National Registry of Food Safety Professionals (NRFSP) Exam 2024 Review
In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doctor first C. Nothing needs to be done D. Cover cut with a water tight bandage and a glove - Ans: D. Cover cut with a water tight bandage and a glove If a food employee has an infected open wound, the food manager must: A. Restrict the employee from working with the open food B. Send employee to a doctor C. Allow the employee to work only with salads D. Exclude the employee for working until a letter from a doctor is received - Ans: A. Restrict the employee from working with the open food The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle? a) Hazard Analysis b) Critical Control Point c) Verification d) Corrective Action - Ans: d) Corrective Action After checking the cooler to make sure it is the correct temperature, the Food Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan? a) Verification b) Documentation c) Corrective Action d) Critical Control Point - Ans: b) Documentation
Geschreven voor
- Instelling
- Nrfsp
- Vak
- Nrfsp
Documentinformatie
- Geüpload op
- 10 oktober 2024
- Aantal pagina's
- 34
- Geschreven in
- 2024/2025
- Type
- Tentamen (uitwerkingen)
- Bevat
- Vragen en antwoorden
Onderwerpen
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food safety professionals
-
nrfsp
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national registry of food safety professionals
