Afety training - Study guides, Class notes & Summaries

people who are more sensitive to getting a disease are known as - ANS HSPs highly susceptible populations which of the following are CDC risk factors in the Foodservice industry - ANS failing to cook food adequately and using contaminated equipment are two of the major risk factors identified by the CDC CDC stands for - ANS Centers for Disease Control and Prevention USDA stands for - ANS United States Department of Agriculture the USDA regulates - ANS meat, poultry, eggs ...

what is the best type of temperature measuring device used in a refrigerator - ANS air probe Foodborne intoxication is caused by eating foods that contain: - ANS poisons Clean plates are required for each trip to a buffet because - ANS contamination can be prevented Which of these three most common chemical sanitizers is NOT true: - ANS Quats use a minimum water temperature of 60°F 20°C for 7 seconds of contact 1. hot TCS food on the self-service bar was originally placed o...

Nevada Food Handler Safety Training Card Graded A+ Foodborne Illness Risk Factors Poor Personal Hygiene Food From Unsafe Sources Improper Cooking Temperatures/Methods Improper Holding, Time and Temperature Food Contamination Risk Factors for Poor Personal Hygiene Improper Hand Washing Bare Hand contact with ready-to-eat (RTE) Foods Food Handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice R...

General Colorado Commercial Pesticide Application and Safety Training Review Questions and Answers 100% Correct

A food handler pulled a hotel pan of egg salad from the cooler and used it to prepare four egg salad sandwiches. What is the problem with this situation? - ANS Time-temperature abuse how many days can prepared food that has been kept at 41F or below be held before it must be thrown out? - ANS 7 Days sliced oranges can be safely stored - ANS wrapped in a plastic container in a reach-in refrigerator at or below 41F below ready-to-eat food. which of the following bacteria might be mo...

A food handler stored a sanitizer spray bottle on the shelf in dry storage area. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently? - ANS Stored the sanitizer bottle away from the dry storage area. A cook wore single use gloves when cutting up roast beef. The cook continued to wear them while preparing potatoes. What mistake was made? - ANS The cook did not wash hands and put on new gl...

TAP Series: Food Safety Training Exam Questions and Answers 100% Pass Which cleaning product is required to stop cross-contact of allergen foods: - Correct Answer ️️ -Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - Correct Answer ️️ -110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Correct Answer ️️ -180F Eggs are inspected by which federal agency: - Correct Answe...

Biosafety Training Latest Update with Verified Answers **Hierarchy of Controls** **Most Effective to Least Effective:** Elimination Substitution Engineering Controls Administrative Controls Personal Protective Equipment **Explanation:** The hierarchy of controls ranks methods for reducing or eliminating exposure to hazards, starting with the most effective (elimination and substitution) and ending with the least effective (personal protective equipment). **Biological Agents** **Ex...

General Colorado Commercial Pesticide Application And Safety Training 2024 – Q’s And A’s

GENERAL COLORADO COMMERCIAL PESTICIDE APPLICATION AND SAFETY TRAINING QUESTIONS WITH CORRECT ANSWERS 2024/2025. 2 / 8 1. FIFRA: -Federal Insecticide, Fungicide, and Rodenticide Act -Provides federal control of pesticide distribution, sale, and use 2. Full Federal Label (FIFRA): -Section 3 3. Pesticide Classification: -All Pesticides are classified according to their potentialhazards 4. Pesticide Classifications (2): 1. General Use Pesticides (GUP) 2. Restricted Use Pesticides (RUP) ...