Home canned foods - Study guides, Class notes & Summaries

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...

Food Handler's Test for NYC Dept of Health Exam Questions and Answers 100% Pass What temperature should refrigerated foods be held at? And what are the exceptions? - Correct Answer ️️ -41 F or below. Exceptions include: smoked fish which should be held at 38 F or below. Raw shell eggs which should be held at 45 F or below. What should shellfish have upon arrival in store? - Correct Answer ️️ -Shellfish tags. How long should shellfish tags be kept? - Correct Answer ️️ -Shellf...

Burns Pediatric Primary Care 7th Edition Maaks Starr Brady Test Bank Table of Contents Unit I: Influences on Child Health and Child Health Assessment 1. Health Status of Children: Global and National Perspectives 2. Unique Issues in Pediatrics 3. Genetics and Child Health 4. Environmental Issues 5. Child and Family Health Assessment 6. Cultural Considerations for Pediatric Primary Care 7. Children with Special Health Care Needs Unit II: Child Development 8....

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 establishme...

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 ...

Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below because of the bacteria Clostridium botulinum All Refrigerated Food except eggs/smoked fish Temperature 41 F or below Reasons Canned Products Must be Rejected dents in seams, swelling, severe rust, leakage or no label. Hom...

foods containing foodborne disease bacteria are: Answer not necessarily decomposed in appearance which of the following foods has the lowest pH? a. veggies b. fruits c. meat d. shrimp e. egg white Answer b. fruits which of the following foods would be more suspect as the vehicle for botulism? a. rare beef b. rare pork c. chocolate eclairs d. potato salad e. home-canned green beans Answer e. home-canned green beans not normally carried in living tissues Answer botulism spores ...

foodborne infection (Ans- delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication (Ans- from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation (Ans- Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) (Ans- pregnant/nursing, infants/children, elderly, sys...

NYC Food Protection Certificate Exam All food service establishments must have - 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? - as long as it is in operation During an inspection, inspectors must be given access to - all areas of the food establishment Who is required to have a Food Protection Certificate. - supervisors of all food service establishments Food i...

NSC 101 Unit 2 Exam Questions with Correct Answers What tool is used to score dietary components? - Answer-Healthy eating index Energy nutrient-dense foods - Answer-Consists of foods that are high in calories and nutrients. These foods should be included in all meals, contributing about health of the food you're consuming each day. What is NOT a healthy eating pattern guideline? Choose from a variety of vegetables Limit added sugars Select refined, enriched grains Consume less sa...