Safe food handling - Study guides, Class notes & Summaries

Test Banks For Nurse Practitioner Certification Exam Prep 5th Edition by Margaret A. Fitzgerald, Chapter 1-19: ISBN-10 0427 ISBN-13 978-7, A+ guide. Nurse Practitioner Certification Examination and Practice Preparation Testbank by Margaret A. Fitzgerald Health Promotion and Disease Prevention Primary Prevention Measures 1. An example of a primary prevention measure for a78year-old man with chronic obstructive pulmonary disease is: A. reviewing the use of prescribed medications. B. conducting a h...

ATI RN COMPREHENSIVE PREDICTOR FORM A QUESTIONS AND ANSWERS BEST FOR 2023(RATED A+) 1. A nurse is caring for a client who is at 33 weeks of gestation following an amniocentesis. The nurse should monitor the client for which of the following complications? a. Vomiting b. Hypertension c. Epigastric pain d. Contractions 2. A nurse is providing teaching to an older adult client about methods to promote nighttime sleep. Which of the following instructions should the nurse include? a. S...

Thawing food can be part of the cooking process if Answer- cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Answer- Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause Answer- Can be found on any food item exposed to animal waste Salmonella - Infection Answer- immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms Answer- food poisoining Salmonella - Preventio...

Temperature control correct answers The most important factor in protecting food from microbial growth. Poor food handling correct answers Preparing foods too far in advance. Cooling hot foods in large containers that do not permit cooling fast enough. Inadequate reheating of foods. Leaving foods in the danger zone too long. Contaminating foods that cannot be cooked to destroy pathogens such as salad greens, bean sprouts, or sliced fresh fruit. Use of dirty dishes, cutting boards or uten...

An outbreak of Salmonella is commonly associated with ______. - Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their surprise, the inspector marked a violation. The violation was for _________. - Putting the soiled towels back in the new ...

Safe Food Handling Verified answers latest update

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...

Food handler with infected cuts or burns on their hands should: - correct answer Wear a bandage and a single service glove The correct method to clean and sanitize food contact surfaces is to: - correct answer Wash, rinse, sanitize (45 seconds), and air dry. A Food handlers apron. - correct answer All of the above To put ice into a glass: - correct...

Food Handler Certification – Ontario Questions And Answers With Verified Tests Why food safety is so important? To avoiding food contamination and outbreaks, to make sure that the food preparation, transport and storage were done properly Where food safety legislation applies? Food premises Federal legislation Take care of foods and drugs, alteration, colouring and bacterial standars Provincial legislation Take care of condition and safety under which food in held, prepared and serve...

A food handler's duties regarding food safety include all of the following practices EXCEPT: - Answer- Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - Answer- High Standards in Food Safety. What is the best way to prevent poor food safety? - Answer- Employee training A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ o...