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NRFSP Exam Study Guides 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 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 control? - Corrective action A manager walks around the kitchen every hour to an...

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 implementation of food safety management systems to prevent, eliminate, or reduce the occurrence of food borne illness risk factors 165 degrees for 15 seconds - -Poultry -stuffing made with meat, fish, poultry -stuffed meat, seafood, poultry, pas...

Outbreak - Two 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 developing environmental health, health promotion, and health education policies and activities designed to improve the health of people in the US. The US PHS (Public Health Service) - Responsible for protecting, promoting, and advancing the health and safety of the nation. Fo...

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 component that should be checked for food safety is Salmonella enteritidis - Bacteria that can cause a foodborne infection are Biological hazard - The presence of growth of microorganism is a type of Thawing and refreezing - A shipment of ...

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 vacation requests - D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doctor first C. Nothing needs to be don...

Flow of Food - The path food takes through an establishment. The Nine steps of the Flow of Food - Purchasing Receiving Storing Preparing Cooking Holding Cooling Reheating Serving Cross-Contamination - The transfer of microorganisms from one food or surface to another. Physical Barriers for Preventing Cross-Contamination - -Assign specific equipment to each type of food product. -Clean and sanitize all work surfaces, equipment, & utensils. Procedural Barriers for Preventing...

Food handlers can contaminate food when: - -touching their face then food -sneezing or coughing -when they have a wound -when they have contact with a person who is sick -they don't wash their hands (fecal oral route) -when they are sick With some illnesses, a person may infect other people before showing any _______________. - symptoms With other illnesses, a person may infect other people for ______________ or _____________ after symptoms are gone. - days or even months Carri...

Cold food can be held without temperature control for up to six hours if: - It was held at 41ºF (5ºC) or lower before removing it from refrigeration It does not exceed 70ºF (21ºC) during service -Throw out food that exceeds this temperature It has a label specifying: -Time it was removed from refrigeration -Time it must be thrown out It is sold, served, or thrown out within six hours For example, if you remove potato salad from refrigeration at 3:00 p.m. to serve at a picnic, the di...

Population at Risk - Preschool age children, older adults in healthcare facilities, women who are pregnant, and those with impaired immune systems. Annual cost for food borne illness - Between 10 and 83 billion Surveillance is complicated by several factors - First- Underreporting Second- Many pathogens transmitted through food are also spread through water or from person to person Third- Pathogens are agents that have not yet been identified CDC- Five Major Risk Factors - Improper H...