Intoxications Guides d'étude, Notes de cours & Résumés
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Sanitarian Final Exam Study Guide part 2 Questions and Answers.
- Examen • 11 pages • 2023
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Sanitarian Final Exam Study Guide part 2 Questions and Answers. 
Foods containing food borne disease bacteria are - ANSWER Not necessarily 
decomposed in appearance 
Present-day knowledge indicates that MOST food borne illness is caused by - 
ANSWER Bacteria 
MOST pathogens of food borne diseases thrive on foods high in - ANSWER 
Protein 
Which of the following foods has the LOWEST pH - ANSWER Fruits 
Although thermal death is principally a time-temperature effect, other factors are 
involved. W...
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Servsafe final exam Questions and complete solutions
- Examen • 13 pages • 2023
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Servsafe final exam Questions and complete solutions 
Foodborne Illness 
Foodborne Illness Outbreak 
High Risk Populations 
Temperature Control for Safety 
41-135 
TCS Foods 
Biological, physical, chemical 
Biological contaminants 
 
Chemical contaminants 
Physical contaminants 
Top reasons for outbreak 
 
TTC, cross contamination, poor personal hygiene 
Time- temperature abuse 
Cross contamination 
Poor personal hygiene 
 
Foodborne infections 
 
Foodborne intoxications
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Sanitarian Final Exam Study Guide part 2 Questions and Answers.
- Examen • 11 pages • 2023
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Sanitarian Final Exam Study Guide part 2 Questions and Answers. 
Foods containing food borne disease bacteria are - ANSWER Not necessarily 
decomposed in appearance 
Present-day knowledge indicates that MOST food borne illness is caused by - 
ANSWER Bacteria 
MOST pathogens of food borne diseases thrive on foods high in - ANSWER 
Protein 
Which of the following foods has the LOWEST pH - ANSWER Fruits 
Although thermal death is principally a time-temperature effect, other factors are 
involved. W...
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HACCP EXAM-175 Correct Questions & Answers 100% accurate!
- Examen • 19 pages • 2023
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HACCP EXAM-175 Correct Questions & Answers 100% accurate! 
 
 
Biological Hazards - ANSWER Viruses, bacteria, and other organisms in the environment that harm human health are classified as 
 
What was the original hazards that HACCP was developed around? - ANSWER Biological hazards 
 
______ million cases of foodborne illness - ANSWER 48 
 
____,_______ hospitalization caused by Foo - ANSWER 128,000 
 
How many deaths are caused by foodborne illness? - ANSWER 3,000 
 
A cost of more than ______...
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Sanitarian Final Exam Study Guide part 2 Questions and Answers.
- Examen • 11 pages • 2023
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- 10,47 €
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Sanitarian Final Exam Study Guide part 2 Questions and Answers. 
Foods containing food borne disease bacteria are - ANSWER Not necessarily 
decomposed in appearance 
Present-day knowledge indicates that MOST food borne illness is caused by - 
ANSWER Bacteria 
MOST pathogens of food borne diseases thrive on foods high in - ANSWER 
Protein 
Which of the following foods has the LOWEST pH - ANSWER Fruits 
Although thermal death is principally a time-temperature effect, other factors are 
involved. W...
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NEHA RS Exam (2023/2024) with Complete Solutions
- Examen • 37 pages • 2023
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NEHA RS Exam (2023/2024) with Complete Solutions 
According to 2010 revised estimates by the CDC, the number of deaths annually related to foodborne illnesses, is estimated to be: 5,000 
Although the Norwalk-like virus is considered an extremely common cause of foodborne illness, it is rarely diagnosed. According to Marriott, approximately 66% of all foodborne illnesses in the US are caused by: bacteria 
When discussing infective dose, exposure to 2 or more substances can cause this effect antag...
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SERVSAFE FINAL EXAM 130 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+.
- Examen • 12 pages • 2023
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SERVSAFE FINAL EXAM 130 + 
QUESTIONS AND CORRECT 
ANSWERS 2024 GRADED A+. 
2 / 6 
1. Foodborne Illness: A disease carried or transmitted to people by food 
2. Foodborne Illness Outbreak: When two or more people experience the sameillness after eating 
the same food 
3. High Risk Populations: Infants, preschool age children, pregnant women, theelderly, people 
taking meds, people who are ill 
4. Temperature Control for Safety: TCS 
5. 41-135: Danger Zone 
6. TCS Foods: Milk, eggs, shellfish, fish...
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Sanitarian Final Exam Study Guide part 2 with Complete Solutions
- Examen • 8 pages • 2023
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Disponible en pack
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Foods containing food borne disease bacteria are - ANSWER-Not necessarily decomposed in appearance 
 
Present-day knowledge indicates that MOST food borne illness is caused by - ANSWER-Bacteria 
 
MOST pathogens of food borne diseases thrive on foods high in - ANSWER-Protein 
 
Which of the following foods has the LOWEST pH - ANSWER-Fruits 
 
Although thermal death is principally a time-temperature effect, other factors are involved. Which of the following is the LEAST important factor - ANSWER-...
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Food Science Exam 1 2024 with 100% correct answers
- Examen • 7 pages • 2024
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Food Science correct answersthe scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products. 
 
Nutrition correct answersthe science of food, the nutrients, and other substances therin, their action, interaction, and balance in relation to health and disease. 
 
Food Poisoning correct answersillnesses - 48 million 
hospitalizations - 128,00 
deaths - 3,000 
 
Harmful microbes correct answersFresh foods con...
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Sanitarian Final exam Study Guide part 2 with complete solutions
- Examen • 11 pages • 2023
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Disponible en pack
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- 12,84 €
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Sanitarian Final exam Study Guide part 2 
Foods containing food borne disease bacteria are - ANSWER Not necessarily 
decomposed in appearance 
Present-day knowledge indicates that MOST food borne illness is caused by - 
ANSWER Bacteria 
MOST pathogens of food borne diseases thrive on foods high in - ANSWER 
Protein 
Which of the following foods has the LOWEST pH - ANSWER Fruits 
Although thermal death is principally a time-temperature effect, other factors are 
involved. Which of the following i...
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