Live shellfish - Study guides, Class notes & Summaries

You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work until you are symptom-free for __ hours without the use of medicine? 24 Acceptable to receive eggs, milk, and live shellstock at __ degree 45 degree F Shellfish tags must be kep...

ATI COMPREHENSIVE EXIT FINAL QUESTIONS & ANSWERS 2020. BEST FOR 2023/24 EXAM ATI COMPREHENSIVE EXIT FINAL QUESTIONS & ANSWERS 2020. BEST FOR 2023/24 EXAM 1) A nurse in an emergency department completes an assessment on an adolescent client that has conduct disorder. The client threatened suicide to teacher at school. Which of the following statements should the nurse include in the assessment? a) Tell me about your siblings b) Tell me what kind of music you like ...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - ANS - 3pm (4hours) Which food should be rejected? - ANS - Live oysters at 50F What is the first step in developing a HACCP Plan? - ANS - Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - ANS - Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time be communicated to the offsite staff? - A...

ServSafe 7th Edition Diagnostic Test> 80-question diagnostic test and answer key (all correct updated 2022-2023.) The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. A manager's responsibility to actively control risk factors for foodb...

NACE PN TO RN QUESTIONS AND ANSWERS ALREADY PASSED To evaluate a client's reason for seeking care, the nurse performs deep palpation. The purpose of deep palpation is to assess which of the following? Correct Answer: Organs The purpose of deep palpation, in which the nurse indents the client's skin approximately 1-1/2", is to assess underlying organs and structures such as the kidneys and spleen. Skin turgor, hydration, and temperature can be assessed using light touch or light palpation. A...

NRFSP Safety Practices Holman 3 rd Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? 3pm (4hours) Which food should be rejected? Live oysters at 50F What is the first step in developing a HACCP Plan? Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? Shellfish from Contaminated Water When transporting food offsite, how...

foodborne illness correct answer: a disease transmitted to people by food contamination correct answer: the presence of unsafe substances or levels of dangerous micro-organisms in food sanitation correct answer: the creation and practice of clean and healthy food-handling habits biological hazard correct answer: harmful organisms that cause foodborne illness potentially hazardous food correct answer: milk and milk products, meat: beef, pork, lamb, eggs, raw sprouts and seeds, sh...

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

Midterm Exam: NR602/ NR 602 (2023/ 2024 New Update) Primary Care of the Childbearing and Childrearing Family Practicum Exam Review| Guide with Questions and 100% Correct Verified Answers () QUESTION A 28-year old woman who is 8 weeks gestation reports that her LMP was on February 20, 2023. Using Naegele's rule, which of the following dates is correct for her estimated due date? Answer: November 27, 2023 QUESTION At how many weeks can you Measure the distance betwe...

Servsafe exam questions An operation that wants to serve clams that are displayed live in a tank until preparation must Obtain a variance from the regulatory authority Which date should be placed on the label of leftover pasta salad? When it should be discarded An example of a corrective action is Reheating food that was being held below 135 degrees Garbage containers used by an operation should be Leak proof waterproof and easy to clean An emergency that disrupts the no...