Live shellfish - Study guides, Class notes & Summaries
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SNHD HEALTH CARD TEST CORRECT 100%
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What is an approved source? - ANSWER a reputable supplier that has been inspected and follows regulations. 
 
temperatures for receiving TCS food - ANSWER 135 degrees f(Hot foods) 
 
DANGER ZONE! (between 41 F and 135F) 
 
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. 
 
Proper Labeling and Invoices - ANSWER Food must be identified as to what it is and where it came from. 
 
Shellstock Tags - ANSWER Shellfish tags must be kept on file for 90 days.
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Wendys servsafe test Questions With Complete Solutions
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Sneeze guards must be located ____________ inches (centimeters) above the counter of the self-service area. correct answer: 14 in (36c) 
 
If an item on the menu contains TCS items that are ___________, then a consumer advisory should be provided. correct answer: raw or undercooked 
 
Deliveries of live shellfish must have a correct answer: shellstock identification tag 
 
A food item that is received with an expired use-by date should be correct answer: rejected 
 
What are the packaging cr...
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NRFSP EXAM SOLVED 100% CORRECT!!
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NRFSP EXAM SOLVED 100% CORRECT!! 
 
case 
the occurrence of illness affecting one person 
food 
anything that people normally eat or drink, including water and ice 
foodborne illness/disease 
any illness caused by eating or drinking contaminated food 
hazard 
anything that could cause harm to consumers 
foodborne disease outbreak 
the occurrence of two or more cases of a similar that result from eating a common food 
reasonable care 
the management responsibility to take all reasonable precautio...
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Certified Professional Food Safety (CPFS) Exam with 100% correct Answer
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Certified Professional Food Safety (CPFS) Exam with 100% correct Answers 
Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log 
Phase, 3. Stationary Phase, 4. Death Phase 
Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food 
due to the fastest increase in populations 
Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria 
in this phase (where numbers are less dangerous and growth is slowed) 
Norwalk virus - CORREC...
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NRFSP Safety Practice/Study-Holman/3rd fully solved graded A+
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NRFSP Safety Practice/Study-Holman/3rdLasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) 
 
Which food should be rejected? - correct answer Live oysters at 50F 
 
What is the first step in developing a HACCP Plan? - correct answer Conduct a hazard analysis 
 
Which food item has been associated with Salmonella Typhi? - correct answer Shellfish from Contaminated Water 
 
When transporting food offsite, how should info...
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Servsafe Manager Test 2024
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Servsafe Manager Test 2024 
 
New employees should receive basic food safety information, including personal hygiene requirements, no later than ____. 
Options: 
-the third day of employment 
-a week after employment 
-the first day of employment 
-the first employee evaluation 
The first day of employment 
For an illness to be considered "foodborne," how many people must be affected after eating the same food? 
Options: 
-10% of the people who ate the food 
-more than 5 
-10 
-2 
2 
While eve...
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RDN exam Questions and answers, VERIFIED// LATEST EXAM PREDICTIONS UPDATES, APPROVED.
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RDN exam Questions and answers, 
VERIFIED/ 
Top 8 Food Allergies - -Nuts, Peanuts, Fish, Shellfish, Dairy, Soy, Eggs, Wheat 
Food Allergen Labelling Act - -Any common allergy must be listed on the label 
Calcium atomic wt and valence - -40 2 
Magnesium atomic wt and valence - -24.3 2 
Potassium atomic wt and valence - -39 1 
Sodium atomic wt and valence - -23 1 
Steps to find standard deviation - -1. Find the mean of the data points 
2. DP- mean 
3. square DP-mean 
4. Add the squared numbers to...
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NRFSP Exam Study Guide (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
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NRFSP Exam Study Guide (Latest 2024/ 2025 Update) Questions 
and Verified Answers| 100% Correct| Grade A 
24 A thawed, ready-to-eat chicken casserole prepared in a food establishment should 
be consumed or discarded within ______ hours following thawing 
sensory During implementation of a HACCP program, which of the following 
properties would you NOT consider for food? 
seats, refrigerator doors and serving trays Sponges may be used to clean 
a refrigerator at 41c degrees F (5 C) or below Dairy...
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Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated
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Chapter 2 : food safety and sanitation Exam Questions and 
Answers | Verified & Updated 
Contamination -Answer-A process of corrupring or infecting by direct contact or 
association with an intermediate carrier. 
Food borne illness -Answer-Is an illness that is carried or transmited to people through 
cotact with or consumption of contaminated food. 
Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats 
Caused by pathogens 
Children, prego women, elderly ppl with weak immune ...
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SERVSAFE REVIEW 3 Questions and Answers 100% Correct
- Exam (elaborations) • 15 pages • 2023
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SERVSAFE REVIEW 3 Questions and Answers 100% Correct 
What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F 
Fresh beef must be received at or below? 41*F 
An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...
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