How to clean and sanitize - Study guides, Class notes & Summaries

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

No (False) - ANSWERDoes the NC Board of Dentistry have the power to grant licensure by reciprocity? 8 total members, 6 dentists, 1 hygienist, 1 civilian - ANSWERTotal number of Board members? How many Dentists, RDH's, Citizen members? Hygienist cannot vote for dental licensing matters, consumer cannot vote for dental or dental hygiene licensing matters - ANSWERRestrictions placed on the dentist, dental hygienist, and consumer members: member is selected and appointed by the governor an...

NC Foods 2 - Safe Plates Mod 7 and 8 Rated A+ TCS food Foods that require time and temp control for safety every 4 hours how often to sanitize utensils detergents Chemical that helps dissolve grease and remove dirt 171°F for 30 seconds Temperature of water for manual operations and time dishes must be submerged 7 sec Time it takes to sanitize with chlorine 6 inches Height of food storage and equipment from floor Clean Make something free from dirt, food soil or residue. Cont...

SNHD Food Handler Card Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct Q: After reheating for two hours, how much do you reheat it again for four hours? Answer: 70°F to 41°F Q: What happens when it takes a long time for food to cool down? Answer: It can put it in the danger zone for too long. Q: What are some ways you can cool food? Answer: - ice bath -dividing hot foods into shallow pan, then placing them into a refrigerator -...

State Food Safety Practice Exam 160 Questions with Complete Solutions 2024/2025 Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - Correct Answer D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter ...

Publix Bakery Management Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Q: How often should the freezer fan guards be cleaned? Answer: monthly Q: How often should the freezer ceilings, shelves, and walls be cleaned? Answer: Quarterly Q: Which chemical is permitted in the bakery? Answer: Grease Cutter Positive Q: What is the minimum temp for the three sinks? Answer: wash - 110°F rinse - 110°F sanitize - 75°F ...

IHOP BOH SOP Study Guide Questions and Answers Already Passed What is the maximum temperature for food quality? 165 Labels for prepared products must contain the following 4 pieces of information: 1. Product name 2. Preparer's initials 3. Prep date & Time 4. Expiration date & time What is the Temperature Danger Zone Between 41 and 140 degrees What is the preferred method for thawing food? In a refrigerator between 33 and 41 degrees What is it called when microorganisms are...

How long must you wash your hands? - CORRECT ANSWER 40-60 seconds How long must you sanitize your hands? - CORRECT ANSWER 20-30 seconds number one cause of chronic renal failure - CORRECT ANSWER diabetes The first bleach solution used to clean a 10ml+ blood spill - CORRECT ANSWER 1:10 the main route of transmission for hep B is exposure to - CORRECT ANSWER infected blood and bodily fluids When caring for a hep B positive patient, after disconnecting t...

When washing hands with soap and water, how long must you wash your hands? - Answer-40-60 seconds When cleaning hands with hand sanitizer, how long must you rub your hands? - Answer-20-30 seconds What is the number one cause of chronic renal failure? - Answer-diabetes TRUE or FALSE: When going from a dirty area to retrieve supplies in a clean area, staff are required to complete hand hygiene. - Answer-True TRUE or FALSE: Hazardous Material Identification System HMIS labels are requir...

Food Safety Manager Exam |100% Correct Questions and Verified Answers| | Grade A (Latest 2024/ 2025 Update) Q: At 6am, Alvin removed deli meat, sliced cheese, apples, and pudding cups from the cooler to make box lunches for a high school class field trip. When he finished making the lunches, Alvin left them on a table for the teacher. The lunches were left on the bus that warm spring day while the students toured a museum. At 1pm, they returned to a very warm bus to get their lunches, which ...