National Registry of Food Safety Professionals (NRFSP) Bundle

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 - Answer D. Complying with staffs vacation ...

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

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

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. - Answer ...

everything cooked/reheated in a microwave should be heated to... - Answer 165 How many times the concentration for immersion sanitizing? - Answer 2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - Answer 120 to 140 The delivery inspection of dry fo...

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-lik...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - Answer 3pm (4hours) Which food should be rejected? - Answer Live oysters at 50F What is the first step in developing a HACCP Plan? - Answer Conduct a hazard analysis Which food item ...

# of people it takes to be an outbreak - Answer 2 Temp all reheated food needs to be cooked to - Answer 165 Fo Tabletop equipment need to be on legs at least --- inches off the table - Answer 4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---...