Foods at 135 f - Study guides, Class notes & Summaries

TEST BANK FOOD MANAGER SOLUTION MANUAL 1ST EDITION 2024;OVER 300 QUESTIONS AND ANSWERS SOLVED AND VERIFIED BY EXPERTS 100% According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Ans - Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Ans - Over 325,000 people According to Centers for Disease Control and Preve...

NSG 6340 PREDICTOR STUDY GUIDE 2 1. A 37-year-old female patient with a history of a single episode of depression and frequent complaints of PMS is being treated for hypothyroidism. Today she complains of poor concentration and fatigue. Initially, the NP should: a. Question her further 3. Which of the following is an example of secondary prevention? a. Annual influenza vaccination 7. A 35-year old female with a history of mitral valve prolapse is scheduled for routine dental cleaning. Accor...

ATI COMPREHENSIVE EXIT FINAL QUESTIONS & ANSWERS 2020. BEST FOR 2023/24 EXAM ATI COMPREHENSIVE EXIT FINAL QUESTIONS & ANSWERS 2020. BEST FOR 2023/24 EXAM 1) A nurse in an emergency department completes an assessment on an adolescent client that has conduct disorder. The client threatened suicide to teacher at school. Which of the following statements should the nurse include in the assessment? a) Tell me about your siblings b) Tell me what kind of music you like ...

FOOD SERVICE MANAGER Exam Questions & 100% Correct verified Answers Latest Update Grade A+ 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 ...

The concentration of the carbon dioxide produced by respiration may reach a level in which it is unsafe to work when fresh fruits and vegetables are stored in a tight compartment at or above which temperature? - Answer-40°F Proper circulation of air is of prime importance in keeping the desired temperature in all parts of the meat storage space. Cases should not be stacked directly on the deck; steel pallets or deck gratings should be used to allow free circulation of air under all it...

what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be done with food that has been handled by a food handler who has been restr...

Fundamentals CMS Midterm Terms in this set (200) A nurse is assessing the heart sounds of a client who has developed chest pain that becomes worse with inspiration. The nurse auscultates a high- pitched scratching sound during both systole and diastole with the diaphragm of the stethoscope positioned at the left sternal border. Which of the following heart sounds should the nurse document? A. Audible Click B. Murmur C. Third heart sound D. Pericardial friction rub A nurse is obtaining ...

cross contamination Ans: passing bacteria from one surface or food item to another food borne illness Ans: illness caused by contaminated or spoiled food danger zone Ans: the temperature range where bacteria can grow in foods; 41-135 degrees F 165 degrees F Ans: temperature at which reheated food and all poultry must reach for safe eating 40 degrees F Ans: cold storage of foods must be 40 degrees or below 0 degrees F Ans: proper freezer temperature Sharp knives Ans: The most safe fo...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Correct Answer ️️ -B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, ...

TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX/ Chapter 01: Food, Nutrition, and Health Nix: Williams’ Basic Nutrition and Diet Therapy, 16th Edition MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? a. Supporting the national health goals Healthy People 2020 b. Reducing hunger in a subset of the United States population c. Improving Medicare reimbursement c...