NRFSP FINAL EXAM BSNC 1020 MODULE 1-5 FINAL EXAM Questions and Answers (2024/2025) (Verified Answers)
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NRFSP FINAL EXAM BSNC 1020 MODULE 1-5 FINAL EXAM Questions and Answers (2024/2025) (Verified Answers)
NRFSP FINAL EXAM BSNC 1020 MODULE 1-5 FINAL EXAM Questions and Answers (2024/2025) (Verified Answers)
NRFSP FINAL EXAM BSNC 1020 MODULE 1-5 FINAL EXAM Questions and Answers (2024/2025) (Verif...
NRFSP FINAL EXAM QUESTIONS AND
ANSWERS 2024-2025 WITH COMPLETE
SOLUTION GRADED A+
A detergent must - CORRECT>>> remove soil
German - CORRECT>>> The most popular type of cockroach
The sandwiches are held at 41F or lower while serving - CORRECT>>>
A group isprepping sandwiches made with ham, turkey, chicken salad,
lettuce, tomato, and mayo. The MOST important component that should
be checked for food safety is
Salmonella enteritidis - CORRECT>>> Bacteria that can cause a
foodborne infectionare
Biological hazard - CORRECT>>> The presence of growth of
microorganism is a typeof
Thawing and refreezing - CORRECT>>> A shipment of frozen fish arrives
at your food establishment. You see that the outside bottoms of the
shipping cartons have too much ice and the fish fillets held within the
cartons havebrown edges. These are signs of
165F (74C) within 2 hours - CORRECT>>> Potentially hazardous
foods MUST bereheated to an internal temperature of
Raw foods are stored on a shelf above ready-to-eat foods. -
CORRECT>>> Checkingthe walk-in refrigerator, you see food stored in the
following ways. Which one would you correct IMMEDIATELY?
Physically separate raw and cooked foods - CORRECT>>> When
cooked and rawfoods are displayed in a deli, you should
Serving utensils are stored with their food-contact surfaces in the food -
CORRECT>>> Which of the following practices is approved for use in
a food establishment?
This study source was downloaded by 100000890748692 from CourseHero.com on 09-11-2024 13:00:02 GMT -05:00
, Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry - CORRECT>>>
Which ofthe following are the CORRECT steps to follow when using your
manual 3compartment sink to wash dishes and utensils?
measure it using the correct test strips - CORRECT>>> The only correct
way to makesure the proper strength of a chemical sanitizer in the third
compartment ofthe manual warewashing sink is to
containers without covers - CORRECT>>> Which of the following
conditions in anoutside waste disposal area needs to be corrected
IMMEDIATELY?
A hand washing sink in the kitchen is being used to hold a tray of cookies
that are cooling - CORRECT>>> During a self-inspection, you see the
following situation. Which should you correct at once?
using hand sanitizer instead of washing their hands - CORRECT>>>
Corrective actionneeds to be taken IMMEDIATELY if you see a food
handler
prevent food handlers from contaminating their hands by touching their hair
- CORRECT>>> The MOST important reason for having food handlers wear
hairrestraints is to
have them do it for you - CORRECT>>> The best method for teaching
employeeshow to clean a slicer is to show the skill and then
have them put on a watertight bandage over the cut and wear gloves -
CORRECT>>>You see that the food handler you assigned to prepare the
salad has a small cut on their hand. You should
The Food and Drug Administration - CORRECT>>> Which agency is
responsible forproducing the model Food Code?
a well-organized food safety and sanitation program - CORRECT>>>
In order toassure a safe food handling environment, what should a
food establishment have in place before it opens for business?
All personnel - CORRECT>>> Who has legal responsibilities for ensuring
that food issafe?
This study source was downloaded by 100000890748692 from CourseHero.com on 09-11-2024 13:00:02 GMT -05:00
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