Fat tom - Study guides, Class notes & Summaries
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER EXAM QUESTIONS & ANSWERS 100% VERIFIED
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1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - ANSWER-B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal - ANSWER-C 
 
3. The acronym for the 6 major variables that affect the growth of bac...
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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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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER questions with correct answers
- Exam (elaborations) • 22 pages • 2023
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1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - Answer B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal - Answer C 
 
3. The acronym for the 6 major variables that affect the growth of...
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Navy PMT, Servsafe Ch. 2 July 2023 Questions With Complete Solutions
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Small, living organisms that can be seen only through a microscope. correct answer: microorganisms 
 
Mircroorganisms that can cause illness. correct answer: Pathogens 
 
Poisons produced by pathogens that make you sick. correct answer: toxins 
 
4 types of pathogens that can contaminate food correct answer: Bacteria, viruses, parasites and fungi 
 
6 common foodborne illness symptoms correct answer: 1 - Diarrhea 
2 - Vomiting 
3 - Nausea 
4 - Fever 
5 - Abdominal cramps 
6 - Jaundice 
 
Th...
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ProStart 1 Final Exam Review Questions with Verified Answers
- Exam (elaborations) • 15 pages • 2024
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ProStart 1 Final Exam Review Questions 
 
with Verified Answers 
 
Within the noncommercial segment, foodservice is typically handled in what two ways? 
contract feeding and self operating 
 
Which type of restaurant requires a guest to pay before the food is served? quick service 
 
The most widely recognized rating service in the US is the: AAA (tourbook) 
 
One disadvantage of building a business by word of mouth is that the process is typically.... 
slow 
 
Which segment of the restaurant an...
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Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated
- Exam (elaborations) • 19 pages • 2024
- Available in package deal
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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 ...
-
ANSC 1401 Lab Final Exam Questions and Answers Already Passed
- Exam (elaborations) • 21 pages • 2024
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ANSC 1401 Lab Final Exam Questions 
 
and Answers Already Passed 
 
T or F? All dogs are superior to other animals when it comes to detection of explosives false 
 
Which odorant are humans better at detecting than dogs? amyl acetate or formic acid 
 
Dogs have _____ different types of olfactory receptors. 1000 
 
T or F? SQ injections are typically used for administration of vaccines? true 
 
in dogs the DHPP vaccine is given in a ___ dose series? 4 
 
FVRCHP vaccines are typically given to cat...
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FOS3042 Exam 2 Quiz 5-7, Food Science Exam 2 Questions With 100% Correct Answers
- Exam (elaborations) • 19 pages • 2024
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0.91 - Most spoilage bacteria require an Aw that is greater than 
100 fold - What is the margin of safety for additives that do not cause cancer? 
192 - A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How 
many bacteria will there be after 2 hours under optimum conditions for growth? 
2 ways to restrict water - remove it or bind it 
3 methods to preserve foods - 1. patrol the growth 
3 ways to get microorganisms to ferment - 1. rely on indigenous organis...
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NEHA CERTIFIED PROFESSIONAL FOOD MANAGER Study Guide 2024
- Exam (elaborations) • 22 pages • 2024
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Available in package deal
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1. A bacterial spore is: 
a. Bacterial dung 
b. A resistant resting phase which can sometimes resist high heat 
c. There is no such thing as a bacterial spore. They are different genus. 
d. All of the above - B 
 
2. Which are the three basic types of contamination? 
a. Physical, personal, atmospheric 
b. Chemical, personal, biological 
c. Physical, chemical, biological 
d. Chemical, atmospheric, personal - C 
 
3. The acronym for the 6 major variables that affect the growth of bacteria is 
a. F...
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ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!!
- Exam (elaborations) • 6 pages • 2023
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Available in package deal
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ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!!ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!!ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!!ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!! 
Pathogens - ANSWERThe microorganisms that cause illness 
 
FAT TOM - ANSWERA way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture. 
 
Ready-to-eat Fo...
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