Food protection course Study guides, Class notes & Summaries
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Test Bank for Canadian Fundamentals of Nursing, 6th Edition| Test Bank for Canadian Fundamentals of Nursing 6th Edition by Potter > all chapters 1-48 (questions & answers) A+ guide.
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Test Bank for Canadian Fundamentals of Nursing 6th Edition by Potter Test Bank for Canadian Fundamentals of Nursing, 6th Edition A Complete Test Bank for Canadian Fundamentals of Nursing, 6th Edition Authors: Patricia A. Potter, Anne Griffin Perry, Patricia Stockert, Amy Hall, Barbara J. Astle, Wendy Duggle This is a Test Bank for Canadian Fundamentals of Nursing, 6th Edition. This is not the textbook. A Test Bank is a collection of exam questions with solutions based on the textbook. However it...
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Test Bank Family Practice Guidelines 5th Edition Cash Glass Mullen
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Test Bank Family Practice Guidelines 5th Edition Cash Glass Mullen 
Table of Contents Chapter 1. Health Maintenance Guidelines ...................................................................... 2 Chapter 2. Public Health Guidelines .............................................................................. 26 Chapter 3. Pain Management Guidelines ....................................................................... 50 Chapter 4. Dermatology Guidelines ......................................
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NYC Food Protection Course 2023 - Questions and Answers
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NYC Food Protection Course 2023 - Questions and Answers Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended: -31°F or lower for 15 hours The most popular chemicalsanitizer is: Chlorine Food held under refrigeration must be at or below: 41°F The reason for refrigerating potentially hazardous foods is to: Slow the growth of bacteria Heat is effective in destroying microorgan...
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NYC Food Protection Course Exam Questions and Verified Answers | 2023/ 2024 Update
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NYC Food Protection Course Exam Questions and Verified Answers | 2023/ 2024 Update 
 
QUESTION 
Food held under refrigeration must be at or below: 
 
 
Answer: 
41°F 
 
 
 
QUESTION 
Food workers sick with an illness that can be transmitted by contact with food or through food should be: 
 
 
Answer: 
At home 
 
 
 
QUESTION 
Foods can be kept uncovered during the cooling step 
 
 
Answer: 
True 
 
 
 
QUESTION 
Foods in modified atmosphere packages provide ideal conditions for the growth of: 
...
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NYC FOOD PROTECTION COURSE EXAM 2024 WITH 100% CORRECT ANSWERS
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All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - correct answer True 
 
Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection. - correct answer True 
 
Obstruction or interference with Health Inspectors in the performance of their duties may result in the c...
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Food Protection Course Answers Quiz Lesson 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food Protection Course Lesson 1 Answers Updated 2023-2024 Latest Version
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Food Protection Course Answers Quiz Lesson 1, 
2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, & 13 / NYC Food 
Protection Course Lesson 1 Answers Updated 
2023-2024 Latest Version
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NYC Food Protection Course 2023 - Questions and Answers
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All food service establishments must have - Answer - a current and valid permit issued by the NYC Health Department 
 
When do Health Inspectors have the right to inspect a food service or food processing establishment? - Answer - as long as it is in operation 
 
During an inspection, inspectors must be given access to - Answer - all areas of the food establishment 
 
Who is required to have a Food Protection Certificate. - Answer - supervisors of all food service establishments
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NYC Food Protection Course Exam 2023/ 2024 Update |Questions and Verified Answers
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NYC Food Protection Course Exam 2023/ 2024 Update |Questions and Verified Answers 
 
Q: In order to avoid cross-contamination, raw foods in a refrigerator must be stored 
 
 
Answer: 
Below cooked foods 
 
 
 
Q: In order to prevent backup of sewage waste in a culinary sink, which of the following must be installed? 
 
 
Answer: 
An air break 
 
 
 
Q: In which of the following foods bacteria may grow rapidly? 
 
 
Answer: 
Low acid and neutral foods 
 
 
 
Q: It is a good practice to thaw froz...
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NYC Food Protection Course Exam |Questions and Verified Answers| 100% Correct (2023/ 2024 Update)
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NYC Food Protection Course Exam |Questions and Verified Answers| 100% Correct (2023/ 2024 Update) 
 
Q: Food Workers sick with an illness that can be transmitted by contact with food or through food should be: 
 
 
Answer: 
At Home 
 
 
 
Q: Ground meats such as hamburgers must be cooked to a minimum temperature of 158'F to eliminate: 
 
 
Answer: 
E-Coli 0157:H7 
 
 
 
Q: Clostidium Botulinum causes the disease known as botulism 
 
 
Answer: 
True 
 
 
 
Q: The Microorganism Clostridium Botuli...
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NYC Food Protection Course Exam Questions With 100% Correct Answers 2024
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NYC Food Protection Course Exam Questions With 100% Correct Answers 2024
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Food Protection Course Training Manual 2024
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Food Protection Course Training Manual
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Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct
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Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct 
 
Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? 
 
 
Answer: 
Must first have permission from the nyc dohmh 
 
 
 
Q: Dry foods should 
 
 
Answer: 
Be dry (no moisture), no contamination, no rodent marks 
 
 
 
Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? 
 
 
Answer: 
When the product is used up 
 
 
 
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