Answered You can hire a professional tutor to get the answer.
Multiple choice Part I. Identify the factor that would discourage proper food safety behavior.
Multiple choice Part I.1 . Identify the factor that would discourage proper food safety behavior.________________________________________ Facilities without accessible sinks and environmental resources The use of multiple thermometers in production areas Workspace design for proper cooling and holding of foods Training program for handwashing and glove use2 . On May 24th a foodhandler prepares a batch of chili using beans prepared on May 21st. In order to limit the growth of harmful pathogens, what discard date should be put on the label and why?________________________________________ May 25th, because the blending of previously cooked and freshly prepared ingredients limits the shelf life to 24 hours May 27th, because the seven day shelf life is measured from prep date of the beans May 28th, because prepared PHF are only allowed a 5 day shelf life May 30th, because the seven day shelf life is measured form the date of the chili3 . Foodhandlers who wear fingernail polish pose a hazard to food safety because the polish________________________________________ is often on nails that are too long. may cause a chemical reaction. covers dirt under the nail. doesn't look professional.4 . Why is continuous follow-up a critical step in employee food safety training?________________________________________ Employees generally do not like following rules Behaviors are more likely to be sustained over a longer period of time It is inexpensive and effective for corrective action. FDA regulations change annually5 . Cite the risk associated with the improper reheating of food.________________________________________ Improperly reheated food runs the risk of contamination from employees. If food does not reach 165°F (74°C) within 2 hours the risk of Hepatitis A growth is greater. Improperly reheated food runs the risk of pathogen growth. If food does not reach 165°F (74°C) within 2 hours the risk of grow-out of Clostridium perfringens spores is greater. Improperly reheated food runs the risk of contamination from increased handling. If food does not reach 165°F (74°C) within 2 hours the risk of Listeria monocytogenes growth is greater. Improperly reheated food runs the risk of contamination from toxin formation. If food does not reach 165°F (74°C) within 2 hours the risk of Salmonella Enteritidis toxin formation is greater.
