Live shellfish - Study guides, Class notes & Summaries

SNHD HEALTH CARD TEST EXAM WITH 100% CORRECT ANSWERS 2024. What is an approved source? a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food 135 degrees f(Hot foods) DANGER ZONE! (between 41 F and 135F) 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. Proper Labeling and Invoices Food must be identified as to what it is and where it came from. Shellstock Tags Shellfish tags must be kept on file...

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

5 mistakes that are common risk factors for FBI: 1. Contaminated equipment 2. Incorrect holding temperature 3. Poor personal hygiene 4. Improper cooking ... - ANSWER 5. Purchasing from unsafe sources. 4 main factors for risk of FBI - ANSWER Time-temp abuse Cross contamination Poor personal hygiene Poor cleaning & sanitizing Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - ANSWER Time-temp abuse A waiter cleans a table with a cloth he...

ServSafe Certification Final Exam Questions And Answers Foodborne Illness Outbreak - ANSWER- Two or more people High Risk Populations - ANSWER- Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill TCS - ANSWER- Temperature Control For Safety Temperature Danger Zone - ANSWER- 41 - 135 F TCS Foods - ANSWER- Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprou...

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...

NRFSP Exam Study Guide (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 24 A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory During implementation of a HACCP program, which of the following properties would you NOT consider for food? seats, refrigerator doors and serving trays Sponges may be used to clean a refrigerator at 41c degrees F (5 C) or below Dairy...

NRFSP EXAM SOLVED 100% CORRECT!! case the occurrence of illness affecting one person food anything that people normally eat or drink, including water and ice foodborne illness/disease any illness caused by eating or drinking contaminated food hazard anything that could cause harm to consumers foodborne disease outbreak the occurrence of two or more cases of a similar that result from eating a common food reasonable care the management responsibility to take all reasonable precautio...

Servsafe Manager Test 2024 New employees should receive basic food safety information, including personal hygiene requirements, no later than ____. Options: -the third day of employment -a week after employment -the first day of employment -the first employee evaluation The first day of employment For an illness to be considered "foodborne," how many people must be affected after eating the same food? Options: -10% of the people who ate the food -more than 5 -10 -2 2 While eve...

RDN exam Questions and answers, VERIFIED/ Top 8 Food Allergies - -Nuts, Peanuts, Fish, Shellfish, Dairy, Soy, Eggs, Wheat Food Allergen Labelling Act - -Any common allergy must be listed on the label Calcium atomic wt and valence - -40 2 Magnesium atomic wt and valence - -24.3 2 Potassium atomic wt and valence - -39 1 Sodium atomic wt and valence - -23 1 Steps to find standard deviation - -1. Find the mean of the data points 2. DP- mean 3. square DP-mean 4. Add the squared numbers to...

servsafe prostart exam questions and answers graded A+!!! 4 Methods to thaw food 1. Refrigerator 2. Cold running water 3.Microwave 4. as part of the cooking process 3 Ways to cool foods 1.Cut into smaller pieces 2. Put into a shallow pan 3. With and ice wand Eggs and live shellfish can be received at what temperature? 45 # 1 cause of food borne illness microorganisms Most common form of microorganisms to cause illness Bacteria 2 stage cooling temps and time 1...