NRFSP bundled! 2024/2025

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

NRFSP Activity 12 The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - correct answer True The danger zone is a range of temperatures at which pathogens do nut usually grow - correct answer False Food is most likely to be outside the danger zone if it is left on ...

National Registry of Food Safety Professionals (NRFSP) ExamOutbreak - correct answer Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) - correct answer Responsible at the national level for developing and applying disease prevention and control, an...

Manager NRFSP Glossary ExamAbrasive Cleaners - correct 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 - correct answer cleaning agents that contain acids that help to break up miner...

Collision RegulationsVessel - correct answer Watercraft used or capable of being used as a means of transportation on water Power driven vessel - correct answer Any vessel propelled by machinery Sailing vessel - correct answer Any vessel under sail provided that propelling machinery, if fitted...

NRFSP Study GuideFoodborne illness - correct answer disease carried or transmitted to people by food. Foodborne illness outbreak - correct answer when two or more people experience the same illness after eating the same food Higher risk population - correct answer Infants, preschool age childr...

NRFSP Culinary 2 Exam Study Guide temp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef...

NRFSP Study questions 1. Which of the following is NOT a reportable foodborne illness condition? a. Staphylococcus b. Hepatitis A c. Salmonella d. Shigella e. E. coli - correct answer Staphylococcus 2. Which of the following should a manager focus on when observing food workers? a. Persona...

NRFSP Exam Study #3 A 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. T...

NRFSP ch. 4 Active managerial control (AMC) - correct answer Used to describe industry's responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodborne illness risk factors Control (or control measure) - correct answer A...

NRFSP Biotech reviewBacteria that can cause a foodborne infection are - correct answer Ciguatera. The presence or growth of microorganisms is a type of - correct answer biological hazard. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the ship...

NRFSP Part 3 ReviewFloors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly d) as needed - correct answer 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 products. - correct...

NRFSP CH 4 Food Safety Control Guided Notesair gap - correct answer an air space that separates a water supply outlet from a potentially contaminated source Backflow - correct answer the reverse flow of contaminants through a cross-connection into a drinkable water supply durable - correct ans...

NRFSP Certification PracticeWho published the food code and how often? - correct answer The United States Department of Health and Human Services/FDA posts the food code every 4 years. What is HACCP? - correct answer Hazard Analysis Critical Control Point. It is to identify problems and prevent p...

Food Safety Manager Flash Cards180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct answer A food handler must be excluded from the food establishment for which symptoms? 41 to 135 - cor...

NRFSP QUIZ 2 Which of the following is not an example of a biological foodborne disease? - correct answer Pesticides A 'food-contact surface ' is any surface that is touched by food . - correct answer True All types of bacteria are harmful. - correct answer False Pathogenic bacteria come...