NRFSP Exam Review #1 | with 100% Correct Answers | Updated & Verified

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Canned foods must be purchased from an approved source to make sure they - ANS - have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include che ... cking for - ANS - dry and undamaged food, dry food containers and driver in uniform Upon delivery, fresh fish should have - ANS - bright red moist gills, eyes that are clear, and skin bright in color Home-canned foods are NOT allowed in a food establishment because of the potential danger of - ANS - bacteria that produce botulism toxin Pasteurized products, such as milk and fruit juices, are - ANS - heated to temperatures that reduce bacteria to safe levels. When using chemical sanitizers for swab or spray application, it is necessary to use ____ times the concentration as used for immersion sanitizing. - ANS - 2 Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures? - ANS - 120°F (49°C) and 140°F (60°C). The water supply to your food establishment is interrupted for several hours. You should NOT - ANS - keep preparing and serving food as usual after telling the health department of the problem [Show More]

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