Nrfsp manager exam stuvia - Study guides, Class notes & Summaries

Manager NRFSP Glossary Exam Questions and Answers (Graded A)Manager NRFSP Glossary Exam Questions and Answers (Graded A)Manager NRFSP Glossary Exam Questions and Answers (Graded A)Manager NRFSP Glossary Exam Questions and Answers (Graded A) Abrasive Cleaners - 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 - ANSWER-cleaning agents that contain acids that help to break up minera...

Abrasive Cleaners - 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 - ANSWER-cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - ANSWER-a type of general food safety management system that involves creating and implem...

NRFSP Manager Exam Questions and Answers 100% Correct NRFSP Manager Exam Questions and Answers 100% Correct NRFSP Manager Exam Questions and Answers 100% Correct The 7 HACCP principles are - 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 - ANSWER-Development and implementation of food safety management systems to prevent, eli...

The 7 HACCP principles are - 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 - ANSWER-Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - ANSWER--Poultry -stuffing made with meat, fish, poultry -stuffed meat, ...

The 7 HACCP principles are - 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 - ANSWER Development and implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - ANSWER -Poultry -stuffing made with meat, fish, poultry -stuffed meat, ...