Nrfsp exam study 2 Study guides, Class notes & Summaries

NRFSP Exam Study #2 Questions and Answers 100% CorrectNRFSP Exam Study #2 Questions and Answers 100% CorrectNRFSP Exam Study #2 Questions and Answers 100% CorrectNRFSP Exam Study #2 Questions and Answers 100% CorrectNRFSP Exam Study #2 Questions and Answers 100% Correct 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. ha...

NRFSP Exam Study 2 Actual Questions and Answers 100% Correct | Latest Update 2024

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 - ANSD. 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 ...

NRFSP EXAM 2 STUDY Questions with Accurate Solutions Rated A

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 processed to destroy disease-causing microorganisms. correct answer: D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for A. dry and undamaged food, dry food containers and driver i...

NRFSP Exam Study 2 With Complete Solution.

NRFSP Exam Study #2 Question and answers rated A+ 2024 NRFSP Exam Study #2 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 processed to destroy disease-causing microorganisms. - correct answer D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should i...

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/pork - correct answer 155 Fish and meat - correct answer 145 Unpasteurized shell eggs prepared for immediate service - correct answer 145 Unpasteurized shell eggs cooked for late service - c...