TeeGrades

Which one of the following contaminants is a physical contaminant? - hair You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take - Caution the food handler that she must clean and sanitize her knife. An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks? - Pests have gotten into the bag and left wa...

The postage class most used in the medical office is: - First class mail Staff meetings should be used to do all o the following EXCEPT: - have a forum to discuss employee complaints When supplies which have been newly ordered arrive in the office, they should be: - checked against the packing slip to make sure that everything that has been ordered has arrived The device that allows the computer operator to manipulate the cursor without using the arrow keys is the: - Mouse ...

B: Stand alone - There are two types of CPT codes one is add on the other is: A: Adjustment B: Stand alone C: Additions D: Single digit D: 5 digits - Basic CPT codes use how many digits: A: 2 digits B: 3 digits C: 4 digits D: 5 digits C: Tertiary care - Services provided by a specialist such as neurosurgeons and intensive care units would be termed as what type of care: A: Skilled care B: Binary care C: Tertiary care D: Primary care A: Blue shield - Which of the ...

B: First Class Mail - The postage class most used in the medical office is: A: Priority mail B: First class mail C: Second class mail D: Third class mail D: Have a forum to discuss employee complaints - Staff meetings should be used to do all of the following EXCEPT: A: Share information about changes in office practice or procedures B: Discuss ways to improve patient satisfaction C: Encourage staff to take advantage of opportunities to improve skills D: Have a forum to discuss ...

Codes for office visits provided by primary care practitioners would be found in diagnosis establishment - False In the CPT book, the levels of Medical Decision are: Straightforward Low, Moderate and High - True Biohazard containers should be emptied once they are full - False Infection control is a term applied to wound cleaning - False The process of testing and adjustment of test equipment is know as calibration - True The purpose of infection control systems is ...

The postage class most used in the medical office is: A) Priority Mail B) First Class Mail C) Second Class Mail D) Third Class Mail - B) First class mail Staff meetings should be used to do all of the following except: A) share information about changes in office practice or procedures B) discuss ways to improve patient satisfaction C) encourage staff to take advantage of opportunities to improve skills D) have a forum to discuss employee complaints - D) Have a forum to discuss ...

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - Over 5,000 people What are the two types of foodb...

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - 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 - Pathogen organism living on or within another living organism and receiving food and protection from it - Parasite Germ essential to countless life proces...

Food safety - the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption Common goals for food safety - -prevent contamination - reduce conditions that favor growth/introduction of microorganisms that causes illnesses and spoilage -dispose of food that poses a threat to human health benefits of high standards in food safety - - reduce lawsuits and criminal prosecutions caused by poor standards - enable cust...

The preservation technique that attempts to remove moisture is: - Dehydration Before you prepare a new raw animal food on a cutting board, you must - clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - visit and inspect the w...

What is the most direct cause of customer loyalty? - High food safety standards Which agency publishes the food code? - FDA Good idea - Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea - use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: - price controls One of the most important reasons for usi...

What is the most direct cause of customer loyalty? - High food safety standards Which agency publishes the food code? - FDA Good idea - Keep up with daily pest control tasks & Return dented canned food to the vendor Bad Idea - use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse vegetables from the farmers market Local health codes establish requirements for all the subjects except: - price controls One of the most important reasons for usi...

The preservation technique that attempts to remove moisture is: - Dehydration Before you prepare a new raw animal food on a cutting board, you must - clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - visit and inspect the warehouse ...

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - 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 - Pathogen organism living on or within another living organism and receiving food and protection from it - Parasite Germ essential to countless life proces...

What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. B. Allow the food handler to wash dishes. C. Send the food handler home. - C. Send the food handler home Food handlers must wash their hands and exposed portions of their arms prior to which of the following activities? A. Using tobacco products. B. Taking a restroom break. C. Putting on disposable gloves. - C. Putting on disposa...

Thawing food can be part of the cooking process if - cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Can be found on any food item exposed to animal waste Salmonella - Infection - immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - food poisoining Salmonella - Prevention - avoid cross c...

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the n...

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