The temperature danger - Study guides, Class notes & Summaries

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 establi...

Which of the following is a term for an occurrence of two or more cases of the same symptoms after consumption of the same food? - Answer- foodborne disease outbreak Which two are benefits of good food safety standards? - Answer- -reduced costs from food waste -reduced costs from fines Which of the following has recently become another reason to practice good food safety principles? - Answer- increase in media attention and coverage What should you do for your staff to reinforce the i...

A person's ability to be believed. - Answer- Credibility A facility designed specifically to house large-scale events is a _________ - Answer- Convention Center What is the most accurate way of measuring fats? - Answer- Water Displacement What is the most appropriate method for teaching staff members the new seasonal menu? - Answer- Group Training What kind of hazards are described in Material Safety Data Sheets (MSDS)? - Answer- Chemical Who specializes in making sauces? - Answe...

IFSTA Chapter 20, 21 & 22 Exam | Questions and Verified Answers| 100% Correct Q: Which duty would a firefighter perform if he or she were acting as crew leader? Select one: a. Coordinating resources with other resources at the scene b. Investigating the cause of the fire c. Acting as the point of communication between the IC and the dispatch center d. Determining whether the incident is approached with a defensive or offensive strategy Answer: Coordinating resources with other reso...

Food Handlers Exam 2024 Questions and Answers All food service establishments must have a current and valid permit issued by the New York City Department Of Health and Mental Hygiene. - answerTrue Health Inspectors have the right to inspect a food service or food processing establishment as long as it is in operation. Inspectors must be given access to all areas of establishment during an inspection - answerTrue Obstruction or interference with Health Inspectors in the performance of thei...

What is the most effective way to control the growth of bacteria in food? - Answer- Control time and temperature What is one of the most effective ways of preventing the contamination of food? - Answer- Hand washing What is the total time that any potentially hazardous food can be exposed to the temperature danger zone? - Answer- 4 hours What is the definition of "Clean"? - Answer- All debris washed away with a cleaning agent and rinsed What is the definition of "Sanitized"? - An...

An assistive personnel (AP) on a pediatric unit brings to the attention of the nurse several client measurements obtained with the morning vital signs. Which of the following clients should the nurse plan to visit first? a. 7-year-old client with diabetes insipidus and a urine specific gravity of 1.002 R A specific gravity of 1.002 is much lower than the expected reference range (1.005 to 1.030) and indicates urine output that is extremely dilute. The client is losing excessive water and is ...

2024/2025 HESI HEALTH ASSESSMENT NURSING RN V1 100 Questions with answers1. During a mental status examination, the nurse wants to assess a patient’s affect. The nurse should ask the patient which question? 2. The nurse is planning to assess new memory with a patient. The best way for the nurse to do this would be to: 3. A 45-year-old woman is at the clinic for a mental status assessment. In giving her the Four Unrelated Words Test, the nurse would be concerned if she could not ____ four unrel...

You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER-34-40F Where would you put grains in order to limit cross-contamination? - ANSWER-next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER-salmonella It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER-...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground...