Food sanitation - Study guides, Class notes & Summaries

Food safety and Sanitation Exam Questions and Answers 100% Solved Foodhandlers Can Contaminate Food when? Have a foodborne illness Sneeze or cough Have symptoms such as diarrhea, vomiting, or jaundice Have wounds that contain a pathogen Have contact with a person who is ill Touch anything that may contaminate their hands and then don't wash them Personal Hygiene Program, managers should focus on Creating specific hygiene policies Training and retraining employees Modeling correct beh...

Food Safety and Sanitation, questions from servsafe study guide | with complete solution | Rated A+

Test Bank Lutz’s Nutrition and Diet Therapy 6th Edition Mazur LitchContents Chapter 1: Nutrition in Human Health .................................................................................................. 2 Chapter 2: Carbohydrates ................................................................................................................. 19 Chapter 3: Fats .................................................................................................................................

Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated Contamination -Answer-A process of corrupring or infecting by direct contact or association with an intermediate carrier. Food borne illness -Answer-Is an illness that is carried or transmited to people through cotact with or consumption of contaminated food. Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats Caused by pathogens Children, prego women, elderly ppl with weak immune ...

Who is at a high risk for foodborne illness? :: young children under 5 older people immunocompromised-people with certain diseases or taking some drugs Challenges to food safety :: time and money language and culture literacy and education pathogens unapproved suppliers high-risk customers staff turnover Foodborne illness :: disease carried or transmitted to people by food Foodborne-illness outbreak :: occurs when 2 or more people have the same symptoms after eating the same food ...

Test Bank - Foundations for Population Health in Community/Public Health Nursing, 6th Edition (Stanhope, 2022), Chapter 1-32 | All Chapters. Table of Contents Chapter 1. Community and Prevention Oriented Practice to Improve Population Health Chapter 2. The History of Public Health and Public and Community Health Nursing Chapter 3. The Changing U.S. Health and Public Health Care Systems Chapter 4. Ethics in Public and Community Health Nursing Practice Chapter 5. Cultural Influences in Nursing in ...

Primary Food Sanitation Exam Actual Questions and Answers Graded A+ (D)___ is the cleaning product used to stop allergen cross contact - Answer ️️ -detergent In the three-sink manual warewashing process, the detergent wash water must be ___ or higher - Answer ️️ -110 warewash machines that use hot water to sanitize must have a minimum hot water temperature of ___ degrees - Answer ️️ -180 Eggs are inspected by the (U)___ - Answer ️️ -USDA highly susceptible populations inc...

PRIMARY Food Sanitation Exam All Possible Questions and Answers 100% Solved (D)___ is the cleaning product used to stop allergen cross contact detergent In the three-sink manual warewashing process, the detergent wash water must be ___ or higher 110 warewash machines that use hot water to sanitize must have a minimum hot water temperature of ___ degrees 180 Eggs are inspected by the (U)___ USDA highly susceptible populations include (c)____, the (e)___, and those with (i)___ problem...

CIBTAC AND CIDESCO EXAMS QUESTIONS WITH SOLUTIONS 2024 Local Infection An infection that is confined to one area e.g. pimple or boil General Infection An infection that has spread to all parts of the body e.g. blood poisoning Brainpower Read More Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:04 / 0:15 Full screen Cross Infection The transfer of infection from one individual to another by direct contact or shared utensils (indirect) ...

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?...