NRFSP Exam Study #2 Questions With Complete Solutions Graded To Pass!!
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Module
NRFSP
Institution
NRFSP
NRFSP Exam Study #2 Questions With Complete Solutions Graded To Pass!!
Canned foods must be purchased from an approved source to make sure they
A. will be delivered during off-peak hours.
B. have a shelf life of two years or more.
C. can be safely stored on the floor in dry storage areas.
D....
NRFSP Exam Study #2 Questions With Complete
Solutions Graded To Pass!!
Canned foods must be purchased from an approved source to make sure they
A. will be delivered during off-peak hours.
B. have a shelf life of two years or more.
C. can be safely stored on the floor in dry storage areas.
D. have been processed to destroy disease-causing microorganisms.
D. have been processed to destroy disease-causing microorganisms.
The delivery inspection of dry foods should include checking for
A. dry and undamaged food, dry food containers and driver in uniform.
B. intact packaging, food temperature of 65'F (18C) and clean delivery truck.
C. Food temperature of 65°F (18C), dry and intact food packages, and clean
delivery truck.
D. intact packaging, dry and undamaged food, dry containers, insect Infestation
and clean delivery truck.
D. intact packaging, dry and undamaged food, dry containers, insect Infestation and
clean delivery truck.
Upon delivery, fresh fish should have
A. a sea smell and flaking scales
B. green-grey gills and flesh that is soft to touch.
C. bright red moist gills, eyes that are clear and skin bright in color.
D. flesh that is soft to the touch, bright skin color and a smell like the sea.
C. bright red moist gills, eyes that are clear and skin bright in color.
Home-canned foods are NOT allowed in a food establishment because of the
potential danger of
A. bacteria that produce botulism toxin.
B. molds that produce aflatoxin.
C. viruses that cause Hepatitis A.
D. parasites that cause cyclospora.
A. bacteria that produce botulism toxin.
Pasteurized products, such as milk and fruit juices, are
A. boiled to destroy all organisms in the food.
B. treated with chemicals that destroy bacteria.
C. Heated to temperatures that reduce bacteria to safe levels
D. frozen to temperatures that destroy bacteria and parasites.
C. Heated to temperatures that reduce bacteria to safe levels
When using chemical sanitizers for swab or spray application, it is necessary to
use ____ times the concentration as used for immersion sanitizing.
A. 2
B. 3
C. 4
D. 5
A. 2
, Chlorine sanitizers used in low-temperature dishwashing machines work best
when the temperature of the final rinse water is maintained
between which temperatures?
A. 75F (24C) and 95F (36C).
B. 120F (49C) and 140F (60C)
C. 165F (74C) and 180F (82C).
D. 180F (82C) and 194F (90C).
B. 120F (49C) and 140F (60C)
The water supply to your food establishment is interrupted for several hours. You
should NOT
A. have employees sell only prepackaged foods that require no preparation prior
to service.
B. use single-service, disposable plates and glasses instead of the normal
warewashing procedures.
C. temporarily stop food preparation and service until the water service is back.
D. keep preparing and serving food as usual after telling the health department of
the problem.
D. keep preparing and serving food as usual after telling the health department of the
problem.
The only 100% effective back flow preventive device is a(n)
A. Air Gap
B. grease trap.
C. check valve
D. vacuum breaker.
A. Air Gap
A food establishment restroom must be stocked with all of the following EXCEPT
A. soap.
B. toilet paper.
C. a trash receptacle.
D. a common-use towel.
D. a common-use towel.
A properly designed toilet facility within a food establishment must have
A. non-skid flooring.
B. tight fitting. self-closing doors.
C. A waste receptacle sealed to the wall
D. air termperature NOT to exceed 70F (21C).
B. tight fitting. self-closing doors.
A food service employee has a head cold with discharge from eyes and nose.
What work activity would be acceptable for this employee?
A. washing utensils.
B. folding cloth napkins and table cloths.
C be stocking paper products in dry storage.
D. removing garbage from the premises.
D. removing garbage from the premises.
Brushes, mops, buckets, and other non-food items used in food prep areas
should be
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