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Prostart Year 1 #5467 Chapter 1-22 Study Questions Solved with Answers Verified 100% Correct $12.49
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Prostart Year 1 #5467 Chapter 1-22 Study Questions Solved with Answers Verified 100% Correct

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Prostart Year 1 #5467 Chapter 1-22 Study Questions Solved with Answers Verified 100% Correct

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  • November 26, 2024
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Prostart Year 1 #5467 Chapter 1-22 Study
Questions Solved with Answers Verified 100%
Correct |
If a food handler has diarrhea or has been vomiting, which action must the manager take? (p.
127) - ✔✔Send them home


When using heat as an effective sanitizing method, how many seconds should an item remain
in contact with water at 171°F (77°C)? - ✔✔30 seconds



What are the factors that affect a sanitizer's effectiveness? (p. 130) - ✔✔The concentration



What are effective methods of denying pests access to an operation? (p. 134) - ✔✔Check
deliveries, screen windows, cover drains.



Bacteria grow especially fast in the temperature range of (p. 143) - ✔✔31-135 degrees F


How many hours will it take a pathogen in the temperature danger zone to grow to levels high
enough to make someone sick? (p. 143) - ✔✔4 hours


TCS food must be thrown out after spending a maximum of how many hours in the
temperature danger zone? (p. 143) - ✔✔4 hours


Which product type must meet Grade A standards to be acceptable for receiving? (p. 147) -
✔✔Eggs


What is a food safety management system typically designed to prevent? (p. 154) -
✔✔Foodborne Illness

, What is the primary function of OSHA? (p. 162) - ✔✔To enforce and regulate safety
standards


What three actions should be performed during an investigation when an on the job accident
occurs? (p. 162) - ✔✔Record information, include a description, collect evidence


What must employers do to meet the Hazard Communication Standard (HAZCOM)? (p. 165) -
✔✔Report chemical hazards in a job site



What are some personal protective equipment worn in an operation? (p. 176) - ✔✔Dry
mitts, goggles, Non slip shoes


Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power
has been turned off? (p. 179) - ✔✔Class K



What should an employee immediately do if a fire occurs? (p. 182) - ✔✔Check if anyone is in
danger



What are some external safety threats that can happen in an operation? (p. 192) - ✔✔Arson,
Theft



When receiving food from a vendor, scales are used to (p. 202) - ✔✔To check if what was
ordered was delivered



What are receiving tables typically used for? (p. 202) - ✔✔To check received items


Deck, rotary, and convection are all examples of which type of equipment? (p. 210) -
✔✔Ovens

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