Cross contamination - Study guides, Class notes & Summaries

Food Manager Exam | Learn2Serve Food Manager Exam Study Guide-All of the following are the most common Critical Control Points (CCPs) except: - time and temperature - personal hygiene - cross-contamination - customer service - customer service Creation of which one of the following quality programs is a management responsibility? - Quality Assurance A food handler's duties regarding food safety include all of the following practices EXCEPT: - dispose of food that poses a potential ...

Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? Answer: Must first have permission from the nyc dohmh Q: Dry foods should Answer: Be dry (no moisture), no contamination, no rodent marks Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? Answer: When the product is used up ...

People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food _______. accidentally deliberately with unwashed hands accidentally, deliberately, or with unwashed hands - ANSWER-accidentally, deliberately, or with unwashed hands You should wash your hands _______. after cutting carrots, before cutting tomatoes after putting clean dishes away before putting on disposable gloves before going to the bathroom - ANSWER-before p...

"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...

NR 464 Complex Health Care Management of the Adult and Older Adult II Final Exam All Units 100 Questions with 100% Correct Answers Expert Verified While the client's full–thickness burn wounds to the chest and abdomen are exposed, what is the best nursing action to prevent cross contamination and a potential infection?

Oregon Law 2024 For Barbers Exam Questions With 100% Correct Answers An adequate and immediate supply of both hot and cold running water and wash basins must be available: - answer-On the facility premises -In any work area where hazardous materials are in use, that may have a harmful effect on the skin If only natural hair care services are provided - answerA sink located in the restroom qualifies as a water source for the facility Sinks in the restroom - answerDo not qualify as a water...

ServSafe 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 hot wat...

Chapter 1: Basics of Asepsis MULTIPLE CHOICE 1. What is defined as a microorganism capable of causing disease in humans? a. Pathogenic microorganism b. Hospital-acquired infection c. Virulent microorganism d. Cross-contamination ANS: A Microorganisms capable of causing disease in humans are termed pathogens. PTS: 1 2. What is defined as an infection a patient develops while in the hospital and did not have before hospital admission? a. Pathogenic infection b. Virulent infection c. ...

NAFA CAFS /Exam Questions and answers, rated A+ What are the 3 types of media used in contaminate control - -Active carbon, chemically treated carbon, potassium permanganate What is residence time? - -the time it takes air to cross a distance equal to the thickness of the filter without accounting for the resistance of the media through which it travels What are the variations of the contamination control principle - -clean the air required by the process, blanket the product with cle...

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 ...