Exam (elaborations)
NRFSP EXAM QUESTIONS AND ANSWERS
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NRFSP EXAM QUESTIONS AND ANSWERS
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NRFSP EXAMQUESTIONS
AND ANSWERS
A detergent must - Answers -remove soil
German - Answers -The most popular type of cockroach
The sandwiches are held at 41F or lower while serving - Answers -A group is prepping
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 - Answers -Bacteria that can cause a foodborne infection are
Biological hazard - Answers -The presence of growth of microorganism is a type of
Thawing and refreezing - Answers -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 have brown edges. These are signs of
165F (74C) within 2 hours - Answers -Potentially hazardous foods MUST be reheated to
an internal temperature of
Raw foods are stored on a shelf above ready-to-eat foods. - Answers -Checking the
walk-in refrigerator, you see food stored in the following ways. Which one would you
correct IMMEDIATELY?
Physically separate raw and cooked foods - Answers -When cooked and raw foods are
displayed in a deli, you should
, have them put on a watertight bandage over the cut and wear gloves - Answers -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 - Answers -Which agency is responsible for
producing the model Food Code?
a well-organized food safety and sanitation program - Answers -In order to assure a
safe food handling environment, what should a food establishment have in place before
it opens for business?
All personnel - Answers -Who has legal responsibilities for ensuring that food is safe?
The management responsibility to take all possible reasonable precautions and care to
avoid committing a violation - Answers -Which definition best explains the concept of
reasonable care?
Food containing a poisonous or deleterious substance or ingredient - Answers -Which
definition best describes the adulteration of food?
safe, unadultered, and honestly presented - Answers -Which three combination of
words best outlines the principles behind food safety legislation?
the process by which food becomes unacceptable for human consumption - Answers -
Spoilage is
come from reputable vendors who obtain the food from approved sources - Answers -
To help ensure that food is safe to eat, food purchased for your establishment must:
using products with the shortest shelf life before using similar products with a longer
shelf life - Answers -FIFO is the stock rotation principle that involves:
at 5C (41F) or below - Answers -TCS and perishable foods must be stored:
between 10C and 21C (50F and 70F) - Answers -The ideal temperature for storing dry
goods is:
allocate tasks that do not involve exposed food - Answers -A food handler is just starting
a cold. What should a manager do?
Serving utensils are stored with their food-contact surfaces in the food - Answers -
Which of the following practices is approved for use in a food establishment?
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