1 Exam (elaborations) Collision Regulations questions well answered 2024/2025 2 Exam (elaborations) Food Safety Manager Flash Cards question n answers 2024/2025 3 Exam (elaborations) Manager NRFSP Glossary Exam questions well answered rated A+ 2024/2025 4 Exam (elaborations) National Registry of...
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SERVSAFE/NRFSP vocabulary reviewfoodborne illness - correct answer Disease transmitted to people by food foodborne illness outbreak - correct answer when two or more people have the same symptoms requires investigation contamination - correct answer presence of harmful substance in food tim...
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Add to cartSERVSAFE/NRFSP vocabulary reviewfoodborne illness - correct answer Disease transmitted to people by food foodborne illness outbreak - correct answer when two or more people have the same symptoms requires investigation contamination - correct answer presence of harmful substance in food tim...
Official NRFSP Practice book quizFoodborne disease outbreak is defined as 'the occur acne of two or more cases of a similar illness that result from eating a common food. True of False? - correct answer True The Safety of food is not very high on the list of consumer expectations. True of False?...
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Add to cartOfficial NRFSP Practice book quizFoodborne disease outbreak is defined as 'the occur acne of two or more cases of a similar illness that result from eating a common food. True of False? - correct answer True The Safety of food is not very high on the list of consumer expectations. True of False?...
NRFSPcase - correct answer the occurrence of illness affecting one person food - correct answer anything that people normally eat or drink, including water and ice foodborne illness/disease - correct answer any illness caused by eating or drinking contaminated food hazard - correct answer a...
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Add to cartNRFSPcase - correct answer the occurrence of illness affecting one person food - correct answer anything that people normally eat or drink, including water and ice foodborne illness/disease - correct answer any illness caused by eating or drinking contaminated food hazard - correct answer a...
Canned foods must be purchased from an approved source to make sure they - correct answer have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for - correct answer intact packaging, dry and undamaged food, dry containers, inse...
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Add to cartCanned foods must be purchased from an approved source to make sure they - correct answer have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for - correct answer intact packaging, dry and undamaged food, dry containers, inse...
NRFSPeverything cooked/reheated in a microwave should be heated to... - correct answer 165 How many times the concentration for immersion sanitizing? - correct answer 2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - correct answer 120 to 140 The delive...
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Add to cartNRFSPeverything cooked/reheated in a microwave should be heated to... - correct answer 165 How many times the concentration for immersion sanitizing? - correct answer 2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - correct answer 120 to 140 The delive...
NRFSP Study Setthe occurrence of illness affecting one person - correct answer case anything that people normally eat or drink, including water and ice - correct answer food any illness caused by eating or drinking contaminated food - correct answer foodborne illness/disease anything that c...
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Add to cartNRFSP Study Setthe occurrence of illness affecting one person - correct answer case anything that people normally eat or drink, including water and ice - correct answer food any illness caused by eating or drinking contaminated food - correct answer foodborne illness/disease anything that c...
NRFSP Study questions 1. Which of the following is NOT a reportable foodborne illness condition? a. Staphylococcus b. Hepatitis A c. Salmonella d. Shigella e. E. coli - correct answer Staphylococcus 2. Which of the following should a manager focus on when observing food workers? a. Persona...
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Add to cartNRFSP Study questions 1. Which of the following is NOT a reportable foodborne illness condition? a. Staphylococcus b. Hepatitis A c. Salmonella d. Shigella e. E. coli - correct answer Staphylococcus 2. Which of the following should a manager focus on when observing food workers? a. Persona...
NRFSP Study Guide Foodborne illness - correct answer disease carried or transmitted to people by food. Foodborne illness outbreak - correct answer when two or more people experience the same illness after eating the same food Higher risk population - correct answer Infants, preschool age chil...
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Add to cartNRFSP Study Guide Foodborne illness - correct answer disease carried or transmitted to people by food. Foodborne illness outbreak - correct answer when two or more people experience the same illness after eating the same food Higher risk population - correct answer Infants, preschool age chil...
NRFSP Safety Practice/Study-Holman/3rdLasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) Which food should be rejected? - correct answer Live oysters at 50F What is the first step in developing a HACCP Plan? - corr...
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Add to cartNRFSP Safety Practice/Study-Holman/3rdLasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) Which food should be rejected? - correct answer Live oysters at 50F What is the first step in developing a HACCP Plan? - corr...
NRFSP Safety Manager - Key NUMBERS# of people it takes to be an outbreak - correct answer 2 Temp all reheated food needs to be cooked to - correct answer 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - correct answer 4 Inches Surfaces that are in constant us...
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Add to cartNRFSP Safety Manager - Key NUMBERS# of people it takes to be an outbreak - correct answer 2 Temp all reheated food needs to be cooked to - correct answer 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - correct answer 4 Inches Surfaces that are in constant us...
NRFSP Review #224 - correct answer A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory - correct answer During implementation of a HACCP program, which of the following properties would you NOT con...
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Add to cartNRFSP Review #224 - correct answer A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory - correct answer During implementation of a HACCP program, which of the following properties would you NOT con...
NRFSP Review #1 Canned foods must be purchased from an approved source to make sure they - correct answer have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for - correct answer dry and undamaged food, dry food containers an...
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Add to cartNRFSP Review #1 Canned foods must be purchased from an approved source to make sure they - correct answer have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for - correct answer dry and undamaged food, dry food containers an...
NRFSP QUIZ 2Which of the following is not an example of a biological foodborne disease? - correct answer Pesticides A 'food-contact surface ' is any surface that is touched by food . - correct answer True All types of bacteria are harmful. - correct answer False Pathogenic bacteria come f...
