Food handlers part 2 - Study guides, Class notes & Summaries

Food Handlers Permit Test Verified Answers Transferring of pathogens from one surface to another ️What is Cross Contamination? By cleaning and sanitizing ️How can you prevent Cross Contamination? Biological, Chemical, and Physical ️What are the three types of hazards that make food unsafe? Leaving food out too long in the danger zone ️What is Time-Temperature abuse? Touching hair/face, handling raw food, equipment, using restroom ️What are four situations where food handler...

Food Safety Questions and Answers 100% Correct The container a food is stored in will affect how quickly it will cool True. For example, shallow pans, and stainless steel releases heat faster than plastic Properly storing food in cooler reduces the chances of a food borne illness. From top to bottom, place these foods in proper refrigerator storage order. C. ready to eat foods including produces, dairy and cooked foods. A. Raw fish, seafood and shellfish E. Raw whole cuts of beef and pork D. Ra...

7th Edition SERVSAFE Exam questions and answers well illustrated. Define foodborne illness. - correct answers.a disease transmitted to people by food When is a foodborne illness considered an outbreak? - correct 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - correct pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - corr...

2023 Practice Tests and Answer Keys Diagnostic Test;80 Questions and Answers(ServSafe Manager Book 7th Edition before coming to class) 1 The purpose of a food safety management system is to A keep all areas of the facility clean and pest-free. B identify, tag, and repair faulty equipment within the facility. C prevent foodborne illness by controlling risks and hazards. D use the correct methods for purchasing and receiving food. 2 A manager’s responsibility to actively control risk fa...

Restricted Use Pesticides A pesticide that poses more risk and could cause some human injury or environmental damage even when used as directed on the label. Commercial applicators Persons who apply or use a pesticide or device on any property of another person for compensation. Public applicators Persons who apply pesticides as part of their duties as employees of a state agency, county, municipal corporation, or other governmental agency. Noncommercial applicators Pers...

CORE Pesticide Cert. Exam Questions and Answers 100% Solved Pest - answerAn undesirable organism that injures humans, desirable plants and animals, manufactured products, or natural substances Pathogens - answerDisease-causing organisms such as viruses, bacteria, or fungi True or False: The best way to respond to pesticide resistance is by substituting a different pesticide. - answerFalse True or False: You can combat pesticide resistance by applying pesticides over smaller or limited ar...

Serv-Safe Food Handler Questions and Answers Already Passed The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an exampl...

Reject food with the following characteristics: -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK FACTORS 1. Poor Personal Hygiene • Improper hand wash...

TX Food Handlers Review Examination With 100% Verified Solutions Licensed Applicators - answerPesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected. Ready to Eat - answerA food item that does not need to be cooked or has already been cooked and ready to served. Never - answerFoods obtained from unsafe sources are _____________ appropriate to serve to customers. Washing your hands - answerWhat is the most important pers...

Food handlers course: multiple choice guaranteed success Personal hygiene: (Why is it important to wear light clothing) •Shows dirt more easily, dirt which may contain microorganisms Why is it important to wear a hair-net?: Who is expempt: •It's to ensure that no hair gets anywhere near or on food •Those who solely wait on tables are exempt (ex. Servers) Why might hands be a good source for contamination?: •This is because our hands contain pores, crevices and folds, whi...