NRFSP Exam Study Guides 2024

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 fis...

How can an operation control the growth of bacteria? - Limit the time food spends in the temperature danger zone The reason for legs on a floor-mounted dishwashing machine is to - make it easy to clean around Coving is a - sealed curved edge between a floor and the wall. Your supplier tags ...

What symptom requires a food handler to be excluded from the operation? - Jaundice What should staff do when receiving a delivery of food and supplies? - visually inspect all food items Single use gloves are not required when... - washing produce what myst food handlers do when handling rea...

1. When transporting tuna salad to an event, the tuna salad must be transported at a temperature of: a) 41 degrees or below b) 50 degrees to 70 degrees fahrenheit c) 0 degrees fahrenheit d) 50 degrees or below - a) 41 degrees or below A pH level below 4.6 will: a) encourage bacteria to grow ...

Population at Risk - Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness - Between 10 and 83 billion Surveillance is complicated by several factors - First- Underreporting Second- Man...

Cold food can be held without temperature control for up to six hours if: - It was held at 41ºF (5ºC) or lower before removing it from refrigeration It does not exceed 70ºF (21ºC) during service -Throw out food that exceeds this temperature It has a label specifying: -Time it was removed fro...

Food handlers can contaminate food when: - -touching their face then food -sneezing or coughing -when they have a wound -when they have contact with a person who is sick -they don't wash their hands (fecal oral route) -when they are sick With some illnesses, a person may infect other peo...

Flow of Food - The path food takes through an establishment. The Nine steps of the Flow of Food - Purchasing Receiving Storing Preparing Cooking Holding Cooling Reheating Serving Cross-Contamination - The transfer of microorganisms from one food or surface to another. Physical Barri...

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 ...

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...

Outbreak - Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) - Responsible at the national level for developing and applying disease prevention and control, and for developing environmental health, health promotion, and health education policies an...

The 7 HACCP principles are - 1. Hazard analysis 2. Critical Control Points 3.Critical Limits 4. Monitor Critical Control Points 5. Corrective Action 6. Verify the system 7. Document the system Active Managerial Control - Development and implementation of food safety management systems to...

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...