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

NRFSP Exam #3 Study Guide - Questions/Solutions

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...

Canned foods must be purchased from an approved source to make sure they - have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for - dry and undamaged food, dry food containers and driver in uniform Upon delivery, fresh fish should have - bright red moist gills, eyes that are clear, and skin bright in color Home-canned foods are NOT allowed in a food establishment because of the potential danger of - bacteria that pr...

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...

NRFSP Exam study guide complete questions and answers exam.

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...

NRFSP Culinary 2 Exam Study Guide Question and answers 2024 verified to passNRFSP 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 ser...

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 Exotic species if game animal 155

Canned foods must be purchased from an approved source to make sure they - ANS - have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for - ANS - intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck. Upon delivery, fresh fish should have - ANS - bright red moist gills, eyes that are clear and skin bright in color. Home-canned foods are NOT allowed in a food establishment ...

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...