Ware washing - Study guides, Class notes & Summaries

TAP Series: Food Safety Training Exam Questions and Answers 100% Pass Which cleaning product is required to stop cross-contact of allergen foods: - Correct Answer ️️ -Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - Correct Answer ️️ -110F Ware wash machines that use hot whater to sanitize must have a minimum hot water temperature of: - Correct Answer ️️ -180F Eggs are inspected by which federal agency: - Correct Answe...

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 ...

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...

Which cleaning product is required to stop cross-contact of allergen foods: - ANS Detergent In the three-sink manual ware washing process, the detergent wash water must be ___ or higher: - ANS 110F Ware wash machines that use hot water to sanitize must have a minimum hot water temperature of: - ANS 180F Eggs are inspected by which federal agency: - ANS U.S. Department of Agriculture (USDA) Which of the following is NOT considered as one of the "highly susceptible p...

State Food Safety Practice Exam 160 Questions with Complete Solutions 2024/2025 Which action is necessary as part of stationary equipment maintenance? A. Submerging the equipment in sanitizer B. Polishing the outside of the equipment C. Drying the removable parts with a soft dish towel D. Taking off small, removable parts to clean and sanitize - Correct Answer D. Taking off small, removable parts to clean and sanitize A food worker wearing clean gloves uses her gloved hand to rub butter ...

foodborne infection (Ans- delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication (Ans- from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation (Ans- Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) (Ans- pregnant/nursing, infants/children, elderly, sys...

Food Manager Certification Exam Study Guide with complete Solutions |Latest 2024/2025 Average number of food borne illnesses per year ️ 76 million people (1/4 people in the us) Symptoms of foodborne illness ️ cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism ️ have a greater health effect on pregnant women 2 types of food borne illness ️ Foodborne infection and foodborne intoxication Foodborne Infection ️ an illness caused by a ...

Symptoms of Food borne illness ☑: cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness ☑: 1. infection 2. contamination foodborne infection ☑: produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection ☑: salmonella and E. coli foodborne intoxication ☑: an illness produced by ingestion of ba...

A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - A. To sanitize utensils before washing them B. To keep the wash solution at a cold temperature 'C. To measure the concentration if the sanitizing solution' D. To use a cloth towel to dry dishes after sanitizing them A food worker brings in personal medicine for use during the shift. How must the medicine be labeled? - A. With any nutrition claims 'B. With the manufact...

Food Manager Certification|100% Answered Correctly| Updated 2024 Food Manager Certification|100% Answered Correctly| Updated 2024 Symptoms of Food borne illness cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness 1. infection 2. contamination foodborne infection produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associate...