Exam (elaborations)
NRFSP EXAM QUESTIONS AND ANSWERS
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NRFSP EXAM QUESTIONS AND ANSWERS
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NRFSP EXAMQUESTIONS
AND ANSWERS
The purpose of a food safety management system is to... - Answers -prevent foodborne
illness by controlling risks and hazards.
A manager's responsibility to actively control risk factors for foodborne illnesses is
called... - Answers -active managerial control.
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to
an incorrect temperature. This is an example of which step in active managerial control?
- Answers -Corrective action
A manager walks around the kitchen every hour to answer questions and to see if staff
members are following procedures. This is an example of which step in active
managerial control? - Answers -Management oversight
One way for managers to show that they know how to keep food safe is to... - Answers -
become certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. What
must be done with the food? - Answers -Throw the food away
An imminent health hazard, such as a water supply interruption, requires immediate
correction or - Answers -closure of the operation
What is the best way to protect food from deliberate tampering? - Answers -make it as
difficult as possible for someone to tamper with it
, To prevent the deliberate contamination of food, a manager should know whom to
contact about suspicious activity, monitor the security of products, keep information
related to food security on file, and know - Answers -who is in the facility
Where should food handlers wash their hands? - Answers -Designated sink for
handwashing
What must food handlers do after touching their body or clothing? - Answers -Wash
their hands
Supplies should be stored away from the walls and at least off of the floor. - Answers -6
inches
Soup on a buffet should be labeled with the - Answers -name of the food
How should chemicals be stored? - Answers -Away from prep areas
What should be done to ready-to-eat TCS food that will be prepped on-site and held for
longer than 24 hours? - Answers -Date mark it
What must a manager do with a recalled food item in the operation? - Answers -Store
the recalled item separately from other food.
A recall has been issued for a specific brand of orange juice. The store manager has
matched the information from the recall notice to the item, removed the item from
inventory, and stored it in a secure location. What should the manager do next? -
Answers -Label the item to prevent it from accidentally being placed back in inventory
A food item that is received with an expired use-by date should be - Answers -rejected
Cold food can be held intentionally without temperature control for hours as long as it
does not exceed 70°F (21°C). - Answers -6
When delivering food for off-site service, raw poultry must be stored - Answers -
separately from ready-to-eat food.
What is the minimum internal cooking temperature for seafood? - Answers -145°F
(63°C) or higher for 15 seconds
Food must be cooled from 135°F (57°C) to _______ within 2 hours. - Answers -70°F
(21°C)
Hot TCS food being hot-held for service must be at what temperature? - Answers -
135°F (57°C) or above
Which method is a safe way to thaw food? - Answers -As part of the cooking process
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