Safe food handling - Study guides, Class notes & Summaries

Food handler with infected cuts or burns on their hands should: - correct answer Wear a bandage and a single service glove The correct method to clean and sanitize food contact surfaces is to: - correct answer Wash, rinse, sanitize (45 seconds), and air dry. A Food handlers apron. - correct answer All of the above To put ice into a glass: - correct...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

A food handler's duties regarding food safety include all of the following practices EXCEPT: - Answer- Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - Answer- High Standards in Food Safety. What is the best way to prevent poor food safety? - Answer- Employee training A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ o...

Food Handler Certification – Ontario Questions And Answers With Verified Tests Why food safety is so important? To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? Food premises Federal legislation Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation Take care of condition and safety under which food in held, prepared and serve...

which of the following is true about the big 6 food borne pathogens - Answer- they are easily transmissible to food why is it important that you stop handling food which will be served to consumers if you are sick and have been diagnosed with one of the big 6 pathogens? - Answer- you could easily pass on your illness to your customers you can always tell if food is contaminated with a food borne causing bacteria by simply looking at it - Answer- false what should you do if you experienc...

MULTIPLE CHOICE 1. Which action would the nurse include in the plan of care for a patient who is being admitted with a C. difficile infection? a. Teach the patient about proper food storage. b. Order a diet without dairy products for the patient. c. Place the patient in a private room on contact isolation. d. Teach the patient about why antibiotics will not be used. ANS: C Because C. difficile is highly contagious, the patient would be placed in a private room, and contact precautions...

Food handler with infected cuts or burns on their hands should: - Wear a bandage and a single service glove The correct method to clean and sanitize food contact surfaces is to: - Wash, rinse, sanitize (45 seconds), and air dry. A Food handlers apron. - All of the above To put ice into a glass: - use tongs or a non-breakable scoop. The best way to reheat sliced meat is to remove the meat from the refrigerator and: - Place the meat in a pan heat it rapidly on top of the...

Safe Food Handling Exam Questions with Complete Solutions Graded A+.

Test Banks For Nurse Practitioner Certification Exam Prep 4th Edition by Margaret A. Fitzgerald, Chapter 1-19: ISBN-10 9 ISBN-13 978-0, A+ guide. Nurse Practitioner Certification Examination and Practice Preparation Testbank by Margaret A. Fitzgerald Health Promotion and Disease Prevention Primary Prevention Measures 1. An example of a primary prevention measure for a78year-old man with chronic obstructive pulmonary disease is: A. reviewing the use of prescribed medications. B. conducting a home...

safe food handling exam questions and answers