Samenvattingen, Aantekeningen en Examens

It takes ______ people for an illness to be considered a part of an outbreak - ANSWER-2 The three forms of contamination are biological, chemical and ____ - ANSWER-Physical The five common risk factors responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect ________, Using contaminated _________, Practicing poor personal __________ - ANSWER-Sources, adequately, temperatures, equipment, hygien...

What type of person is at high risk for food born illnesses? - ANSWER-Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWER-Purchasing food from an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated equipment, Holding food at incorrect temperatures What are the three food contaminants? - ANSWER-Biological, Physical, Chemical What does FATTOM stand fo...

180 - ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - ANSWER-What is the temperature range for the danger zone? spore - ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - ANSWER-Most regulations for food service operations are at what level? ...

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 - ANSWER-d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doctor first c) N...

In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? - 180 A food handler must be excluded from the food establishment for which symptoms? - Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? - 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? - Spore Most regulations for food service operations are at what level? - State At what internal temperature s...

Potentially Hazardous Foods (PHF) must be reheated to a temperature of A) 155°F B) 135°F C) 165°F D) 175°F - c) 165°F Food that is being reheated to hot hold must reach a temperature of A) 135°F B) 155°F C) 165°F D) 175°F - c) 165°F What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices? A) 135°F B) 145°F C) 155°F D) 165°F - d) 165°F When cooling food the food must cooled from A) 135°F to 50°F within ...

Food Safety Manager Exam Questions And Answers 100% Verified 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 - answerd) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work wit...

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Food Safety Manager Exam Questions And Answers 100% Verified 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 - answerd) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work wit...