Physical contaminants Study guides, Class notes & Summaries

Chapter 03: The Alimentary Canal: Digestion and Absorption Stegeman: The Dental Hygienist’s Guide to Nutritional Care, 5th Edition MULTIPLE CHOICE 1. Each is a portion of the alimentary canal, except one. Which is the exception? a. Oral cavity b. Pharynx c. Larynx d. Esophagus e. Small intestine ANS: C The larynx is not a portion of the alimentary canal. This tubular structure is approximately 30-ft long and comprises all the body parts through which food passes. DIF...

PTCB CSPT FINAL EXAM QUESTIONS AND COMPLETE ANSWERS 2023/2024 Patient harmed by compounded sterile preparations Correct Ans microbial contamination, excessive bacterial endotoxins, variability in strength of ingredients, chemical/physical contaminants, inappropriate quality of ingredients non sterile compounding examples Correct Ans products used orally, topically on skin or to fill gaps when not commercially available aseptic Correct Ans state of being free from microbial contamination ...

Tcfp HazMat Operations 2023 Exam Questions and Answers When responding to hazardous materials/WMD incidents Operations level responders shall be able to preform the following task... - ANSWER 1. Analyze a HazMat incident to determine the scope of the problem 2. Plan an initial response 3. Implement a planned response 4. Evaluate the progress Analyzing a hazardous material incident to determine the scope of the problem involves... - ANSWER 1. Surveying the incident to identify containers...

People handle food that others eat. That means it is possible for people to contaminate food. People can contaminate food _______. accidentally deliberately with unwashed hands accidentally, deliberately, or with unwashed hands - ANSWER-accidentally, deliberately, or with unwashed hands You should wash your hands _______. after cutting carrots, before cutting tomatoes after putting clean dishes away before putting on disposable gloves before going to the bathroom - ANSWER-before p...

Foodborne Illness -- Ans A disease carried or transmitted to people by food Foodborne Illness Outbreak -- Ans When two or more people experience the same illness after eating the same food High Risk Populations -- Ans Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety -- Ans TCS 41-135 -- Ans Danger Zone TCS Foods -- Ans Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garl...

Foodborne Illness - CORRECT ANSWER A disease carried or transmitted to people by food Foodborne Illness Outbreak - CORRECT ANSWER When two or more people experience the same illness after eating the same food High Risk Populations - CORRECT ANSWER Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill Temperature Control for Safety - CORRECT ANSWER TCS 41-135 - CORRECT ANSWER Danger Zone TCS Foods - CORRECT ANSWER M...

HAZWOPER 40 - Final Exam Questions and Answers (2022/2023) (Passed with 100%) Chronic responses to chemical exposures occurs only a short time after exposure. False Which of the following is NOT on the "to-do" list for solvents? Keep solvents in a non-ventilated area. A corrosive is a substance, usually a liquid, which is capable of completely dissolving another substance. True Which of the following is NOT a way to protect yourself from toxins? Conduct all activities with the maximum amoun...

What is the overall mission of the fire service? Save lives and protect property and the environment An ______ concept allows all responders to use a similar, coordinated approach with a common set of authorities, protections, and resources All Hazard A type of fire departmental organizational structure where decisions and information are directed from the top and filtered down through intermediate levels to the base can be described as: Scalar Most fire departments are o...

When conducting inspections of Food establishments, the food program specialists generally focus on specific areas - Answer 1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene Disease causing microorganism with no odor/taste which makes it hard to detect in food - Answer Pathogen organism living on or within another living organism and receiving food and protection from it - Answer Parasite Germ essential to cou...

Manager's Food Handler's License Exam- Learn2Serve, Test Questions & Answers-A food handler's duties regarding food safety include all of the following practices EXCEPT: - Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - High food safety standards What is the best way to prevent poor food safety? - Employee training Which one of the following duties is management's responsibility to ensure food safety? - Preventing infect...

Beginning with the moment the specimen is collected and transported to the laboratory, to the analysis itself and the reporting of the results, must be documented by a process known as Correct Answer: Chain of custody. A process that monitors the accuracy and reproducibility of results through the use of control specimens. Correct Answer: Quality control Describes how close a test result is to the true value. Correct Answer: Accuracy The comparison of an instrument measurement or rea...