Nrfsp exam study 2 Study guides, Revision notes & Summaries

NRFSP Exam Study #2 Questions with correct Answers

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 Exam Study #2 Questions With Complete Solutions Graded To Pass!!

NRFSP Exam Study #2 Questions With Complete Solutions Graded To Pass!! 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. D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for A. ...

NRFSP Exam Study #2 Questions With 100% Correct Answers.

NRFSP Exam Study Guide with complete solutions. Case ️ the occurrence of illness affecting one person food ️ anything that people normally eat or drink, including water and ice foodborne illness/disease ️ any illness caused by eating or drinking contaminated food hazard ️ anything that could cause harm to consumers foodborne disease outbreak ️ the occurrence of two or more cases of a similar that result from eating a common food reasonable care ️ the management responsibili...

NRFSP Exam Study #2 | Questions and Correct Solutions Latest Update 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. - Answer - D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking f...

NRFSP Culinary 2 Exam Study Guide

NRFSP Culinary 2 Exam Study Guidetemp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef/pork - correct answer 155 Fish and meat - correct answer 145 Unpasteurized shell eggs prepared for immediate service - correct answer 145 Unpasteurized shell eggs cooked for late service - cor...

NRFSP Culinary 2 Exam Study Guide temp for poultry - correct answer 165 stuffed poultry, fish, meat or pasta - correct answer 165 Stuffing containing fish, meat, and poultry - correct answer 165 wild game animals - correct answer 165 Roast (rare) beef - correct answer 145 ground beef/pork - correct answer 155 Fish and meat - correct answer 145 Unpasteurized shell eggs prepared for immediate service - correct answer 145 Unpasteurized shell eggs cooked for late service - c...