Exam (elaborations)
NRFSP Study Set – Questions With Correct Solutions
NRFSP Study Set – Questions With Correct Solutions
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NRFSP Study Set – Questions With Correct SolutionsWhich is NOT a reportable foodborne illness condition? Correct Ans -
Staphylococcus.
What should a manager focus on when observing food workers?
Correct Ans - -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? Correct Ans
- Require the worker to obtain medical clearance to handle food.
What should you do if you discover a food service worker has AIDS?
Correct Ans - Allow to work unless they have a secondary
communicable disease.
What is an example of a man-made chemical contamination? Correct
Ans - Food additives (sulfites, MSG).
What should you do with a swollen can of food? Correct Ans -
Discard the can without opening it.
What is NOT an example of a biological hazard? Correct Ans - A
piece of metal falls into the salad.
The MOST common cause of food contamination is? Correct Ans -
Poor personal hygiene.
What is most likely to cause foodborne illness? Correct Ans - A
worker who did not wash their hands after using the toilet.
What is not true about molds? Correct Ans - Molds do not grow
below 41 F.
Cross-contamination is the: Correct Ans - 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? Correct Ans - Can form spores.
Staphylococcus bacteria is commonly found: Correct Ans - On the
skin, nose, mouth and throat of people
An infection is caused by eating food that contains: Correct Ans -
Disease-causing microorganisms.
What is not true about E. coli H7? Correct Ans - It is associated with
temperature abuse.
How can pathogenic bacteria be killed in ground beef? Correct Ans -
Heat to 155 F for 15 seconds.
What is the range of the pH Danger Zone? Correct Ans - Between
4.6 and 9.0.
The two most important factors to control the growth of bacteria are:
Correct Ans - Temperature and time.
What is the FDA Cooling requirements? Correct Ans - 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? Correct
Ans - Place the thermometer stem between packages.
What should a thermometer read when placed in an ice slush? Correct
Ans - 32 F.
What is NOT an acceptable method of thawing? Correct Ans -
Defrosting in the microwave then refrigerating.
If you must prepare a large batch of ham sandwiches for later service,
make: Correct Ans - Several at one time, then cover and refrigerate
them.
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