NRFSP Study guides, Class notes & Summaries

NRFSP Exam Questions and answers, rated A+/ VERIFIED/ 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 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? - Corrective ac...

NRFSP Exam Questions and answers, rated A+/ VERIFIED/ 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 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? - Corrective ac...

NRFSP Exam Review Questions and answers, verified/ everything cooked/reheated in a microwave should be heated to... - -165 How many times the concentration for immersion sanitizing? - -2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - -120 to 140 The delivery inspection of dry foods should include checking for... - -intact packaging dry and undamaged food dry containers insect infestation and clean delivery truck Home-canned foods are not allowe...

NRFSP Exam Review Questions and answers, VERIFIED/ everything cooked/reheated in a microwave should be heated to... - -165 How many times the concentration for immersion sanitizing? - -2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - -120 to 140 The delivery inspection of dry foods should include checking for... - -intact packaging dry and undamaged food dry containers insect infestation and clean delivery truck Home-canned foods are not allowed...

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 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? - -Corrective act...

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 food, dry containers, insect infestation and clean delivery truck. Upon delivery, fresh fish should have - bright red moist gills, eyes that are clear and skin bright in color. Home-canned foods ...

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 food, dry containers, insect infestation and clean delivery truck. Upon delivery, fresh fish should have - bright red moist gills, eyes that are clear and skin bright in color. Home-canned foods ...

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 vacation requests - -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 ...

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 important component that should be checked for food safety is Salmonella enteritidis - Bacteria that can cause a foodborne infection are Biological hazard - The presence of growth of microorganism is a ty...

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 processed to destroy disease-causing microorganisms. - -D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for A. dry and undama...