Undercooked - Study guides, Class notes & Summaries

What symptom requires a food handler to be excluded from the operation? - Answer-Jaundice What should staff do when receiving a delivery of food and supplies? - Answer-visually inspect all food items Single use gloves are not required when... - Answer-washing produce what myst food handlers do when handling ready-to-eat food? - Answer-wear single use gloves What symptom can indicate a customer is having an allergic reaction? - Answer-wheezing or shortness of breath What should be done wit...

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...

A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria which parasite is associated with foodborne illnesses caused by undercooked pork? Trichinella ...

When caring for a patient with Acute Viral Hepatitis B, the nurse should implement which of the following precautions? (Ans- Standard precautions You are the nurse caring for a 60 year old female patient who is post-op laparoscopic cholecystectomy. Which of the following dietary recommendations would be most important to include in your discharge teaching? A. "Use caution when eating high fiber foods." B. "It is best to eat three balanced meals a day." C. "Check gastric residuals...

ATI CBC level 3 latest update graded A+ nutrition teaching for client with neutropenia avoid foods that contain bacteria (fresh fruits, vegetables, eggs, undercooked meat, fish, pepper and paprika) caring for a pt receiving chemotherapy report and provide relief for adverse or toxic effects encourage adequate nutrition and fluid intake instruct family on proper use of vascular access devices client teaching to prevent melanoma avoid sun exposure between apply sun screen near reflec...

An outbreak of Salmonella is commonly associated with . - Undercooked poultryThe restaurant staff noticed the health inspector coming in the door and assumed correctlytheywould be inspected. One of the employees quickly took the towel buckets, dumped theminasink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. Totheir surprise, the inspector marked a violation. The violation was for . - Puttingthe soiled towels back in the new water

A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria which parasite is associated with foodborne illnesses caused by undercooked pork? Trichinella Whi...

Name the 4 Protista that affect humans and HOW they affect us - 1. Giardia- contaminated cold water 2. African Sleeping Sickness- transmitted by Tsetse fly 3. Malaria- transmitted by mosquitos 4. Red Tide- Bloom of dinoflagellates that release neurotoxins What is the life cycle of a trematode? (liver fluke) - 1. Eggs passed through human feces 2. snail eat human feces with eggs 3. Cercariae leave snail and burrow into fish 4. Human eat undercooked fish 5. Metacercaria move to liver a...

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 w...

NYC Food Protection Course 2023 - Questions and Answers Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended: -31°F or lower for 15 hours The most popular chemicalsanitizer is: Chlorine Food held under refrigeration must be at or below: 41°F The reason for refrigerating potentially hazardous foods is to: Slow the growth of bacteria Heat is effective in destroying microorgan...