Food hazards - Study guides, Class notes & Summaries

Foodborne Ilness correct answersilness carried or transmitt Potentially Hazardous foods correct answersdairy shell eggs fusg baked potatoes sliced melons cut tomatoes cut leafy greens synthetic ingredients meat, beef pork lamb raw sprouts and sprout seeds poultry tofu/soy protein untreated garlic potential hazards and unsafe food (general) correct answersBiological- ilness from micro, plant, mushroom, seafood toxins chemical- cleaners, toxic metals, etc physical, foreign obje...

Costco Food Safety Level 1 Complete Questions And Answers Graded A+ Time/ temp controlled food raw foods How can you tell food is cooked properly? Calibrated thermometer 1 inch into product Hepatitis A can be prevented by: By washing hands danger zone (hot zone) bacteria can multiply An area where individuals can be exposed to electrical hazards such as sharp metal edges, broken glass, toxic substances, lethal rays, or ignition or explosion of hazardous materials. 40F and 140F ...

What agency is responsible for the enforcement of federal pesticide laws and regulations? Correct Answer: EPA Which law requires federal registration of pesticides shipped in interstate commerce? Correct Answer: FIFRA Which law prohibits the use of any registered pesticide in a manner inconsistent with label directions? Correct Answer: FEPCA Any commercial applicator who violates any provision of FIFRA may be assessed a civil penalty of not more than? Correct Answer: 5,000 Which ag...

NAB Core Practice Exam 110 Questions and Answers 100% Pass 1. Which one of the following steps should be taken first in a risk management program? A. Purchasing of adequate insurance B. Conducting of employee safety drills C. Identifying hazards and risks D. Conducting staff in-services on incident reporting and accident prevention. C. Identifying hazards and risks 2. Which of the following professionals is authorized to dispense medications? A. registered nurse B. licensed nurse, physici...

ServSafe Food Handler Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using hot wat...

NYC Food Protection Course Exam Questions and Verified Answers | 2023/ 2024 Update QUESTION Food held under refrigeration must be at or below: Answer: 41°F QUESTION Food workers sick with an illness that can be transmitted by contact with food or through food should be: Answer: At home QUESTION Foods can be kept uncovered during the cooling step Answer: True QUESTION Foods in modified atmosphere packages provide ideal conditions for the growth of: ...

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...

Food Hazards part of Food Handlers Training-Riverside, Ca

Food Hazards part of Food Handlers Training-Riverside, Ca | Rated A+

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 ...