Chemical contaminant - Study guides, Class notes & Summaries

68D ST 105 Sterile Duties of the Surgical Technologist Exam Review Rated A+ Anti-microbial Chemical or pharmaceutical agent that destroys or inhibits growth of microorganisms Residual Leaves an anti-microbial residue on the skin to temporarily prevent growth of microorganisms Mechanical Washing Process which removes soil and transient organisms with friction by use of mechanical means/equipment, as opposed to manual. Transient organisms Usually loosely attached to skin surface, a...

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...

Walmart Food/Safety Test questions and answers with latest solutions. What symptom requires a food handler to be excluded from the operation? - correct answers.Jaundice What should staff do when receiving a delivery of food and supplies? - correct lly inspect all food items Single use gloves are not required when... - correct ng produce what myst food handlers do when handling ready-to-eat food? - correct single use gloves What symptom can indicate a customer is having ...

what type of microorganisms are involved with infections - correct answer bacteria, viruses, rickettsiae, fungi and parasites What are the four ways to deal with laboratory safety risks - correct answer tolerate, treat, terminate or transfer What are the diff hazard categories - correct answer chemical, biological, physical, psychological and ergonomics Task Hazard analysis - correct answer used to identify and control hazards by listing all critical steps of a task and identify...

1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarian - correct answer B Elderly people 2 Parasites are commonly associated with A seafood. B eggs. C potatoes. D ready-to-eat food. - correct answer A seafood. 3 Ciguatera toxin is commonly found in A amberjack. B pollock. C tuna. D cod. - correct answer A amberjack. 4 Which is a TCS food? A Saltines B Bananas C Baked potato D Coffee - correct answer C Baked ...

compared to other types of incidents to which first responders are commonly called, hazardous material incidents typically___________. A. are shorter in duration B. are more complicated C. produce a higher rate of false alarms D. results in more injuries - ANSWER are more complicated by which acronym are the federal regulations detailing hazardous materials response competencies collectively known______. A. HAZEL B. HAZWOPER C. SARA D. HSC/HHC - ANSWER B. HAZWOPER the DOT def...

cdc statistsics - - over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) - 325,000 ppl are hospitalized - over 5,000 ppl die - food service industry pays an avg $74,000 for each incidence High-Risk Customers - - seniors - pregnant women - very young children - immuno compromised 4 food contaminants 1. physical 2. biological cal ( ie toxic metals, additives) 4. cross contamination - 4 food contaminants Physical Contaminants - when objects get into food ie- w...

WELL AP V2 Exam Part 1 Questions & Answers 2024/2025 W03 Basic Water Management Part 1 Monitor Chemical and biological water quality option 1 drinking water quality report - ANSWERSA.The following water parameters are sampled at intervals no less that once per year turbidity PH residual (free) chlorine total coliforms (only if chlorine is ok) any other water parameter found at 80% or above its threshold found in W02. testing occurs only at location where parameters were found and teste...

7th Edition SERVSAFE Exam Define foodborne illness. - a disease transmitted to people by food When is a foodborne illness considered an outbreak? - when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - guests and operations After a foodborne illness, what may an operation experience? - nega...

SERVSAFE 7TH EDITION A, OVER 340 QUESTIONS AND ANSWER KEY, COMPLETE SOUTION 2023/2024 Foodborne illness a disease transmitted to people through food Outbreak -2 or more people have to have same symptoms after eating same food -investigation conducted by state/local authorities -outbreak confirmed by lab Types of contaminants biological, chemical, physical Biological contaminant (pathogens) *GREATEST THREAT* viruses, parasites, fungi, bacteria. Chemical contaminant cleaners, sanit...