Exam (elaborations)
NRFSP Manager Exam – Questions And Answers
NRFSP Manager Exam – Questions And Answers
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NRFSP Manager Exam – Questions And AnswersThe 7 HACCP principles are - 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 - 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 - -Poultry
-stuffing made with meat, fish, poultry
-stuffed meat, seafood, poultry, pasta
-wild game animals
130 degrees for 112 minutes - Roast (rare) beef
155 degrees for 15 seconds - -ground meat (beef, pork, meat)
-injected meat
-mechanically tenderized meat
-ratites: ostrich, emu
-ground seafood (chopped, minced)
-comminuted fish and meat
145 degrees for 15 seconds - steaks/chops of pork, beef, veal, lamb
seafood
commercially raised game
shell eggs immediately served
155 degrees for 5 seconds - Shell eggs hot held
165 degrees for 15 sec., minimum internal cooking temp. + 2 minutes -
All microwaved cooked food
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