1 a bacterial spore is - Study guides, Class notes & Summaries

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - correct answer B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - correct answer C 3. The acronym for the 6 major variables that affect t...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Correct Answer ️️ -B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, ...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - ANSWER-B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - ANSWER-C 3. The acronym for the 6 major variables that affect the growth of bac...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER ALREADY PASSED 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal C 3. The acronym for the 6 major variab...

AATB Exam Questions & Answers 2024/2025 1. When handling sterile drapes, you must be sure that the drape is presented: a. To a sterile person who is scrubbed, gowned, and gloved b. Using quick movements when placed on the OR table c. Prior to the surgical prep of the donor d. After being sterilized using ETO - ANSWERSa. To a sterile person who is scrubbed, gowned, and gloved 2. The Achilles tendon is attached to which bone? a. Calcaneus b. Fibula c. Talus d. Tibia - ANSWERSa. Ca...

Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - Answer--Created by the EPA -Regulates sanitizers condemnation - Answer-Declaring unfit for use or sale Class 1 Food Recall - Answer-The most serious recall. May cause serious adverse health consequences. Variance - Answer-Modification or waiver from a food code requirement Misbranding - Answer-bad labeling; indication incorrect information on the label. Relates to how a product is represented, primarily on the product label. Tes...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above ☑: B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal ☑: C 3. The acronym for the 6 major variables that affect the growth of bacteria is a....

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER TEST 1-3 QUESTIONS WITH ANSWERS 2024 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal C 3. The acr...

1. For lower premolars, the purpose of inclining the handpiece lingually is to, A. Avoid buccal pulp horn B. Avoid lingual pulp horn C. Remove unsupported enamel D. Conserve lingual dentine - ANSWER A. Avoid buccal pulp horn Explanation 1- avoid BUCCAL pulp horn 2- conserve ling. dentine So take A and B if available 2. For an amalgam restoration of a weakened cusp you should, A. reduce cusp by 2mm on a flat base for more resistance B. reduce cusp by 2mm following the outli...

NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS 1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Correct Answer ️️ -B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, ...