NRFSP Manager Exam Questions & Answers

NRFSP Manager Exam Questions & Answers The 7 HACCP principles are 1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system 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 commercially raised game shell eggs immediately served 155 degrees for 5 seconds Shell eggs hot held 165 degrees for 15 sec., minimum internal cooking temp. + 2 minutes All microwaved cooked food 145 degrees and external surface must have cooked color change Steaks T/F: A food borne outbreak is defined as "the occurrence of two or more cases of a similar illness that result from eating a common food" True Who publishes and updates the Food Code FDA Contaminant Any substance or object in food that makes the food harmful or objectionable. The word "adulterant" is also sometimes used