NRFSP Bundled Exams Questions and Answers | 100% Verified and Updated 2024 | Graded A+

NRFSP Exam Questions and Answers | 100% Verified and Updated The purpose of a food safety management system is to... -Answer-prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... -Answer-acti...

NRFSP Study Questions and Answers | 100% Pass!! Which is NOT a reportable foodborne illness condition? -Answer-Staphylococcus. What should a manager focus on when observing food workers? -Answer--Personal hygiene & health habits -Worker's use of thermometers -Worker's observation of cooler te...

NRFSP Study Guide 2024 with Complete Solutions Foodborne illnesss -Answer-disease carried or transmitted to people by food. Foodborne illness outbreak -Answer-when two or more people experience the same illness after eating the same food Higher risk population -Answer-Infants, preschool age chil...

NRFSP Exam study questions and answers A detergent must -Answer-remove soil German -Answer-The most popular type of cockroach The sandwiches are held at 41F or lower while serving -Answer-A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST im...

NRFSP Safety Practice/Study-Holman/3rd Exam Questions and Answers Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? -Answer-3pm (4hours) Which food should be rejected? -Answer-Live oysters at 50F What is the first step in developing a HACCP Pla...

NRFSP Review #2 with Complete Solutions 24 -Answer-A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory -Answer-During implementation of a HACCP program, which of the following properties would you...

NRFSP Safety Manager - Key NUMBERS Exam Questions with Correct Answers # of people it takes to be an outbreak -Answer-2 Temp all reheated food needs to be cooked to -Answer-165 Fo Tabletop equipment need to be on legs at least --- inches off the table -Answer-4 Inches Surfaces that are in const...

NRFSP Culinary 2 Exam Study Guide 2024 temp for poultry -Answer-165 stuffed poultry, fish, meat or pasta -Answer-165 Stuffing containing fish, meat, and poultry -Answer-165 wild game animals -Answer-165 Roast (rare) beef -Answer-145 ground beef/pork -Answer-155 Fish and meat -Answer-145 Unpa...

NRFSP Part 3 Review with Complete Solutions Floors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly d) as needed -Answer-d) as needed TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together a number of branded cleaning pro...

National Registry of Food Safety Professionals (NRFSP) Exam with Complete Answers Outbreak - Answer-Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) - Answer-Responsible at the national level for developing and applying disease prevention and con...

NRFSP Activity 12 Exam Questions and Answers 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...

NRFSP Exam Study #3 Questions and Answers | 100% Pass A detergent must -Answer-remove soil German -Answer-The most popular type of cockroach The sandwiches are held at 41F or lower while serving -Answer-A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and ma...

NRFSP manager exam questions and answers 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 im...

NRFSP Exam Study #2 Questions and Answers | 100% Pass 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 processe...