Nrfsp review 2 test - Study guides, Class notes & Summaries

NRFSP Biotech review Question and answers rated A+ 2024NRFSP Biotech review Bacteria that can cause a foodborne infection are - correct answer Ciguatera. The presence or growth of microorganisms is a type of - correct answer biological hazard. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of - correct answer thawing a...

NRFSP Biotech review Bacteria that can cause a foodborne infection are - correct answer Ciguatera. The presence or growth of microorganisms is a type of - correct answer biological hazard. A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of - correct answer thawing and refreezing. Potentially hazardous foods MUST be rehea...

A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing 24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? sensory Sponges may be used to clean seats, refrigerator doors and serving trays

A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing 24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? sensory Sponges may be used to clean seats, refrigerator doors and serving trays Dairy products labeled 'ultra-unpasteurized', but NOT aseptically packaged, must be stored in a refrigerator at 41c degrees F (5 C) or below A local fa...

A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing 24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? sensory Sponges may be used to clean seats, refrigerator doors and serving trays Dairy products labeled 'ultra-unpasteurized', but NOT aseptically packaged, must be stored in a refrigerator at 41c degrees F (5 C) or below