Thermometer calibration Study guides, Revision notes & Summaries

Chapter 01: The History and Interviewing Process Ball: Seidel’s Guide to Physical Examination, 9th Edition MULTIPLE CHOICE 1. Which question would be considered a “leading question?” a. “Please describe any associated symptoms with your headaches?” b. “You don’t get headaches often, do you?” c. “What activities affect the severity of your headaches?” d. “What times of the day are your headaches the most severe?” e. “What worries you most about your headache?” ANS: B T...

You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kep...

Servsafe Food Manager Exam 2023 / 2024 the "big six" pathogens - Shigella spp., Salmonella Typhi, Nontyphoidal Salmonella, E. coli, Hepatitis A, Norovirus time-temperature abuse - when food stays too long at temperatures good for pathogen growth Crisis management - Create an emergency contact list, develop a crisis-communication plan, assemble a crisis kit, prepare for an outbreak Storing poultry - Internal temp of 41 degrees or lower, in air-tight container Bimetallic ...

Practicals Chemistry AQA A-level Rated A+ Required Practical 1 - titration and making a standard solution Making a standard solution 1. weigh the required mass of solid using a sample bottle on a 2 dp balance. 2. transfer the solid into a beaker using distilled water to wash it out- preventing any solid remaining in the sample bottle. 3. reweigh the sample bottle and work out the difference. 4. Add 100cm3 of distilled water to the beaker to dissolve the solid (small volume of water) using a...

IHOP SOP Study Guide 2024 Test Questions with Complete Answers This symbol means that food must be cooked, reheated, or held at a specified temperature to meet FS CCP requirements. Use only pasteurized eggs. Work with clean hands. Work with clean equipment. Label all prepared products Labels for prepared products must contain the following information: 1. Product name 2. Preparer's initials 3. Prep date & time 4. Expiration date & time What is the maximum temperature fo...

What is the most effective way to control growth of bacteria in food? - Answer- Control time and temperature What is one of the most effective ways of preventing the contamination of food? - Answer- Hand washing What is the total time that any potentially hazardous food can be exposed to the temperature danger zone? - Answer- 4 hours Describe the difference between " clean " and " sanitized " - Answer- -clean means that all debris has been washed away with a cleaning agent and rinse...

SERVSAFE MANAGER FINAL EXAM LATEST (4 DIFFERENT VERSIONS EACH WITH 100 QS AND ANS ) /SERVSAFE MANAGER EXAM | COMPLETE STUDY GUIDE GRADED A VERSION 1 What are the 3 types of commonly used thermometers? - CORRECT ANSWER- •Bimetallic stemmed thermometers •Thermocouples •Thermistors What temperatures do Bimetallic stemmed thermometers measure? - CORRECT ANSWER- •0of-220oF (-18oC-104oC) •Useful for checking temperatures during the flow of food How do you check temperature with ...

Food Manager CertificationAbrasive - correct answer a cleaning agent that contains scouring agents Aerobic Bacteria - correct answer bacteria that require oxygen to grow air gap - correct answer an unobstructed open vertical space separating two plumbing fixtures which prevent contamination from the lower fixture to the higher one. May be used to protect a potable water outlet (faucet) from water in the sink bowl or to protect the drain line from a food preparation sink from possible se...

CP-FS Practice Test 7,8,10 Questions With Correct Answers What occurs when a pathogen grows within the body? 1. Food intoxication. 2. Fungal contamination. 3. Parasite. 4. Food infection. - ANS-4 Food infection and food intoxication develop in different ways. Food infection occurs when the pathogen develops within the body. Hepatitis A is an example of an infection. An employee has nasal discharge. What is the appropriate response? 1. Exclude the employee from the premises. 2. S...

ServSafe Vocabulary Abrasive Cleaners - correct answer Cleaners containing a scouring agent used to scrub off hard-to-remove soils. They may scratch some surfaces. Acidity - correct answer Level of acid in a food. An acidic substance has a pH below 7.0. Active Managerial Control - correct answer Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC) Air Curtai...