Free NRFSP Food Safety Manager Exam Flashcards

Active managerial control prevents foodborne illness risks through routine oversight of receiving, hygiene, cooking, cooling and holding. Correct unsafe practices as they occur; a satisfactory inspection is not a substitute for daily control.

Control at that step is essential to prevent or eliminate a significant food safety hazard, or reduce it to an acceptable level. The step must actually control the hazard; merely observing a problem does not make it a CCP.

It sets the measurable boundary that must be met at a CCP, such as a minimum temperature and required hold time. Crossing that boundary is a deviation that triggers the plan's corrective action.

Monitoring checks whether a CCP is controlled during operation. Verification checks that the plan is valid and is being followed, using activities such as record review and instrument calibration. Verification does not replace timely monitoring.

It must determine the disposition of food affected by the deviation and prevent unsafe product from reaching consumers. Document the deviation and response under the plan; restoring the equipment alone does not prove the food is safe.

Intentional adulteration intended to cause harm. Protect access to food and vulnerable processes and train employees to report suspicious activity; accidental contamination also needs ordinary food safety controls.

Exclude the employee from the establishment unless the symptom is from a noninfectious condition. Apply the Code's illness-specific reinstatement criteria and required health-authority involvement before return; changing the employee to a food-handling task is insufficient.

Norovirus, hepatitis A, Shigella, Shiga toxin-producing E. coli, Salmonella Typhi and nontyphoidal Salmonella. Reporting is required even without symptoms; diagnosis and the population served determine exclusion or restriction.

At least 20 seconds overall, including vigorous rubbing for at least 10–15 seconds, followed by rinsing and drying. Use the equipped handwashing sink; a quick rinse or hand antiseptic alone does not complete this procedure.

No. Use disposable gloves for one task. Discard damaged, soiled or contaminated gloves; remove them and wash hands when switching from raw poultry to ready-to-eat work, then use new gloves if needed. FDA Food Code 2026 separately permits specified double-glove procedures with regulatory approval.

An impermeable cover, such as a finger cot, must protect the wound, with a single-use glove over that cover. An exposed or inadequately covered draining wound requires restriction; a glove alone is not the specified wound barrier.

An employee illness policy available on request, covering reporting, exclusion/restriction and reinstatement procedures. Train employees in their responsibilities and apply the jurisdiction's adopted requirements; a verbal instruction to stay home is not a written policy.

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Other foods can also cause allergy; the major-allergen list is not a list of every possible trigger.

Allergen protein can remain or transfer to another surface. FDA's retail study found full wash–rinse–sanitize–air-dry cleaning effective at removal and minimizing transfer. Use suitable cleaned equipment for the next food rather than assuming a visibly clean surface is allergen-free.

Read the substituted product's ingredient and allergen information before approving it. A familiar product name or an earlier label does not establish the new product's ingredients; confirm uncertainty rather than promising the order avoids the customer's allergen.

It calls for written notification of major food allergens present as ingredients. Use an accurate written method such as menu information; check the jurisdiction's adopted rule. Staff's verbal reassurance alone does not meet that model provision.

Treat it as a potential severe allergic reaction and obtain emergency medical help promptly. Stop eating the suspected food; epinephrine and medical care can be lifesaving. Do not wait for all symptoms to appear or assume a prior mild reaction guarantees a mild one.

The food must come from a source that complies with applicable law. A low price, familiar seller or clean-looking delivery does not establish an approved source; verify the source before accepting the food.

41°F or below, unless distribution law specifies another permitted temperature. Raw shell eggs are received in refrigerated equipment with ambient air at 45°F or below. Distinguish the general food-temperature rule from this egg air-temperature exception.

Drips and contact can transfer pathogens to food that may receive no further kill step. Store and contain raw foods so they cannot contaminate ready-to-eat foods; separation must also protect raw foods that need different cooking treatments.

Heat all parts to at least 165°F instantaneously under the Food Code. Check with an appropriate food thermometer; browned skin or clear juices do not establish that the coldest portion reached the endpoint.

Hold all parts at 155°F for at least 17 seconds. The Code also allows specified equivalent time–temperature combinations; a temperature reading without the required time does not establish completion.

At least 145°F for 15 seconds in all parts. Stuffed fish and comminuted fish fall under different provisions, so use the food's actual preparation category rather than applying one seafood rule to every product.

Let it stand covered for two minutes. During cooking, rotate or stir and keep it covered to compensate for uneven heating; every part must reach 165°F before the covered standing period.

Cool from 135°F to 70°F within two hours, then to 41°F or below within six hours total from 135°F. The second endpoint uses the original start time; it is not a new six-hour clock.

