NRFSP Exam Study #2 Latest Update Already Passed

NRFSP Exam Study #2 Latest Update Already Passed Canned foods must be purchased from an approved source to make sure they A. will be delivered during off-peak hours. B. have a shelf life of two years or more. C. can ...

NRFSP Exam Study #2 Latest Update Already Passed Canned foods must be purchased from an approved source to make sure they A. will be delivered during off-peak hours. B. have a shelf life of two years or more. C. can be safely stored on the floor in dry storage areas. D. have been processed to destroy disease-causing microorganisms. ✔✔D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for A. dry and undamaged food, dry food containers and driver in uniform. B. intact packaging, food temperature of 65'F (18C) and clean delivery truck. C. Food temperature of 65°F (18C), dry and intact food packages, and clean delivery truck. D. intact packaging, dry and undamaged food, dry containers, insect Infestation and clean delivery truck. ✔✔D. intact packaging, dry and undamaged food, dry containers, insect Infestation and clean delivery truck. Upon delivery, fresh fish should have A. a sea smell and flaking scales B. green-grey gills and flesh that is soft to touch. C. bright red moist gills, eyes that are clear and skin bright in color. D. flesh that is soft to the touch, bright skin color and a smell like the sea. ✔✔C. 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 A. bacteria that produce botulism toxin. B. molds that produce aflatoxin. C. viruses that cause Hepatitis A. D. parasites that cause cyclospora. ✔✔A. bacteria that produce botulism toxin. Pasteurized products, such as milk and fruit juices, are A. boiled to destroy all organisms in the food. B. treated with chemicals that destroy bacteria. C. Heated to temperatures that reduce bacteria to safe levels D. frozen to temperatures that destroy bacteria and parasites. ✔✔C. 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. A. 2 B. 3 C. 4 D. 5 ✔✔A. 2 Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures? A. 75F (24C) and 95F (36C). B. 120F (49C) and 140F (60C) C. 165F (74C) and 180F (82C). D. 180F (82C) and 194F (90C). ✔✔B. 120F (49C) and 140F (60C) The water supply to your food establishment is interrupted for several hours. You should NOT A. have employees sell only prepackaged foods that require no preparation prior to service. B. use single-service, disposable plates and glasses instead of the normal warewashing procedures. C. temporarily stop food preparation and service until the water service is back. D. keep preparing and serving food as usual after telling the health department of the problem. ✔✔D. keep preparing and serving food as usual after telling the health department of the problem. The only 100% effective back flow preventive device is a(n) A. Air Gap B. grease trap. C. check valve D. vacuum breaker. ✔✔A. Air Gap A food establishment restroom must be stocked with all of the following EXCEPT A. soap. B. toilet paper. C. a trash receptacle. D. a common-use towel. ✔✔D. a common-use towel. A properly designed toilet facility within a food establishment must have A. non-skid flooring. B. tight fitting. self-closing doors. C. A waste receptacle sealed to the wall D. air termperature NOT to exceed 70F (21C). ✔✔B. tight fitting. self-closing doors. A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee? A. washing utensils. B. folding cloth napkins and table cloths. C be stocking paper products in dry storage. D. removing garbage from the premises. ✔✔D. removing garbage from the premises. Brushes, mops, buckets, and other non-food items used in food prep areas should be A. cleaned and sanitized every day. B. cleaned and sanitized only as necessary. C. rinsed and dried onceamonth. D. discarded when dirty. ✔✔A. cleaned and sanitized every day. The unit used for measuring chemical concentration in a sanitizing solution is A. ppm. B. psi. C. lbs D. rpm. ✔✔A. ppm In a HACCP system, a diagram of the path food takes from delivery to service is known as a A. flow chart. B. food model. C. critical analysis. D. standardized recipe ✔✔A. flow chart. Floors in dry food storage areas should be cleaned and sanitized A. daily. B. weekly. C. monthly. D. as needed ✔✔D. as needed Time/ Temperature Control (TCS) foods must be cooked to specific temperatures to A. prevent contamination and cross contamination B. make sure the water activity in a food no longer supports the growth of bacteria. C. destroy any allergens that could causea severe reaction. D. kill bacteria that might cause foodborneillness. ✔✔A. prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found? A. on the sales floor. B. in a janitorial closet or rest room. C. in the storage areas of a stock room. D. by the mechanical dishwasher in a bakery. ✔✔A. on the sales floor. Where are covered waste containers required? A. in the ladies' restroom B. in the men's restroom. C. in both the men's and ladies' restrooms. D. in the dining area. ✔✔A. in the ladies' restroom The initial symptoms of scombroid poisoning include