NRFSP Study guides, Class notes & Summaries

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 anything that could cause harm to consumers foodborne disease outbreak - correct answer the occurrence of two or more cases of a similar that result from eating a common food reasonable care - correct...

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 vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doctor first C. Nothing ...

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 detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - correct answer a type of general food safety management system that invo...

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 Which food item has been associated with Salmonella Typhi? - correct answer Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time ...

The purpose of a food safety management system is to... - correct answer prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... - correct answer active managerial control. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? - correct answer Corrective action A mana...

Outbreak - correct answer Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) - correct answer Responsible at the national level for developing and applying disease prevention and control, and for developing environmental health, health promotion, and health education policies and activities designed to improve the health of people in the US. The US PHS (Public Health Service) - correct answer Responsible for protecting, promoting, and advanci...

NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+ FOR SUCCESS.

NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+ FOR SUCCESS.

NRFSP EXAM STUDY #2 QUESTIONS AND ANSWERS LATEST UPDATE 2023/2024 ALL ANSWERS 100% CORRECT ELABORATED AND BEST GRADED A+ FOR SUCCESS.

NRFSP EXAM STUDY #2 QUESTIONS AND ANSWERS LATEST UPDATE 2023/2024 ALL ANSWERS 100% CORRECT ELABORATED AND BEST GRADED A+ FOR SUCCESS.