Chandler Study guides, Class notes & Summaries

chloroplast -ANSWER an organelle in plant and algae cells that is the site of photosynthesis lysosomes -ANSWER organelle filled with enzymes that can degrade worn-out cellular structures Gogli apparatus -ANSWER organelle that packages proteins and prepares them for transport endoplasmic reticulum -ANSWER network of membranes in eukaryotic cells where proteins and lipids are synthesized mitochondria -ANSWER organelles responsible for energy-conversion reactions in eukaryotes nuclea...

eFoodHandlers Chapter 4 questions wit Complete Solutions

ServSafe Exam: Chapter 3 The Safe Food Handler Food handlers can contaminate food when they: - Answer ️️ -Have a foodborne illness Have wounds that contain a pathogen Sneeze or cough Have contact with a person who is sick Touch anything that may contaminate their hands and don't wash them Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin With some illnesses, a person may infect others before showing any symptoms. For example, a person could spre...

Safe Food Handler Chapter 3 Exam With 100% Correct Answers

Cross Contamination Correct Answer-any time bacteria from one food or spreads to another food. cleaning Correct Answer-removing particles of dirt and food from surfaces cleaning Correct Answer-uses hot water and soap cleaning Correct Answer-removes dirt and grime you can see rinse Correct Answer-remove soap with hot water sanitize Correct Answer-uses heat or approved chemicals to kill germs sanitize Correct Answer-cleans germs you can't see sanitizing Correct Answer-does no...

What is the main reason for food handlers to avoid scratching their scalps? a. Transferring a food allergen b. Spreading pathogens to the food c. Getting food in their hair d. Causing toxic-metal poisoning - Spreading pathogens to the food A food handler has a wound on their finger. Can this contaminate food and cause a foodborne illness? a. No, because the immune system will stop any infection. b. No, because the finger is less prone to infection then other areas. c. Yes, because all woun...

Conditioning for Strength and Human Performance 3rd Edition Chandler Test Bank. This is a bank of tests (study questions) to help you prepare for the tests. To clarify, this is a test bank, not a textbook. You have immediate access to download your test bank. No delays, loading is fast and instant immediately after ordering! You will receive a full bank of tests; in other words, all chapters will be there. Test banks are presented in PDF format; therefore, no special software is required to open...

Conditioning for Strength and Human Performance 3rd Edition Chandler Test Bank. This is a bank of tests (study questions) to help you prepare for the tests. To clarify, this is a test bank, not a textbook. You have immediate access to download your test bank. No delays, loading is fast and instant immediately after ordering! You will receive a full bank of tests; in other words, all chapters will be there. Test banks are presented in PDF format; therefore, no special software is required to open...

Running water for hand washing should be at a temperature of at least a. 75°F b. 100°F c. 110°F d. 135°F b When can a foodhandler use hand antiseptic? a. Instead of washing hands b. Before washing hands c. While wearing gloves d. After washing hands d What should a food worker do if they come to work with a cut on their hand? a. Cover your finger with a Band-Aid b. Cover your finger with a Band-Aid and the hand with a single- use glove c. Cover the hand with only a gl...