Nrfsp study guide Study guides, Class notes & Summaries

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

NRFSP Culinary 2 Exam Study Guide 2024 temp for poultry -Answer-165 stuffed poultry, fish, meat or pasta -Answer-165 Stuffing containing fish, meat, and poultry -Answer-165 wild game animals -Answer-165 Roast (rare) beef -Answer-145 ground beef/pork -Answer-155 Fish and meat -Answer-145 Unpasteurized shell eggs prepared for immediate service -Answer-145 Unpasteurized shell eggs cooked for late service -Answer-155 Exotic species if game animal -Answer-155 Communicated fish and meat -An...

NRFSP Exam 1 Study Guide - Questions and Correct Answers A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of hours. a) 2 b) 4 c) 8 d) 3 All of the following are approved methods of thawing except a) in the microwave with no interruption in process b) in the stove as part of the cooking process c) in the refrigerator at 41°F or below d) in the sink under running water at 100°F or below Trichinosis can be prevented by ...

NRFSP Exam Study Guide (Latest 2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 24 A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory During implementation of a HACCP program, which of the following properties would you NOT consider for food? seats, refrigerator doors and serving trays Sponges may be used to clean a refrigerator at 41c degrees F (5 C) or below Dairy...

NRFSP Exam Study Guide with Complete Solutions Latest Updated 2024/2025 Case - Correct Answer the occurrence of illness affecting one person food - Correct Answer anything that people normally eat or drink, including water and ice foodborne illness/disease - Correct Answer any illness caused by eating or drinking contaminated food hazard - Correct Answer anything that could cause harm to consumers foodborne disease outbreak - Correct Answer the occurrence of two or more cases of a s...

NRFSP STUDY GUIDES 1-3 QUESTIONS AND ANSWERS GRADED A+ What is the #1 cause of foodborne illness? improper hygiene Carrier a person who carries pathogenic microorganisms without suffering symptoms Food-Contact Surface any surface that is touched by food Hand-Contact Surface any surface that is touched by hand Microogranism(microbe) a very small life form Pathogen an organism that causes a disease Protective Clothing clothing and equipment designed to protect food from contamination and...

NRFSP Culinary 2 Exam Study Guide 2024 temp for poultry -Answer-165 stuffed poultry, fish, meat or pasta -Answer-165 Stuffing containing fish, meat, and poultry -Answer-165 wild game animals -Answer-165 Roast (rare) beef -Answer-145 ground beef/pork -Answer-155 Fish and meat -Answer-145 Unpasteurized shell eggs prepared for immediate service -Answer-145 Unpasteurized shell eggs cooked for late service -Answer-155 Exotic species if game animal -Answer-155 Communicated fish and meat -An...

NRFSP Exam 2 Study Guide - Questions and Correct Answers During implementation of a HACCP program, which of the following properties would you NOT consider for food? A. sensory. B. chemical. C. physical. D. biological. Sponges may be used to clean A. seats, refrigerator doors and serving trays.o b B. food preparation tables and pot sinks. C. wooden baker's table, rolling pins and salad bowls. D. serving utensils and tableware. Dairy products labeled 'ultra-pasteurized', but NOT aseptically p...

NRFSP EXAM STUDY GUIDE 2024 WITH COMPLETE SOLUTIONS(RATED A+). 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 ...