Food handlers culinary - Study guides, Class notes & Summaries
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food handlers culinary Questions and Answers, Latest Updated
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food handlers culinary
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food handlers culinary Questions and Answers Latest Updated
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food handlers culinary
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food handlers culinary Questions with correct Answers 2023
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food handlers culinary Questions with correct Answers 2023
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Already Passed
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Culinary Arts 1 PROSTART LEVEL 1 
Final Exam Questions and Answers 
 
Already Passed 
 
A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions 
should be performed during the accident investigation? Fill out the applicable OSHA forms, 
collect physical evidence, and interview all involved. 
 
Why should the manager be notified of all guest complaints? so that the manager can follow 
up with the guests and take corrective action 
 
Which type of rice is used...
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food handlers culinary Questions and Answers Graded A+
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food handlers culinary
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NC Culinary Arts & Nutrition 1 Final Exam with Complete Solutions
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NC Culinary Arts & Nutrition 1 Final 
Exam with Complete Solutions 
 
cross-contamination the movement of harmful microorganisms from one place to another; 
most cases are caused by food handlers 
 
direct-contamination when raw foods, or the plants or animals from which they come, are 
exposed to harmful microorganisms 
 
E. Coli foodborne illness associated with raw ground beef and undercooked meat 
 
Salmonella foodborne illness associated with poultry, eggs, and dairy 
 
sanitation healthy o...
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NC Culinary Arts & Nutrition 1 Final Exam; Questions and Answers 100% Correct
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NC Culinary Arts & Nutrition 1 Final Exam; 
Questions and Answers 100% Correct 
cross-contamination Correct answer-the movement of harmful microorganisms from one 
place to another; most cases are caused by food handlers 
direct-contamination Correct answer-when raw foods, or the plants or animals from 
which they come, are exposed to harmful microorganisms 
E. Coli Correct answer-foodborne illness associated with raw ground beef and 
undercooked meat
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NC CULINARY ARTS & NUTRITION 1 FINAL EXAM | QUESTIONS & 100% CORRECT ANSWERS (VERIFIED) | LATEST UPDATE | GRADEA+
- Exam (elaborations) • 6 pages • 2024
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NC CULINARY ARTS & NUTRITION 1 
FINAL EXAM | QUESTIONS & 100% 
CORRECT ANSWERS (VERIFIED) | LATEST 
UPDATE | GRADEA+ 
cross-contamination 
Correct Answer: the movement of harmful microorganisms from one place to 
another; most cases are caused by food handlers 
direct-contamination 
Correct Answer: when raw foods, or the plants or animals from which they come, are 
exposed to harmful microorganisms 
E. Coli 
Correct Answer: foodborne illness associated with raw ground beef and 
undercooke...
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+
- Exam (elaborations) • 8 pages • 2024
- Available in package deal
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- $10.50
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Culinary Arts 1 PROSTART LEVEL 1 Final Exam Questions and Answers Graded A+ 
A cook cuts his/her hand as a result of using a slicer with a bent guard. Which three actions should be performed during the accident investigation? 
Fill out the applicable OSHA forms, collect physical evidence, and interview all involved. 
 
 
Why should the manager be notified of all guest complaints? 
so that the manager can follow up with the guests and take corrective action 
 
 
Which type of rice is used for ris...
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