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 2024 QUESTIONS WITH CORRECT ANSWERS ALREADY PASSED AND VERIFIED The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests - CORRECT ANSWER D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do...

NRFSP EXAM STUDY #2 2024 QUESTIONS WITH CORRECT ANSWERS ALREADY PASSED AND VERIFIED 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. - CORRECT ANSWER D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods...

NRFSP Activity 12 Exam Review Questions and answers, rated 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 within the danger ...

NRFSP Activity 18. Questions and answers, VERIFIED/ 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

NRFSP Culinary Exam Review Questions and answers, verified/ Canned foods must be purchased from an approved source to make sure they will be delivered during off-peak hours. have a shelf life of two years or more. can be safely stored on the floor in dry storage areas. have been processed to destroy disease-causing microorganisms. - have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for dry and undamaged food, dr...

NRFSP Exam Questions and answers, rated A+/ VERIFIED/ 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 ac...

NRFSP Exam Questions and answers, rated A+/ VERIFIED/ 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 ac...

NRFSP Exam Review Questions and answers, verified/ everything cooked/reheated in a microwave should be heated to... - -165 How many times the concentration for immersion sanitizing? - -2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - -120 to 140 The delivery inspection of dry foods should include checking for... - -intact packaging dry and undamaged food dry containers insect infestation and clean delivery truck Home-canned foods are not allowe...

NRFSP Exam Review Questions and answers, VERIFIED/ everything cooked/reheated in a microwave should be heated to... - -165 How many times the concentration for immersion sanitizing? - -2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - -120 to 140 The delivery inspection of dry foods should include checking for... - -intact packaging dry and undamaged food dry containers insect infestation and clean delivery truck Home-canned foods are not allowed...

NRFSP Exam Review Questions and answers, rated A+ 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 act...