Cross contamination - Study guides, Class notes & Summaries

AMCA Phlebotomy Exam Questions with100% Correct Answers Verified | Updated 2024/2025 A blood test that requires testing for aluminum would be placed in what tube? - answerRoyal Blue Tube Top What is the recommended disinfectant for blood and other bodily fluids? - answerSodium Hypochlorite Invasive surgery procedures require what? - answerInformed Consent What tube would be used to collect blood for a pregnancy test? - answerRed Tube Top What is the best vein to draw from in the antecub...

Acquired immune deficiency syndrome (AIDS) correct answers The last stage of infection caused by the human immunodeficiency virus (HIV), which most often results in severe damage to the body's immunse system Applicator correct answers A term referring to either single-use and reusable spatula or similar devices Antiseptic correct answers A chemical agent that destroys or inhibits microorganisms on skin or tissue and has an effect of limiting optimally preventing infection Autoclave cor...

which action could lead to cross contamination? - 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 - may still have residue after they have been cleaned which procedure would help protect food from contamination by food handlers and customers? - installing sneeze guards above the salad bar the third compartment in a three compartment sink is for - sanitizing why should ...

"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...

Why do we have separate trays for the grill tools? - To prevent cross-contamination between raw and cooked patties Why do we use Meat Mitts at the Shack, and why is it important to use them consistently & according to procedure each time? Select all that apply. Meat Mitts procedures help grillers have a grip on their tools, so they don't lose them in the process Meat Mitts prevent cross-contamination from the grillers' gloved hands that touched raw patties to utensils and other surfaces...

Food Protection Manager Certification Exam Questions and Answers Updated 2023-2024. Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - C. Ground beef patties The first step in cooling a deep pan of rice is to.... A. let the pan sit on the counter for an hour to cool. B. cover the rice tightly with foil. C. place the pan of rice in the walk-in freezer. D. put the r...

which action could lead to cross contamination? - 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 - Answer - may still have residue after they have been cleaned which procedure would help protect food from contamination by food handlers and customers? - Answer - installing sneeze guards above the salad bar the third compartment in a three compartment sink is...

CPFS Practice Test Available Exam with Actual and Verified Answers Pests commonly found in store products are NOT often found in - CORRECT ANSWER-Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - CORRECT ANSWER-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologicall...

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 ...

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 ...