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State Food Safety Exam with correct Answers
- Tentamen (uitwerkingen) • 14 pagina's • 2023
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State Food Safety Exam with correct Answers
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STATE FOOD SAFETY|2023 LATEST UPDATE|GUARANTEED SUCCESS
- Tentamen (uitwerkingen) • 23 pagina's • 2023 Populair
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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 approval is obtained 
B) Exclude until Regulatory approbal is obtained 
C) Allow the worker to resume her normal duties 
D) Require her to wear single-used gloves at all times 
A) Restrict until Regulartory approval is obtained 
 
 
 
A large container of potato salad has been removed from cold holding at the correct temperature. How long can ...
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STATE FOOD SAFETY TEST FOR UTAH 2024 WITH 100% CORRECT ANSWERS| ALREADY PASSED
- Tentamen (uitwerkingen) • 5 pagina's • 2024
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STATE FOOD SAFETY TEST FOR UTAH 2024 WITH 100% CORRECT ANSWERS| ALREADY PASSED 
If you cut or burn your hand while on the job, how should you treat your wound before returning to work? - ANS Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a single use glove 
What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - ANS To kill germs on the item or surface
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State food safety Practice exam, State Food Safety| Questions and Correct Answers
- Tentamen (uitwerkingen) • 39 pagina's • 2024
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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
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Texas State food Safety Exam with Questions and Correct Answers| Pass Guaranteed
- Tentamen (uitwerkingen) • 11 pagina's • 2024
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Hot TCS food should be held at - 135 F (57 C) or higher 
Ground meats (aside from ground poultry products) must be cooked at least - 155 F (68 C) 
Eggs that will be hot held for services need to be cooked to - 155 F (68 C) for at least 15 secs. 
Food workers should avoid bare-hand contact with ready-to-eat food, unless - That food will be 
an ingredient in a meal that is cooked to required temperature
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State food Exam with Questions and Correct Answers| Pass Guaranteed
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Abrasive cleaners - cleaning agents that are accompanied by small particles of mineral or metal 
that cut through heavy accumulations of dirt or debris 
Acidic Cleaners - cleaning agents that contain acid that help to break up mineral deposits, as well 
as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away 
Active Managerial control - a type of general food safety management system that involves 
creating and implementing comprehensive policies to...
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State food safety Practice exam 2 | Questions and Correct Answers
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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 - D. Taking off small, removable parts to 
clean and sanitize 
A food worker wearing clean gloves uses her gloved hand to rub butter in a baking tin. What should the 
food worker do before touching the ready-to-eat food? 
A. Rinse...
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State Food Safety Exam| Questions and Correct Answers| A+ Passed
- Tentamen (uitwerkingen) • 22 pagina's • 2024
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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 approval is obtained 
B) Exclude until Regulatory approbal is obtained 
C) Allow the worker to resume her normal duties 
D) Require her to wear single-used gloves at all times - A) Restrict until Regulartory approval is 
obtained
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State Food Safety Test with Questions and Correct Certified Answers| Already Passed
- Tentamen (uitwerkingen) • 8 pagina's • 2024
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Food borne illness - disease transmitted to humans by food 
Outbreak - 2 or more people have same symptoms after eating the same food, investigation of 
state & local regulatory authorities, confirmed by lab test 
Common reported food preparation practices contribute to food borne illness - improper holding 
temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food 
source
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State Food Safety Test for Utah with Questions and Correct Answers| Pass Guaranteed
- Tentamen (uitwerkingen) • 4 pagina's • 2024
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If you cut or burn your hand while on the job, how should you treat your wound before returning to 
work? - Thoroughly wash the wound, cover it with a bandage and then cover the bandage with a 
single use glove 
What is the reason for sanitizing dishes, utensils, and food preparation surfaces? - To kill germs 
on the item or surface 
Proper food storage requires: - First In, First Out: Using older products first, as long as they are 
safe to use.
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State Food Safety Exam Prep. Test with Questions and Correct Certified Answers| Already Passed
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The container a food is stored in will affect how quickly it will cool - True. For example, shallow 
pans, and stainless steel releases heat faster than plastic 
Properly storing food in cooler reduces the chances of a food borne illness. From top to bottom, place 
these foods in proper refrigerator storage order. - C. ready to eat foods including produces, dairy 
and cooked foods. A. Raw fish, seafood and shellfish E. Raw whole cuts of beef and pork D. Raw ground 
beef and pork B. Raw poultry i...
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State Food Safety Exam with Questions and Correct Certified Answers| Already Passed
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How long does a food service handler with Hep A have to stay home? - B.30 Days with a note 
C.A doctors note 
Forever 
How many times can you safely reheat food? - One Time 
What symptoms must be reported? - Sore Throat 
Why should you rotate food when thawing it? - To reach safe temperatures 
Which of the following type of raw meat is most likely to cause salmonella? - Chicken 
What is the best way to explain cross contamination? - When a counter is not cleaned after food 
is prepared on it 
Wh...