Live shellfish - Study guides, Class notes & Summaries

ServSafe Manager Exam Questions And Answers 5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - ANS 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - ANS Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - ANS Time-temp abuse...

Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer-Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - An...

Symptoms (not part of 5 required to report to supervisor) that might think would exclude or restruct a food service workers duties - ️️headache, sneezing, coughing, nausea, runny nose - symptoms potentially due to causes other than foodborne illness Foods typically associated with Listeriosis outbreak - ️️Unpasteurized milk and associated milk products (raw milk cheese); prepared and chilled RTE foods like some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given...

NRFSP Safety Practice Study-Holman 3rd Question and answers already passed 2024 NRFSP Safety Practice/Study-Holman/3rd Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) Which food should be rejected? - correct answer Live oysters at 50F What is the first step in developing a HACCP Plan? - correct answer Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - correct answ...

5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - ANSWER 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - ANSWER Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - ANSWER Time-temp abuse A waiter cleans a table with a cloth he...

ServSafe Certification Final Exam Questions And Answers Foodborne Illness Outbreak - ANSWER- Two or more people High Risk Populations - ANSWER- Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - ANSWER- Temperature Control For Safety Temperature Danger Zone - ANSWER- 41 - 135 F TCS Foods - ANSWER- Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprou...

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 ...

Servsafe exam questions An operation that wants to serve clams that are displayed live in a tank until preparation must Obtain a variance from the regulatory authority Which date should be placed on the label of leftover pasta salad? When it should be discarded An example of a corrective action is Reheating food that was being held below 135 degrees Garbage containers used by an operation should be Leak proof waterproof and easy to clean An emergency that disrupts the no...

SNHD HEALTH CARD TEST EXAM WITH 100% CORRECT ANSWERS 2024. What is an approved source? a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food 135 degrees f(Hot foods) DANGER ZONE! (between 41 F and 135F) 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. Proper Labeling and Invoices Food must be identified as to what it is and where it came from. Shellstock Tags Shellfish tags must be kept on file...

the anopheles mosquito is the vector for - malaria Mastigaphora members undergo locomotion by - flagella Anabaena - is a filamentous, photosynthetic bacteria Phytoplankton that live in the oceans are - algae Microscopic animal plankton that live in the oceans are - zooplankton Entamoeba histolytica is a parasite that is a type of - protozoa Cellular and plasmodial slime molds belong to the kingdom - protista Schistosoma is a type of - fluke This pathogen causes dysentery - entamoeba hist...