NRFSP Exam Study Questions & Correct Answers

NRFSP Exam Study Questions & Correct Answers A detergent must - ANSWER : remove soil German - ANSWER : The most popular type of cockroach The sandwiches are held at 41F or lower while serving - ANSWER : A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis - ANSWER : Bacteria that can cause a foodborne infection are Biological hazard - ANSWER : The presence of growth of microorganism is a type of Thawing and refreezing - ANSWER : A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of 165F (74C) within 2 hours - ANSWER : Potentially hazardous foods MUST be reheated to an internal temperature of Raw foods are stored on a shelf above ready-to-eat foods. - ANSWER : Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY?