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NRFSP Study Questions with 100% Correct Answers
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NRFSP Study Questions with 100% Correct Answers
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©PREP4EXAMS@2024 [REAL-EXAM-DUMPS] Monday, July 29, 2024 12:15 PMNRFSP Study Questions with 100% Correct Answers
Which is NOT a reportable foodborne illness condition? - ✔️✔️Staphylococcus.
What should a manager focus on when observing food workers? - ✔️✔️-Personal
hygiene & health habits
-Worker's use of thermometers
-Worker's observation of cooler temperatures
-Worker's handling of equipment
A worker is diagnosed with Shigella. What should you do? - ✔️✔️Require the worker to
obtain medical clearance to handle food.
What should you do if you discover a food service worker has AIDS? - ✔️✔️Allow to work
unless they have a secondary communicable disease.
What is an example of a man-made chemical contamination? - ✔️✔️Food additives
(sulfites, MSG).
What should you do with a swollen can of food? - ✔️✔️Discard the can without opening it.
What is NOT an example of a biological hazard? - ✔️✔️A piece of metal falls into the
salad.
The MOST common cause of food contamination is? - ✔️✔️Poor personal hygiene.
What is most likely to cause foodborne illness? - ✔️✔️A worker who did not wash their
hands after using the toilet.
What is not true about molds? - ✔️✔️Molds do not grow below 41 F.
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, ©PREP4EXAMS@2024 [REAL-EXAM-DUMPS] Monday, July 29, 2024 12:15 PM
Cross-contamination is the: - ✔️✔️Transfer of harmful substances or microorganisms to
food from food or from a non-food contact surface, such as equipment, utensils, or
hands
What is NOT true about Salmonella? - ✔️✔️Can form spores.
Staphylococcus bacteria is commonly found: - ✔️✔️On the skin, nose, mouth and throat
of people
An infection is caused by eating food that contains: - ✔️✔️Disease-causing
microorganisms.
What is not true about E. coli H7? - ✔️✔️It is associated with temperature abuse.
How can pathogenic bacteria be killed in ground beef? - ✔️✔️Heat to 155 F for 15
seconds.
What is the range of the pH Danger Zone? - ✔️✔️Between 4.6 and 9.0.
The two most important factors to control the growth of bacteria are: - ✔️✔️Temperature
and time.
What is the FDA Cooling requirements? - ✔️✔️135 F - 70 F in 2 hours and 70 F - 41 F in
the next 4 hours.
How should you measure the temperature of packaged foods? - ✔️✔️Place the
thermometer stem between packages.
What should a thermometer read when placed in an ice slush? - ✔️✔️32 F.
What is NOT an acceptable method of thawing? - ✔️✔️Defrosting in the microwave then
refrigerating.
If you must prepare a large batch of ham sandwiches for later service, make: -
✔️✔️Several at one time, then cover and refrigerate them.
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