You should cross aprons - Study guides, Class notes & Summaries

Hot food required for service the next day should: -Answer be cooled rapidly then refrigerated Hot food should be held at ___ during service -Answer a minimum of 135°F How often should a food handler change their gloves? -Answer once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments -Answer B. unopened prepackaged food Before putting a large pork roast in the...

YVR D-AVOP Practice Theory Questions With 100% Correct Answers What do Taxiway DIRECTIONAL signs look like? - answerYellow box with black font and an arrow What do Runway Hold lines look like? - answerTwo solid and two dashed yellow lines perpendicular to movement with dashed lines on the Runway side What do Taxiway Centre lines look like? - answerBlack, yellow, black line centered on the taxiway in direction of movement In what situation should drivers reduce their speed? - answerVehicl...

Servsafe Manager Exam 2023, With Complete Solution What is a foodborne illness? A disease transmitted to people by food. When is a foodborne illness considered an outbreak? Two or more people have the same symptoms after eating the same food. An investigation is conducted by state and local regulatory authorities. The outbreak is confirmed by a laboratory analysis. How is time a challenge to food safety? Pressure to work quickly can make it hard to take the time to follow food safety pra...

Food Manager Exam Questions and Answers Rated A Active Managerial Control It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process Create policy means: -Identify food safety risks -For each risk, create a Standard Operating Procedure (SOP) Describe 'train' from the active managerial process Train means: -On the job training, trai...

7th Edition SERVSAFE Exam questions and answers well illustrated. Define foodborne illness. - correct answers.a disease transmitted to people by food When is a foodborne illness considered an outbreak? - correct 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - correct pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - corr...

Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F How often should a food handler change their gloves? once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments B. unopened prepackaged food Before putting a large pork roast in the refrigerator, y...

Define foodborne illness. - correct answer a disease transmitted to people by food When is a foodborne illness considered an outbreak? - correct answer when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - correct answer time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - correct answer guests and operations After a foodborne illness, w...

Serv-Safe Food Handler Questions and Answers Already Passed The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an exampl...

CCHT Exam Practice #2|122 Questions with Verified Answers d. Both A and C - CORRECT ANSWER An AV/V fistula is preferred access for hemodialysis because: a. There is a lower incidence of complications b. Surgeons are more experience and prefer creating AV fistulas c. There is a lower incidence of thrombosis d. Both A and C c. Transmembrane Pressure - CORRECT ANSWER The pressure difference between the blood side and the dialysate side of the dialyzer is called a. Ultrafiltratio...

Hot food required for service the next day should: - Answer- be cooled rapidly then refrigerated Hot food should be held at ___ during service - Answer- a minimum of 135°F How often should a food handler change their gloves? - Answer- once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments - Answer- B. unopened prepackaged food Before putting a large pork roast in...