NRFSP Exam study Latest Update -

NRFSP Exam study Latest Update - Actual Exam 80 Questions with 100% Verified Correct Answers Guaranteed A+ Verified by Professor

112 minutes - CORRECT ANSWER: If you cook a rare, roast beef at 130F, how long

should it be cooked?

120F - CORRECT ANSWER: What should be the temperature of the wash solution in

spray-type warewashers that use chemicals to SANITIZE?

130F for 112 minutes - CORRECT ANSWER: A rare roast beef can be served if it is

cooked to

135F - CORRECT ANSWER: What temperature do you need to hot hold chicken wings

at?

135F to 70F within 2 hours and 135F to 41F within 6 hours - CORRECT ANSWER:

When cooling food, the food must be cooled from

155F for 17 seconds - CORRECT ANSWER: Unpastuerized shell eggs that are cooked

for later service must be cooked to

165F (74C) within 2 hours - CORRECT ANSWER: Potentially hazardous foods MUST

be reheated to an internal temperature of

165F for 15 seconds - CORRECT ANSWER: Food service employees are reheating

hamburgers in a microwave to be served. What internal temperature should they be heated to? 1 / 2

2 or more - CORRECT ANSWER: A foodborne outbreak is defined as how many people

getting sick from the same food?

• days including the date of preparation - CORRECT ANSWER: Label unused prepared

TCS foods with the consume by date which is a maximum of

a 45 year old man with Celiac disease - CORRECT ANSWER: All of the following are a highly susceptible population EXCEPT

A detergent must - CORRECT ANSWER: remove soil

a guest who needs to enter the kitchen to get ice for their beverage - CORRECT

ANSWER: Which of the following people should NOT be allowed to walk through the

kitchen at a restaurant?

A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling - CORRECT ANSWER: During a self-inspection, you see the following situation.Which should you correct at once?

a well-organized food safety and sanitation program - CORRECT ANSWER: In order to assure a safe food handling environment, what should a food establishment have in place before it opens for business?

All personnel - CORRECT ANSWER: Who has legal responsibilities for ensuring that food is safe?

allocate tasks that do not involve exposed food - CORRECT ANSWER: A food handler is just starting a cold. What should a manager do?

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