Food sanitation - Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Food sanitation? On this page you'll find 3662 study documents about Food sanitation.
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FOOD SERVICE MANAGER Exam | Questions & 100% Correct Answers (Verified) | Latest Update | Grade A+
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Perishable foods should not be left at room temperature for more than 
Correct Answer: Four hours 
A package of opened hot dogs should only be used for no more than which amount of 
days? 
Correct Answer: 1 week 
If a kitchen worker comes into work with dirty fingernails, unkempt hair, and smells of 
body odor, the correct action is: 
Correct Answer: Send the employee home 
Potentially hazardous foods must be cooled from 135°F to 70°F in two hours and from 
70°F to 41°F in how many hours?...
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Test Bank for Davis Advantage Basic Nursing: Thinking, Doing, and Caring 3rd Edition By Leslie S. Treas; Karen L. Barnett; Mable H. Smith 9781719642071 Chapter 1-41 Complete Guide
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MULTIPLE CHOICE 
1. Which is the most influential factor that has shaped the nursing profession? 
1) Physicians’ need for handmaidens 
2) Societal need for healthcare outside the home 
3) Military demand for nurses in the field 
4) Germ theory influence on sanitation 
ANS: 3 
Chapter number and title: 1, Nursing Past & Present 
Chapter learning objective: Define nursing in your own words. 
Chapter page reference: p. 7 
Heading: Historical Context of Nursing 
Integrated Processes: Teaching and ...
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PRINCIPLES OF FOOD SAFETY AND SANITATION FOR SERVSAFE CERTIF (FNES 200) |2025|QUESTIONS AND CORRECT ANSWERS
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PRINCIPLES OF FOOD SAFETY AND SANITATION FOR SERVSAFE CERTIF (FNES 200) |2025|QUESTIONS AND CORRECT ANSWERS
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Field Sanitation Team Training - Questions and Answers
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Field Sanitation Team Training - Questions and Answers The cold injury officer or NCO is responsible for which of the following observe the soldiers exposed skin and extremities train soldiers to change their socks when needed and to avoid constricting clothing advise the commander in regards to signs and symptoms of cold injuries What is the last step in determining the effect of the current wind chill once the intersection of the wind speed.... note the risk category the wind chill falls und...
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Food safety and Sanitation Exam Questions and Answers 100% Solved
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Food safety and Sanitation Exam 
Questions and Answers 100% Solved 
Foodhandlers Can Contaminate Food when? Have a foodborne illness 
Sneeze or cough 
Have symptoms such as diarrhea, vomiting, or jaundice 
Have wounds that contain a pathogen 
Have contact with a person who is ill 
Touch anything that may contaminate their hands and then don't wash them 
Personal Hygiene Program, managers should focus on Creating specific hygiene policies 
Training and retraining employees 
Modeling correct beh...
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Food safety and sanitation study guide 2024
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Food safety and sanitation study guide 2024 
To learn a new skill, learners must be given the opportunity to -Answer-Practice a skill 
When should employees receive food safety training? -Answer-When hired, and then 
periodically after that 
On-the job training works best for -Answer-Individuals or small groups 
When designing a food service establishment, what is the most important 
consideration? -Answer-How easy it will be to clean and maintain the facility. 
New employees should receive trai...
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Food Sanitation Latest Update Graded A
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Food Sanitation Latest Update Graded A Clean absence of visible soil and food residue 
Sanitary free of harmful microorganisms 
Silent Control System method of pest control which utilizes an ultraviolet light attractant to capture flying insects on an adhesive or glue board 
Electronic Fly Killers method of pest control which utilizes ultraviolet light to attract flying insects into an electrocuting grid; also known as zappers 
Anticoagulant Rodenticide most common method of pest control which k...
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Food safety and Sanitation Exam Questions and Answers 100% Solved
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Food safety and Sanitation Exam 
Questions and Answers 100% Solved 
Foodhandlers Can Contaminate Food when? Have a foodborne illness 
Sneeze or cough 
Have symptoms such as diarrhea, vomiting, or jaundice 
Have wounds that contain a pathogen 
Have contact with a person who is ill 
Touch anything that may contaminate their hands and then don't wash them 
Personal Hygiene Program, managers should focus on Creating specific hygiene policies 
Training and retraining employees 
Modeling correct beh...
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Food Safety and Sanitation Questions and Answers Rated A+
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Food Safety and Sanitation Questions and Answers Rated A+ Food Borne Illness Illness from contaminated food, could be physical, chemical, or a biological hazard 
Most common form of F.B.I Bacterial food borne illnesses are the most common 
95% Of food borne illnesses can be prevented by proper food handling 
20 seconds How long you should wash your hands so you don't spread germs 
Cross Contamination Bacteria from one food sources gets into another 
Temperature Danger Zone 41-135 
People common...
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Food Safety and Sanitation Questions with Verified Solutions
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Food Safety and Sanitation Questions with Verified Solutions The key to preventing kitchen accidents Careful kitchen management and proper work habits 
Heimlich maneuver A technique used to rescue victims of choking 
40 F Refrigerators should be kept below this temperature 
0 F Food frozen at this temperature will stop bacteria growth 
40 F- 140 F Temperatures between which bacteria thrives 
2 hours Amount of time food may be left at room temperature 
1 hour Amount of time food may be left at te...
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