Tcs foods time and - Study guides, Class notes & Summaries

NC Food and Lodging CIT Study Material (1-3 Modules) Already Passed What is Rapport? A close and harmonious relationship in which the people or groups concerned understand each other's feelings or ideas and communicate well. What is the difference between and open-ended question and a direct question? Open-ended questions require "explanations or stories". Direct questions require "no explanations". They are yes, no, or one-two word answers. Which authority in North Carolina a...

Exclude a food worker from the operation who has been diagnosed with Correct Ans: Hepatitis A Virus, Norovirus, or Jaundice. (The food worker must report diagnosis) Exclude worker with illnesses caused by Correct Ans: Salmonella Typhi, Shigella spp. or Engterohemorrhagic and shiga toxinproducing Escherichia coli. (notify local regulatory authority) Illnesses need to be reported if they have these symptoms Correct Ans: jaundice, diarrhea, vomiting, and fever When hand washing, water sho...

SNHD Food Handlers training practice guide what does Poor Personal Hygiene include? - correct answer • Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice Food from Unsafe Sources include: - correct answer • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food...

Nevada Food Handlers Card Questions and Answers Rated A+ FOODBORNE ILNESS RISK FACTORS 1.Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice FOODBORNE ILNESS RISK FACTORS 2.Food from unsafe sources • Food from an unapproved source and/or prepared in unpermitted locations • Rece...

SERVSAFE MANAGER EXAM 2024 WITH 100% ACCURATE SOLUTIONS Higher risk populations include.... - Precise Answer infants, preschool aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill. What are TCS foods? - Precise Answer Milk, Eggs, Shellfish, Fish, Meats, MEat Alternatives, Untreated garlic/oil mixture, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, and cut melons. Name the center for disease controls(CDC) top 5 reasons for ou...

SNHD Food Handler TestReject food with the following characteristics: - correct answer -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK FACTORS - correct ans...

SNHD Food Handler Safety Training card test- Poor personal hygiene - Food from unsafe sources - Improper cooking temperatures/methods - Improper holding, time and temperature - Food contamination - correct answer Foodborne illness risk factors What are the three food hazards? - correct answer Biological, chemical, physical Microorganisms that can cause foodborne illness Ex. Bacteria, viruses, parasites, and fungi - correct answer biological Chemicals not meant to be consumed ...

diagnosis must be reported for - ANS Hepatitis A, Norovirus, Jaundice notify local regulatory authority, coordinate with med. for - ANS salmonella typhi, shigella spp., enterohemorrhagic, shiga toxin- producing escherichia coli report these illnesses - ANS jaundice, diarrhea, vomiting, fever high risk population - ANS use pasteurized eggs for undercooked meals, shelled eggs for recipes 5 hand washing points - ANS wet hands, apply soap and wash for 10-15 seconds, rinse with ...

what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be done with food that has been handled by a food handler who has been restr...