Live shellfish - Study guides, Class notes & Summaries

Southern Nevada Food Handler Questions (2024) with Certified Solutions You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shel...

Four phases of bacterial presence in food -:- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase -:- Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase -:- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus -:- Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) -:- 2 common ...

ServSafe Updated Exam |Question and Answer| 100% Correct A customer who consumes peanuts and experiences swelling and difficulty breathing may be experiencing? A.) chemical poisoning. B.) choking from a physical hazard C.) a symptom of a pathogen. D.) an allergic reaction. *Ans* D.) An allergic reaction. Observing food handlers' performance on the job, testing their food safety knowledge, and reviewing past health inspection reports are three ways a manager can? A.)assess training...

***Download Test Bank Immediately After the Purchase. Just in case you have trouble downloading, kindly message me, and I will send it to you via Google Doc or email. Thank you*** Test Bank for APEA 3P Exam is a comprehensive study tool designed to help students excel in their Advanced Practice Education Associates (APEA) 3P exams. This invaluable resource features APEA 3P Test Bank Questions and Answers that cover a wide range of topics, providing a thorough understanding of the subject matter...

SERVSAFE TEMPERATURES UPDATED ACTUAL Questions and CORRECT Answers Receiving Temperature for "COLD TCS" Food - CORRECT ANSWER- Receive 41°F Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" - CORRECT ANSWER- - 45 F or lower and internal temperature no greater than 50 F - Cool to 41 F in four hours

NRFSP Safety Practice/Study-Holman/3rdLasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) Which food should be rejected? - correct answer Live oysters at 50F What is the first step in developing a HACCP Plan? - correct answer Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - correct answer Shellfish from Contaminated Water When transporting food offsite, how should info...

diagnosis must be reported for - ANS Hepatitis A, Norovirus, Jaundice notify local regulatory authority, coordinate with med. for - ANS salmonella typhi, shigella spp., enterohemorrhagic, shiga toxin- producing escherichia coli report these illnesses - ANS jaundice, diarrhea, vomiting, fever high risk population - ANS use pasteurized eggs for undercooked meals, shelled eggs for recipes 5 hand washing points - ANS wet hands, apply soap and wash for 10-15 seconds, rinse with ...

RFSP Safety Practice/StudyHolman/3rd Exam Questions and Answers Graded A+ Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? 3pm (4hours) Which food should be rejected? Live oysters at 50F What is the first step in developing a HACCP Plan? Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and...

Symptoms (not part of 5 required to report to supervisor) that might think would exclude or restruct a food service workers duties - ️️headache, sneezing, coughing, nausea, runny nose - symptoms potentially due to causes other than foodborne illness Foods typically associated with Listeriosis outbreak - ️️Unpasteurized milk and associated milk products (raw milk cheese); prepared and chilled RTE foods like some soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given...

5/3/19 ATI FUNDAMENTALS EXAM 1. CHAPTER 1: HEALTH CARE DELIVERY SYSTEMS A. Components of Health care systems a. Participants 1. Consumers- clients 2. Providers a. Licensed providers: registered nurses, license practical (or vocational) nurses (LPN), advanced practice nurses (APN), medical doctors, pharmacists, dentists, dietitians, physical/respiratory/occupational therapists, etc b. Unlicensed providers: assistive personal b. Settings 1. Hospitals, homes, skilled nursing, assisted living, schoo...