NRFSP Part 3 Review Questions and Answers 100% Pass 2 Exam (elaborations) NRFSP Exam Actual Questions and Answers 100% Pass 3 Exam (elaborations) NRFSP Exam Study #3 Questions and Answers 100% Solved 4 Exam (elaborations) NRFSP Study Questions and Answers 100% Pass 5 Exam (elaborations) NRFSP E...
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National Registry of Food Safety Professionals (NRFSP) Exam with Complete Solutions OutbreakTwo 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, and for ...
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Add to cartNational Registry of Food Safety Professionals (NRFSP) Exam with Complete Solutions OutbreakTwo 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, and for ...
NRFSP Exam Study #1 Questions with Complete Solutions 2024 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 v...
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Add to cartNRFSP Exam Study #1 Questions with Complete Solutions 2024 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 v...
NRFSP STUDY GUIDES 1-3 QUESTIONS AND ANSWERS GRADED A+ What is the #1 cause of foodborne illness? improper hygiene Carrier a person who carries pathogenic microorganisms without suffering symptoms Food-Contact Surface any surface that is touched by food Hand-Contact Surface any surface that i...
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Add to cartNRFSP STUDY GUIDES 1-3 QUESTIONS AND ANSWERS GRADED A+ What is the #1 cause of foodborne illness? improper hygiene Carrier a person who carries pathogenic microorganisms without suffering symptoms Food-Contact Surface any surface that is touched by food Hand-Contact Surface any surface that i...
NRFSP Safety Manager - Key NUMBERS 100% Correct Verified by Expert # 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...
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Add to cartNRFSP Safety Manager - Key NUMBERS 100% Correct Verified by Expert # 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...
NRFSP Manager Exam Questions And Answers The 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 implementatio...
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Add to cartNRFSP Manager Exam Questions And Answers The 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 implementatio...
NRFSP Activity 18 Questions and Answers 100% Solved 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 temperat...
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Add to cartNRFSP Activity 18 Questions and Answers 100% Solved 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 temperat...
NRFSP Review #1 Questions and Answers 100% Verified 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 contain...
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Add to cartNRFSP Review #1 Questions and Answers 100% Verified 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 contain...
NRFSP Review #1 Questions and Answers 100% Verified 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 contain...
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Add to cartNRFSP Review #1 Questions and Answers 100% Verified 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 contain...
NRFSP Exam study Questions and Answers 100% Pass 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 co...
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Add to cartNRFSP Exam study Questions and Answers 100% Pass 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 co...
NRFSP Study Guide Questions and Answers Graded A+ Foodborne illnesss disease carried or transmitted to people by food. Foodborne illness outbreak when two or more people experience the same illness after eating the same food Higher risk population Infants, preschool age children, the elderly,...
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Add to cartNRFSP Study Guide Questions and Answers Graded A+ Foodborne illnesss disease carried or transmitted to people by food. Foodborne illness outbreak when two or more people experience the same illness after eating the same food Higher risk population Infants, preschool age children, the elderly,...
NRFSP Activity 12 Questions with Correct Answers 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 wor...
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Add to cartNRFSP Activity 12 Questions with Correct Answers 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 wor...
NRFSP Exam Questions with Complete Solutions 2024 The purpose of a food safety management system is to... prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... active managerial control. A...
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Add to cartNRFSP Exam Questions with Complete Solutions 2024 The purpose of a food safety management system is to... prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... active managerial control. A...
NRFSP Culinary 2 Exam Study Guide Questions and Answers Graded A+ temp for poultry 165 stuffed poultry, fish, meat or pasta 165 Stuffing containing fish, meat, and poultry 165 wild game animals 165 Roast (rare) beef 145 ground beef/pork 155 Fish and meat 145 Unpasteurized shell eggs prepare...
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Add to cartNRFSP Culinary 2 Exam Study Guide Questions and Answers Graded A+ temp for poultry 165 stuffed poultry, fish, meat or pasta 165 Stuffing containing fish, meat, and poultry 165 wild game animals 165 Roast (rare) beef 145 ground beef/pork 155 Fish and meat 145 Unpasteurized shell eggs prepare...
NRFSP Review #2 Questions and Answers 100% Solved 24 A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory During implementation of a HACCP program, which of the following properties would you N...
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Add to cartNRFSP Review #2 Questions and Answers 100% Solved 24 A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory During implementation of a HACCP program, which of the following properties would you N...
NRFSP Exam Study #2 Questions with Correct Answers 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 ...
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Add to cartNRFSP Exam Study #2 Questions with Correct Answers 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 ...
NRFSP Study Questions and Answers 100% Pass Which is NOT a reportable foodborne illness condition? Staphylococcus. What should a manager focus on when observing food workers? -Personal hygiene & health habits -Worker's use of thermometers -Worker's observation of cooler temperatures -Work...
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Add to cartNRFSP Study Questions and Answers 100% Pass Which is NOT a reportable foodborne illness condition? Staphylococcus. What should a manager focus on when observing food workers? -Personal hygiene & health habits -Worker's use of thermometers -Worker's observation of cooler temperatures -Work...
NRFSP Exam Study #3 Questions and Answers 100% Solved 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...
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Add to cartNRFSP Exam Study #3 Questions and Answers 100% Solved 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...
NRFSP Exam Actual Questions and Answers 100% Pass 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 h...
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Add to cartNRFSP Exam Actual Questions and Answers 100% Pass 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 h...
NRFSP Part 3 Review Questions and Answers 100% Pass Floors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly d) as needed d) as needed TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together a number of branded cleaning ...
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Add to cartNRFSP Part 3 Review Questions and Answers 100% Pass Floors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly d) as needed d) as needed TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together a number of branded cleaning ...
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