Food contamination Study guides, Study notes & Summaries

ServSafe Food Handler Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using hot wat...

Texas Mold Remediation Contractor State Exam Questions & Answers What does IICRC stand for? - ANS-Institute of Inspection Cleaning and Restoration Certification What are the 5 principles of Mold Remediation? - ANS-1. Safety and Health Workers and Occupants 2. Document the Conditions and Work Processes 3. Control the Contaminate at is Source 4. Physically Remove the Contamination(Source Removal) 5. Correct the Moisture Problem to Prevent Recontamination What does SBS stand for? - ANS-Sic...

ATI PN Fundamentals Proctored (2023/2024) Exam Version 2| Graded A Questions and Verified Answers Q: A nurse is assisting with the care of a client who has a prescription for IV therapy. The client tells the nurse that he has numerous allergies. Which of the following allergies should the nurse bring to the attention of the charge nurse prior to the initiation of the therapy? a. eggs b. latex c. seafood d. bee stings Answer: b. latex -Nurses use products containing latex, includ...

Foodborne Illness - CORRECT ANSWER A disease carried or transmitted to people by food Foodborne Illness Outbreak - CORRECT ANSWER When two or more people experience the same illness after eating the same food High Risk Populations - CORRECT ANSWER Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - CORRECT ANSWER TCS 41-135 - CORRECT ANSWER Danger Zone TCS Foods - CORRECT ANSWER M...

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - Answer 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste which makes it hard to detect in food - Answer Pathogen organism living on or within another living organism and receiving food and protection from it - Answer Parasite Germ essential to cou...

Field Sanitation Test - Questions and Answers Which disease is carried by the body louse and killed 150,000 Soldiers during World War I? Epidemic typhus Malaria Yellow fever Bubonic plague How do you indicate that a uniform has been treated with permethrin? Document in Permethrin Treatment Database Announce it at the daily brief Immediately notify Soldiers of treatment to uniforms Mark the inside of the uniform "Permethrin Treated" and the date In what order are the steps in the four step pr...

Define IPM - ANSWER-1. a pest population management system that anticipates and prevents pests from causing damage. 2. an ecological approach to pest control. Components of IPM - ANSWER-1. Pest identification 2. Monitoring 3. Use of natural enemies (biological control) 4. Pest-resistant plants 5. Cultural and structural changes 6. Judicious use of least toxic pesticides Intent of IPM - ANSWER-To use tactics that include pesticide alternatives that reduce the total amount of pestici...

Inflammation of the stomach's mucosal lining (may involve the entire stomach or a region) - Answer- Gastritis _________Can be a mild, transient irritation, or it cab be a severe ulceration with hemorrhage - Answer- Acute Gastritis _________ Usually develops suddenly and is likely to be accompanied by nausea and epigastric pain - Answer- Acute Gastritis _________ Gastritis develops gradually. - Answer- Chronic Gastritis Gastritis can be further categorized as erosive or nonerosive - ...

Microbiology: An Introduction, 12th Edition Test Bank By Tortora Complete. If you were setting up an experiment to disprove spontaneous generation in a liquid medium, which of the following would be essential to the experiment? A) supplying the liquid with nutrients B) starting with a liquid that contains microorganisms C) adding antibiotics to the liquid D) using a sterile liquid and eliminating exposure to microorganisms E) adding carbon dioxide to the liquid Answer: D Section: 1.3 B...