NRFSP Study guides, Class notes & Summaries
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NRFSP Part 3 Exam Review (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
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NRFSP Part 3 Exam Review (Latest 2024/ 2025 Update) Questions 
and Verified Answers| 100% Correct| Grade A 
Floors in dry food storage areas should be cleaned and sanitized: 
a) daily 
b) weekly 
c) monthly 
d) as needed d) as needed 
TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together a 
number of branded cleaning products. FALSE 
In the food prep area, the only jewelry allowed on an employee's hands or arms is: 
a. a medical bracelet 
b. a diamond engagement...
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NRFSP Exam Study Guide (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
- Exam (elaborations) • 3 pages • 2024
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NRFSP Exam Study Guide (Latest 2024/ 2025 Update) Questions 
and Verified Answers| 100% Correct| Grade A 
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 you NOT consider for food? 
seats, refrigerator doors and serving trays Sponges may be used to clean 
a refrigerator at 41c degrees F (5 C) or below Dairy...
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NRFSP Final Exam Review (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
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NRFSP Final Exam Review (Latest 2024/ 2025 Update) 
Questions and Verified Answers| 100% Correct| Grade 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 food containers and driver in uniform 
Upon delivery, fresh fish should have bright red moist gills, eyes that are clear, and 
skin bright in color 
Home-canned f...
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NRFSP Safety Manager Key NUMBERS Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
- Exam (elaborations) • 3 pages • 2024
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NRFSP Safety Manager Key NUMBERS Exam (Latest 2024/ 2025 
Update) Questions and Verified Answers| 100% Correct| Grade A 
# 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 sanitized at least every ---- hours 4 
Hours 
Temp that cooked fruits and veggies need to be cooked 135 Fo 
Thermometer that measures the temperat...
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NRFSP Safety Practices Holman 3 rd Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
- Exam (elaborations) • 11 pages • 2024
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NRFSP Safety Practices Holman 3 
rd Exam (Latest 2024/ 2025 
Update) Questions and Verified Answers| 100% Correct| Grade A 
Lasagna was removed from hot holding service at 11 am. By what time must it be served or 
thrown out? 3pm (4hours) 
Which food should be rejected? Live oysters at 50F 
What is the first step in developing a HACCP Plan? Conduct a hazard analysis 
Which food item has been associated with Salmonella Typhi? Shellfish from 
Contaminated Water 
When transporting food offsite, how...
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NRFSP Questions and Verified Answers| 100% Correct| Grade A+ Latest 2024/2025
- Exam (elaborations) • 12 pages • 2024
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NRFSP Questions and Verified Answers| 100% Correct| Grade 
A+ Latest 2024/2025 
Foodborne illnesss disease carried or transmitted to people by food. 
Foodborne illness outbreak when two or more people experience the same illness after 
eating the same food 
Higher risk population Infants, preschool age children, the elderly, people 
taking medications, and people who are seriously ill. 
Contamination The presence of harmful substances in food. 
Biological Contamination Bacteria, Virus, Parasites...
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NRFSP STUDY GUIDES 1, 2 & 3 (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
- Exam (elaborations) • 10 pages • 2024
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NRFSP STUDY GUIDES 1, 2 & 3 (Latest 2024/ 2025 Update) 
Questions and Verified Answers| 100% Correct| Grade A 
What is the #1 cause of foodborne illness? improper hygiene 
Carrier a person who carries pathogenic microorganisms without suffering symptoms 
Food-Contact Surface any surface that is touched by food 
Hand-Contact Surface any surface that is touched by hand 
Microogranism(microbe) a very small life form 
Pathogen an organism that causes a disease 
Protective Clothing clothing and equip...
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NRFSP Final Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
- Exam (elaborations) • 7 pages • 2024
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NRFSP Final Exam (Latest 2024/ 2025 Update) Questions and 
Verified Answers| 100% Correct| Grade A 
Which is NOT a reportable foodborne illness condition? Staphylococcus. 
What should a manager focus on when observing food workers? -Personal hygiene & 
health habits 
-Worker's use of thermometers 
-Worker's observation of cooler temperatures 
-Worker's handling of equipment 
A worker is diagnosed with Shigella. What should you do? Require the worker to 
obtain medical clearance to handle food...
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NRFSP EXAM STUDY 1 QUESTION WITH CORRECT ANSWERS 100% 2024
- Exam (elaborations) • 23 pages • 2024
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NRFSP EXAM STUDY 1 QUESTION WITH CORRECT ANSWERS 100% 2024
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NRF RETAIL INDUSTRY FUNDAMENTAL -EXAM FLASH CARDS
- Flashcards • 30 items • 2024
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