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
The delivery inspection of
...
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
The 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
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