Containers without covers - Study guides, Class notes & Summaries

NRFSP Biotech review Bacteria that can cause a foodborne infection are - correct answer Ciguatera. The presence or growth of microorganisms is a type of - correct answer biological hazard. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of - correct answer thawing and refreezing. Potentially hazardous foods MUST be rehea...

A detergent must - ANSWER-remove soil German - ANSWER-The most popular type of cockroach The sandwiches are held at 41F or lower while serving - ANSWER-A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis - ANSWER-Bacteria that can cause a foodborne infection are Biological hazard - ANSWER-The presence of growth of microorganism is a type of Thaw...

The muscle that covers the front lower leg and bends the foot up and in is called? Tibialis Anterior What yellowish fluid in the blood consists of approximately 90% water? Plasma 6 Ways to Show Appreciation for Your Child's Teacher 0:06 / 0:54 Which part of the cell contains food substances for cellular growth and repair? Cytoplasm Which branch of the 5th cranial nerve consists of the lower 1/2 of the face and head? Mandibular What eye muscle allows eyelids to open...

OSHA 30 Hazwoper Questions and Answers 2024 Factors affecting response to chemical exposure include: - Toxicity - Route of exposure - Chemical Dose - All of the above All of the above Chemicals in combination can produce different biological responses than the responses seen when exposure is to one chemical alone. - True - False True _____ provide most of what we know about the dangerous effects of toxic substances. - Epidemiological studies - Animal Studies - Est...

Food Safety Manager Exam Questions and Answers Already Passed Exclude a food worker from the operation who has been diagnosed with Hepatitis A Virus, Norovirus, or Jaundice. (The food worker must report diagnosis) Exclude worker with illnesses caused by Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxin-producing Escherichia coli. (notify local regulatory authority) Illnesses need to be reported if they have these symptoms jaundice, diarrhea, vomiting, and fever When hand w...

NCLEX-PN Test-Bank (200 Questions with Answers and Explanation) NCLEX-PN Test-Bank (200 Questions with Answers and Explanation) 1. The nurse is caring for a client scheduled for removal of a pituitary tumor using the transsphenoidal approach. The nurse should be particularly alert for: A. Nasal congestion B. Abdominal tenderness C. Muscle tetany D. Oliguria Answer A: Removal of the pituitary gland is usually done by a transsphenoidal approach, through the no...

Oregon law Board of Cosmetology study Guide 2024 Chemical Service - the use of any product which restructures or removes hair or changes the shape or appearance of skin hair or nails Common area - An area of a facility which is used by all practitioners performing services, including, but not limited to reception areas, dispensing areas, sinks, shampoo bowls, hair dryers and hair dryer area, and employee lounge areas.. Communicable disease or condition - disease or conditions diagnosed ...

What does OSHA stand for? Occupational Safety and Health Administration What President of the United States was responsible for signing the act into law? Richard Nixon What are the four personal injury hazards that are listed in your notes? Infectious diseases harmful chemicals radiation animal-induced The employer is required under the Occupational Safety and Health Act to do what? Responsible for providing a safe work environment for the employees Must make a reaso...

Food Safety Manager Training Questions and Answers (100% Pass) What are the general guidelines for holding food for service? - Answer️️ - 1. Use food covers and sneeze guards to protect against contaminants and help maintain a food's internal temperature 2. Hold food at correct internal temperature 3. Use a thermometer to check a food's internal temperature. The equipment's thermometer does not measure internal temperature 4. Check food temperatures at least every four hours. If fo...

NRFSP Biotech reviewBacteria that can cause a foodborne infection are - correct answer Ciguatera. The presence or growth of microorganisms is a type of - correct answer biological hazard. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of - correct answer thawing and refreezing. Potentially hazardous foods MUST be reheate...