NRFSP Food Safety Manager case studies
NRFSP Food Safety Manager · Put your knowledge to work in context.
The NRFSP Food Safety Manager Certification is a professional credential for people who supervise food handling in restaurants, retail food establishments, and other food service operations - shift leaders, kitchen managers, department supervisors, and owners who are responsible for keeping food safe day to day. The exam is offered by the National Registry of Food Safety Professionals (NRFSP) and can be scheduled at the candidate's convenience: at home, at a Pearson VUE testing center, or with a proctor, with additional paper-and-pencil and multiple-language options available. The NRFSP Food Safety Manager case studies are 5 cases and about 4,716 words.
1The 14 Gallons of Beef Stew That Never Cooled
Rosalita's Bistro closes at 10 p.m. On Friday the crew makes 14 gallons of beef stew for Saturday lunch.
924 words, about 5 min2The Cook Who Called In Sick at 5:40 a.m.
Saturday, a line cook at a 180-seat hotel banquet kitchen texts the manager: he has been vomiting since 3 a.m. He worked Friday from 10 a.m.
892 words, about 4 min3The 6:45 a.m. Delivery in 88 °F Heat
Tuesday, 6:45 a.m., already 88 °F outside. One delivery truck arrives with four items: (1) a 40 lb case of ground beef, internal temperature 47 °F; (2) 30 dozen shell eggs, 53 °F at the shell; (3) a 20 lb box of frozen chicken thighs - several packages are pliable, there is frozen liquid in the bottom of the box and visible ice crystals on the product; (4) two 5-gallon totes of shucked oysters at 43 °F, tags attached.
899 words, about 4 min4The Dish Machine Reading 25 ppm
the dish room is backed up. The single-tank, low-temperature conveyor machine runs a 60-second cycle with a chlorine sanitizing rinse.
903 words, about 5 min5Droppings Behind the Flour and a Fly Strip Over the Salad Station
An inspection of a 120-seat Italian restaurant finds: (1) rodent droppings behind three 50 lb bags of flour in dry storage and gnaw marks on a bag of Arborio rice; (2) an insect electrocution unit hanging from the ceiling about 3 feet over the prep table where salads are plated; (3) the back kitchen door propped open about 6 inches with a milk crate for ventilation, with a visible gap under the door; (4) live German cockroaches in a crevice behind the dish machine; (5) a service report from the licensed pest control operator dated 11 days ago noting 'no activity.' The manager says, 'Our pest guy comes every month, so pests aren't our problem. And we can't close - we have 90 reservations tonight.'.
1,098 words, about 5 min