NRFSP Exam study Questions with Verified Answers

NRFSP Exam study Questions with Verified Answers A detergent must ✔✔remove soil German ✔✔The most popular type of cockroach The sandwiches are held at 41F or lower while serving ✔✔A group is prepping sandwiches made ...

NRFSP Exam study Questions with Verified Answers A detergent must ✔✔remove soil German ✔✔The most popular type of cockroach The sandwiches are held at 41F or lower while serving ✔✔A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis ✔✔Bacteria that can cause a foodborne infection are Biological hazard ✔✔The presence of growth of microorganism is a type of Thawing and refreezing ✔✔A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of 165F (74C) within 2 hours ✔✔Potentially hazardous foods MUST be reheated to an internal temperature of Raw foods are stored on a shelf above ready-to-eat foods. ✔✔Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY? Physically separate raw and cooked foods ✔✔When cooked and raw foods are displayed in a deli, you should Serving utensils are stored with their food-contact surfaces in the food ✔✔Which of the following practices is approved for use in a food establishment? Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry ✔✔Which of the following are the CORRECT steps to follow when using your manual 3 compartment sink to wash dishes and utensils? measure it using the correct test strips ✔✔The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of the manual warewashing sink is to containers without covers ✔✔Which of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY? A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling ✔✔During a self-inspection, you see the following situation. Which should you correct at once? using hand sanitizer instead of washing their hands ✔✔Corrective action needs to be taken IMMEDIATELY if you see a food handler prevent food handlers from contaminating their hands by touching their hair ✔✔The MOST important reason for having food handlers wear hair restraints is to have them do it for you ✔✔The best method for teaching employees how to clean a slicer is to show the skill and then have them put on a watertight bandage over the cut and wear gloves ✔✔You see that the food handler you assigned to prepare the salad has a small cut on their hand. You should The Food and Drug Administration ✔✔Which agency is responsible for producing the model Food Code? a well-organized food safety and sanitation program ✔✔In order to assure a safe food handling environment, what should a food establishment have in place before it opens for business? All personnel ✔✔Who has legal responsibilities for ensuring that food is safe? The management responsibility to take all possible reasonable precautions and care to avoid committing a violation ✔✔Which definition best explains the concept of reasonable care? Food containing a poisonous or deleterious substance or ingredient ✔✔Which definition best describes the adulteration of food? safe, unadultered, and honestly presented ✔✔Which three combination of words best outlines the principles behind food safety legislation? the process by which food becomes unacceptable for human consumption ✔✔Spoilage is come from reputable vendors who obtain the food from approved sources ✔✔To help ensure that food is safe to eat, food purchased for your establishment must: using products with the shortest shelf life before using similar products with a longer shelf life ✔✔FIFO is the stock rotation principle that involves: at 5C (41F) or below ✔✔TCS and perishable foods must be stored: between 10C and 21C (50F and 70F) ✔✔The ideal temperature for storing dry goods is: allocate tasks that do not involve exposed food ✔✔A food handler is just starting a cold. What should a manager do? He wears a waterproof dressing and single use gloves ✔✔A food handlers causes a small cut on one of his fingers. What is it good practice for a manager to ensure? exclude her from work until approval is given by the regulatory authority ✔✔A food handler returns to work from a tropical holiday overseas telling a story about everyone in her holiday group, including her partner, getting Salmonella Typhi food poisoning after a festival meal. The holiday ended three days ago. What should a manager do to ensure food safety? suitable for the task, clean, and in good repair ✔✔Which of these groups of features are the key requirements for protective clothing? Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A ✔✔Which of the following conditions must be reported to the regulatory authorities if a food employee is diagnosed with one of them? bird feces ✔✔Which of the following is a physical hazard? Cleaning chemicals stored in a soda bottle ✔✔Which of the following is a chemical hazard? is present at a food establishment at the time of an inspection and is responsible for the operation at that time ✔✔The FDA Food Code defines the person in charge as the person who any edible substance or ingredients that is intended for human consumption ✔✔For the purposes of food safety, food is defined as: eating contaminated food ✔✔Foodborne illness are diseases caused by: wear clothing that is lightly colored and made of cotton ✔✔Which of the following statements does NOT correctly describe the responsibilities of food employees? Shigella ✔✔The person in charge must report to their regulatory authority if an employee discloses that they have or have been exposed to 2 or more ✔✔A foodborne outbreak is defined as how many people getting sick from the same food? 112 minutes ✔✔If you cook a rare, roast beef at 130F, how long should it be cooked? 