Live shellfish - Study guides, Class notes & Summaries
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ServSafe Manager Exam Questions And Answers
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ServSafe Manager Exam Questions And Answers 
5 mistakes that are common risk factors for FBI: 
1. Contaminated equipment 
2. Incorrect holding temperature 
3. Poor personal hygiene 
4. Improper cooking 
... - ANS 5. Purchasing from unsafe sources. 
 
4 main factors for risk of FBI - ANS Time-temp abuse 
Cross contamination 
Poor personal hygiene 
Poor cleaning & sanitizing 
 
Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - ANS Time-temp abuse...
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Certified Professional Food Safety (CP-FS) Exam Questions And Answers Solved 100% Correct!!
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Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. 
Death Phase 
Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in 
populations 
Lag phase - Answer-Time/temp play an important role in keeping bacteria in this phase (where numbers 
are less dangerous and growth is slowed) 
Norwalk virus - Answer-Rarely a pathogen associated with shellfish 
Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - An...
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Certified Professional Food Safety (CP-FS) Exam Questions And Answers Rated A+
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Symptoms (not part of 5 required to report to supervisor) that might think would exclude 
or restruct a food service workers duties - ️️headache, sneezing, coughing, 
nausea, runny nose - symptoms potentially due to causes other than foodborne illness 
Foods typically associated with Listeriosis outbreak - ️️Unpasteurized milk and 
associated milk products (raw milk cheese); prepared and chilled RTE foods like some 
soft cheeses, deli meats, hot dogs, pate; raw veggies (makes sense given...
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NRFSP Safety Practice Study-Holman 3rd Question and answers already passed 2024
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NRFSP Safety Practice Study-Holman 3rd Question and answers already passed 2024 NRFSP Safety Practice/Study-Holman/3rd 
 
 
Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) 
 
Which food should be rejected? - correct answer Live oysters at 50F 
 
What is the first step in developing a HACCP Plan? - correct answer Conduct a hazard analysis 
 
Which food item has been associated with Salmonella Typhi? - correct answ...
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ServSafe Manager Exam Correct Questions & Answers
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5 mistakes that are common risk factors for FBI: 
1. Contaminated equipment 
2. Incorrect holding temperature 
3. Poor personal hygiene 
4. Improper cooking 
... - ANSWER 5. Purchasing from unsafe sources. 
 
4 main factors for risk of FBI - ANSWER Time-temp abuse 
Cross contamination 
Poor personal hygiene 
Poor cleaning & sanitizing 
 
Raw chicken is left out at room temp on prep table. What is the risk that could cause a FBI? - ANSWER Time-temp abuse 
 
A waiter cleans a table with a cloth he...
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ServSafe Certification Final Exam Questions And Answers
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ServSafe Certification Final Exam Questions And Answers 
 
Foodborne Illness Outbreak - ANSWER- Two or more people 
 
High Risk Populations - ANSWER- Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill 
 
TCS - ANSWER- Temperature Control For Safety 
 
Temperature Danger Zone - ANSWER- 41 - 135 F 
 
TCS Foods - ANSWER- Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprou...
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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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Servsafe exam Questions With 100% Complete Questions Latest Update
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Servsafe exam questions 
An operation that wants to serve clams that are displayed live in a tank until preparation must 
Obtain a variance from the regulatory authority 
 
 
Which date should be placed on the label of leftover pasta salad? 
When it should be discarded 
 
 
An example of a corrective action is 
Reheating food that was being held below 135 degrees 
 
 
Garbage containers used by an operation should be 
Leak proof waterproof and easy to clean 
 
 
An emergency that disrupts the no...
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SNHD HEALTH CARD TEST EXAM WITH 100% CORRECT ANSWERS 2024.
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SNHD HEALTH CARD TEST EXAM WITH 100% CORRECT ANSWERS 2024. 
 
What is an approved source? 
a reputable supplier that has been inspected and follows regulations. 
temperatures for receiving TCS food 
135 degrees f(Hot foods) 
 
DANGER ZONE! (between 41 F and 135F) 
 
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. 
Proper Labeling and Invoices 
Food must be identified as to what it is and where it came from. 
Shellstock Tags 
Shellfish tags must be kept on file...
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CCRI Microbiology final exam practice test, Professor Vito Questions And Answers Rated A+ New Update Assured Satisfaction
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the anopheles mosquito is the vector for - malaria 
Mastigaphora members undergo locomotion by - flagella 
Anabaena - is a filamentous, photosynthetic bacteria 
Phytoplankton that live in the oceans are - algae 
Microscopic animal plankton that live in the oceans are - zooplankton 
Entamoeba histolytica is a parasite that is a type of - protozoa 
Cellular and plasmodial slime molds belong to the kingdom - protista 
Schistosoma is a type of - fluke 
This pathogen causes dysentery - entamoeba hist...
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