6 p.m. to reach 41°F or below. The first stage took one hour and met its two-hour limit, leaving five hours within the six-hour total; the final clock does not restart at 70°F.

At least 165°F for 15 seconds in all parts, with the time from 41°F to the required endpoint no more than two hours. Microwave reheating and qualifying roasts have separate provisions; a holding unit is not automatically suitable for rapid reheating.

At least 135°F when it was processed and packaged in a plant inspected by the authority with jurisdiction. Reach the endpoint within two hours from 41°F. This exception does not apply merely because food was purchased from another restaurant.

October 16. October 10 counts as Day 1, so the seven-day maximum ends six calendar days later. Consume, sell or discard by that date; mixing it with newer ingredients does not reset the earliest ingredient's date.

Before thawing under refrigeration. Removing it from the reduced-oxygen environment is the specified control; leaving the sealed fish in a refrigerator is not enough. Running-water thawing has a separate removal-timing provision.

Cold holding at 41°F or below and hot holding at 135°F or above. Qualifying roasts may be held at 130°F, and defined time-control or equipment exceptions exist; use the applicable provision instead of a universal danger-zone shortcut.

2 p.m. It must be cooked and served, served if ready-to-eat, or discarded within those four hours. Unmarked food or food marked beyond the limit must be discarded; returning it to refrigeration does not reset the clock.

Start at 41°F or below and keep the warmest portion at or below 70°F throughout the six hours. Follow the written monitoring and marking procedure; discard if it exceeds 70°F or reaches the time limit without being served.

Effective food guards, display cases, packaging or other protective means, with suitable dispensing utensils and trained employee monitoring. A temperature-controlled pan does not itself prevent customers from contaminating exposed food.

Above the food and the container's top under the general in-food storage provision. This prevents hands on the handle from contaminating food. Other permitted storage methods have their own cleaning or temperature conditions.

Cleaning removes soil that can shield microorganisms or interfere with sanitizer action. Sanitizing then reduces microorganisms on the cleaned surface. A sanitizing wipe applied to accumulated food debris does not replace effective cleaning.

The Code's chlorine table links concentration to pH and minimum temperature and includes other concentrations. The EPA-registered label and applicable Code conditions govern concentration and contact time; a ppm reading alone does not establish effective sanitization.

Use a suitable test kit or other measuring device according to its manufacturer's instructions. Match the device to the chemical and compare the reading with the product's labeled use conditions; guessing from odor or color cannot verify concentration.

Immerse cleaned items for at least 30 seconds in water maintained at 171°F or above. Mechanical hot-water warewashing uses separate machine parameters and a verified utensil-surface temperature of 160°F; the manual immersion rule is not its cycle specification.

An approved public water system or a lawful approved nonpublic system. Safe-looking water is not proof of an approved supply; the system must meet the applicable construction, maintenance and operation requirements.

1.5 inches above the flood-level rim: twice 0.75 inch is 1.5 inches, exceeding the one-inch absolute minimum. Measure from the inlet to the rim; this protects the potable supply against backflow.

No. It must be accessible for employee handwashing and used only for handwashing. Keep equipment and carts from blocking it; availability supports hand hygiene during busy shifts.

Close holes and gaps and maintain appropriate tight-fitting doors and windows. Combine exclusion with inspections and removal of harborage; pesticide treatment alone leaves the entry route and attraction in place.

Safe, durable, corrosion-resistant, nonabsorbent and smooth enough to clean effectively, without harmful migration into food. Maintain it in good repair; cracks, chips or other damage can defeat cleanability.

50 foot-candles, stated in the Code as 540 lux, at the work surface. Other locations have different minima; adequate light inside a walk-in does not prove a cutting station meets its requirement.

Tight-fitting lids, doors or covers. Install and maintain waste units to minimize debris, pest attraction and harborage and permit effective cleaning; uncovered food residue creates a continuing attraction.

Before construction, for review and approval. The model Code also addresses conversion of existing structures and specified remodeling or operational changes; determine the applicable local review requirements before work begins.

Immediately discontinue affected operations and notify the regulatory authority. An unaffected area may be treated separately under the Code. After stopping, obtain the authority's approval before resuming affected operations; a quick cleanup alone is not reopening permission.

Written response procedures specifying actions to minimize contamination spread and exposure of employees, customers, food and surfaces. Follow appropriate disinfection and safety instructions during cleanup; routine food-contact sanitizing alone may not control the pathogen involved.

Match the product identity, packaging and applicable lot, date or other product codes to the notice. Remove affected stock from use and follow the recall's disposition instructions; a different lot is not automatically included, and recalled food should not be given to others.