A. diarrhea B. vomiting. C. six hour lag before taking effect. D. numbness in mouth and fingers. ✔✔D. numbness in mouth and fingers. A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ____ hours following thawing A. 8 B. 12 C. 24 D. 48 ✔✔C. 24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? A. sensory. B. chemical. C. physical. D. biological. ✔✔A. Sensory Sponges may be used to clean A. seats, refrigerator doors and serving trays.o b B. food preparation tables and pot sinks. C. wooden baker's table, rolling pins and salad bowls. D. serving utensils and tableware. ✔✔A. seats, refrigerator doors and serving trays.o b Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in A. a freezer at 0F (-18C) or below. B. a refrigerator at 41F (5C) or below. C. the dry storage area at room temperature. D. in a refrigerator at 45F to 50F (7C to 10C) or below. ✔✔B. a refrigerator at 41F (5C) 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? A. Inspect the barn and pasture where the farmer keeps his herd. B. Make sure the meat is processed locally and inspected by a veterinarian. C. Refuse the offer because purchasing meat from a local farmer is prohibited by law. D. Review the papers on the beef to be sure the herd has received proper vaccinations. ✔✔C. Refuse the offer because purchasing meat from a local farmer is prohibited by law. A food establishment provides separate display tar and molluscan shellfish. Which is NOT a requirement for operation of the tanks? A. The tanks must be kept clean. B. The same water must circulate throughout both tanks C. The identity of the source of the shelfish must be kept with each lot. D. The safety and quality of the shelfish must not be compromised by the use of the tank. ✔✔B. The same water must circulate throughout both tanks Back siphonage or back flow is A. water due to a sink drain clog. B. waste water coming up from the floor drain. C. unsafe water moving into the potable water supply D. a connection between a potable water supply and a drain ✔✔C. 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? A. 165F (74C) B. 190F (88C) C. 125F (52C) D. It all depends on the food product being cooked ✔✔A. 165F (74C) 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 A. extremely hazardous. B. unsafe for use in a food establishment. C. to be applied by a licensed applicator. D. safe to use under the specified manufacturer's directions. ✔✔D. 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 A. accept the order. B. reject the order. C. not use the spices with other irradiated foods. D. advise the appropriate state official that irradiation is being used on this product. ✔✔A. accept the order. Chemical hand dips must be maintained at a minimum strength equivalent to A. 50 mg/l chlorine. B. 75 mg/L chlorine. C. 100 mg/L chlorine. D. 200 mg/L chlorine. ✔✔A. 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 41F (5C)? A. Yes, if the pH of the food is 4.6 or below. B. Yes, if the pH of the food is 5.6 or below. C. No, because this product contains raw shell eggs. D. No, lemon juice will not make the product safe at room temperature, unless it is stored below 41F (5C). ✔✔A. Yes, if the pH of the food is 4.6 or below. Access to public restrooms must NOT be A. from an outside door B. through a self-closing door. C. available for individuals with disabilities. D. through food preparation or warewashing areas. ✔✔D. through food preparation or warewashing areas. Which of the following food preparation jobs can be done with bare hands? A. cutting melons. B. breading raw chicken C. shredding raw lettuce. D. Slicing cold roast beef. ✔✔B. breading raw chicken When calibrating thermometers by using the boiling point method, you must correct your calibration because the boiling point of water A. decreases approximately 1'F (0.6C) for each 550 feet above sea level. B. increases approximately 1'F (0.6C) for each 550 feet above sea level. C. decreases approximately 1'F (0.6 C) for each 1,000 feet above sea level. D. increases approximately 1'F (0.6C) for each 1,000 feet above sea level. ✔✔A. decreases approximately 1'F (0.6C) for each 550 feet above sea level. When cooling beef stew, a container measuring ____ inches in height should be used to cool the food the quickly. A. 3 in (7.62 crm) B. 5in (12.70 cm) C. 8 in (30.32 cm) D. 12 in (30.48 cm) ✔✔A. 3 in (7.62 crm) The hose used to convey drinking water for a mobile unit must be A. no longer than 25 feet long. B. hidden from sight under the mobile unit. C. white in color and fitted with brass fittings D. made from a food-safe material and clealy identified. ✔✔D. made from a food-safe material and clealy identified. When washing hands, which part of the hands is most frequently missed? A. palms. B. fingernails. C. between the fingers. D. the backs of the hands. ✔✔B. 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. a self-closing door. B. an automatic shut off. C. a splash free drain pan. D. an exposed delivery tube. ✔✔A. 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__ per cent. A. 30-40 B. 40-50 C. 50-60 D. 60-70 ✔✔C. 50-60