Nrfsp - Study guides, Class notes & Summaries

NRFSP Exam Study #1 Questions with Correct Answers

NRFSP Exam Questions and Answers Latest Updated 2024/2025 (Graded A+) 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 the occurrence of two or more cases of a similar that result from eating a common food reasonable care the management responsibility to...

NRFSP Exam Study #1The 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. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doctor...

NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS

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 In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doctor first C. Nothing needs to be ...

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 - Answer-D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doctor first C. Nothing needs to b...

# 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 use should be cleaned and sanitized at least every ---- hours correct answer: 4 Hours Temp that cooked fruits and veggies need to be cooked correct answer: 135 Fo Thermometer that measures the temperature of food should be accur...

NRFSP Exam Study 1 Actual Questions and Answers 100% Correct | Latest Update 2024

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. - correct answer 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 dr...

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 answer FALSE In the food prep area, the only jewelry allowed on an employee's hands or arms is: a. a medical bracelet b. a diamond engagement ring c. a charm bracelet d. a plain wedding band ...