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

Food Safety & Storage Part II: Verified Practice Questions| Complete Solutions|2024/2025 Approved What is a pathogen? An organism that causes disease, including bacteria, viruses, and parasites. What does cross-contamination refer to? The transfer of harmful microorganisms from one food or surface to another. What is the purpose of pasteurization? To heat food to a specific temperature to kill harmful bacteria without affecting taste or quality. What is a food safety audit? A s...

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...

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? ...

Three types of hazards that make food unsafe are: - Answer-Physical, Chemical, Biological During the hand washing process, hands and arms should be scrubbed for: - Answer-10-15 seconds Where should a food handler check the temperature of food? - Answer-On the thickest part The transfer of pathogens front one surface to another is called - Answer-Cross contamination Surfaces that touch food must be - Answer-Cleaned and Sanitized The federal agency that creates and enforces safety related sta...

Public Health Sanitarian test prep 156 Questions with Verified Answers In the course of the inspection of a plant, a sanitarian obtains information abut a process which he thinks would be useful to a friend engaged in a similar business. Of the following, the MOST advisable course of action for him to take is to - CORRECT ANSWER consider such information confidential and not disclose it You have received an order from a person of high authority in the Dept of Health. This order conflicts w...

eFoodHandlers Test With Complete Solutions Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of ...

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 foodborne illnesses is called A) hazard analysis critical control point (HACCP). B) quality control and assurance. C) food safety manag...

Pesticide Applicators License - Core Manual Latest Update Graded A+ Restricted Use Pesticides A pesticide that poses more risk and could cause some human injury or environmental damage even when used as directed on the label. Commercial applicators Persons who apply or use a pesticide or device on any property of another person for compensation. Public applicators Persons who apply pesticides as part of their duties as employees of a state agency, county, municipal corporation, or other govern...

Manager's Food Handler's License- Texas, Learn2Serve Food Safety Management Principles Lesson Assessments, Food Manager Exam, Food Manager Practice Exam, servsafe 7th edition 2017, 7th Edition SERVSAFE Exam, Learn2Serve Food Handler Training Course (... A food handler's duties regarding food safety include all of the following practices EXCEPT: Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? High food safety standards What is...

SNHD Food Handler Test All Answers Correct 2024 Reject food with the following characteristics: -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 1. Poor Pe...