Haccp test 2 questions - Study guides, Class notes & Summaries

RS- REHS Practice Questions and Answers 100% Accurate What is the most common cause of bacterial meningitis in children under five years of age? a) Neisseria meningitides b) Group B Streptococci c) Streptococcus pneumoniae d) Haemophilus influenzae type B d) Haemophilus influenzae type B How is "giardiasis" usually transmitted to others? a) Person-to-person transfer of cysts from the feces of the infected individual b) Drinking unfiltered water from streams and lakes c) Drinkin...

What is the correct order for warewashing? - Answer wash-rinse-sanitize-airdry Employees should wash their hands for a minimum of? - Answer 20 seconds What animal is most likely to carry rabies? - Answer Bats How often should a restaurant septic be inspected? - Answer anually What are some degradable pollutants? - Answer Oil and Grease, Organic Matter, Phenols, Cyanides, ammonia, nitrites, and organic nitrogen What are some non degradable pollutants? - Answer Extremely decay resistant. Su...

What is the most common cause for bacterial meningitis in children under five years of age? - Correct Answer-Haemophilus influenza type B How is giardiasis usually transmitted to others? - Correct Answer-person-to-person transfer of cysts from the feces of the infected individual Which of the following duties of state and local health agencies is intended to ensure that the public's health and welfare are protected? - Correct Answer-Regulatory responsibilities What is a measure of the am...

NRFSP Exam Study #1 The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests - ANS D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doc...

ServSafe Manager Exam 2024 Practice Questions and Answers what should you do when taking a food order from customers who have concerns about food allergies - Answer️️ -Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - Answer️️ -Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - Answer️️ -Stored food away from the wal...

ServSafe Manager Exam Questions and Answers with Certified Solutions what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be done with food that has ...

ServSafe Manager Exam(80 Questions) Graded A+ 1. Taking Food Orders with Allergy Concerns: - Action: Describe each menu item to the customer, including any "secret" ingredients. 2. Manual Dishwashing Water Temperature: - Requirement: Water must be at least 110°F. 3. After Food Delivery: - Correct Step: Stored food away from the wall. 4. Food Handled by Excluded Employees: - Action: Throw it out. 5. Single-Use Gloves: - Not Required: When washing products. 6. Making Gloves Easier t...

2023 Practice Tests and Answer Keys Diagnostic Test;80 Questions and Answers(ServSafe Manager Book 7th Edition before coming to class) Circle the best answer to each question below. Be sure to answer all 80 questions. 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 purchasin...