NRFSP Exam study questions n answers graded A+

NRFSP Exam studyA detergent must - correct answer remove soil German - correct answer The most popular type of cockroach The sandwiches are held at 41F or lower while serving - correct answer A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis - correct answer Bacteria that can cause a foodborne infection are Biological hazard - correct answer The presence of growth of microorganism is a type of Thawing and refreezing - correct answer A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of 165F (74C) within 2 hours - correct answer Potentially hazardous foods MUST be reheated to an internal temperature of Raw foods are stored on a shelf above ready-to-eat foods. - correct answer Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY? Physically separate raw and cooked foods - correct answer When cooked and raw foods are displayed in a deli, you should Serving utensils are stored with their food-contact surfaces in the food - correct answer Which of the following practices is approved for use in a food establishment?