Home canned food - Study guides, Class notes & Summaries

NRFSP Review #1 Questions and Answers Already Passed Canned foods must be purchased from an approved source to make sure they have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for dry and undamaged food, dry food containers and driver in uniform Upon delivery, fresh fish should have bright red moist gills, eyes that are clear, and skin bright in color Home-canned foods are NOT allowed in a food establishment because of t...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

DCF Health, Safety, and Nutrition Exam: (2024 / 2025 Newly Updated) | Questions and Verified Answers 1. What do you do? During small group time, you notice Charles is having difficulty breathing and is wheezing. ~ Answer: Assume this could be life threatening. Call parents and 911. 2. What do you do? You notice Chelsea scratching the back of her head vigorously at dress-up center. ~ Answer: Put on gloves and check head for lice, scabies or rash. If lice, send Chelsea home w/info. Santize dress-u...

The licensee shall employ support staff as necessary to perform office work, cooking, house cleaning, laundering, and maintenance of the facility and grounds - Answer TRUE In facilities with a licensed capacity of 16 or more clients, at least 2 employees shall be designated to have primary responsibility for food planning,preparation and service - Answer FALSE Home-canned goods coming from a client's family may be used in the facility - Answer FALSE In facilities providing care for up ...

All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - Answer True Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection. - Answer True Obstruction or interference with Health Inspectors in the performance of their duties may result in the closing of ...

What is body condition scoring for? - correct answer Objective score system to determine body condition, evaluate overall muscle mass, and fat coverage of ribs, spine, hips What characteristics would indicate your dog is at a healthy weight? - correct answer Ribs are easily felt Stomach doesn't sag Waist is easily seen from above What characteristics would indicate your dog is overweight? - correct answer ribs are difficult to feel under fat stomach sags and you can grab a handful of f...

Food Service Manager Certification Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Q: A restaurant advertises that its soup is home made. This means that the soup should be: Answer: Made in the restaurant Q: To avoid any chance of foodborne illness due to fry oil, the optimal frequency of changing fry oil is: Answer: Every night Q: At what temperature maximum should your refrigerator be kept at all times? Answer: 40°F ...

Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) - Answer--Created by the EPA -Regulates sanitizers condemnation - Answer-Declaring unfit for use or sale Class 1 Food Recall - Answer-The most serious recall. May cause serious adverse health consequences. Variance - Answer-Modification or waiver from a food code requirement Misbranding - Answer-bad labeling; indication incorrect information on the label. Relates to how a product is represented, primarily on the product label. Tes...

List of TCS foods - -Animal food that is raw or heat treated -a plant food that is heat treated or consists of raw seed sprouts, cut melons or garlic in oil mixtures that are not modified in a way that results in mixtures that do not support pathogenic microorganism growth or toxin formation Testing requirements for a water supply that comes from a well. - Water must be tested at least once per year and a certificate must be kept on file for review by an inspector Clostridium Botulinium or...

A nurse is providing dietary teaching about reducing the risk of infection to a client who has cancer and is receiving chemotherapy. Which of the following client statements indicate an understanding of the teaching? A. "I will thaw my food at room temperature." B. "I will use leftovers within 24 hours." C. "I should use home-canned goods within 2 years of canning." D. "I should heat my food to at least 120 degrees Fahrenheit." - B. "I will use leftovers within 24 hours." Reduces ...