When washing towels - Study guides, Class notes & Summaries

SNHD Food Handler Test 100% Correct Reject food with the following characteristics: - Correct Answer ️️ --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 F...

1. In the urinalysis laboratory the primary source in the chain of infection would be: A. Patients B. Needlesticks C. Specimens D. Biohazardous waste C 2. The best way to break the chain of infection is: A. Handwashing B. Personal protective equipment C. Aerosol prevention D. Decontamination A 3. Standard Precautions differ from Universal Precautions and body substance isolation by requiring: A. Wearing face shields and gloves whenever blood may be encountered B. Wearing gloves when encounteri...

CDA EXAM LATEST 2023 REAL EXAM 150 QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS) GRADED A Ms. Hart walks toddlers through the neighborhood several times a week. Which strategy makes for the best learning experience? A: Telling the children about how the neighborhoods has changed over time. B: Permitting the children to pick any flowers or leaves they encounter. C: Taking one path often enough to observe and talk about what is there. D: Taking a diff...

CDA Exam Questions With Correct Answers Latest Updated 2024/2025 (Graded A+) The first-aid kit should be kept.... in an easily accessible location, clearly marked, and out of the reach of children. Frequent hand washing is important because... it keeps germs from spreading. An open-ended question... has no right or wrong answer. Children should be provided with these items for washing their hands... warm water, liquid soap, and paper towels Childrens play materials should be... kept on low...

Hydrogen Peroxide is a type of: a. disinfectant b. physical agent c. sterilizer d. antiseptic - ANSWERd. antiseptic For the optimal level of disinfection, the best choice would be: a. 50 to 60% isopropyl alcohol b. detergent c. a hospital-level disinfectant d. an antispetic - ANSWERc. a hospital-level disinfectant The group of disinfectants that are toxic and caustic and cause rubber and plastic materials to soften is: a. quats b. antiseptics c. 60% isopropyl alcohol d. pheno...

CDA EXAM QUESTIONS CORRECTLY ANSWERED. The amount of adult supervision that is needed depends on - CORRECT ANSWER - The number of children in the group - The activity - The developmental needs of children who are present. The first- aid kit should be kept - CORRECT ANSWER In an easily accessible location, clearly marked, and out of the reach of children Frequent hand washing is important because - CORRECT ANSWER It keeps germs from spreading An open-ended question - CORRECT ANSW...

DANB ICE Exam (Answered 100% Correctly) 2024 Substance produced by the body in response to the Hep B vaccination is Antibodies Using PPE is necessary because herpetic conjunctivitis can manifest in/on The eyes What is the infection control protocol for a known HIV carrier? Standard procedures that conform to the published CDC/ADA guidelines and recommendations. When washing hands after nonsurgical dental procedures, what is NOT acceptable when following infection control policies? Dr...

AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) What should you do if an employee has a minor cut? - ANSWER - Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot Which of the following is an acceptable area for employee handwashing? - ANSWER - Only in designated handwashing areas Which of the following is an acceptab...

Nevada Food Handlers Card Test Questions and Answers. What is Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food What is Improper Cooking Temperature...

An outbreak of Salmonella is commonly associated with ______. (Ans- Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. (Ans- Putting the soiled towels back in...