NURSING EXAMS AND STUDY GUIDES(Verified learners)

ADDING FRACTIONS - CORRECT ANSWER-Step 1: Make sure the bottom numbers (the denominators) are the same Step 2: Add the top numbers (the numerators), put that answer over the denominator Step 3: Simplify the fraction (if needed) Adding fractions with different denominators - CORRECT ANSWER-Step 1: you must multiply or divide number to make denominator (bottom number) the same. Step 2: Add the top numbers and put them over the same denominator Step 3: Simplify the fraction Ex: 1/3 ...

Active Managerial Control System - CORRECT ANSWER-System to create food safety procedures and implement them. 3 Step Policy for AMCS - CORRECT ANSWER-Create Policy, Train, Follow Up Policy - CORRECT ANSWER-Set of procedures that tells staff how to control food safety hazards in your establisment Standard Operating Procedures - CORRECT ANSWER-Another term for policy 5 Most Common Food Safety Risk Factors - CORRECT ANSWER-Unsafe Holding Temperatures; Inadequate cooking; C...

HACCP - CORRECT ANSWER-Hazard Analysis Critical Control Point When creating a HACCP plan, what is the purpose of the Hazard Analysis? - CORRECT ANSWER- What is an example of a monitoring system for a HACCP plan? - CORRECT ANSWER- What is the purpose of a regulatory authority inspection? - CORRECT ANSWER- A manager wants to make sure his employees comply with the new food safety policy. What is the best way for the manager to promote compliance? - CORRECT ANSWER Train the...

What are the general guidelines for holding food for service? - CORRECT ANSWER-1. Use food covers and sneeze guards to protect against contaminants and help maintain a food's internal temperature 2. Hold food at correct internal temperature 3. Use a thermometer to check a food's internal temperature. The equipment's thermometer does not measure internal temperature 4. Check food temperatures at least every four hours. If food is between 41dF and 135dF, throw it out. What are th...

A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: - CORRECT ANSWER-1. Two or more people have the same symptoms after eating the same food. 2. An investigation is conducted by state and local regulatory authorities. 3. The outbreak is confirmed by laboratory analysis. Cost of Foodborne illnesses - CORRECT ANSWER--Loss of customers and sales -Loss of reputation -Negative work exposure -Lower staff morale -Lawsuits and lega...

why must a manager sign the inspection document after the inspector has completed the inspection? a. to confirm that the inspection has taken place b. to confirm that the manager will immediately comply with the inspectors recommendations c. to confirm that the manager has read and approved the inspection d. to confirm that the manager agrees with the results of the inspection - CORRECT ANSWER-a. to confirm that the inspection has taken place creation of which one of the foll...

It takes ______ people for an illness to be considered a part of an outbreak - CORRECT ANSWER-2 The three forms of contamination are biological, chemical and ____ - CORRECT ANSWER-Physical The five common risk factors responsible for food borne illness outbreaks in the U.S. are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect ________, Using contaminated _________, Practicing poor personal __________ - CORRECT ANSWER-Sources, adequ...

What is TCS? - CORRECT ANSWER-Time and Temperature Control for Safety if approved by the regulatory authority and a company, hot food can be held without temperature control for up to _______ hours - CORRECT ANSWER-4 hours What is two-stage cooling? - CORRECT ANSWER-Food must be cooled from 135 to 70 degrees within 2 hours and from 70 to 41 degrees within the next 4 hours (6 hours total); first stage must happen faster because those temperatures fall into the hyper danger zone ...

180 - CORRECT ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - CORRECT ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - CORRECT ANSWER-What is the temperature range for the danger zone? spore - CORRECT ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - CORRECT ANSWER-Most regulat...

180 - CORRECT ANSWER-In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - CORRECT ANSWER-A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - CORRECT ANSWER-What is the temperature range for the danger zone? spore - CORRECT ANSWER-What is the form some bacteria take to keep from dying when they do not have enough food? state - CORRECT ANSWER-Most regulat...