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NRFSP TESTS COMPILATION BUNDLE

NRFSP TESTS COMPILATION BUNDLE

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NRFSP STUDY GUIDE QUESTIONS AND NSWERS

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case correct answer: the occurrence of illness affecting one person food correct answer: anything that people normally eat or drink, including water and ice foodborne illness/disease correct answer: any illness caused by eating or drinking contaminated food hazard correct answer: anythi...

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NRFSP Exam Study #1| 145 QUESTIONS| WITH COMPLETE SOLUTIONS

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The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests correct answer: D. Complying with staffs vac...

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NRFSP Review #2 QUESTIONS AND ANSWERS

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24 correct answer: A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory correct answer: During implementation of a HACCP program, which of the following properties would you NOT consider for food?...

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NRFSP Safety Manager - Key NUMBERS QUESTIONS AND ANSWERS

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# of people it takes to be an outbreak correct answer: 2 Temp all reheated food needs to be cooked to correct answer: 165 Fo Tabletop equipment need to be on legs at least --- inches off the table correct answer: 4 Inches Surfaces that are in constant use should be cleaned and sanitized ...

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Manager NRFSP Glossary Exam QUESTIONS AND ANSWERS

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Abrasive Cleaners correct answer: cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers correct answer: cleaning agents that contain acids that help to break up mineral deposits, as well as a d...

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NRFSP Exam study QUESTIONS AND ANSWERS

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A detergent must correct answer: remove soil German correct answer: The most popular type of cockroach The sandwiches are held at 41F or lower while serving correct answer: A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important com...

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NRFSP TEST QUESTIONS AND ANSWERS

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everything cooked/reheated in a microwave should be heated to... correct answer: 165 How many times the concentration for immersion sanitizing? correct answer: 2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... correct answer: 120 to 140 The delivery in...

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NRFSP Exam Study #2 QUESTIONS WITH COMPLETE SOLUTIONS

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Canned foods must be purchased from an approved source to make sure they A. will be delivered during off-peak hours. B. have a shelf life of two years or more. C. can be safely stored on the floor in dry storage areas. D. have been processed to destroy disease-causing microorganisms. correct ans...

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Nrfsp FLASHCARD QUESTIONS WITH COMPLETE SOLUTIONS

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Canned foods must be purchased from an approved source to make sure they correct answer: have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for correct answer: intact packaging, dry and undamaged food, dry containers, inse...

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NRFSP Safety Practice/Study-Holman/3rd(Culinary safety certification) QUESTIONS WITH COMPLETE SOLUTIONS

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Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? correct answer: 3pm (4hours) Which food should be rejected? correct answer: Live oysters at 50F What is the first step in developing a HACCP Plan? correct answer: Conduct a hazard analysis ...

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