinyl aprons be cleaned and sanitized? - Answer-At least every four hours, or when heavily soiled, when changing from handling different species or from raw to ready-to-eat products and at the end of each shift What is the Publix Mission? - Answer-To be the Premier Quality Food Retailer in the world -passiona...

Food Protection Manager Certification Exam 2024-Grade A+ What are the three main causes of foodborne illness? - Answer ️️ -Biological, chemical, and physical What are the four key reasons why food becomes unsafe? - Answer ️️ -Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitization Which two main types of food are considered to be high risk? - Answer ️️ -RTE (ready-to-eat) foods and TCS (time/temperature contr...

State food safety Practice exam 2024-Grade A+ A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - Answer ️️ -A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. How must the medicine be ...

HOSA - Nutrition Exam Questions With Answers Provide Energy, Build and Repair Body Tissue, Regulate Body Processes - ANS Three main functions of the 6 essential nutrients Carbs, Proteins, and Fats - ANS Nutrients used primarily to provide energy Proteins, Vitamins, and Minerals - ANS Nutrients used mainly to repair body tissues low-nutrient-density foods - ANS Potato Chips, cakes, sodas, and candy are heart disease - ANS Cumulative effect of a high-fat diet could ...

Which of the following is an example of a butter substitute in a recipe? - Answer-margarine What can be made by simmering fresh fruits or dried fruits in a sugar syrup? - Answer-compote A recommended guideline regarding plate presentation in reference to sauces is that sauce should - Answer-be served around or under food Which cooking method is best for very lean fish> - Answer-poaching Which type of connective tissue will break down during the process of cooking meat? - Answer-collagen ...

The client asks if coffee is bad for their peptic ulcer.Which of the following is the nurse's best response? A- Coffee does not cause ulcers and drinking.It probably does not interfere with ulcer healing.You may try eliminating it from your diet to see what impact it has on your symptoms and then decide whether or not to avoid it. B- Both caffeinated and decaffeinated coffee can cause ulcers and interfere with ulcer healing.You should eliminate both from your diet. C- You need to eli...

Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - ANS D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the food worker do before touching the ready-to-eat foo...

State Food Safety Practice Exam Questions With Verified Solutions Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - answerD. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What ...