NRFSP Questions and Answers Rated A

NRFSP Questions and Answers Rated A Canned foods must be purchased from an approved source to make sure they ✔✔have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should ...

NRFSP Questions and Answers Rated A Canned foods must be purchased from an approved source to make sure they ✔✔have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for ✔✔intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck. Upon delivery, fresh fish should have ✔✔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 ✔✔bacteria that produce botulism toxin. Pasteurized products, such as milk and fruit juices, are ✔✔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. ✔✔2 Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures? ✔✔120°F (49°C) and 140°F (60°C). The water supply to your food establishment is interrupted for several hours. You should NOT ✔✔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) ✔✔Air gap A food establishment restroom must be stocked with all of the following EXCEPT ✔✔A common use towel A properly designed toilet facility within a food establishment must have ✔✔Tight fitting selfclosing doors A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee? ✔✔Removing garbage from the premises Brushes, mops, buckets, and other non-food items used in food prep areas should be ✔✔Cleaned and sanitized every day The unit used for measuring chemical concentration in a sanitizing solution is ✔✔Ppm In a HACCP system, a diagram of the path food takes from delivery to service is known as a ✔✔Flow chart Floors in dry food storage areas should be cleaned and sanitized ✔✔As needed Time/Temperature Control (TCS) foods must be cooked to specific temperatures to ✔✔prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found ✔✔On the sales floor Where are covered waste containers required? ✔✔In the ladies restroom The initial symptoms of scombroid poisoning include ✔✔Numbness in mouth and fingers 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 clena ✔✔seats, refrigerator doors and serving trays. Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in ✔✔refrigerator at 41°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. 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 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 ml 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°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°F (0.6°C) 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 the quickly. ✔✔3 in The hose used to convey drinking water for a mobile unit must be ✔✔made from a food-safe material and clearly identified. 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 _____ per cent. ✔✔50-60