NURSING TEST

The Safe Food Handler Questions and Answers Foodhandlers can contminate food when they: have a food borne illness, sneeze or cough, have symptoms of jaundice, diarrhea, or vomiting,have wounds that may contaminate a pathogen, have contact with a person who is ill, use restroom and then don't wash hands diseases not transmitted by food AIDS, Hep B and C, tuberculosis Employers: -cannot fire people cannot transfer them out of food handling duties - must maintain confidentiality ...

Food Handler's Quiz Questions and Answers correct What is a foodborne illness? Any illness caused by the consumption of contaminated food. What are potentially hazardous foods (time/temperature control for safety foods)? meat, fish, poultry, eggs, dairy products, sliced melons, cut lettuce and tomatoes, bean sprouts, and garlic-in-oil mixtures. What conditions are needed for potentially hazardous foods (time/temperature control for safety foods) to grow? Food, moisture, ...

Food Handlers Questions and Answers 3 types of food hazards physical, chemical, an biological Physical Hazards hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones chemical hazards pesticides, cleaning supplies, and toxic metals that come from using improper cookware. and they are more dangerous because you usually cannot see them biological hazards bacteria, virus, fungi, parasites, poisons food borne illness resulting from food sp...

TAP Series Food Safety Training Questions and answers Which cleaning product is required to stop cross-contact of allergen foods: Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: 110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: 180F Eggs are inspected by which federal agency: U.S. Department of Agriculture (USDA) Which of the following is NOT considered as...

Food Handler Card Questions and Answers correct What makes people sick from food Physical-objects found in food, biological-germs, chemical-poisonous substance 4 causes of food Bourne illness bacteria-grows in food, moisture, and temperature, viruses-spread not by washing food, parasites- tiny bugs living in fish meat, killed at intense cold or heat chemicals- cause food borne illness Major food allergies milk, eggs, fish, crustacean/ shellfish, soybeans, tree nuts, wheat, ...

Food Handler Assessment Six Questions and Answers Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of _______ or less. 45°F Which of these food items upon receiving should be given priority in storage? Frozen items A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of: Th...

Food Handler Questions with correct Answers about______of all food eaten in the u.s is prepared by the food service industry. 1/3 Food borne illness is a disease that is carried or transmitted to human beings by food and can be broken down into 3 main categories. Biological, chemical, physical. Biological bacterial, viral, fungi, parasites, toxins chemical pesticides/food service chemicals, additives and preservations physical broken glass, staples, nails, dirt...

Food Handlers Questions and Answers Food hazards physical, chemical, an biological Physical Hazards hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish bones Preventing physical hazards Hair nets, hats, light covers, thorough cleaning when broken glass etc. Chemical hazards pesticides, cleaning supplies, and toxic metals that come from using improper cookware. and they are more dangerous because you usually cannot see them Prevent chemi...

Module 3 Safe Food Handler Questions and Answers correct How Food Handlers Can Contaminate Food -Sneezing & coughing -Wound containing pathogens -Having contact with a sick person -Touching face while prepping food Food handlers can contaminate food when: -They have a foodborne illness -They have wounds or boils that contain a pathogen -Sneezing/ coughing -Contact with a sick person -Using the restroom & not washing hands properly -They have symptoms such as diarrhea, vomiting,...

Safe Food Handler Questions & Answers The transfer of pathogens from one surface to another Cross Contamination This pathogen is leading cause of foodborne illnesses Virus The best defense in controlling the spread of viruses Good personal hygiene A person can carry and spread this virus even though she never shows symptoms of illness herself. staphylococcus People can be infected with this virus and spread the illness weeks before they show symptoms of illness t...

Food handler Questions and Answers correct you are asked to clean and sanitize the food preparation counter do first. move food off the counter so that it is not nearby when you use the sanitizer You notice a bottle of cleaner sitting near a package of tortillas. what kind of food safety hazard is this? Chemical how can you prevent physical hazards? wear a hat or hair net what is an example of biological hazards? an employee who didn't wash their hands how mu...

Food handlers culinary Questions and Answers The three types of hazards that make food unsafe are? chemical, physical and biological Hands should be dried with? a single- use paper towel Hand washing sinks should be used for hand washing only food handlers must tell their managers when they have what symptoms? diarrhea before use, a thermometer must be washed, rinsed, and sanitized cold food must be kept at _______ or lower 41 degrees what jewelry...

Food Handler: Assessment Seven Questions and Answers Cross-contamination has occurred when: The same unwashed gloves are used to handle different meats. Sanitization can be accomplished by all of the following means EXCEPT: Air drying Which of the following steps comes last? Air dry If heated water is used to sanitize, it must be at: 171°F for 30 seconds It is very important to sanitize all of the following items EXCEPT: Hair The presence or growth of mi...

Food Handlers final quiz and Answers if a food handler has been vomiting or has diarrhea, they should call in sick and don't return until the symtoms have been gone for at least 24 hours after washing, rising and drying hands, its recommended that a food handler turn off the faucet with a paper towel which is not a physical hazard mold on cheddar cheese what is the proper holding temperature of hot foods 135 or above Why are elderly people at a higher risk for...

Exam (elaborations) American Red Cross first aid, cpr, and aed Questions and Answers Exam (elaborations) American Red Cross Manual - Chapter 2 Study Guide Questions and Answers Exam (elaborations) American Red Cross Questions and Answers Exam (elaborations) The American Red Cross CPR Quiz Answers Exam (elaborations) American Red Cross BLS

American Red Cross first aid, cpr, and aed Questions and Answers 4 steps a lay responder (you) will take in an emergency 1. Recognize that an emergency exists 2. Decide to act 3. Activate the ems system 4. Give care until help takes over 4 primary ways to recognize an emergency 1. Unusual noises 2. Unusual sights 3. Unusual odors 4. Unusual appearances Why might someone decide not to help someone who needs it? Scared, don't know what to do, pressure/ people are watchin...

American Red Cross Manual - Chapter 2 Study Guide Questions and Answers Recognize the signals of a cardiac emergency. - A heart attack usually happens because a coronary artery becomes blocked, reducing or obstructing the blood supply to the heart muscle. - Chest pain is the most recognized sign of a heart attack, but the symptoms someone experiences may depend on their gender and age. Identify the links in the Cardiac Chain of Survival. The six interdependent links in the chain of su...

American Red Cross Questions and Answers Who is the founder of the American Red Cross? -Clara Barton -founded the American Red Cross in 1881 after the Civil War What is the mission of the American Red Cross? -to prevent and alleviate suffering in the face of emergency -responds to emergencies -mobilizes volunteers and donors -serves ppl in need all around the world What are the 7 principles of the Global Red Cross Network? 1) Humanity: promotes care and respect for human be...

American Red Cross BLS renewal: Foundational Concepts PreAssessment Questions and Answers Acting as the team leader during a resuscitation event, you use all available resources (including people, equipment and procedures) to promote effective and efficient teamwork and reduce the likelihood of human error. You are demonstrating which skill? Crew resource management You are part of a team providing BLS care to a patient in cardiac arrest. The code team has been notified and has just arr...

The American Red Cross CPR Quiz Answers Q1: What is important for Joe to do before he approaches Nick? Check the scene for safety. Q2: What should Joe do once he has determined that the scene is safe? Form an initial impression, obtain consent to care and use PPE. Q3: When interviewing the person to find out more information, it is important to ask specific questions. The mnemonic SAM should be used to help you remember to ask those questions. Which of the following are topics c...