NRFSP Manager Exam Questions & Answers
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 ...
NRFSP Manager Exam Questions & Answers
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 prevent,
eliminate, or reduce the occurrence of food borne illness risk factors
165 degrees for 15 seconds
-Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
-wild game animals
130 degrees for 112 minutes
Roast (rare) beef
155 degrees for 15 seconds
-ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-comminuted fish and meat
145 degrees for 15 seconds
steaks/chops of pork, beef, veal, lamb
seafood
commercially raised game
shell eggs immediately served
155 degrees for 5 seconds
Shell eggs hot held
165 degrees for 15 sec., minimum internal cooking temp. + 2 minutes
All microwaved cooked food
145 degrees and external surface must have cooked color change
Steaks
T/F: A food borne outbreak is defined as "the occurrence of two or more cases of
a similar illness that result from eating a common food"
True
Who publishes and updates the Food Code
FDA
Contaminant
Any substance or object in food that makes the food harmful or objectionable. The word
"adulterant" is also sometimes used
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