Three food hazards - Study guides, Class notes & Summaries

Beef and veal bones - Answer-use bones with some meat still clinging to them to give the stock a richer flavor Dr.Tim Ryan - Answer-President of The Culinary institute of America Three potential Hazard - Answer--Biological hazard -physical hazard -Chemical hazard Biological hazards - Answer--Bacteria -viruses -Parasites -fungi (including molds) What does FAT TOM stands for? - Answer-Food Acidity Temperature Time Oxygen Moister What is the temperature danger zone? - A...

Lead Inspector/Risk Assessor | ALL QUESTIONS AND ANSWERS 2023 GRADED A+!! Permanent abatement options include... - Paint removal, component removal, enclosure, encapsulation Lead Inspector - A certified individual who conducts a surface-by-surface investigation to determine the presence of lead-based paint. Lead-based paint - 1 mg/cm2 5000micrograms/g = 5000ppm .5% by weight What is lead based paint? - any surface coating containing at least 1 miligram per square centimeter of lead...

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...

PUBH 6011 FINAL EXAM LATEST 2022|2023|2024 REAL EXAM QUESTIONS AND ANSWERS/PUBH 6011 FINAL STUDY GUIDE 2022-2024 | A GRADED. Disease and the Environment • Understand the major functions of cells and the difference between viruses, bacteria Viruses are either naked or enveloped. Enveloped can be easily disrupted with alcohols but naked are more stable. Bacteria has different states of living. Some are free to flow while others stack up and create biofilm making them resistant • Explain...

What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean clothes Covered wounds No wrist jewelry Plain rings Short and clean nails All of the above all of the above What are the three types of food hazards? Biological Chemical Physical All...

One way for managers to show that they know how to keep food safe is to - Answers-become certified in food safety What is the purpose of a food safety management system? - Answers-to prevent food bourn illness by controlling risks and hazards which are three components of active managerial control? - Answers-identifying risks, taking corrective action, and managerial oversight a manager periodically accesses her active managerial control program to see if it's working. This is an examp...

What are three hazards people can get sick from? - Answer -physical -biological -chemical What are foodborne illnesses? - Answer Sicknesses caused from not washing your hands or not cooking to the proper temperature. What are potentially hazardous foods? - Answer Foods that are more likely than others to support the rapid growth of bacteria that cause foodborne illness What are four causes of foodborne illness? - Answer -Bacteria -Viruses -Parasites -Chemicals What is th...

California Motorcycle Safety Program Test 156 Questions with Verified Answers Give five reasons why motorcycling is more risky than driving a car. - CORRECT ANSWER 1. More vulnerable 2. Maneuvers are more dangerous 3. Have to balance. 4. Skids and spins 5. Exposed to wind and rain What does it mean to "accept your responsibility"? - CORRECT ANSWER Choose to ride within your limits every single time What five items make up Rider Readiness? - CORRECT ANSWER 1. Mentally readiness (fo...

AMEDD BOLC Final(question and answers)2023 graded A+general and health - correct answer What are Army Medicines two perspectives of threats? health threat - correct answer a composite of ongoing or potential enemy actions; adverse environmental, occupational, and geographic and meteorological conditions; endemic diseases; and employment of CBRN weapons (to include weapons of mass destruction that have the potential to affect the short- or long-term health [including psychological impact] of p...

Culinary Arts Final Exam Questions and Answers Already Passed What are the three categories of hazards that can make food dangerous? Physical hazards, Biological hazards, Chemical hazards How long should you scrub your hands and arms while washing them? 10-15 seconds Where is the best place to check the temperature of food? At the thickest part What is the term for the transfer of harmful microorganisms from one surface to another? Cross contamination What must be done to s...