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NRFSP Bundled Exams ( Full Solution Pack) Updated & Verified | Guaranteed Success
NRFSP Bundled Exams ( Full Solution Pack) Updated & Verified | Guaranteed Success
[Show more]NRFSP Bundled Exams ( Full Solution Pack) Updated & Verified | Guaranteed Success
[Show more]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 ...
Preview 4 out of 43 pages
Add to cartThe 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 ...
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 deliv...
Preview 2 out of 6 pages
Add to cartCanned 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 deliv...
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 b...
Preview 2 out of 13 pages
Add to cartCanned 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 b...
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 Salmone...
Preview 2 out of 11 pages
Add to cartLasagna 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 Salmone...
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