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[Show more]6°C (43°F) is a temperature in the danger zone. - Answer-True 
56°C (133°F) is a temperature outside of the danger zone - Answer-False 
Temperature abuse is a bad practice and could cause foodborne illness or even death - Answer-True 
An important aspect of temperature control is keeping food ou...
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Add to cart6°C (43°F) is a temperature in the danger zone. - Answer-True 
56°C (133°F) is a temperature outside of the danger zone - Answer-False 
Temperature abuse is a bad practice and could cause foodborne illness or even death - Answer-True 
An important aspect of temperature control is keeping food ou...
A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or 
discarded within ______ hours following thawing - Answer-24 
During implementation of a HACCP program, which of the following properties would you NOT consider 
for food? - Answer-sensory 
Sponges may be...
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Add to cartA thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or 
discarded within ______ hours following thawing - Answer-24 
During implementation of a HACCP program, which of the following properties would you NOT consider 
for food? - Answer-sensory 
Sponges may be...
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 ...
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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 - dry and undamaged food, dry food 
containers and driver in uniform 
Upon delivery, fresh fish ...
The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - Answer-True 
The danger zone is a range of temperatures at which pathogens do nut usually grow - Answer-False 
Food is most likely to be outside the danger zone if it is left on a work surface for four hours. - Answer...
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Add to cartThe danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - Answer-True 
The danger zone is a range of temperatures at which pathogens do nut usually grow - Answer-False 
Food is most likely to be outside the danger zone if it is left on a work surface for four hours. - Answer...
Two or more cases that have been confirmed by a lab. - Answer-Outbreak 
Responsible at the national level for developing and applying disease prevention and control, and for 
developing environmental health, health promotion, and health education policies and activities 
designed to improve the heal...
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Add to cartTwo or more cases that have been confirmed by a lab. - Answer-Outbreak 
Responsible at the national level for developing and applying disease prevention and control, and for 
developing environmental health, health promotion, and health education policies and activities 
designed to improve the heal...
The 7 HACCP principles are - Answer-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 - Answer-Development and implementation of food safety management 
...
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Add to cartThe 7 HACCP principles are - Answer-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 - Answer-Development and implementation of food safety management 
...
Canned foods must be purchased from an approved source to make sure they - Answer-have been 
processed to destroy disease-causing microorganisms. 
The delivery inspection of dry foods should include checking for - Answer-intact packaging, dry and 
undamaged food, dry containers, insect infestation a...
Preview 1 out of 4 pages
Add to cartCanned foods must be purchased from an approved source to make sure they - Answer-have been 
processed to destroy disease-causing microorganisms. 
The delivery inspection of dry foods should include checking for - Answer-intact packaging, dry and 
undamaged food, dry containers, insect infestation a...
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. - Answer-D....
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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. - Answer-D....
case - the occurrence of illness affecting one person 
food - anything that people normally eat or drink, including water and ice 
foodborne illness/disease - any illness caused by eating or drinking contaminated food 
hazard - anything that could cause harm to consumers 
foodborne disease outbreak ...
Preview 2 out of 12 pages
Add to cartcase - the occurrence of illness affecting one person 
food - anything that people normally eat or drink, including water and ice 
foodborne illness/disease - any illness caused by eating or drinking contaminated food 
hazard - anything that could cause harm to consumers 
foodborne disease outbreak ...
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