Nrfsp culinary Study guides, Class notes & Summaries

NRFSP Safety Practice/Study-Holman/3rd (Culinary Safety Certification- Also Covers Lighting, Temperatures, And Storing) – Q&A

NRFSP Culinary 2 Exam Study Guide 2024 temp for poultry -Answer-165 stuffed poultry, fish, meat or pasta -Answer-165 Stuffing containing fish, meat, and poultry -Answer-165 wild game animals -Answer-165 Roast (rare) beef -Answer-145 ground beef/pork -Answer-155 Fish and meat -Answer-145 Unpasteurized shell eggs prepared for immediate service -Answer-145 Unpasteurized shell eggs cooked for late service -Answer-155 Exotic species if game animal -Answer-155 Communicated fish and meat -An...

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 prepared for immediate service 145 Unpasteurized shell eggs cooked for late service 155

NRFSP Safety Practice/Study-Holman/3rd (Study Test For Culinary Safety Certification- Also Covers Lighting, Temperatures, and Storing)

NRFSP Safety Practice/Study-Holman/3rd (Study Test For Culinary Safety Certification- Also Covers Lighting, Temperatures, and Storing)

NRFSP Culinary

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 answer: Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time ...

NRFSP Culinary

NRFSP Safety Practice / Study-Holman / 3rd Study Test for Culinary Safety Certification | Questions with 100% Correct Answers | Latest Update 2024 | Verified