A chemical sanitizer is - Study guides, Class notes & Summaries

Sterilization, disinfection, sanitation The process of decontamination maybe a achieved through: Disinfection and sanitation procedures State barber boards and health departments require only: Hydrogen peroxide An example of an antiseptic is : Chemical disinfectants The sanitizing agents most often used in barber shops are: Wet sanitizer A covered receptacle containing a disinfectant solution for tools to be immersed Washed with soap and warm water Before...

3 steps to disinfection - Clean, rinse, immerse Board member qualifications - member of the state, licensed for 3 years, 1 educator, 1 healthcare Bond of secretary - $5000 Can a student be called from theory to perform a servie - no Can instructors perform on the public while employed by the school? - no Can the supply area be accessible to the public - no Can you carry combs or clips in your pocket? - no Cosmetologist original license fee - 15 Cosmetologist practical exam - 25 Disinfec...

Components of the EMS System - DISPATCHER: Coordinates type and level of EMS response and dispatches the appropriate agencies. An emergency medical dispatcher may give medical instructions to the public. - FIRST RESPONDER: Entry level medically trained person. - EMT: Provides basic life support/BLS. - PARAMEDIC: Provides advanced life support/ALS. - RECEIVING FACILITY: The medical treatment facility that provides emergency care. Primary Responsibilities As first responders, peace of...

Microbiology Exam 100 Questions & Answers 2023/2024 UpdateMicrobiology,Oral Physiology,Oral Diagnosis, Pathophysiology,Phamacology, Class Anesthesiology & General Physiology Exam Questions & Answers 2023/2024 Update 1. Any deviation from health where tissues and organs are damaged and disrupted is termed as: A. Pathology B. Disease C. Infection D. Transient microbiota E. Commensalism 2. The human body provides a favorable habitat for microorganisms. Which of the following ...

Walmart Food Safety Test All Answers Complete Answers What symptom requires a food handler to be excluded from the operation? ️Jaundice What should staff do when receiving a delivery of food and supplies? ️visually inspect all food items Single use gloves are not required when... ️washing produce what myst food handlers do when handling ready-to-eat food? ️wear single use gloves What symptom can indicate a customer is having an allergic reaction? ️wheezing or shortness of b...

A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms - ANSWER-Periodically test food for illness causing microorganisms ...

You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kep...

What should you use during a tattoo to clean the skin? a) madacide b) antiseptic c) green soap d) alcohol - Answer- antiseptic What does 'clean' mean? a) an area that has been cleaned with soap and water b) single use equipment c) absence of soil and dirt by washing, sweeping, clearing away, or any other appropriate method rendering a sanitary condition d) someone who is free of disease or has been 'sober' for more than 90 days - Answer- absence of soil and dirt by washing, s...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

ServSafe final exam study guide part 1 & 2 LATEST ACTUAL QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS) |ALREADY GRADED A+ Who is often at risk for contracting foodbourne illness? - CORRECT ANSWER Children under the age of four What is a cross-connection? - CORRECT ANSWER A cross-connection is a physical link between safe water and dirty water from drains, sewers, and other waste water sources. What does a back-flow prevention device on a carbonate beverage dispenser pre...