NRFSP Review #1 with 100% Correct Answers

NRFSP Review #1 with 100% Correct Answers Canned foods must be purchased from an approved source to make sure they -Answer- have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for -Answer-dry and undamaged food, dry food containers and driver in uniform Upon delivery, fresh fish should have -Answer-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 -Answer-bacteria that produce botulism toxin Pasteurized products, such as milk and fruit juices, are -Answer-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. -Answer-2 Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures? - Answer-120°F (49°C) and 140°F (60°C). The water supply to your food establishment is interrupted for several hours. You should NOT -Answer-keep preparing and serving food as usual after telling the health department of the problem.