NRFSP Review #2 Questions and
Answers Graded A
A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed
or discarded within ______ hours following thawing ✔✔24
During implementatio
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NRFSP Review #2 Questions and
Answers Graded A
A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed
or discarded within ______ hours following thawing ✔✔24
During implementation of a HACCP program, which of the following properties would you
NOT consider for food? ✔✔sensory
Sponges may be used to clean ✔✔seats, refrigerator doors and serving trays
Dairy products labeled 'ultra-unpasteurized', but NOT aseptically packaged, must be stored in
✔✔a refrigerator at 41c degrees F (5 C) or below
A local farmer offers to sell beef from his herd for a good price to a meat manager. What should
the manager do? ✔✔Refuse the offer because purchasing meat from a local farmer is prohibited
by law.
A food establishment provides separate display tanks for live lobster and molluscan shellfish.
Which is NOT a requirement for operation of the tanks? ✔✔The same water must circulate
throughout both tanks.
Back siphonage or back flow is ✔✔unsafe water moving into the potable water supply
Raw animal foods cooked in a microwave need to reach what temperature in all parts of the
food? ✔✔165 degrees F (74 C)
You have received a free trial sample of a chemical from a salesman. On the label is the word
'GRAS'. This means that this chemical is ✔✔safe to use under the specified manufacturer's
directions.
You have received an order of cooking spices. The label states that the spices have been
irradiated. You should ✔✔accept the order.
Chemical hand dips must be maintained at a minimum strength equivalent to ✔✔50 mg/L
chlorine
A food worker is making a salad dressing from raw shell eggs, vegetable oil and spices. Will the
addition of lemon juice make this product safe to store above 41 degrees F (5 C)? ✔✔Yes, if the
pH of the food is 4.6 or below.
Access to public restrooms must NOT be ✔✔through food preparation or warewashing areas.
Which of the following food preparation jobs can be done with bare hands? ✔✔breading raw
chicken.
When calibrating thermometers by using the boiling point method, you must correct your
calibration because the boiling point of water ✔✔decreases approximately 1 degrees F for each
550 feet above sea level.
When cooling beef stew, a container measuring ________ inches (_______cm) in height should
be used to cool the food quickly. ✔✔3 in (7.62 cm)
The hose used to convey drinking water for a mobile unit must be ✔✔made from a food-safe
material and clearly identified.
When washing hands, which part of the hands is most frequently missed? ✔✔fingernails.
Which of the following devices would NOT be found on self-service ice machines that vend ice
in unpackaged form and is located outside of a supervised area? ✔✔A self-closing door.
To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room
should be maintained between __________percent. ✔✔50-60
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