Nrfsp study - Study guides, Class notes & Summaries

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. Personal hygiene & health habits b. Worker's use of thermometers c. Worker's observation of cooler temperatures d. Worker's handling of equipment e. All of the above - correct answer e. All of the abo...

NRFSP Study questions with complete solution 2024 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. Personal hygiene & health habits b. Worker's use of thermometers c. Worker's observation of cooler temperatures d. Worker's handling of equipment ...

NRFSP Study Guide Foodborne 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 children, the elderly, people taking medications, and people who are seriously ill. Contamination - correct answer The presence of harmful substances in food. Biological Contamination - correct answ...

NRFSP Safety Practice Study-Holman 3rd Question and answers already passed 2024 NRFSP Safety Practice/Study-Holman/3rd Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - correct answer 3pm (4hours) Which food should be rejected? - correct answer Live oysters at 50F What is the first step in developing a HACCP Plan? - correct answer Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - correct answ...

NRFSP STUDY GUIDES 1-3: QUESTIONS WITH ANSWERS

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 is touched by hand Microogranism(microbe) a very small life form Pathogen an organism that causes a disease Protective Clothing clothing and equipment designed to protect food from contamination and...

NRFSP Study Setthe occurrence of illness affecting one person - correct answer case anything that people normally eat or drink, including water and ice - correct answer food any illness caused by eating or drinking contaminated food - correct answer foodborne illness/disease anything that could cause harm to consumers - correct answer hazard the occurrence of two or more cases of a similar that result from eating a common food - correct answer foodborne disease outbreak the manage...

NRFSP Study Guide 2024 with Complete Solutions Foodborne illnesss -Answer-disease carried or transmitted to people by food. Foodborne illness outbreak -Answer-when two or more people experience the same illness after eating the same food Higher risk population -Answer-Infants, preschool age children, the elderly, people taking medications, and people who are seriously ill. Contamination -Answer-The presence of harmful substances in food. Biological Contamination -Answer-Bacteria, Virus, P...

NRFSP Study Set Questions and answers, rated A+. VERIFIED/ the occurrence of illness affecting one person - case anything that people normally eat or drink, including water and ice - food any illness caused by eating or drinking contaminated food - foodborne illness/disease anything that could cause harm to consumers - hazard the occurrence of two or more cases of a similar that result from eating a common food - foodborne disease outbreak the management responsibility to take all reaso...

NRFSP STUDY GUIDES 1-3 WITH COMPLETE ANSWERS What is the #1 cause of foodborne illness? -Answer-improper hygiene Carrier -Answer-a person who carries pathogenic microorganisms without suffering symptoms Food-Contact Surface -Answer-any surface that is touched by food Hand-Contact Surface -Answer-any surface that is touched by hand Microogranism(microbe) -Answer-a very small life form Pathogen -Answer-an organism that causes a disease Protective Clothing -Answer-clothing and equipment de...