Temperature danger zone - Study guides, Class notes & Summaries

All food service establishments must have correct answer: a current and valid permit issued by the NYC Health Department When do Health Inspectors have the right to inspect a food service or food processing establishment? correct answer: as long as it is in operation During an inspection, inspectors must be given access to correct answer: all areas of the food establishment Who is required to have a Food Protection Certificate. correct answer: supervisors of all food service establi...

Food Handlers Exam 2024 Questions and Answers All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - answerTrue 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 - answerTrue Obstruction or interference with Health Inspectors in the performance of thei...

S-130 Module 2 (Watch Out & LCES) & 3 (Fire Shelter) Already Passed What does LCES stand for? Lookouts Communications Escape Routes Safety Zones Most incidents happen on relatively small fires or on, (blank), sections of large fires Isolated sections Flare-ups generally occur in deceptively, (blank), fuels, such as grass, herbs, & light brush. Light Fuels Fires move especially, (blank), uphill in chimneys, drainages, and on steep slopes Uphill What are the 4 colored sections in the IRPG? 1. ...

What is the most effective way to control the growth of bacteria in food? - Answer- Control time and temperature What is one of the most effective ways of preventing the contamination of food? - Answer- Hand washing What is the total time that any potentially hazardous food can be exposed to the temperature danger zone? - Answer- 4 hours What is the definition of "Clean"? - Answer- All debris washed away with a cleaning agent and rinsed What is the definition of "Sanitized"? - An...

Define "Clean" correct answer: Free from dirt, marks, or stains Define "Sanitary" correct answer: Free from harmful diseases causing bacteria What is the temperature danger zone? correct answer: 5°C-60°C What persons are prohibited by health codes from working with food or in food contact areas? correct answer: Diarrhoea, Vomitting, Sick, Riunny nose, Fever List 10 activites that would require an employee to wash their hands correct answer: - Handling Money - Going to the...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground...

Foodborne Illness -- Ans A disease carried or transmitted to people by food Foodborne Illness Outbreak -- Ans When two or more people experience the same illness after eating the same food High Risk Populations -- Ans Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety -- Ans TCS 41-135 -- Ans Danger Zone TCS Foods -- Ans Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garl...

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - Answer- foodborne disease outbreak Which two are benefits of good food safety standards? - Answer- -reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - Answer- increase in media attention and coverage What should you do for your staff to reinforce the i...

If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. correct answersTrue A leading cause of foodborne illness is unsafe food handling by food service workers. correct answersTrue Salt is a common food allergen. correct answersFalse Florida law requires food safety training for food service workers. correct answersTrue TCS food must not remain in the Temperature Danger Zone for more than _____ hours. correct answers4

County of Riverside Food Handlers All Answers Correct Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they...