Biological contaminant - Study guides, Class notes & Summaries

WELL AP V2 Exam Part 1 Questions & Answers 2024/2025 W03 Basic Water Management Part 1 Monitor Chemical and biological water quality option 1 drinking water quality report - ANSWERSA.The following water parameters are sampled at intervals no less that once per year turbidity PH residual (free) chlorine total coliforms (only if chlorine is ok) any other water parameter found at 80% or above its threshold found in W02. testing occurs only at location where parameters were found and teste...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

7th Edition SERVSAFE Exam Define foodborne illness. a disease transmitted to people by food When is a foodborne illness considered an outbreak? when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? guests and operations After a foodborne illness, what may an operation experience? negative ...

cdc statistsics - - over 76 million ppl become sick from foodborne illness (1 out of 4 ppl in US) - 325,000 ppl are hospitalized - over 5,000 ppl die - food service industry pays an avg $74,000 for each incidence High-Risk Customers - - seniors - pregnant women - very young children - immuno compromised 4 food contaminants 1. physical 2. biological cal ( ie toxic metals, additives) 4. cross contamination - 4 food contaminants Physical Contaminants - when objects get into food ie- w...

1. What constitutes personal protective equipment? When should personal protective equipment be worn? Why is personal protective equipment important? Personal protective equipment Includes: safety goggles, face protection, gloves, aprons, lab coats and shoe covers. PPE should be worn whenever an experiment is being conducted and whenever an airborne pathogen or contaminant can be transferred to you. It is important to use PPE in order to protect yourself from harsh chemicals and viruses. P...

SERVSAFE 7TH EDITION A, OVER 340 QUESTIONS AND ANSWER KEY, COMPLETE SOUTION 2023/2024 Foodborne illness a disease transmitted to people through food Outbreak -2 or more people have to have same symptoms after eating same food -investigation conducted by state/local authorities -outbreak confirmed by lab Types of contaminants biological, chemical, physical Biological contaminant (pathogens) *GREATEST THREAT* viruses, parasites, fungi, bacteria. Chemical contaminant cleaners, sanit...

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

Servsafe Food Manager Exam Latest 2023 / 2024 - Correct & Verified Which contaminant poses the greatest foodborne illness risk? Answer: Biological contamination A food handler who has an open sore on his or her elbow must? Answer: Cover it up with a bandage before handling food or utensils The first step in cooling a large roast before refrigeration is it to? Answer: Cut the roast into smaller pieces Which is the most effective way to prevent the transmission of a disease cause...

SERVSAFE 7TH EDITION A, OVER 340 QUESTIONS AND ANSWER KEY, COMPLETE SOUTION 2023/2024 Foodborne illness a disease transmitted to people through food Outbreak -2 or more people have to have same symptoms after eating same food -investigation conducted by state/local authorities -outbreak confirmed by lab Types of contaminants biological, chemical, physical Biological contaminant (pathogens) *GREATEST THREAT* viruses, parasites, fungi, bacteria. Chemical contaminant cleaners, sanit...

MLPAO study cards pt 1 Exam Questions with correct Answers what type of microorganisms are involved with infections - ANSWER ️️ bacteria, viruses, rickettsiae, fungi and parasites What are the four ways to deal with laboratory safety risks - ANSWER ️️ tolerate, treat, terminate or transfer What are the diff hazard categories - ANSWER ️️ chemical, biological, physical, psychological and ergonomics Task Hazard analysis - ANSWER ️️ used to identify and control hazards by list...