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When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - Correct Ans: 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste which makes it hard to detect in food - Correct Ans: Pathogen organism living on or within another living organism and receiving food and protection from it - Correct Ans: Parasite Germ essen...

1. The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - Correct Ans: d) complying with staff's vacation requests 2. In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a docto...

Which of the following is a parameter which defines if a CCP is in or out of control? A. Verification point B. Critical limit C. Verification limit D. Hazard point - Correct Ans: B. Critical Limit The FDA has a regulatory limit for the maximum concentration of patulin in apple juice. Which of the following is the maximum concentration? A. 10 micrograms per liter B. 35 micrograms per liter C. 50 micrograms per liter D. 65 micrograms per liter - Correct Ans: C. 50 micrograms per liter ...

1. What does the L stand for in the FDA'S ALERT tool? - Correct Ans: Look 2. What is the minimum internal cooking temp for chicken breasts? - Correct Ans: 165°F (74 °C) for 15 seconds 3. What factors influence the effectiveness of a chemical sanitizer? - Correct Ans: Concentration,temperature,contact time, pH and water hardness. 4. Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours? - Correct Ans: 24 Hours 5. What is the minimum ...

What does HAACP stand for? - Correct Ans: Hazard Analysis Critical Control Points What is HACCP? - Correct Ans: Systematic approach to the identification, evaluation, and control of food safety hazards HACCP's method is based on _______ rather than inspection - Correct Ans: Prevention HACCP is focused solely on _____ not product quality - Correct Ans: Hazards Where was HACCP originated? - Correct Ans: Food for Manned Space Flights Pillsbury Company & NASA What is the problem with e...

Care Coordination Exam Questions with Answers A+ Graded |Bundles and package deals|latest 2024/2025

After the nurse has performed a skin assessment on a recently admitted 19-year-old client, which finding is the highest priority to report to the healthcare provider? - Tenting of the skin on the forearms Indicate which leadership characteristics are required of the nurse leader and which are required by the staff nurse by placing a check in the appropriate column. Note that some characteristics may apply to both. 1. Is an effective communicator 2. Is consistent in managing conflict 3....

1. A client requires emergency cardiac surgery. The leader nurse wants to make the client aware of the situation and wants the client to decide what should be done. Which ethical model does the leader nurse follow here? - The patient-benefit model uses substituted judgment, that is, what the client would want for himself or herself if capable of making these issues known. 2. The autonomy model facilitates making decisions for competent clients. 3. In the paternalistic model the managers ...

1. A 16-year-old girl has been injured in an accident and is receiving home care due to fractures and multiple trauma related injuries. She states, "I don't know why I survived and not my best friend." It is most important to - Communicate her feelings to family and friends 2. A client is having an increasing amount of difficulty caring for herself in her home alone. She states to the nurse, "I need more help. What am I going to do?" What would it be important for the nurse...

1. A client is receiving home health services after having a stroke and being hospitalized. After a thorough assessment of the home environment and the client, what would indicate to the nurse that there is an impairment in the client's home management? - The client's caregiver is absent whenever the nurse visits and the client is alone. 2. A client living alone has degenerative joint disease, hypertension, and neuropathy. It is difficult for the client to bathe, and the client'...