Food hazards Study guides, Class notes & Summaries
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Test Bank for Canadian Community as Partner Theory & Multidisciplinary Practice 5th edition By Ardene R. Vollman
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Test Bank for Canadian Community as Partner Theory & 
Multidisciplinary Practice 5th edition By Ardene R. Vollman 
Chapter 1, Population Health Promotion: Essentials and Essence of Practice 
1. The 20th century saw numerous improvements in the health status of people in 
the developed world. This was primarily attributable to what phenomenon? 
A. Steady declines in the rate of tobacco consumption 
B. The development of vaccines against many communicable diseases 
C. Eradication of microorganis...
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Test Bank for Foundations for Population Health in Community/Public Health Nursing, 6th Edition (Stanhope, 2022), Chapter 1-32 | All Chapters
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Test Bank - Foundations for Population Health in Community/Public Health Nursing, 6th Edition (Stanhope, 2022), Chapter 1-32 | All Chapters. Table of Contents Chapter 1. Community and Prevention Oriented Practice to Improve Population Health Chapter 2. The History of Public Health and Public and Community Health Nursing Chapter 3. The Changing U.S. Health and Public Health Care Systems Chapter 4. Ethics in Public and Community Health Nursing Practice Chapter 5. Cultural Influences in Nursing in ...
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Test Bank for Environment: The Science Behind the Stories, 7th Edition by Withgott
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Test Bank for Environment: The Science Behind the Stories, 7th edition 7e by Jay H Withgott, Matthew Laposata. Full Chapters test bank are included with answers (Chapter 1 to 23) 
 
1. Science and Sustainability 
Our Island, Earth 
Environmental Science 
The Nature of Science 
Seeking a Sustainable Future 
2. Earth's Physical Systems 
Matter, Chemistry, and the Environment 
Energy: An Introduction 
Geology: The Physical Basis for Environmental Science 
Geologic and Natural Hazards 
3. Evolution...
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Walmart- Food Certification Test 2024/2025 Questions with Correct Answers
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Walmart- Food Certification Test 2024/2025 Questions with Correct Answers 
Population at Risk - Correct Answer Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. 
 
Annual cost for food borne illness - Correct Answer Between 10 and 83 billion 
 
Surveillance is complicated by several factors - Correct Answer First- Underreporting 
Second- Many pathogens transmitted through food are also spread through water or from pers...
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Nyc food handlers test 2023 questions and answers with complete solutions
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Article 81 correct answer: regulates the operations of food establishments for the purpose of preventing public health hazards 
 
Division of Environmental Health correct answer: oversees public health and works to eliminate the incidence of injury and illness caused by environmental factors. 
 
Bureau of Food Safety and Community Sanitation correct answer: Responsible for conducting inspections of food service and food processing establishments. These inspections are performed by the Public ...
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Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct
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Food Protection Course NYC Exam (2023/ 2024 Update) Questions and Verified Answers| 100% Correct 
 
Q: Places that use vacuum, modified atmosphere, or sous-vide packaging must do what? 
 
 
Answer: 
Must first have permission from the nyc dohmh 
 
 
 
Q: Dry foods should 
 
 
Answer: 
Be dry (no moisture), no contamination, no rodent marks 
 
 
 
Q: Shellfish tags must be filed in order of delivery date and kept for a period of 90 days from when? 
 
 
Answer: 
When the product is used up 
 
 
 
...
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Safestaff Food Handler Certificate Program Actual Exam Questions | 100% Correct Answers | Verified 2024 Version
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If work surfaces and utensils are not properly cleaned and sanitized, food can become unsafe - True 
A leading cause of foodborne illness is unsafe food handling by food service workers - True 
Big 8 Allergens - Milk, Soy, Eggs, Wheat, Fish, Shellfish, Peanuts, Tree Nuts 
Florida Law requires food safety training for food service workers - True 
TCS must not remain in the Temperature Danger Zone for more than... - 4 Hours 
TCS food the has been in the Temperature Danger Zone for longer than the ...
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AAA Food manager certification test questions and answers
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A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 
Hepatitus A 
 
 
Under ideal conditions bacteria can multiply every? 
20 minutes 
 
 
What is the range of temperature for the danger zone? 
41 - 135 Degrees 
 
 
Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? 
Listeria 
 
 
which parasite is associated with foodborne illnesses caused by undercooked pork? 
Trichinella 
 
 
Whi...
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ServSafe Post Test | 60 Questions with 100% Correct Answers | Verified | Latest Update 2024
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One way for managers to show that they know how to keep food safe is to - become certified in food 
safety 
What is the purpose of a food safety management system? - to prevent food bourn illness by 
controlling risks and hazards 
which are three components of active managerial control? - identifying risks, taking corrective 
action, and managerial oversight 
a manager periodically accesses her active managerial control program to see if it's working. This is an 
example of which step in active...
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TAP Series: Food Safety Training Exam Questions and Answers 100% Pass
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TAP Series: Food Safety Training Exam 
Questions and Answers 100% Pass 
Which cleaning product is required to stop cross-contact of allergen foods: - Correct 
Answer ️️ -Detergent 
In the three-sink manual ware washing process, the detergent wash water must be ___ 
or higher: - Correct Answer ️️ -110F 
Ware wash machines that use hot whater to sanitize must have a minimum hot water 
temperature of: - Correct Answer ️️ -180F 
Eggs are inspected by which federal agency: - Correct Answe...
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"Serv-Safe Food Handler" Exam Questions and Answers 100% Pass
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"Serv-Safe Food Handler" Exam 
Questions and Answers 100% Pass 
The three types of hazards that make food unsafe - Correct Answer ️️ -biological, 
chemical, and physical 
Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known 
as - Correct Answer ️️ -Pathogens 
A food handler spills sanitizer into the fryer and then lets its soak into the grease. What 
type of hazard is this - Correct Answer ️️ -Chemical 
A food handler cleans dirty dishes using ho...
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NAB Core Practice Exam 110 Questions and Answers 100% Pass
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NAB Core Practice Exam 110 Questions and Answers 100% Pass 
1. Which one of the following steps should be taken first in a risk management program? 
A. Purchasing of adequate insurance 
B. Conducting of employee safety drills 
C. Identifying hazards and risks D. Conducting staff in-services on incident reporting and accident prevention. C. Identifying hazards and risks 
2. Which of the following professionals is authorized to dispense medications? 
A. registered nurse 
B. licensed nurse, physici...
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