A chemical sanitizer is - Study guides, Class notes & Summaries

Food Safety Manager Exam (2024/ 2025) Questions and Verified Answers| 100% Correct| Grade A Q: Where can food service employees smoke? A. In the food storage and food prep area B. In areas where utensils are stored C. In linen storage areas D. In designated areas Answer: D Q: All of the following practices can help prevent time-temperature abuse EXCEPT: A. Storing milk at 41°F (5°C) B. Holding chicken noodle soup at 120°F (49°C) C. Reheating chili to 165°F (...

Culinary Final Exam: Study Guide Questions With Verified And Updated Solutions. 1. The most important aspect of pest control can be traced to: A. Using the correct chemical B. Depriving pests of food, water, and shelter C. A good pest control company D. The geographical location of the restaurant - answerB. Depriving pests of food, water, and shelter 2. The correct order of cleaning when using a three compartment sink: A. Wash, rinse, sanitize B. Sanitize, rinse, wash C. Wash, saniti...

After cooking (everything in the morning) the grill should be cleaned and the grease trap should be emptied - ️️read this one again If the milkshake is coming out thick and is whipping around the spindle, what is the most likely cause? - ️️Feed tube closed, or left over sanitizer frozen into mixture Cold foods must be stored between - ️️33-41 *F Hot Foods must be stored above - ️️140 *F or above All shelving must be _ off the ground - ️️6" Forms of food contaminatio...

What is bacitracin? - A component of antibiotic ointments What are signs of an allergic reaction? - cracking, bleeding, excessive swelling, bumps, dry skin, oozing pain, itchy skin, raise blisters, scabbing, burning, tender to touch, refuses to heal. What is sanitizer? - an agent that reduces the number of microorganisms on a surface ex. countertops, sinks, door knobs / cavi wipes What is a disinfectant? - stronger chemical that destroys bacteria on objects that are not living ex. window c...

Food Technology AQA GCSE Questions and Answers 2023 0-5 The temperature a refrigerator should be kept at: 5-63 The danger zone: 72 The temperature at which harmful food poisoning bacteria is killed: -22 The temperature for freezing foods in a freezer: -18 Bacteria becomes dormant/ The temperature for storing foods in a freezer: 0-3 The temperature a chiller should be kept at: High risk foods Foods at the highest risk of contamination (eg, dairy p...

AAMI Embalming 2 Final Exam Study Guide 300 Questions with Complete Solutions Purge - Correct Answer Postmortem evacuation of any substance from an external orifice of the body due to pressure Primary dilution - Correct Answer Attained as embalming solution is mixed in the embalming machine Arterial - Correct Answer In BLANK embalming, preservative solution is injected into an artery and blood is simultaneously removed from a vein Frederick Ruysch - Correct Answer Who is the Father of ...

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

ServSafe 7th Edition Question Bank What must an operation do before packaging fresh juice on-site for later sale? Answer: Obtain a variance What is the first step of cleaning and sanitizing stationary equipment? Answer: Unplug the unit Who should apply pesticides? Answer: Pest control operator Which feature is most important for a chemical storage area? Answer: Good lighting What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has b...

1. The most important aspect of pest control can be traced to: A. Using the correct chemical B. Depriving pests of food, water, and shelter C. A good pest control company D. The geographical location of the restaurant - Answer-B. Depriving pests of food, water, and shelter 2. The correct order of cleaning when using a three compartment sink: A. Wash, rinse, sanitize B. Sanitize, rinse, wash C. Wash, sanitize, rinse D. None of the above - Answer-A. Wash, rinse, sanitize 3. If food falls...

Food Manager Certification Exam Questions and Answers 100% Pass Abrasive - Correct Answer ️️ -a cleaning agent that contains scouring agents Aerobic Bacteria - Correct Answer ️️ -bacteria that require oxygen to grow air gap - Correct Answer ️️ -an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the lower fixture to the higher one. May be used to protect a potable water outlet (faucet) from water in the sink bowl or to protect ...