Live shellfish - Study guides, Class notes & Summaries

Sneeze guards must be located ____________ inches (centimeters) above the counter of the self-service area. correct answer: 14 in (36c) If an item on the menu contains TCS items that are ___________, then a consumer advisory should be provided. correct answer: raw or undercooked Deliveries of live shellfish must have a correct answer: shellstock identification tag A food item that is received with an expired use-by date should be correct answer: rejected What are the packaging cr...

What is an approved source? - ANSWER a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food - ANSWER 135 degrees f(Hot foods) DANGER ZONE! (between 41 F and 135F) 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. Proper Labeling and Invoices - ANSWER Food must be identified as to what it is and where it came from. Shellstock Tags - ANSWER Shellfish tags must be kept on file for 90 days.

NRFSP EXAM SOLVED 100% CORRECT!! 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 take all reasonable precautio...

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

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? - correct answer Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - correct answer Shellfish from Contaminated Water When transporting food offsite, how should info...

Servsafe Manager Test 2024 New employees should receive basic food safety information, including personal hygiene requirements, no later than ____. Options: -the third day of employment -a week after employment -the first day of employment -the first employee evaluation The first day of employment For an illness to be considered "foodborne," how many people must be affected after eating the same food? Options: -10% of the people who ate the food -more than 5 -10 -2 2 While eve...

RDN exam Questions and answers, VERIFIED/ Top 8 Food Allergies - -Nuts, Peanuts, Fish, Shellfish, Dairy, Soy, Eggs, Wheat Food Allergen Labelling Act - -Any common allergy must be listed on the label Calcium atomic wt and valence - -40 2 Magnesium atomic wt and valence - -24.3 2 Potassium atomic wt and valence - -39 1 Sodium atomic wt and valence - -23 1 Steps to find standard deviation - -1. Find the mean of the data points 2. DP- mean 3. square DP-mean 4. Add the squared numbers to...

NRFSP Exam Study Guide (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 24 A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory During implementation of a HACCP program, which of the following properties would you NOT consider for food? seats, refrigerator doors and serving trays Sponges may be used to clean a refrigerator at 41c degrees F (5 C) or below Dairy...

Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated Contamination -Answer-A process of corrupring or infecting by direct contact or association with an intermediate carrier. Food borne illness -Answer-Is an illness that is carried or transmited to people through cotact with or consumption of contaminated food. Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats Caused by pathogens Children, prego women, elderly ppl with weak immune ...

SERVSAFE REVIEW 3 Questions and Answers 100% Correct What is the minimum internal cooking temperature for raw eggs prepared for immediate service? 145*F Fresh beef must be received at or below? 41*F An operation must obtain a variance from the regulatory authority before, Methods that require a variance and a HACCP plan are: Smoking of food as a method of preservation--but not if smoking is for flavor enhancement. • Curing of food such as ham, sausages, etc. • Using food additives to pres...