Three food hazards - Study guides, Class notes & Summaries

The three goals of food safety are to provide food that is Correct Answer--safe - honestly presented -unadulterated four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public. Correct Answer-Step 1: Show Step 2: Tell Step 3: Do Step 4: Review What is the least effective way to teach Food Service personnel how to provide safe food to the public? Correct Answer-Leave Food Servers to study written material on their own Regulation...

Food Handlers Exam Questions and Answers 100% Pass 3 types of food hazards - Correct Answer ️️ -physical, chemical, and biological Physical Hazards - Correct Answer ️️ -hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones Preventing physical hazards - Correct Answer ️️ -Hair nets, hats, light covers, thorough cleaning when broken glass etc. chemical hazards - Correct Answer ️️ -pesticides, cleaning supplies, and toxic metals that come from us...

Final Certification for AAA food protection manager Exam Q&A examples of business benefits from effective food safety - CORRECT ANSWERcompliance with food safety laws food code - CORRECT ANSWER-set of recommendations and guidelines that provide a model for state and local legislation food establishments must demonstrate - CORRECT ANSWER-that they took reasonable care active management control - CORRECT ANSWER-responsibility for developing and implementing food safety management syst...

EFMB Part 2 Questions with Correct Answers 100% Verified All of the following are considered health threats to Soldiers in the field except ____. 1. Hazardous plants and animals 2. Entomological hazards 3. Food and waterborne diseases 4 . Non-toxic industrial materials 5. Deployment related stress - Correct Answer Non-toxic industrial materials The principles of preventive medicine measures include which of the following : 1. Field Sanitation teams train Soldiers in preventive medi...

. How do you prevent foodborne illness? Answer Control of the five risk factors 2. What are the five risk factors of foodborne illness? Answer Poor personal hygiene, Food from unsafe sources, Improper cooking temperatures/methods, Improper hold- ing, time, and temperature, and Food contamination 3. What are the three types of food hazards? Answer biological, chemical, physical 4. What is "poor personal hygiene"? Answer Improper hand washing, Bare hand contact with ready-to-eat (RT...

CH1 Define integrated pest management - Answer- IPM is a system that uses all available and suitable pest control tactics to reduce pest population to tolerable levels while minimizing adverse environmental side affects CH1 Explain how aesthetic thresholds affect IPM tactics - Answer- IPM establishes aesthetic thresholds based on tolerance, personal comfort, taste, plant appearance, and specific site and environmental conditions. CH1 Explain how IPM can reduce the use of pesticides - Answe...

TEST BANK FOR WILKINS’ CLINICAL ASSESSMENT IN RESPIRA- TORY CARE, 9TH EDITION, AL HEUER Chapter 01: Preparing for the Patient Encounter Heuer: Wilkins’ Clinical Assessment in Respiratory Care, 9th Edition MULTIPLE CHOICE 1. Which of the following is an example of how the respiratory therapist (RT) helps promote high-quality care that is patient-and-family-centered? a. Deliver care given is consistent with each individual’s values, needs, and preferences. b. Help ...

A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation? - ANS Time-temperature abuse how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? - ANS 7 Days sliced oranges can be safely stored - ANS wrapped in a plastic container in a reach-in refrigerator at or below 41F below ready-to-eat food. which of the following bacteria might be mo...

Food Handlers License Test Latest Update Graded A+ Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Reject...

ProStart 1 Final Exam Review Questions with Verified Answers Within the noncommercial segment, foodservice is typically handled in what two ways? contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? quick service The most widely recognized rating service in the US is the: AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... slow Which segment of the restaurant an...