NRFSP Exam BUNDLE. GRADED A

National Registry of Food Safety Professionals (NRFSP) Exam Questions and answers, verified/ Outbreak - Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) - Responsible at the national level for developing and applying disease prevention and co...

National Registry of Food Safety Professionals (NRFSP) Exam Questions and answers, verified/ 1. Inadequate cooking 2. Improper holding temperatures 3. Contaminated equipment (Cross contamination) 4. Poor Personal Hygiene 5. Food obtained from unsafe sources - 5 major causes of a foodborne ...

NRFSP Study Set Questions and answers, rated A+ the occurrence of illness affecting one person - case anything that people normally eat or drink, including water and ice - food any illness caused by eating or drinking contaminated food - foodborne illness/disease anything that could cause harm...

NRFSP Study Set Questions and answers, rated A+. VERIFIED/ the occurrence of illness affecting one person - case anything that people normally eat or drink, including water and ice - food any illness caused by eating or drinking contaminated food - foodborne illness/disease anything that could...

NRFSP Safety Manager - Key NUMBERS/ Exam REVIEW/ VERIFIED. # of people it takes to be an outbreak - 2 Temp all reheated food needs to be cooked to - 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - 4 Inches Surfaces that are in constant use should be cleaned and...

NRFSP Review #1 Exam Review Questions and answers, rated A+ Canned foods must be purchased from an approved source to make sure they - have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for - dry and undamaged food, dry ...

NRFSP Review #2 Exam Questions and answers, verified/ 24 - A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory - During implementation of a HACCP program, which of the following properties would...

NRFSP Review #2 Exam questions and answers, rated A+ 6°C (43°F) is a temperature in the danger zone. - -True 56°C (133°F) is a temperature outside of the danger zone - -False Temperature abuse is a bad practice and could cause foodborne illness or even death - -True An important aspect of ...

NRFSP Exam Study #2 Questions and answers, verified/ 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 processe...

NRFSP Exam study Questions and answers, rated A+ A detergent must - remove soil German - The most popular type of cockroach The sandwiches are held at 41F or lower while serving - A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST importan...

NRFSP Exam Study #1, Questions and answers, verified/ 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 vacati...

Nrfsp Exam Review Questions and answers. Graded A+/ Canned foods must be purchased from an approved source to make sure they - have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for - intact packaging, dry and undamaged...

NRFSP Exam Review Questions and answered/ VERIFIED/ Canned foods must be purchased from an approved source to make sure they - have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for - intact packaging, dry and undamaged...

NRFSP Exam Review Questions and answers, rated A+ 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 cont...