120F ✔✔What should be the temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE? in the manager's office ✔✔Where can an unprotected, uncovered light bulb be in a restaurant? In the sealed, original labeled container away from where children could reach it ✔✔An employee has a medication that has to be refrigerated. Where should it be stored in the refrigerator? a guest who needs to enter the kitchen to get ice for their beverage ✔✔Which of the following people should NOT be allowed to walk through the kitchen at a restaurant? they are cooked to different temperatures ✔✔Why do meat and poultry need to be stored in a self-service area separate? wash his hands ✔✔An employee was prepping sandwiches and left for his break. He smoked and ate his dinner. He has put on a clean apron and hat. What needs to be done FIRST when the employee returns to work? 130F for 112 minutes ✔✔A rare roast beef can be served if it is cooked to Re-sanitize the removable parts that are reattached to the self-standing equipment ✔✔A food service employee removed the parts from self-standing equipment that can be put into a three- compartment sink. Those parts are washed, rinsed, and sanitized. The food bits on the standing equipment are removed. The self-standing equipment is washed, rinsed, and sanitized. What is the NEXT step in sanitizing self-standing equipment? Foods are stored at 41F or lower and checked at arrival ✔✔Employees are prepping sandwiches that will be served off-site. The sandwiches are made with chicken salad, turkey, cheese, lettuce, tomato, and mayonnaise. Which of the following is the GREATEST concern for the employees? Pest proof the entire facility ✔✔What is the BEST way to prevent pests in a restaurant? it is in a protective casing that is shatterproof ✔✔A glass thermometer can be used when covered with a single-use glove ✔✔If cutting gloves are being used, then they must be call 911 ✔✔If a customer is having an anaphylactic reaction, what must be done FIRST? hands could spread the contamination to food ✔✔Why is smoking not allowed in the kitchen? handling raw chicken and cooked chicken ✔✔Which of the following could be a concern for cross-contamination? corn ✔✔Which of the following is NOT a top 8 food allergen? beef jerky ✔✔All of the following are considered a potentially hazardous food EXCEPT 7 days including the date of preparation ✔✔Label unused prepared TCS foods with the consume by date which is a maximum of 165F for 15 seconds ✔✔Food service employees are reheating hamburgers in a microwave to be served. What internal temperature should they be heated to? 135F ✔✔What temperature do you need to hot hold chicken wings at? potable water and non-potable water flow together ✔✔A cross connection occurs when copper ✔✔Acidic liquids, like lemonade, cannot be placed in a _________ pitcher. leaving food on the counter at room temperature ✔✔All of the following are proper ways to thaw food EXCEPT 135F to 70F within 2 hours and 135F to 41F within 6 hours ✔✔When cooling food, the food must be cooled from 155F for 17 seconds ✔✔Unpastuerized shell eggs that are cooked for later service must be cooked to a 45 year old man with Celiac disease ✔✔All of the following are a highly susceptible population EXCEPT before mopping the floor ✔✔An employee must wash their hands in all of the following situations EXCEPT sanitizing ✔✔When reducing the microoranisms to a safe level on a food contact surface, this is known as Ciguatoxin ✔✔Rachael is opening a new seafood restaurant and wants to try a dish made with barracuda. What toxin does she need to be concerned about? dispose of the entire bin of flour ✔✔Bridget dropped a glass which shattered near an open bin of flour. What does she need to do with the flour? Have a meeting with your employees ✔✔If you are using active managerial control, what would be the BEST way to share a message with your employees? Have them watch you and then demonstrate it ✔✔What is the BEST way to test that your employees learned a task properly? pregnant women ✔✔Which group of people is most vulnerable to listeriosis? Find another vendor for gloves ✔✔The new manager of your restaurant wants to reduce costs by saving money on latex gloves. Which of the following solutions is considered safe? Imminent health hazard because the presence of a foreign contaminant in the food, it brings concern for choking, cleaning, sanitizing, employee training, and public health. ✔✔While in the process of being inspected by the health inspector, a chef is nervous and forgets to take off her ring. While working with the rice pilaf she notices that a diamond from her wedding band is missing. Is this an example of an imminent health hazard or more of a personal issue?