Biological hazards - Study guides, Class notes & Summaries

"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using ho...

Private Pesticide Applicator License Exam questions with correct answers When a pest reaches the ______, pest management procedures need to be applied to prevent it from reaching economically damaging populations. Correct Answer-Economic Threshold Protectant fungicides must be applied BEFORE infection occurs. (True or False) Correct Answer-True The key to minimizing the hazards of pesticide use to the applicator is to Avoid Exposure. Correct Answer-True The use of plants resistant to p...

A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria which parasite is associated with foodborne illnesses caused by undercooked pork? Trichinella Whi...

ServSafe Food Handler Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using hot wat...

Beef and veal bones - Answer-use bones with some meat still clinging to them to give the stock a richer flavor Dr.Tim Ryan - Answer-President of The Culinary institute of America Three potential Hazard - Answer--Biological hazard -physical hazard -Chemical hazard Biological hazards - Answer--Bacteria -viruses -Parasites -fungi (including molds) What does FAT TOM stands for? - Answer-Food Acidity Temperature Time Oxygen Moister What is the temperature danger zone? - A...

Hazwoper 8 hour refresher test questions and answers 100% pass Which of the following is NOT a likely cause of a hazardous substance accident? A Broken or rusted pipes B Following standard operating procedures C Faulty valves or transfer hoses D Leaking tank b What is a hazardous substance? A Any substance defined under section 101(14) of CERCLA B Any biological agent and other disease-causing agent that could cause death, disease, behavioral abnormalities, cancer, genetic mutation,...

The most critical course of action in restoration during is to _______ an begin __________ as soon as possible respond quickly & mitigation All restorers should follow the standard of care for the water restoration profession developed by the restoration industry entitled the IICRC ____. s500 to help protect technicians from the many hazards associated with contaminated water losses restorers need to have ready access to several items. these items protect for all _________________ to the...

Workplace injuries and illnesses may result in low morale lost of training replacing workers OSHA mission is to protect workers safety and health Brainpower Read More Previous Play Next Rewind 10 seconds Move forward 10 seconds Unmute 0:01 / 0:15 Full screen Section 11(c) of OSH Act gives workers the right to a safe and healthy workplace without fear of punishment When a condition is not covered by industry specific standards horizontal standards apply ...

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the new ...

Water Restoration Technician IICRC: IICRC WRT Certification Exam Questions & Answers 2024/2025The most critical course of action in restoration during is to _______ an begin __________ as soon as possible (Ans- respond quickly & mitigation All restorers should follow the standard of care for the water restoration profession developed by the restoration industry entitled the IICRC ____. (Ans- s500 to help protect technicians from the many hazards associated with contaminated water losses r...