NRFSP Exam Study Guide 5 2024

The purpose of a food safety management system is to... - prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... - active managerial control. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - Corrective action A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? - Management oversight One way for managers to show that they know how to keep food safe is to... - become certified in food safety A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? - Throw the food away An imminent health hazard, such as a water supply interruption, requires immediate correction or - closure of the operation What is the best way to protect food from deliberate tampering? - make it as difficult as possible for someone to tamper with it To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know - who is in the facility Where should food handlers wash their hands? - Designated sink for handwashing What must food handlers do after touching their body or clothing? - Wash their hands When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? - 10 seconds After which activity must food handlers wash their hands? - Clearing tables What is the main reason for food handlers to avoid scratching their scalps? - Spreading pathogens to the food When may food handlers wear plain-band rings? - at any time What should a food handler do when working with an infected cut on the finger? - Cover the wound with an impermeable bandage or finger cot and a glove What is the only jewelry that may be worn on the hands or arms while handling food? - Plain band ring In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? - at least 2 When should a food handler with a sore throat and fever be excluded from the operation? - Customers served are primarily a high-risk population What is a basic characteristic of a virus? - Requires a living host to grow After handling raw meat and before handling produce, what should food handlers do with their gloves? - Wash hands and change them Where should personal items, like a coat, be stored in the operation? - In a designated area, away from food What should food handlers do after prepping food and before using the restroom? -