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What kind of conditions do bacteria multiply in? - correct answer Moist, warm places Danger zone for bacteria growth - correct answer 40 - 140 degrees ... [Show More]
What must the person in charge of a nursing home do when A food handler has a sore throat and fever? A. Make the food handler wear a medical face mask. ... [Show More]
When should staff be trained on food safety? a. After the first year b. After their first six months c. After a few weeks on the job d. Immediately a... [Show More]
If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe. - correct answer True A leading cause of foodborne illness... [Show More]
What is BACTERIAL INFECTION? - correct answer An infection caused by bacteria eaten (Shigella, E.coli, Salmonella and Campylobacter J.) These are considere... [Show More]
FDA's reported 8 major food allergens - correct answer -milk -eggs -fish -shellfish -tree nuts -peanuts -wheat -soy Notify the regulatory authori... [Show More]
What can bacteria cause? - correct answer Food borne infections, intoxications, and toxic mediated infections What are chemical hazards? - correct answe... [Show More]
air gap - correct answer the space between the faucet and the flood rim of a plumbing fixture, which can prevent contamination due to back flow anaphyla... [Show More]
What are 8 costs of a foodborne illness? - correct answer Loss of customers and sales, loss of reputation, negative media exposure, lowered staff morale, l... [Show More]
What are some reasons the US probably has the safest food supply worldwide? - correct answer Local inspections; federal and state regulations; CDC tracks d... [Show More]
FDA Food Code - correct answer Issued by the FDA based on the Conference for Food Protection (CFP) made up of reps. from the food industry, government, aca... [Show More]
180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea -... [Show More]
What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk-in cooler d. a backflow pre... [Show More]
Which of the following statements is true? After touching raw ground beef, it is important to: A.) Wipe your hands on a sanitizer wipe cloth B.) Use hand... [Show More]
What is a Foodborne Illness Outbreak? - correct answer Disease carried or transmitted to people by food. Foodborne-Illness Outbreak - correct answer An ... [Show More]
Challenges to food safety - correct answer Time, language/culture, literacy/education, pathogens, unapproved food suppliers, high risk customers, and staff... [Show More]
**People at high risk for foodborne illness - correct answer young children, elderly, people with weak immune systems.... NOT person with indigestion or pr... [Show More]
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 re... [Show More]
A manager is training a new food worker on proper manual ware washing What must the manager include in this training? - correct answer A. To sanitize u... [Show More]
If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - correct answer Thoroughly wash the wound, cover ... [Show More]
Hot TCS food should be held at - correct answer 135 F (57 C) or higher Ground meats (aside from ground poultry products) must be cooked at least - corre... [Show More]
1. Which is TRUE regarding food safety training? a. The ideal length for a training session is one to two hours b. Training records should be used to doc... [Show More]
Abrasive cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt... [Show More]
A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory ... [Show More]
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