Undisputed Pundit 28

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. - Answer ️️-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. - Answer ️️...

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - Answer ️️-A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift.

A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? - Answer ️️-Immediately prior to squeezing or preparing When storing chemicals used in a foodservice establishment, which of the statements below is true? a. Chemicals that are not in their original container should be labeled with their common name b. Chemicals should be stored away from any food products or food storage areas c. Chemicals should be stored beneath non-chemical items ...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - Answer ️️-a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food

Who is at risk? Which food handler;s name if there is a risk that the food handler could spread pathogens. - Answer ️️--jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. -lee, a sous chef, didn't have time to do laundry. he has to wear the same chef coat he wore yesterday. -gary, a dishwasher, has allergies. sometimes he needs to spit, so he spits in the garbage can next to the sink. -helen's child...

Average number of food borne illnesses per year - Answer ️️-76 million people (1/4 people in the us) Symptoms of foodborne illness - Answer ️️-cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - Answer ️️-have a greater health effect on pregnant women

Potentially Hazardous foods - Answer ️️-any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Answer ️️-Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - Answer ️️-45 F

What is the reason you would NOT reject a shipment of items? - Answer ️️-Potentially hazardous foods are received at 41 degrees In the HACCP process, the last step includes maintaining the plan and keeping records of all activities This is known as: - Answer ️️-Documentation

Which food must be cooked to a minimum internal temperature of 155 degrees F. (68 C) for 15 seconds? A. Pork roast B. Fish fillets C. Ground beef patties D. Stuffed peppers - Answer ️️-C. Ground beef patties

TCS - Answer ️️-time/temperature control food TCS foods - Answer ️️-meat, dairy, shellfish ,fish, poultry, melon, cooked rice, beans, and vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy greens, baked potatoes PHF - Answer ️️-Potential hazards to food safety

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

No, homemade foods may not be sold or used in a public food service establishment - Answer ️️-Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range - Answer ️️-During a delivery of frozen products the manager on duty should check the? Upon receipt and before use - Answer ️️-When should canned and vacuum-sealed products be thoroughly inspected?

What are the three main causes of foodborne illness? - Answer ️️-Biological, chemical, and physical What are the four key reasons why food becomes unsafe? - Answer ️️-Staff (e.g., poor personal hygiene), cross-contamination, time and temperature abuse, and improper cleaning and sanitization Which two main types of food are considered to be high risk? - Answer ️️-RTE (ready-to-eat) foods and TCS (time/temperature control for safety) foods

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - Answer️️- d) complying with staff's vacation requests

How long must a manager selling raw, ready-to-eat fish that he obtained from the supplier, maintain a record of the written agreement from the supplier stating how the fish were raised and fed - Answer ️️-90 says from sale of fish What is the minimum water temperature required at a hand-washing sink? - Answer ️️-100F, 38C

All of the following are components of an Integrated Pest Management program EXCEPT: a. Denying pest access to the establishment b. Denying pests food, water, and a hiding or nesting place c. Notifying the EPA that pesticides are being used in a food handling operation d. Working with a licensed PCO to eliminate pests that have entered the premise. - Answer ️️-c. Notifying the EPA that pesticides are being used in a food handling operation

Child Care Facility Rules and Regulations (DCF RNRF) package with verified solutions.

Emergency Medical Services or EMS is also known as: - Answer ️️-prehospital or out-ofhospital care EMS began in 1966 by - Answer ️️-the National Highway Safety Act charging the Department of Transportation (DOT) with developing standards. National Highway Traffic Safety Admin (NHTSA) sets standards for what categories? - Answer ️️-Regulation and Policy

A cryogenic liquid has a boiling point lower than: A. 100°F. B. 32°F. C. 0°F. D. −150°F. - Answer ️️--150 F at 14.7 psi How large must the capacity of a liquid storage container be to qualify as a bulk storage container? A. More than 119 gallons B. More than 499 gallons C. 1000 gallons or more D. 2500 gallons or more - Answer ️️-More than 119 gallons Liquids greater than 119 gallons Bulk packaging greater than 882 Gases greater than 100 IBS water capacity

Office of Child Care Regulation Mission - Answer ️️-Ensure the health, safety, and well-being of children while in care Purpose of the Child Care Regulation program - Answer ️️-Ensure that children are well cared for in a safe, healthy, positive and education environment