SMQT Study Guide Questions with 100% Correct Answers.

Food Service Regulation # Correct Answer 800 to 814 Refrigerator temp and cold food Correct Answer under 41 deg Hot Food Correct Answer 135 degrees or higher Grey scoop Correct Answer #8. = 1/2 cup 145 degrees Correct Answer Cooking Temperature for: Fish, seafood, eggs, steak, pork 155 degrees Correct Answer Cooking Temperature for Ground meat 165 degrees Correct Answer The internal temp of turkey, chicken, duck Food Danger Zone Correct Answer 41-135 practicable Correct Answer capable regardless of circumstances or resouces available to support an individual determined by the comprehensive resident assessment person centered interventions Correct Answer person centered care, resident centered outcomes, quality of care, quality of life Team coodinator offsite duties Correct Answer create and import survey shell, reviews facility info and completes offsite prep screen, assigns mandatory tasks, makes unit assignments, shares data with team, prints survey docs