NRFSP Study guides, Class notes & Summaries

NRFSP Walmart Food Safety Test Questions and Answers 100%Verified 2024. What symptom requires a food handler to be excluded from the operation? - correct answer Jaundice What should staff do when receiving a delivery of food and supplies? - correct answer visually inspect all food items Single use gloves are not required when... - correct answer washing produce what myst food handlers do when handling ready-to-eat food? - correct answer wear single use gloves What symptom can indicate a...

NRFSP Walmart Food Safety Test Questions and Answers 100%Verified 2024. What symptom requires a food handler to be excluded from the operation? - correct answer Jaundice What should staff do when receiving a delivery of food and supplies? - correct answer visually inspect all food items Single use gloves are not required when... - correct answer washing produce what myst food handlers do when handling ready-to-eat food? - correct answer wear single use gloves What symptom can indicate a...

NRFSP Walmart Food Safety Test Questions and Answers 100%Verified 2024. What symptom requires a food handler to be excluded from the operation? - correct answer Jaundice What should staff do when receiving a delivery of food and supplies? - correct answer visually inspect all food items Single use gloves are not required when... - correct answer washing produce what myst food handlers do when handling ready-to-eat food? - correct answer wear single use gloves What symptom can indicate a...

QUESTIONS AND ANSWERS

QUESTIONS AND ANSWERS

NRFSP EXAM STUDY #1 2024 QUESTIONS WITH CORRECT ANSWERS ALREADY PASSED AND 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 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...

NRFSP EXAM STUDY #2 2024 QUESTIONS WITH CORRECT ANSWERS ALREADY PASSED AND 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 processed to destroy disease-causing microorganisms. - CORRECT ANSWER D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods...

NRFSP Activity 12 Exam Review Questions and answers, rated A+ The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - -True The danger zone is a range of temperatures at which pathogens do nut usually grow - -False Food is most likely to be outside the danger zone if it is left on a work surface for four hours. - - False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - -True TCS food should be kept within the danger ...

NRFSP Activity 18. Questions and answers, VERIFIED/ 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 temperature control is keeping food out of the danger zone. - True