Shellstock tags - Study guides, Class notes & Summaries

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the new ...

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 shellstock at __ degree 45 degree F Shellfish tags must be kep...

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...

Food Safety Manager Exam | Questions and Verified Answers| 100% Correct| Grade A (2024/ 2025 Update) Q: Raw or undercooked dishes made for highly-susceptible populations (HSPs) must use eggs that have been __. Answer: pasteurized Q: The effectiveness of chemical sanitizers are effected by __, __, __, and __, but NOT its __. Answer: Exposure Time, Temperature (Avoid 131F+), Concentration, Water pH and Hardness (Avoid 7.5+); Not the Liquid's Color Q: Which agencies...

State food safety Practice Exam Questions and Answers How long must a manager maintain records of the origin of shellfish by keeping shell stock tags? - Answer-A 90 days after delivery B. 90 days from harvesting the shellfish C. 90 days from the time the container of shellstock is emptied 'D. 90 days from the first service of sale of shellfish from the container.' Which characteristic is required for non food contact surfaces that are exposed to splash, spillage, or other food soiling...

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

Certified Professional Food Safety (CP-FS) Exam 2024 Review Qs&As Four phases of bacterial presence in food - ANS-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - ANS-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - ANS-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - ANS-Rarely a pathogen associated with shellfish He...

Food Manager Exam(All 100%Correct Answers) Questions and Answers (Texas Food Manager Exam Learn2Serve 360 training 2024. An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their s...

Texas Food Manager Exam Learn2Serve 360 training An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _____...

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...