Food and Nutrition > QUESTIONS & ANSWERS > NRFSP Review #1 Questions and Answers Already Passed (All)

NRFSP Review #1 Questions and Answers Already Passed

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NRFSP Review #1 Questions and Answers Already Passed Canned foods must be purchased from an approved source to make sure they ✔✔have been processed to destroy disease-causing microorganisms Th... e delivery inspection of dry foods should include checking for ✔✔dry and undamaged food, dry food containers and driver in uniform 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 ✔✔food model 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 scrombroid poisoning include ✔✔numbness in mouth and fingers [Show More]

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