Temp for sanitizer - Study guides, Class notes & Summaries

WCU NURS 100 Funds quiz 1 with Complete Solutions Best way for nurse to assess pain of alert patient ask patient to rate their pain (0-10) All are true about pain management except opioids are only treatment for pain relief A nurse should recognize to administer Naloxone when respirations are <8 A patient just drank hot coffee and the nurse is taking oral temp, what should the nurse do next? Return in 30 min to take temp A nurse professional responsibility in infection cont...

Temp and humidity of proof box - 110°F/85% humidity What is the DDT? - Desired dough temp is 78°F-82°F What temp is yeast killed? - 140°F What should the internal temp of bread be after it has baked? - 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? - steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? - Stay Cool, Apologize for the problem, Listen with empathy, Make it right...

2024 PUBLIX BAKERY MANAGER TEST ACTUAL QUESTIONS AND ANSWERS SOLVED 100% Temp and humidity of proof box 110°F/85% humidity What is the DDT? Desired dough temp is 78°F-82°F What temp is yeast killed? 140°F What should the internal temp of bread be after it has baked? 199°F-204°F What temp and how long should 100% Whole Wheat 5 grain bread be baked at? steam the bread for 50 seconds at 390°F and then drop temp to 370°F for 24-28 minutes What is the CALM approach? Stay Cool,...

County of Riverside Food Handlers All Answers Correct Approved source Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. Bacteria Germs that Are found on and on food that can make you sick. Contamination When something dangerous gets into food. Cross- contamination When germs are transferred from a food or surface to another food. Foodborne illness When someone eats sick from something that they...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

SOP Test Questions and Answers Already Passed 1. What is the definition of this Critical Control Point (CCP) symbol? [THERMOMETER] b. Item must be cooked to, reheated to, or held at the specified temperature to meet food safety critical control point requirements 2. What is the definition of this Critical Control Point (CCP) symbol? [EGG] a. Use only pasteurized eggs 3. The definition of this Critical Control Point (CCP) symbol is to label all products prepared for use and held ...

what should you do when taking a food order from customers who have concerns about food allergies Describe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? Must be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? Stored food away from the wall What should be done with food that has been handled by a food handler who has been restr...

NC Foods 2 - Safe Plates Mod 7 and 8 Rated A+ TCS food Foods that require time and temp control for safety every 4 hours how often to sanitize utensils detergents Chemical that helps dissolve grease and remove dirt 171°F for 30 seconds Temperature of water for manual operations and time dishes must be submerged 7 sec Time it takes to sanitize with chlorine 6 inches Height of food storage and equipment from floor Clean Make something free from dirt, food soil or residue. Cont...

Five Guys Certification Practice Exam Questions and Answers Temp for Sanitizer? - CORRECT ANSWER-65F-85F Why do potatoes become pink? And what to do? - CORRECT ANSWER-Didn't soak in water long enough. Re-soak for 15 min Why do potatoes become black? And what to do? - CORRECT ANSWER-Out of water too long, throw away What's the acid effect on potatoes and why does it happen? What's the appropriate action? - CORRECT ANSWER-In water after 20 hours. Discard entire bu...

what should you do when taking a food order from customers who have concerns about food allergies - correct answerDescribe each menu item to the customer who ask, including any "secret" ingredients What temperature should the water be for manual dishwashing? - correct answerMust be at least 110 F A food handler just finished storing a dry food delivery, which step was done correctly? - correct answerStored food away from the wall What should be done with food that has been handled by ...