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...

Distinction Level BTEC Applied Science Assignment A - Titration Practical - Making a standard solution. Method on calibrating scales 1. First tare your skills and make sure that it reads 0 2. Then carefully place a standard weight in the middle of the scale 3. Wait for the scale to stop processing the scale 4. Write down your results in a table 5. Assess if your results shown on the scales correspond with the actual weight of the scales My hypotenuses All of the standard weights, I predi...

Distinction Level BTEC Applied Science Assignment A - Titration Practical - Making a standard solution. Why is it important to calibrate equipment Making sure that your equipment is calibrated is a crucial step in assuring the accuracy of your data. If you use equipment that read the wrong quantity, they'll be useless. If this step is skipped, it might lead to working with too much or too little of a substance, which can be problematic in some situations. To ensure that our results are as p...

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 for food quality? 165 Maintain a ref...

Food Safety Exam Questions and Answers 100% Pass The container a food is stored in will affect how quickly it will cool - Correct Answer ️️ - True. For example, shallow pans, and stainless steel releases heat faster than plastic Properly storing food in cooler reduces the chances of a food borne illness. From top to bottom, place these foods in proper refrigerator storage order. - Correct Answer ️️ -C. ready to eat foods including produces, dairy and cooked foods. A. Raw fish, seaf...