Water contamination - Study guides, Class notes & Summaries

Water Restoration Technician IICRC: IICRC WRT Certification Exam Questions & Answers 2024/2025The most critical course of action in restoration during is to _______ an begin __________ as soon as possible (Ans- respond quickly & mitigation All restorers should follow the standard of care for the water restoration profession developed by the restoration industry entitled the IICRC ____. (Ans- s500 to help protect technicians from the many hazards associated with contaminated water losses r...

Turf and Ornamental Pesticide Applicator Exam NH Questions and Answers 100% CorrectTurf and Ornamental Pesticide Applicator Exam NH Questions and Answers 100% CorrectTurf and Ornamental Pesticide Applicator Exam NH Questions and Answers 100% Correct 3 things that determine vulnerability to groundwater contamination. - ANSWER-Geologic conditions, depth to groundwater, and weather conditions. Zones of saturation - ANSWER-Areas where water collects underground(Where groundwater is found) Eve...

ServSafe Final Exam Questions and Answers Updated (2024 / 2025) (Verified Answers) 1. To be considered an outbreak, a foodborne illness must a. include at least six people. b. involve more than one food. c. be confirmed by laboratory analysis. d. show different symptoms in different people. C 2. Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak? a. No, b...

ServSafe Food Handler Exam | Grade A Questions and Answers (2023/2024) (Verified Answers) ServSafe Food Handler Exam | Grade A Questions and Answers (2023/2024) (Verified Answers) 1. Which food item is ideal for bacterial growth? a. tortilla chips b. canned chili peppers c. jar of salsa d. sour cream ~ Answer: d. sour cream 2. Which is a physical hazard? a. bacteria b. fungi c. parasite d. bone ~ Answer: d. bone 3. A food handler cleans up a spill. What shoul...

A first priority on every water loss is to conduct a - Answer- Hazard and risk assessment All technicians required to wear respiratory protection must be: - Answer- Trained, Fitted for mask and evaluated medically. Two hazardous materials commonly found in older structures are - Answer- Lead and Asbestos Water damage restoration work never begins without a signed - Answer- work authorization To minimize damage to building materials and contents, restorers should perform _____________...

Operators have a responsibility to provide drinking water that meets federal and state standards. (true/false) - Correct Answer true Water must be disinfected, delivered at inadequate pressure, and be ample in quantity. (true/false) - Correct Answer false (adequate pressure) Utility employees should guard the water supply and facilities from contamination, public tours, and even terrorism. (true/false) - Correct Answer false (public tours) The state requires bacteriological sample res...

What happens when you apply too much pressure during facial massage? - Weaken or break down elasticity What color shows under the Wood's Lamp for hyperpigmentation? - Brown If an esthetician/practitioner leaves a drawer open during a service, what must be done to maintain sanitation? - Remove contents and resanitize them Where is the hair root located? - Bottom of the hair follicle, below the surface of the skin What is the Fitzpatrick scale? - Estimates how skin reacts to UV light ...

Field Sanitation Test - Questions and Answers Which disease is carried by the body louse and killed 150,000 Soldiers during World War I? Epidemic typhus Malaria Yellow fever Bubonic plague How do you indicate that a uniform has been treated with permethrin? Document in Permethrin Treatment Database Announce it at the daily brief Immediately notify Soldiers of treatment to uniforms Mark the inside of the uniform "Permethrin Treated" and the date In what order are the steps in the four step pr...

Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? Answer: Must first have permission from the nyc dohmh Q: Dry foods should Answer: Be dry (no moisture), no contamination, no rodent marks Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? Answer: When the product is used up ...

"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass The three types of hazards that make food unsafe - Correct Answer ️️ -biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as - Correct Answer ️️ -Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this - Correct Answer ️️ -Chemical A food handler cleans dirty dishes using ho...