The temperature danger - Study guides, Class notes & Summaries

Define "Clean" correct answer: Free from dirt, marks, or stains Define "Sanitary" correct answer: Free from harmful diseases causing bacteria What is the temperature danger zone? correct answer: 5°C-60°C What persons are prohibited by health codes from working with food or in food contact areas? correct answer: Diarrhoea, Vomitting, Sick, Riunny nose, Fever List 10 activites that would require an employee to wash their hands correct answer: - Handling Money - Going to the...

NFPA 1001 is the: A. Standard for Fire Fighter Professional Qualifications. B. Standard for Industrial Fire Brigades. C. Standard for Fire Department Occupational Safety and Health Programs. D. Standard for Blood Borne Pathogen Training. - Correct answer-A One of the primary functions of the truck/ladder company is: A. performing forcible entry to the fire building. B. directing traffic at the scene. C. laying supply lines for engine companies. D. fire attack. - Correct answer-A OSHA m...

You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER-salmonella It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER-...

CWB Module Exam Questions With 100% Correct Answers Latest Update 2024 Graded A+. Creating a safe working environment is strictly the responsibility of the employer? - Correct Answer-False, it the the joint responsibility of the employer and employee. WHMIS stands for: a) Workers Health Monitoring System b) Workplace Hazardous Materials Information System c) Workers for a Healthy Manufacturing Industry Society - Correct Answer-b) Workplace Hazardous Materials Information System What are ...

County of Riverside Food Handlers All Answers Correct Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they...

NUR 2474 PHARMACOLOGY FINAL EXAM 1. The nurse working on a high-acuity medical-surgical unit is prioritizing care for four patients who were just admitted. Which patient should the nurse assess first? a. The NPO patient with a blood glucose level of 80 mg/dL who just received 20 units of 70/30 Novolin insulin b. The patient with a pulse of 58 beats per minute who is about to receive digoxin (Lanoxin) c. The patient with a blood pressure of 136/92 mm Hg who complains of having a ...

ASPE CPD Study Questions AH with complete solutions. Front - correct answer. Back What is the specific weight of water? - correct answer. 62.4 lbs per cubic foot What happens in a storm and sanitary system after it passes the water test? - correct answer. A smoke pressure test is recommended with a smoke pressure of 1 in wc to prove the system gas tight. Is an air test acceptable for a storm and sanitary system? - correct answer. Yes, if a water test is not poss...

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. correct answersTrue A leading cause of foodborne illness is unsafe food handling by food service workers. correct answersTrue Salt is a common food allergen. correct answersFalse Florida law requires food safety training for food service workers. correct answersTrue TCS food must not remain in the Temperature Danger Zone for more than _____ hours. correct answers4

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

12 Reasons why the health inspector will close your pool - ANSWER 1. pump filter not working for more than an hour 2. main drain is not visible 3. chemical readings out of range 4. no pool operator (15 minute grace period) 5. no lifeguard or cpr certs present 6. water is below the skimmer line 7. danger to the public 8. chlorinator is not working 9. health inspector is not allowed in 10. bathrooms + drains not working 11. flow rate is too low 12. no phone (landline) Measuring reco...