Food hazards Study guides, Class notes & Summaries

Field Sanitation Test - Questions and Answers Which disease is carried by the body louse and killed 150,000 Soldiers during World War I? Epidemic typhus Malaria Yellow fever Bubonic plague How do you indicate that a uniform has been treated with permethrin? Document in Permethrin Treatment Database Announce it at the daily brief Immediately notify Soldiers of treatment to uniforms Mark the inside of the uniform "Permethrin Treated" and the date In what order are the steps in the four step pr...

Commercial Ground Applicator - Answer- anyone who uses or supervises the use of pesticides for compensation Public Operator - Answer- Anyone who applies or supervises the application of pesticides for government agencies Pesticide Dealer - Answer- Any individual who sells restricted-use pesticides to certified or licensed end-users Aerial Applicator - Answer- An individual who applies pesticides by aircraft Pest Control Consultant - Answer- Anyone who offers or supplies technical adv...

Food Hazards part of Food Handlers Training-Riverside, Ca | Rated A+

The purpose of the signal word on any pesticide label is to ■ a. inform users and handlers of the relative acute toxicity or hazard of the product ■ users the formulation type of pesticide product ■ c. specify on which crops the product is registered ■ d. specify the pest the product controls inform users and handlers of the relative acute toxicity or hazard of the product The precautionary statements section of the label contains information about the ■ a. application r...

What agency is responsible for the enforcement of federal pesticide laws and regulations? Correct Answer: EPA Which law requires federal registration of pesticides shipped in interstate commerce? Correct Answer: FIFRA Which law prohibits the use of any registered pesticide in a manner inconsistent with label directions? Correct Answer: FEPCA Any commercial applicator who violates any provision of FIFRA may be assessed a civil penalty of not more than? Correct Answer: 5,000 Which ag...

Perishable foods should not be left at room temperature for more than Correct Answer: Four hours A package of opened hot dogs should only be used for no more than which amount of days? Correct Answer: 1 week If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of body odor, the correct action is: Correct Answer: Send the employee home Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 70°F to 41°F in how many hours?...

Risk management Exam 1 driver (updated - 2024) || Complete Solutions (100% Correct) Risk management Exam 1 driver (updated - 2024) || Complete Solutions (100% Correct) types of risk - ANSWER - Pure risk Speculative risk Subjective risk pure risk - ANSWER - Simply no loss or loss *insurance companies only deal with spectulative risk - ANSWER - loss or no loss or potential gain subjective risk - ANSWER - our attitudes towards risk (risk tolerance) *more difficult than pure and spe...

eFoodHandlers Test Questions and Answers Already Graded A 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...

ICS 300 TEST QUESTIONS & ANSWERS GRADED A+ Command and coordination is the NIMS component that focus on _______ Emergency Operation Center, Multiagency Coordination Groups, and The Joint Information System. Incident Command System What term defines the concept of incident operations Personnel who are assigned to only one supervisor Unity of Command Who is the primary person in charge of the incident? Incident Commander/Unified Command Deciding subordinate command and general staff super...

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...