Food handlers part 2 - Study guides, Class notes & Summaries

Food Handlers Questions and Answers Already Passed Foodborne illness results in ______________ hospitalizations and ______________ deaths annually. 128,000; 3,000 Contaminated food often ______________, _______________, _______________, the same as any other food. Looks, tastes, smells The three hazards that cause foodborne illness are: _________________, ___________________, __________________. Biological, chemical, physical Highly Susceptible Populations include: __________________, ______...

Servsafe 7th Edition 2023 Test Questions & Answers (Solved) 1. A manager might ensure that food handlers know correct food safetyprocedures Answer: Scheduling training sessions that reinforce food safety methods 2. A food defense system is designed to Answer: Protect the food supply from intention-al harm 3. By washing their hands each time before entering the prep area managersAnswer: Reinforce behavior through modeling 4. A manager has been notified by the regulatory authority that t...

Food Handlers Permit Test 100% Solved Correct Transferring of pathogens from one surface to another - Correct Answer ️️ -What is Cross Contamination? By cleaning and sanitizing - Correct Answer ️️ -How can you prevent Cross Contamination? Biological, Chemical, and Physical - Correct Answer ️️ -What are the three types of hazards that make food unsafe? Leaving food out too long in the danger zone - Correct Answer ️️ -What is Time- Temperature abuse? Touching hair/face, ha...

7th Edition SERVSAFE Exam |Questions with 100% Correct Answers 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 ...

servsafe prostart exam questions and answers graded A+!!! 4 Methods to thaw food 1. Refrigerator 2. Cold running water 3.Microwave 4. as part of the cooking process 3 Ways to cool foods 1.Cut into smaller pieces 2. Put into a shallow pan 3. With and ice wand Eggs and live shellfish can be received at what temperature? 45 # 1 cause of food borne illness microorganisms Most common form of microorganisms to cause illness Bacteria 2 stage cooling temps and time 1...

Food Handlers (Tulsa, OK) Exam Questions and Answers 100% Correct To prevent cross-contamination of food: a. wash hands or change gloves often. b. clean and sanitize work surfaces after working with raw meats. c. store raw meats below ready-to eat foods. d. all of the above answers are correct. - Correct Answer ️️ -D. all of the above answer are correct. 165 F for 15 seconds is the minimum cooking temperature for what types of food? a. roast beef and hamburgers b. spaghetti and mea...

Biological control - ANSWER natural enemies (including pathogens) are successful control agents directed against pests that are non native can involve the mass release of large numbers of natural enemies Exclusion - ANSWER using barriers to prevent pests from getting into an area Sanitation - ANSWER (source reduction) eliminating food, water, shelter, or other necessities important to the pests survival Physical/Environmental modification - ANSWER pests can be suppressed by altering ...

Reject food with the following characteristics: - Answer--Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK FACTORS - Answer-1. Poor Personal Hygiene • Improper...

What type of person is at high risk for food born illnesses? Correct Answer: Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: Correct Answer: Purchasing food from an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated equipment, Holding food at incorrect temperatures What are the three food contaminants? Correct Answer: Biological, Physical, Chemical Wha...

180 - Answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - Answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - Answer What is the temperature range for the danger zone? spore - Answer What is the form some bacteria take to keep from dying when they do not have enough food? state - Answer Most regulations for food service operations are at what level? ...