You should cross aprons Study guides, Class notes & Summaries

Hot food required for service the next day should: -Answer be cooled rapidly then refrigerated Hot food should be held at ___ during service -Answer a minimum of 135°F How often should a food handler change their gloves? -Answer once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments -Answer B. unopened prepackaged food Before putting a large pork roast in the...

Food Manager Exam Questions and Answers Rated A Active Managerial Control It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process Create policy means: -Identify food safety risks -For each risk, create a Standard Operating Procedure (SOP) Describe 'train' from the active managerial process Train means: -On the job training, trai...

Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F How often should a food handler change their gloves? once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments B. unopened prepackaged food Before putting a large pork roast in the refrigerator, y...

Serv-Safe Food Handler Questions and Answers Already Passed The three types of hazards that make food unsafe biological, chemical, and physical Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as Pathogens A food handler spills sanitizer into the fryer and then lets its soak into the grease. What type of hazard is this Chemical A food handler cleans dirty dishes using hot water and then puts them away with the rest of the clean dishes. This is an exampl...

7th Edition SERVSAFE Exam questions and answers well illustrated. Define foodborne illness. - correct answers.a disease transmitted to people by food When is a foodborne illness considered an outbreak? - correct 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - correct pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - corr...

Define foodborne illness. - correct answer a disease transmitted to people by food When is a foodborne illness considered an outbreak? - correct answer when 2 or more people have the same symptoms after eating the same food What food saftey challenges do operations face? - correct answer time pressure, potentially unsafe supplies, high risk populations, and staff related challenges What does a foodborne illness cost? - correct answer guests and operations After a foodborne illness, w...

Hot food required for service the next day should: - Answer- be cooled rapidly then refrigerated Hot food should be held at ___ during service - Answer- a minimum of 135°F How often should a food handler change their gloves? - Answer- once they become dirty Which food may be re-served to customers? A. unused whole fruit garnish B. unopened prepackaged food C. uneaten bread D. unused, uncovered condiments - Answer- B. unopened prepackaged food Before putting a large pork roast in...

CCHT Exam Practice #2|122 Questions with Verified Answers d. Both A and C - CORRECT ANSWER An AV/V fistula is preferred access for hemodialysis because: a. There is a lower incidence of complications b. Surgeons are more experience and prefer creating AV fistulas c. There is a lower incidence of thrombosis d. Both A and C c. Transmembrane Pressure - CORRECT ANSWER The pressure difference between the blood side and the dialysate side of the dialyzer is called a. Ultrafiltratio...

Servsafe Manager 2020 Exam (100 out of 100) Questions and Answer Elaborations (Verified Answers) 1.1 What is a foodborne-illness outbreak? A. When two or more food handlers contaminate multiple food items B. When an operation serves contaminated food to two or more people C. When two or more people report the same illness from eating the same food D. When the CDC receives information on two or more people with the same illness C. When two or more people report the same illness from eatin...

Centennial Proficiency/ Membership IORG Study Questions and Answers 2023 with complete solution Who is the Reverend W. Mark Sexson? The Founder of the International Order of the Rainbow for Girls. When were the Degrees first exemplified? On April 6, 1922, the degrees were exemplified for the first time on a class of one hundred and seventy-one girls in the auditorium of the Scottish Rite Temple, McAlester, Oklahoma. What is the response to all prayers at Rainbow functions? "Lord, help...