What is a food hazard - Study guides, Class notes & Summaries

servsafe 90 QUESTIONS which action could lead to cross contamination? - CORRECT ANSWER-touching more than one TCS food before washing your hands the primary risk associated with transporting ice in containers originally used to store chemicals is that they - CORRECT ANSWER-may still have residue after they have been cleaned which procedure would help protect food from contamination by food handlers and customers? - CORRECT ANSWER-installing sneeze guards above the salad bar the third co...

The department requires start up funds equal to ______ months operating expenses. (85018)(b)(1) - ANSWER3 months No other person than the _____ shall alter the prescription label. (80075)(k)(4) - ANSWERdispensing pharmacist Medication shall be centrally stored when...(80075)(j) - ANSWER1. preservation of medication requires refrigeration 2. medication is determined by the physician to be hazardous if kept by the resident 3. administrator/licensing determines the medication to be a safety...

One way for managers to show that they know how to keep food safe is to - become certified in food safety What is the purpose of a food safety management system? - to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? - identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it's working. This is an example of which step in active...

"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using ho...

QUESTION 1: NATURE AND ASSESSMENT OF NON-PATRIMONIAL LOSS (INJURY TO PERSONALITY) Study the case on Syce and Another v Minister of Police (1119/2022) [2024] ZASCA 30 and answer the questions below. Your answer must be presented in an essay format. It will be marked according to the rubric annexed with this question paper. You must attach the rubric immediately after your answer, and not at the end of the exam. a) Discuss the law that applies to unlawful detention in terms of section 59 of the Cr...

ServSafe Food Handler Exam | Grade A Questions and Answers (2023/2024) (Verified Answers) ServSafe Food Handler Exam | Grade A Questions and Answers (2023/2024) (Verified Answers) 1. Which food item is ideal for bacterial growth? a. tortilla chips b. canned chili peppers c. jar of salsa d. sour cream ~ Answer: d. sour cream 2. Which is a physical hazard? a. bacteria b. fungi c. parasite d. bone ~ Answer: d. bone 3. A food handler cleans up a spill. What shoul...

QUESTION 1: NATURE AND ASSESSMENT OF NON-PATRIMONIAL LOSS (INJURY TO PERSONALITY) Study the case on Syce and Another v Minister of Police (1119/2022) [2024] ZASCA 30 and answer the questions below. Your answer must be presented in an essay format. It will be marked according to the rubric annexed with this question paper. You must attach the rubric immediately after your answer, and not at the end of the exam. a) Discuss the law that applies to unlawful detention in terms of section 59 of the Cr...

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the new w...

The purpose of a food safety management system is to: Correct Answer-prevent foodborne illnesses by controlling the risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called? Correct Answer-HACCP (Hazard Analysis Critical Control Point) A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of: Correct Answer-Corrective Action A manager walks around the kitc...

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the new ...