Nrfsp activity - Study guides, Class notes & Summaries

NRFSP Activity 12 with Complete Solutions(GRADED A+). 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

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 aspect of temperature control is keeping food out of the danger zone. - correct answer True Cooking can be used to destroy pathogenic organisms. - correct answer True Spores and toxins are always...

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 left on a work surface for four hours. -Answer-False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. -Answer-True TCS food should be kept within the dan...

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 work surface for four hours. - correct answer False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - correct answer True TCS food should be kept withi...

NRFSP Activity 18 Exam Questions And Answers 6°C (43°F) is a temperature in the danger zone. - answerTrue 56°C (133°F) is a temperature outside of the danger zone - answerFalse Temperature abuse is a bad practice and could cause foodborne illness or even death - answerTrue An important aspect of temperature control is keeping food out of the danger zone. - answerTrue Cooking can be used to destroy pathogenic organisms. - answerTrue Spores and toxins are always destroyed by cooking t...

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 left on a work surface for four hours. - AnswerFalse When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - AnswerTrue TCS food should be kept within the danger zone - Answer-False Cut melon is a TCS food -...

NRFSP Activity 18 Exam Questions And Answers 6°C (43°F) is a temperature in the danger zone. - answerTrue 56°C (133°F) is a temperature outside of the danger zone - answerFalse Temperature abuse is a bad practice and could cause foodborne illness or even death - answerTrue An important aspect of temperature control is keeping food out of the danger zone. - answerTrue Cooking can be used to destroy pathogenic organisms. - answerTrue Spores and toxins are always destroyed by cooking t...

NRFSP Activity 12 Exam Review Questions and answers, rated A+ The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - -True The danger zone is a range of temperatures at which pathogens do nut usually grow - -False Food is most likely to be outside the danger zone if it is left on a work surface for four hours. - - False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - -True TCS food should be kept within the danger ...

6°C (43°F) is a temperature in the danger zone. - ANSWER-True 56°C (133°F) is a temperature outside of the danger zone - ANSWER-False Temperature abuse is a bad practice and could cause foodborne illness or even death - ANSWER-True An important aspect of temperature control is keeping food out of the danger zone. - ANSWER-True Cooking can be used to destroy pathogenic organisms. - ANSWER-True Spores and toxins are always destroyed by cooking temperatures. - ANSWER-False Poo...

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 left on a work surface for four hours. - ANSWER-False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - ANSWER-True TCS food should be kept within the danger zone - ANSWER-False Cut melon is ...