NRFSP - Study guides, Class notes & Summaries

NRFSP Activity 18 Review Study Guide Test. 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 aspect of temperature control is keeping food out of the danger zone. - CORRECT ANSWER True

NRFSP Activity 12 Study Guide Test. 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 a work surface for four hours. - CORRECT ANSWER False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - CORRECT ANSWER True TCS...

National Registry of Food Safety Professionals Part 2 Exam Questions & Answers. anisakis - CORRECT ANSWER parasite associated with raw or lightly cooked seafood norovirus - CORRECT ANSWER foodborne illness virus associated with dirty water, raw shellfish, and raw fruits and veggies DSP - CORRECT ANSWER illness caused by poisonous shellfish characterized by diarrhea Aflatoxin - CORRECT ANSWER mycotoxin associated with peanuts reef fish - CORRECT ANSWER fish that may include...

NRFSP Exam Study #1 Questions And Answers 2025

NRFSP FINAL EXAM PREP QUESTIONS AND ANSWERS. The purpose of a food safety management system is to... - CORRECT ANSWER prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... - CORRECT ANSWER active managerial control. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial...

Certified Professional Food Safety (CP-FS) Exam Questions Correctly Answered. Four phases of bacterial presence in food - CORRECT ANSWER 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk vir...

NRFSP FINAL EXAM PRACTICE QUESTIONS CORRECTLY ANSWERED. 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. - CORRECT ANSWER D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking fo...

NRFSP WRITTEN EXAM QUESTIONS AND ANSWERS. 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. The MOST important component that should be checked for food safety is Salmonella enteritidis - CORRECT ANSWER Bacteria that can cause a foodborne infection are Biol...

NRFSP Manager Study Review Test. The 7 HACCP principles are - CORRECT ANSWER 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 - CORRECT ANSWER 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 - CORRECT ANSWER -...

NRFSP EXAM STUDY GUIDE EXAM QUESTIONS AND ANSWERS 2025 (VERIFIED ANSWERS) BEST GRADED A+ FOR SUCCESS