Biological contaminant - Study guides, Class notes & Summaries
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ServSafe Manger Final Exam Test 2024.
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ServSafe Manger Final Exam Test 2024. 
1 Which group of individuals has a higher risk of foodborne illness? 
A Teenagers 
B Elderly people 
C Women 
D Vegetarian - correct answer B Elderly people 
 
2 Parasites are commonly associated with 
A seafood. 
B eggs. 
C potatoes. 
D ready-to-eat food. - correct answer A seafood. 
 
3 Ciguatera toxin is commonly found in 
A amberjack. 
B pollock. 
C tuna. 
D cod. - correct answer A amberjack. 
 
4 Which is a TCS food? 
A Saltines 
B Bananas 
C Baked pot...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM PRACTICE QUESTIONS AND ANSWERS
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER 
EXAM PRACTICE QUESTIONS AND ANSWERS 
1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - Correct Answer ️️ -B 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, ...
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CRSP - Occupational Hygiene | 313 questions and (VERIFIED) answers rated A
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which chemical exposure is associated with a liver cancer called angiosarcoma - vinyl chloride 
which chemical exposure is associated with lung cancer called mesothelioma - asbestos 
most common approach used to asses skin exposure to a contaminant - using pad or dosimeters 
Biological agents - bacteria, viruses, and fungi (moulds) 
three specific types of exposures occupational hygiene focuses. - chemical agents 
biological agents 
physical agents 
steps occupational hygienists sequentially mov...
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MLPAO Study Guide Pt 1 (2023/2024) 100% Pass
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MLPAO Study Guide Pt 1 (2023/2024) 100% Pass What type of microorganisms are involved with infections bacteria, viruses, rickettsiae, fungi and parasites 
What are the four ways to deal with laboratory safety risks tolerate, treat, terminate or transfer 
What are the diff hazard categories chemical, biological, physical, psychological and ergonomics 
Task Hazard analysis used to identify and control hazards by listing all critical steps of a task and identify all hazards associated with it 
Area...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER Correctly Answered Questions| UpToDate | Already Graded A+
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1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above ☑: B 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal ☑: C 
3. The acronym for the 6 major variables that affect the growth of bacteria is 
a....
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Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated
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Chapter 2 : food safety and sanitation Exam Questions and 
Answers | Verified & Updated 
Contamination -Answer-A process of corrupring or infecting by direct contact or 
association with an intermediate carrier. 
Food borne illness -Answer-Is an illness that is carried or transmited to people through 
cotact with or consumption of contaminated food. 
Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats 
Caused by pathogens 
Children, prego women, elderly ppl with weak immune ...
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FOOD MANAGER EXAM 2024 WITH 100% CORRECT ANSWERS
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According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - correct answer Over 76 million people 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - correct answer Over 325,000 people 
 
According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - correct answer Over 5,000...
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MLPAO questions with correct answers
- Exam (elaborations) • 11 pages • 2023
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what type of microorganisms are involved with infections CORRECT ANSWER bacteria, viruses, rickettsiae, fungi and parasites 
 
What are the four ways to deal with laboratory safety risks CORRECT ANSWER tolerate, treat, terminate or transfer 
 
What are the diff hazard categories CORRECT ANSWER chemical, biological, physical, psychological and ergonomics 
 
Task Hazard analysis CORRECT ANSWER used to identify and control hazards by listing all critical steps of a task and identify all hazards ass...
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Food Safety Manager Test - Practice Questions Answered 100% Correct with explanations| Latest 2024
- Exam (elaborations) • 19 pages • 2024
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Food Safety Manager Test - Practice Questions Answered 100% Correct with explanations| Latest 2024 
What is a thermocouple? 
a. a metal probed thermometer 
b. a type of single us impermeable glove 
c. a thermostat in a walk in cooler 
d. a backflow prevention device 
a. a metal probed thermometer 
it is a thermometer with a metal probe, the sensing area is the tip of the probe and 
the reading is given digitally 
commonly used to measure the temperature of thick and thin food 
What is the be...
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Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated
- Exam (elaborations) • 19 pages • 2024
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Chapter 2 : food safety and sanitation Exam Questions and 
Answers | Verified & Updated 
Contamination -Answer-A process of corrupring or infecting by direct contact or 
association with an intermediate carrier. 
Food borne illness -Answer-Is an illness that is carried or transmited to people through 
cotact with or consumption of contaminated food. 
Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats 
Caused by pathogens 
Children, prego women, elderly ppl with weak immune ...
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