Foodborne pathogens Samenvattingen, Aantekeningen en Examens
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2024 Walmart Food/Safety Test Questions With 100% Correct Answers!!
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What symptom requires a food handler to be excluded from the operation? - Answer-Jaundice 
What should staff do when receiving a delivery of food and supplies? - Answer-visually inspect all 
food items 
Single use gloves are not required when... - Answer-washing produce 
what myst food handlers do when handling ready-to-eat food? - Answer-wear single use gloves 
What symptom can indicate a customer is having an allergic reaction? - Answer-wheezing or 
shortness of breath 
What should be done wit...
![LEARN2SERVE FOOD MANAGER CERTIFICATION EXAM 2024 WITH 100% CORRECT ANSWERS](/docpics/4351825/65b5792ba40fe_4351825_121_171.jpeg)
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LEARN2SERVE FOOD MANAGER CERTIFICATION EXAM 2024 WITH 100% CORRECT ANSWERS
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Thawing food can be part of the cooking process if Answer- cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food Answer- Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause Answer- Can be found on any food item exposed to animal waste 
 
Salmonella - Infection Answer- immediate, develops within 12-72 hours and lasts 4-7 days 
 
Salmonella - Symptoms Answer- food poisoining 
 
Salmonella - Preventio...
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AAA Food manager certification exam 2023 with 100% correct answers
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 
Hepatitus A 
 
 
 
Under ideal conditions bacteria can multiply every? 
20 minutes 
 
 
 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
 
 
 
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? 
Listeria 
 
 
 
which parasite is associated with foodborne illnesses caused by undercooked pork? 
Trichinella ...
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AAA Food manager certification test questions and answers
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 
Hepatitus A 
 
 
Under ideal conditions bacteria can multiply every? 
20 minutes 
 
 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
 
 
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? 
Listeria 
 
 
which parasite is associated with foodborne illnesses caused by undercooked pork? 
Trichinella 
 
 
Whi...
![Summary Advanced Food Microbiology (FHM35806)](/docpics/4338199/65b8f5b64f5f7_4338199_121_171.jpeg)
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Summary Advanced Food Microbiology (FHM35806)
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This summary was written in this academic year. It contains all lecture notes from this course, combined with the provided literature, quiz answers (incorporated in the text) and information from the preceding course Food Microbiology (FHM20306). The book referenced to in this summary is: Food Microbiology 4th edition by Adams, Moss and McClure. 
 
Topics covered in the summary: 
- Notes from all lectures. 
- Quiz answers incorporated in the text. 
- Necessary information from provided literatur...
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SERVSAFE FINAL EXAM 2023 WITH COMPLETE ANSWERS GRADED A+
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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...
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NRFSP Walmart Food Safety Test Questions and Answers 100% Verified Latest Updated 2024/2025 | Graded.
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NRFSP Walmart Food Safety Test Questions and Answers 100% Verified Latest Updated 2024/2025 | Graded. What symptom requires a food handler to be excluded from the operation? - correct 
answer Jaundice 
What should staff do when receiving a delivery of food and supplies? - correct answer 
visually inspect all food items 
Single use gloves are not required when... - correct answer washing produce 
what myst food handlers do when handling ready-to-eat food? - correct answer wear 
single use gloves ...
![7th Edition SERVSAFE Exam | Servsafe manager exam questions and answers (2022/2023) (verified answers)](/docpics/63e561e28f94d_2355056.jpg)
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7th Edition SERVSAFE Exam | Servsafe manager exam questions and answers (2022/2023) (verified answers)
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7th Edition SERVSAFE Exam 
Define foodborne illness. - a disease transmitted to people by food 
When is a foodborne illness considered an outbreak? - when 2 or more people have the 
same symptoms after eating the same food 
What food saftey challenges do operations face? - time pressure, potentially unsafe 
supplies, high risk populations, and staff related challenges 
What does a foodborne illness cost? - guests and operations 
After a foodborne illness, what may an operation experience? - nega...
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Learn2Serve Food Manager Certification
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Thawing food can be part of the cooking process if - Answer- cooked to the requirements of the FDA food code 
 
Foodborne Pathogens easily transmitted through food - Answer- Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum 
 
Salmonella - Cause - Answer- Can be found on any food item exposed to animal waste 
 
Salmonella - Infection - Answer- immediate, develops within 12-72 hours and lasts 4-7 days 
 
Salmonella - Symptoms - Answer- food poisoining 
 
Salmonella - Prev...
![ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.)](/docpics/6387a0f2cb27a_2145372.jpg)
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ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.)
- Samenvatting • 13 pagina's • 2022
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ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) 
 
The purpose of a food safety management system is to 
 
A) keep all areas of the facility clean and pest-free. 
B) identify, tag, and repair faulty equipment within the facility. 
C) prevent foodborne illness by controlling risks and hazards. 
D) use the correct methods for purchasing and receiving food. 
 
 A manager's responsibility to actively control risk factors for foodb...
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