NRFSP Study guides, Class notes & Summaries

NRFSP Exam Study #1 (Questions And Answers)

NRFSP Walmart Food Safety Test Questions and Answers 100% Verified | updated 2024

NRFSP Exam Study 1 with Questions and Answers It is most important for an employee to use proper hand washing techniques after they: A. Talk on the phone B. Use a restroom C. Take an order D. Drink from a closed container ANSWER B. Use a restroom An employee must wash their hands in all of the following situations except: A. Before putting gloves on B. After handling raw pork C. After sneezing D. Before mopping the floor ANSWER D. Before mopping the floor Where should a food em...

NRFSP Exam 1 with Questions and Answers Onset time: wide variation Biological foodborne hazards ANSWER bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins Chemical foodborne hazards ANSWER cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers contamination ANSWER the presence in food of any harmful ...

National Registry of Food Safety Professionals (NRFSP) Exam with Questions and Answers Two or more cases that have been confirmed by a lab. ANSWER Outbreak Highly Susceptible Populations are at a higher risk of: ANSWER Suffering severe consequences from developing a foodborne illness, possibly death Responsible for protecting, promoting, and advancing the health and safety of the nation. ANSWER The US PHS (Public Health Service) The individual present at a food establishment who is r...

NRFSP Exam with Questions and Answers The purpose of a food safety management system is to... ANSWER prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... 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 control? ANSWER Corrective actio...

NRFSP Exam Study 3 Exam with Questions and Answers A detergent must ANSWER remove soil The most popular type of cockroach ANSWER German 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 ANSWER The sandwiches are held at 41F or lower while serving Bacteria that can cause a foodborne infection are ANSWER Salmonella enteritidis The presence of growth of microorganism ...

NRFSP Review 2 Exam with Questions and Answers To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be maintained between __________percent. ANSWER 50-60 Sponges may be used to clean ANSWER seats, refrigerator doors and serving trays A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do? ANSWER Refuse the offer because purchasing meat from a local farmer is prohibited by law. When...

NRFSP Activity 12 Exam Latest 2024/ 2025 Questions and Verified Answers| 100% Correct| Grade A The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) True The danger zone is a range of temperatures at which pathogens do nut usually grow False Food is most likely to be outside the danger zone if it is left on a work surface for four hours. False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. True TCS food should be kept...

NRFSP Activity 18 Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 6°C (43°F) is a temperature in the danger zone. True 56°C (133°F) is a temperature outside of the danger zone False Temperature abuse is a bad practice and could cause foodborne illness or even death True An important aspect of temperature control is keeping food out of the danger zone. True Cooking can be used to destroy pathogenic organisms. True Spores and toxins are always des...

NRFSP Culinary 2 Exam (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade 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

NRFSP Exam Prep (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 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 ...