NRFSP Manager Exam Questions With
Answers
Active Managerial Control Development and implementation of food safety management
systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors
165 degrees for 15 seconds -Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
-wild game animals
130 degrees for 112 minutes Roast (rare) beef
155 degrees for 15 seconds -ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-comminuted fish and meat
145 degrees for 15 seconds steaks/chops of pork, beef, veal, lamb
seafood
Answers
Active Managerial Control Development and implementation of food safety management
systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors
165 degrees for 15 seconds -Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
-wild game animals
130 degrees for 112 minutes Roast (rare) beef
155 degrees for 15 seconds -ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-comminuted fish and meat
145 degrees for 15 seconds steaks/chops of pork, beef, veal, lamb
seafood
