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[Mostrar más]Assemble inspection equipment - Answer-* Essential equipment 
- Thermocouple 
- Alcohol swabs for sanitizing probe thermometers 
- Chemical test kits 
- Maximum registering thermometer 
- Flashlight 
- Head cover, such as hair net or baseball cap 
Calibrate food safety equipment - Answer-Ice water 3...
Vista previa 2 fuera de 6 páginas
Añadir al carritoAssemble inspection equipment - Answer-* Essential equipment 
- Thermocouple 
- Alcohol swabs for sanitizing probe thermometers 
- Chemical test kits 
- Maximum registering thermometer 
- Flashlight 
- Head cover, such as hair net or baseball cap 
Calibrate food safety equipment - Answer-Ice water 3...
1. FDA. 
2. GAP. 
3. Grade A. 
4. GMP. - Answer-2 
Good Agricultural Practices (GAP) are necessary from a vendor. 
How long can you take to cool hot food according to the Food Code? 
1. 4 hours. 
2. 8 hours. 
3. 6 hours. 
4. 12 hours. - Answer-3 
135F to 70F in 2 hours 
135F to 41F total 6 hours 
Wh...
Vista previa 2 fuera de 11 páginas
Añadir al carrito1. FDA. 
2. GAP. 
3. Grade A. 
4. GMP. - Answer-2 
Good Agricultural Practices (GAP) are necessary from a vendor. 
How long can you take to cool hot food according to the Food Code? 
1. 4 hours. 
2. 8 hours. 
3. 6 hours. 
4. 12 hours. - Answer-3 
135F to 70F in 2 hours 
135F to 41F total 6 hours 
Wh...
Pests commonly found in store products are NOT often found in - Answer-Hard candies 
A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has 
been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator 
to:...
Vista previa 2 fuera de 13 páginas
Añadir al carritoPests commonly found in store products are NOT often found in - Answer-Hard candies 
A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has 
been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator 
to:...
pathogen - Answer-disease-producing organism 
aerobe - Answer-organism that requires oxygen to live and reproduce 
anaerobe - Answer-organism that requires the absence of oxygen to reproduce 
facultative anaerobe - Answer-organism that can multiply with or without the presence of oxgen 
bacteria - A...
Vista previa 1 fuera de 2 páginas
Añadir al carritopathogen - Answer-disease-producing organism 
aerobe - Answer-organism that requires oxygen to live and reproduce 
anaerobe - Answer-organism that requires the absence of oxygen to reproduce 
facultative anaerobe - Answer-organism that can multiply with or without the presence of oxgen 
bacteria - A...
What should be on a pesticide besides the manufacturer label? 
1. Common name. 
2. Chemical name. 
3. Sanitation methods. 
4. Date used. - Answer-1 
Prepared food is stored for cooling. Which of the following is true? 
1. It must be wrapped. 
2. It must be kept dry. 
3. It must be stored in liquid. ...
Vista previa 2 fuera de 12 páginas
Añadir al carritoWhat should be on a pesticide besides the manufacturer label? 
1. Common name. 
2. Chemical name. 
3. Sanitation methods. 
4. Date used. - Answer-1 
Prepared food is stored for cooling. Which of the following is true? 
1. It must be wrapped. 
2. It must be kept dry. 
3. It must be stored in liquid. ...
Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - Answer--Created by the EPA 
-Regulates sanitizers 
condemnation - Answer-Declaring unfit for use or sale 
Class 1 Food Recall - Answer-The most serious recall. May cause serious adverse health consequences. 
Variance - Answer-Modification ...
Vista previa 3 fuera de 22 páginas
Añadir al carritoFederal Insecticide, Fungicide and Rodenticide Act (FIFRA) - Answer--Created by the EPA 
-Regulates sanitizers 
condemnation - Answer-Declaring unfit for use or sale 
Class 1 Food Recall - Answer-The most serious recall. May cause serious adverse health consequences. 
Variance - Answer-Modification ...
What occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 
4. Food infection. - Answer-4 
Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen 
develops within the body. Hepatitis A is an examp...
Vista previa 3 fuera de 25 páginas
Añadir al carritoWhat occurs when a pathogen grows within the body? 
1. Food intoxication. 
2. Fungal contamination. 
3. Parasite. 
4. Food infection. - Answer-4 
Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen 
develops within the body. Hepatitis A is an examp...
Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. 
Death Phase 
Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in 
populations 
Lag phase - Answer-Time/temp play an important role in keeping bacte...
Vista previa 2 fuera de 10 páginas
Añadir al carritoFour phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. 
Death Phase 
Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in 
populations 
Lag phase - Answer-Time/temp play an important role in keeping bacte...
The vegetable provider needs to have which of the following? 
1. FDA. 
2. GAP. 
3. Grade A. 
4. GMP. - Answer-2 
Good Agricultural Practices (GAP) are necessary from a vendor. 
How long can you take to cool hot food according to the Food Code? 
1. 4 hours. 
2. 8 hours. 
3. 6 hours. 
4. 12 hours. - A...
Vista previa 2 fuera de 15 páginas
Añadir al carritoThe vegetable provider needs to have which of the following? 
1. FDA. 
2. GAP. 
3. Grade A. 
4. GMP. - Answer-2 
Good Agricultural Practices (GAP) are necessary from a vendor. 
How long can you take to cool hot food according to the Food Code? 
1. 4 hours. 
2. 8 hours. 
3. 6 hours. 
4. 12 hours. - A...
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