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SERVSAFE 7th EDITION EXAM 170+ QUESTIONS AND VEIFIED ANSWERS 20242025. 2 / 9 1. Define foodborne illness.: a disease transmitted to people by food 2. When is a foodborne illness considered an outbreak?: when 2 or more peoplehave the same symptoms after eating the same food 3. What food saftey challenges do operations face?: time pressure, potentiallyunsafe supplies, high risk populations, and staff related challenges 4. What does a foodborne illness cost?: guests and operations 5. Af...

Servsafe final exam 1. Foodborne Illness A disease carried or transmitted to people by food 2. Foodborne Illness Out- break When two or more people experience the same illness after eating the same food 3. High Risk Populations Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill 4. Temperature Control for Safety TCS 5. 41-135 Danger Zone 6. TCS Foods Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtu...

PTCB CSPT EXAM with Verified Answers Graded A+ 1. Patient harmed by compound- ed sterile preparations 2. non sterile compounding ex- amples microbial contamination, excessive bac- terial endotoxins, variability in strength of ingredients, chemical/physical contami- nants, inappropriate quality of ingredients products used orally, topically on skin or to fill gaps when not commercially available 3. aesptic state of being free from microbial contam- inati

IICRC Exam | 115 Complete Questions and Answers 100% Correct | 2024

SOS Mechanic Certification- HVAC questions and answers already graded A+ 2024/2025

Nosocomial Infections result from the delivery of health services in a health care facility; they occur as a result of invasive procedures, antibiotic administration, the presence of multidrug resistant organism, breaks in infection prevention and control activities THE SINGLE MOST IMPORTANT PRE- VENTIVE MEASURE AGAINST NOSO- COMIAL INFECTIONS Common Sites of Nosocomial Infections this type of HAI comes from microorgan￾isms found outside the individual, such as Salmonella, Clostridiu...

1. Anthropogenic derived from human activities 2. Erosion The process by which wind, water, ice, or gravity transports soil and sediment from one location to another 3. Runoff Part of the water cycle where an excess of water runs down and does not sink into the soil and eventually makes it to the rivers, lakes, and oceans. 4. Denitrification process in which fixed nitrogen compounds are con- verted back into nitrogen gas and returned to the atmosphere 5. Nitrification ammonia (NH3) is conv...

How long must you keep pesticide records in NYS? - answer-3 Years What is the 3 tier system? - answer-Certified Applicator, Technician, Apprentice EPA - answer-Environmental Protection Agency NYSDEC - answer-New York State Department of Environmental Conservation (Lead Agency in NY) ESA - answer-Endangered Species Act FIFRA - answer-Federal Insecticide, Fungicide, and Rodenticide Act SARA Title III - answer-Superfund Amendment and Reauthorization Act (1986). Federal mandate. Re...

1. When Must food contact surfaces be cleaned and sanitized? 2. Thawing frozen food in a sink of standing water is a hazard because: Every four hours whether they've been used or not It allows bacteria to grow 3. Which is an example of a critical control point? Cooking hamburger to 155 degrees 4. Spraying pesticides should be performed by: A certified applicator 5. Determining where hazards can occur in the flow of food is an example of what? 6. Chemicals moved from bulk container...

1. According to Centers for Disease Control and Pre- vention (CDC), each year how many people be- come sick due to foodborne illnesses? 2. According to Centers for Disease Control and Pre- vention (CDC), each year how many people are hospitalized due to foodborne illnesses? 3. According to Centers for Disease Control and Pre- vention (CDC), each year how many people die due to foodborne illnesses? Over 76 million peo- ple Over 325,000 people Over 5,000 people 4. What are the two types of...