Chandler - Study guides, Class notes & Summaries

eFoodHandlers Chapter 4 questions with correct answers Cross Contamination Correct Answer-any time bacteria from one food or spreads to another food. cleaning Correct Answer-removing particles of dirt and food from surfaces cleaning Correct Answer-uses hot water and soap cleaning Correct Answer-removes dirt and grime you can see rinse Correct Answer-remove soap with hot water sanitize Correct Answer-uses heat or approved chemicals to kill germs

Chapter 3 The safe food handler Exam Test Who is at risk? Which food handler;s name if there is a risk that the food handler could spread pathogens. - Answer ️️ --jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. -lee, a sous chef, didn't have time to do laundry. he has to wear the same chef coat he wore yesterday. -gary, a dishwasher, has allergies. sometimes he needs to spit, so he spits in the g...

What is a foodborne illness outbreak? - ANSWER-When two or more people report the same illness from eating the same food Which of the following is RTE Food?(uncooked rice, raw deboned chicken, sea salt, or unwashed green beans) - ANSWER-Sea salt Why are preschool-age children at a higher risk for foodborne illnesses? - ANSWER-They have not built up strong immune systems. Which of the following is a TCS Food? (Bread, flour, sprouts, or strawberries) - ANSWER-Sprouts The 5 common risk ...

FSE-112 Midterm Questions and Answers Already Passed What material did the Burial in Woolen Act mandate for burying the deceased? Wool What type of containers did ancient Egyptians use to store the organs of their elite class? Canopic jars Early Egyptian coffins with anthropomorphic or anthropodal designs were shaped like what? A man How did the Romans view the "soul" in relation to death? They held an animistic perspective. What was another term used for the Egyptian pol...

Running water for hand washing should be at a temperature of at least a. 75°F b. 100°F c. 110°F d. 135°F b When can a foodhandler use hand antiseptic? a. Instead of washing hands b. Before washing hands c. While wearing gloves d. After washing hands d What should a food worker do if they come to work with a cut on their hand? a. Cover your finger with a Band-Aid b. Cover your finger with a Band-Aid and the hand with a single- use glove c. Cover the hand with only a gl...

Tesla had a market capitalization of some $60 billion in early 2019. What was Tesla's sequence of moves contributing to this outcome? correct answers - 2008 introduced 1st car, the Roadster, a sports coup with faster acceleration than a Porsche or Ferrari; served as prototype to show that electric vehicles can be competitive (cost $110,000) - discontinued Roadster in 2012 to focus on the Model S, a four door family sedan; Motor Trend car of the year and received highest score of any car ever t...

ServSafe Food Handler Guide, Chapter 5: Cleaning and Sanitizing cleaning removes food and other dirt from a surface sanitizing reduces pathogens on a surface to safe levels purpose of cleaning and sanitizing prevent the spread of pathogens to food and control pests items that should be cleaned and sanitized all surfaces including walls, floors, shelves, pans, knives, cutting boards steps of cleaning and sanitizing surfaces 1. Remove food from the surface 2. Wash the surface. 3. Rinse th...

This is an extensive summary of the Biological Psychology course at Tilburg University (Lectures, textbook, articles, videos). See the content page in the sample pages for the literature and lectures summarised. Ps: I passed my exam with a 9 :) Good Luck!

cleaning removes food and other dirt from a surface sanitizing reduces pathogens on a surface to safe levels purpose of cleaning and sanitizing prevent the spread of pathogens to food and control pests items that should be cleaned and sanitized all surfaces including walls, floors, shelves, pans, knives, cutting boards steps of cleaning and sanitizing surfaces 1. Remove food from the surface 2. Wash the surface. 3. Rinse the surface. 4. Sanitize the surface. 5. Allow the surface to air-...

Food handlers can contaminate food when they: - Answer ️️-Have a foodborne illness Have wounds that contain a pathogen Sneeze or cough Have contact with a person who is sick Touch anything that may contaminate their hands and don't wash them Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin