- Study guides, Class notes & Summaries

FOOD MANAGER REVIEW PRACTICE EXAM QUESTIONS AND ANSWERS. -which type of contamination arises from viruses, bacteria, etc.? - CORRECT ANSWER biological -what type of contamination occurs when a foreign substance/object enters food? - CORRECT ANSWER physical biological contamination is most commonly introduced into food through: - CORRECT ANSWER incoming raw materials, pests, food handlers -chemical contamination occurs when: - CORRECT ANSWER food comes in contact with pesticides...

Walmart Food/Safety Exam Questions Correctly Answered. What symptom requires a food handler to be excluded from the operation? - CORRECT ANSWER Jaundice What should staff do when receiving a delivery of food and supplies? - CORRECT ANSWER visually inspect all food items Single use gloves are not required when... - CORRECT ANSWER washing produce what myst food handlers do when handling ready-to-eat food? - CORRECT ANSWER wear single use gloves What symptom can indicate a cust...

Food Safety Written Exam Questions Correctly Answered. How can an operation control the growth of bacteria? - CORRECT ANSWER Limit the time food spends in the temperature danger zone The reason for legs on a floor-mounted dishwashing machine is to - CORRECT ANSWER make it easy to clean around Coving is a - CORRECT ANSWER sealed curved edge between a floor and the wall. Your supplier tags packages that contain TCS foods with a TTI before delivering them to your operation. The rea...

National Registry of Food Safety Professionals [Part 1] Practice Study Guide Test. case - CORRECT ANSWER occurence of illness affecting one person foodborne illness/disease - CORRECT ANSWER illness caused by eating or drinking contaminated food hazard - CORRECT ANSWER anything that could cause harm to consumers foodborne disease outbreak - CORRECT ANSWER occurence of 2 or more cases of a similar illness that result from eating common food

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...