Premier food safety food - Study guides, Class notes & Summaries

Premier food safety Final Exam | Comprehensive Questions and Answers Latest Updated 2024/2025 With 100% Verified Solutions

the most important aspect of personal hygiene for restaurant associates is A. wearing hair nets B. washing hands C. removing jewelry D. wearing the proper uniform Correct Answer-washing hands foodborne microorganisms grow well at temperatures between A. 32°f and 70°f B. 41°f and 135°f C. 38°f and 155°f D. 70°f and 165°f Correct Answer- which of the following statements about cutting boards is correct? A. The same cutting board can be used for raw and cooked foods ...

The purpose of a food safety management system is to: Correct Answer-prevent foodborne illnesses by controlling the risks and hazards A manager's responsibility to actively control risk factors for foodborne illnesses is called? Correct Answer-HACCP (Hazard Analysis Critical Control Point) A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of: Correct Answer-Corrective Action A manager walks around the kitc...

STUDY PREMIER FOOD SAFETY FOOD MANAGER CERTIFICATION STUDY GUIDE EXAM QUESTIONS WITH CORRECT ANSWERS 100% 2024

STUDY Premier Food Safety Food Manager Certification Study Guide Questions With100%Verified AnswersA+GRADED foodborne infection - correct answer...delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - correct answer...from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation - correct answer...Time and Temperature ...

STUDY Premier Food Safety Food Manager Certification Study Guide.

STUDY Premier Food Safety Food Manager Certification Study Guide Questions and Answers.

foodborne infection  delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication  from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation  Time and Temperature (T&T), Heat and Cold, Wash ing of hands and warewashing PIES (high risk populations)  pregnant/nursing, infants/children, elderly, systems (immune)...

foodborne infection delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) pregnant/nursing, infants/children, elderly, systems (immune) co...