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Add to cartNRFSP QUIZ 2Which of the following is not an example of a biological foodborne disease? - correct answer Pesticides A 'food-contact surface ' is any surface that is touched by food . - correct answer True All types of bacteria are harmful. - correct answer False Pathogenic bacteria come f...
NRFSP Part 3 ReviewFloors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly d) as needed - correct 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 products. - correct...
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Add to cartNRFSP Part 3 ReviewFloors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly d) as needed - correct 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 products. - correct...
NRFSP manager examThe 7 HACCP principles are - correct 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 - correct answer Development and imp...
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Add to cartNRFSP manager examThe 7 HACCP principles are - correct 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 - correct answer Development and imp...
NRFSP Exam study A detergent must - correct answer remove soil German - correct answer The most popular type of cockroach The sandwiches are held at 41F or lower while serving - correct answer A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The ...
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Add to cartNRFSP Exam study A detergent must - correct answer remove soil German - correct answer The most popular type of cockroach The sandwiches are held at 41F or lower while serving - correct answer A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The ...
NRFSP Exam Study #3 A detergent must - correct answer remove soil German - correct answer The most popular type of cockroach The sandwiches are held at 41F or lower while serving - correct answer A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. T...
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Add to cartNRFSP Exam Study #3 A detergent must - correct answer remove soil German - correct answer The most popular type of cockroach The sandwiches are held at 41F or lower while serving - correct answer A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. T...
NRFSP Exam Study #2Canned 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 microorg...
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Add to cartNRFSP Exam Study #2Canned 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 microorg...
NRFSP Exam Study #1 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 - correct answer D. Comp...
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Add to cartNRFSP Exam Study #1 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 - correct answer D. Comp...
NRFSP CulinaryCanned foods must be purchased from an approved source to make sure they will be delivered during off-peak hours. have a shelf life of two years or more. can be safely stored on the floor in dry storage areas. have been processed to destroy disease-causing microorganisms. -...
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Add to cartNRFSP CulinaryCanned foods must be purchased from an approved source to make sure they will be delivered during off-peak hours. have a shelf life of two years or more. can be safely stored on the floor in dry storage areas. have been processed to destroy disease-causing microorganisms. -...
NRFSP Culinary 2 Exam Study Guide temp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef...
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Add to cartNRFSP Culinary 2 Exam Study Guide temp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef...
NRFSP ch. 4Active managerial control (AMC) - correct answer Used to describe industry's responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodborne illness risk factors Control (or control measure) - correct answer An ...
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Add to cartNRFSP ch. 4Active managerial control (AMC) - correct answer Used to describe industry's responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodborne illness risk factors Control (or control measure) - correct answer An ...
NRFSP CH 4 Food Safety Control Guided Notesair gap - correct answer an air space that separates a water supply outlet from a potentially contaminated source Backflow - correct answer the reverse flow of contaminants through a cross-connection into a drinkable water supply durable - correct ans...
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Add to cartNRFSP CH 4 Food Safety Control Guided Notesair gap - correct answer an air space that separates a water supply outlet from a potentially contaminated source Backflow - correct answer the reverse flow of contaminants through a cross-connection into a drinkable water supply durable - correct ans...
NRFSP Certification PracticeWho published the food code and how often? - correct answer The United States Department of Health and Human Services/FDA posts the food code every 4 years. What is HACCP? - correct answer Hazard Analysis Critical Control Point. It is to identify problems and prevent p...
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Add to cartNRFSP Certification PracticeWho published the food code and how often? - correct answer The United States Department of Health and Human Services/FDA posts the food code every 4 years. What is HACCP? - correct answer Hazard Analysis Critical Control Point. It is to identify problems and prevent p...
NRFSP Biotech reviewBacteria that can cause a foodborne infection are - correct answer Ciguatera. The presence or growth of microorganisms is a type of - correct answer biological hazard. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the ship...
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Add to cartNRFSP Biotech reviewBacteria that can cause a foodborne infection are - correct answer Ciguatera. The presence or growth of microorganisms is a type of - correct answer biological hazard. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the ship...
NRFSP Activity 186°C (43°F) is a temperature in the danger zone. - correct answer True 56°C (133°F) is a temperature outside of the danger zone - correct answer False Temperature abuse is a bad practice and could cause foodborne illness or even death - correct answer True An important a...
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Add to cartNRFSP Activity 186°C (43°F) is a temperature in the danger zone. - correct answer True 56°C (133°F) is a temperature outside of the danger zone - correct answer False Temperature abuse is a bad practice and could cause foodborne illness or even death - correct answer True An important a...
NRFSP Activity 12The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - correct answer True The danger zone is a range of temperatures at which pathogens do nut usually grow - correct answer False Food is most likely to be outside the danger zone if it is left on a ...
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Add to cartNRFSP Activity 12The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - correct answer True The danger zone is a range of temperatures at which pathogens do nut usually grow - correct answer False Food is most likely to be outside the danger zone if it is left on a ...
National Registry of Food Safety Professionals (NRFSP) ExamOutbreak - correct answer Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) - correct answer Responsible at the national level for developing and applying disease prevention and control, an...
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Add to cartNational Registry of Food Safety Professionals (NRFSP) ExamOutbreak - correct answer Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) - correct answer Responsible at the national level for developing and applying disease prevention and control, an...
Manager NRFSP Glossary ExamAbrasive Cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - correct answer cleaning agents that contain acids that help to break up miner...
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Add to cartManager NRFSP Glossary ExamAbrasive Cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - correct answer cleaning agents that contain acids that help to break up miner...
Food Safety Manager Flash Cards180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - cor...
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Add to cartFood Safety Manager Flash Cards180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - cor...
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