Bacillus cereus - Study guides, Class notes & Summaries

CP-FS Practice Test Questions And Answers Pests commonly found in store products are NOT often found in - ANS-Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - ANS-Discard or hold and discontinue servicing all food for which a link to the outbreak is biologically plausible. According to the 2009 FDA Food Code, ...

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

Manager NRFSP Glossary ExamAbrasive Cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - correct answer cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - correct answer a type of general food safety ...

Chamberlain NR 511 Midterm Exam (2024) || Questions & Answers (Rated A+) Chamberlain NR 511 Midterm Exam (2024) || Questions & Answers (Rated A+) What are common causes of N/V associated with gastritis? - ANSWER - Alcohol, NSAIDs, ASA, ABX, and illicit substances What is the most common cause of nausea and vomiting? - ANSWER - Acute Gastroenteritis (AGE) What are some manifestations of AGE? - ANSWER - Nausea, vomiting, and diarrhea, fever, abdominal pain. May also include fatigue, mala...

The core (genome) of the HIV virion contains: A. DNA B. RNA C. Both RNA and DNA D. Neither RNA or DNA B. RNA What two glycoproteins are expressed on the surface of influenza A viruses and are used for subtyping of the viruses? A. Hemagglutinin and Neuraminidase B. Glycoprotein120 (gp120) and Protein 24 (p24) C. Glycoprotein 41 (gp41) and glycoprotein 120 (gp120) D. Neuraminidase and protein 24(p24) A. Hemagglutinin and Neuraminidase A tech is testing a sorbitol negati...

Chamberlain NR 511 Midterm Questions and Answers 100% Pass What are common causes of N/V associated with gastritis? Alcohol, NSAIDs, ASA, ABX, and illicit substances What is the most common cause of nausea and vomiting? Acute Gastroenteritis (AGE) What are some manifestations of AGE? Nausea, vomiting, and diarrhea, fever, abdominal pain. May also include fatigue, malaise, anorexia, tenesmus and borborygmus. How is the severity of AGE gauged? Dehydration secondary to profuse watery diarrhea, f...

What are common causes of N/V associated with gastritis? - Answer- Alcohol, NSAIDs, ASA, ABX, and illicit substances What is the most common cause of nausea and vomiting? - Answer- Acute Gastroenteritis (AGE) What are some manifestations of AGE? - Answer- Nausea, vomiting, and diarrhea, fever, abdominal pain. May also include fatigue, malaise, anorexia, tenesmus and borborygmus. How is the severity of AGE gauged? - Answer- Dehydration secondary to profuse watery diarrhea, fever greater ...

FoEM CBR22- Infectious Disease Exam Dx and Tx: Fish tank granuloma Mycobacterium marinum, Tx: Clarithromycin + Ethambutol OR Rifampin Dx: Rose thorn injury and rash Sporothrix schenckii. Tx: Itraconazole (amphotericin B if systemic) Dx and Tx: Dog and cat bite with rapid infection Pasteurella multocida. Tx: Amoxicillin-Clavulanate (augmentin —> "dog-mentin") Dx: Reptile bites and infection Salmonella Dx: Sickle cell disease and joint pain Salmonella osteomyelitis...

Certified Professional Food Safety (CP-FS) EXAM TEST QUESTIONS AND ANSWERS VERIFIED LATEST UPDATE Four phases of bacterial presence in food - Answers - 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answers - Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answers - Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk vir...

Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - Answer--Created by the EPA -Regulates sanitizers condemnation - Answer-Declaring unfit for use or sale Class 1 Food Recall - Answer-The most serious recall. May cause serious adverse health consequences. Variance - Answer-Modification or waiver from a food code requirement Misbranding - Answer-bad labeling; indication incorrect information on the label. Relates to how a product is represented, primarily on the product label. Tes...