Nrfsp exam study guide - Study guides, Class notes & Summaries

A detergent must -ANSWER remove soil German -ANSWER The most popular type of cockroach The sandwiches are held at 41F or lower while serving -ANSWER 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 -ANSWER Bacteria that can cause a foodborne infection are Biological hazard -ANSWER The presence of growth of microorganism is a type of Thaw...

How can an operation control the growth of bacteria? - Limit the time food spends in the temperature danger zone The reason for legs on a floor-mounted dishwashing machine is to - make it easy to clean around Coving is a - 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 reason that the supplier this is to - determine if the food was time temperature abused at any time during the ...

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 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...

What symptom requires a food handler to be excluded from the operation? - Jaundice What should staff do when receiving a delivery of food and supplies? - visually inspect all food items Single use gloves are not required when... - washing produce what myst food handlers do when handling ready-to-eat food? - wear single use gloves What symptom can indicate a customer is having an allergic reaction? - wheezing or shortness of breath What should be done with preset, unwrapped utensil...

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...

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...

sanitizer concentration for chlorine sanitizers - ANSWER-50-99 ppm example of cross-connection - ANSWER-a running faucet below the rim of the sink. In this example, the water level in the sink could rise above the faucet and cause back-flow of unsafe water into the clean water supply. Imminent Health Hazards - ANSWER-situation that poses a significant threat or danger to health that requires immediate correction or closure example of imminent health hazard - ANSWER-broken water main --&...