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NRFSP Bundled Exams Questions and Answers Already Graded A

NRFSP Bundled Exams Questions and Answers Already Graded A

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NRFSP Questions and Answers Graded A+

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NRFSP Questions and Answers Graded A+ case the occurrence of illness affecting one person food anything that people normally eat or drink, including water and ice foodborne illness/disease any illness caused by eating or drinking contaminated food hazard anything that could cause harm to consumer...

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NRFSP Exam Questions and Answers Already Graded A

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NRFSP Exam Questions and Answers Already Graded A 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 requ...

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NRFSP Exam Study #1 Questions and Answers Already Passed

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NRFSP Exam Study #1 Questions and Answers Already Passed 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 vacati...

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National Registry of Food Safety Professionals (NRFSP) Exam Latest Update with Verified Solutions

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National Registry of Food Safety Professionals (NRFSP) Exam Latest Update with Verified Solutions Outbreak Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) Responsible at the national level for developing and applying disease prevention and control,...

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NRFSP Questions and Answers Rated A

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NRFSP Questions and Answers Rated A Canned foods must be purchased from an approved source to make sure they have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for intact packaging, dry and undamaged food, dry containers, inse...

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NRFSP Exam Study #2 Latest Update Already Passed

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NRFSP Exam Study #2 Latest Update Already Passed 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 de...

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NRFSP Exam study Questions with Verified Answers

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NRFSP Exam study Questions with Verified Answers A detergent must remove soil German The most popular type of cockroach The sandwiches are held at 41F or lower while serving A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component...

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NRFSP Review #1 Questions and Answers Already Passed

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NRFSP Review #1 Questions and Answers Already Passed Canned foods must be purchased from an approved source to make sure they have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for dry and undamaged food, dry food containers an...

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NRFSP Review #2 Questions and Answers Graded A

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NRFSP Review #2 Questions and Answers Graded A A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing 24 During implementation of a HACCP program, which of the following properties would you NOT consider for f...

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NRFSP Safety Manager - Key Numbers (2022/2023) Already Passed

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NRFSP Safety Manager - Key Numbers (2022/2023) Already Passed # of people it takes to be an outbreak 2 Temp all reheated food needs to be cooked to 165 Fo Tabletop equipment need to be on legs at least --- inches off the table 4 Inches Surfaces that are in constant use should be cleaned and sanit...

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NRFSP Activity 12 Latest 2023 Graded A

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NRFSP Activity 12 Latest 2023 Graded 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...

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NRFSP Activity 18 Questions and Answers 100% Verified

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NRFSP Activity 18 Questions and Answers 100% Verified 6°C (43°F) is a temperature in the danger zone. True 56°C (133°F) is a temperature outside of the danger zone False Temperature abuse is a bad practice and could cause foodborne illness or even death True An important aspect of temperature...

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