NRFSP Exam Study Guide With 100% Complete Solution
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Course
NRFSP
Institution
NRFSP
NRFSP Exam Study Guide With 100% Complete Solution
A detergent must - Correct Answer-remove soil
German - Correct Answer-The most popular type of cockroach
The sandwiches are held at 41F or lower while serving - Correct Answer-A group is prepping sandwiches made with ham, turkey, chicken s...
NRFSP Exam Study Guide With 100%
Complete Solution
A detergent must - Correct Answer-remove soil
German - Correct Answer-The most popular type of cockroach
The sandwiches are held at 41F or lower while serving - Correct Answer-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 - Correct Answer-Bacteria that can cause a
foodborne infection are
Biological hazard - Correct Answer-The presence of growth of
microorganism is a type of
Thawing and refreezing - Correct Answer-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 - Correct Answer-Potentially hazardous foods
MUST be reheated to an internal temperature of
Raw foods are stored on a shelf above ready-to-eat foods. - Correct
Answer-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 - Correct Answer-When cooked
and raw foods are displayed in a deli, you should
Serving utensils are stored with their food-contact surfaces in the food -
Correct Answer-Which of the following practices is approved for use in a
food establishment?
, Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry - Correct
Answer-Which of the following are the CORRECT steps to follow when
using your manual 3 compartment sink to wash dishes and utensils?
measure it using the correct test strips - Correct Answer-The only correct
way to make sure the proper strength of a chemical sanitizer in the third
compartment of the manual warewashing sink is to
containers without covers - Correct Answer-Which of the following
conditions in an outside 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 Answer-During a self-inspection, you see the
following situation. Which should you correct at once?
using hand sanitizer instead of washing their hands - Correct Answer-
Corrective action needs to be taken IMMEDIATELY if you see a food
handler
prevent food handlers from contaminating their hands by touching their
hair - Correct Answer-The MOST important reason for having food
handlers wear hair restraints is to
have them do it for you - Correct Answer-The best method for teaching
employees how 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 Answer-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
Answer-Which agency is responsible for producing
the model Food Code?
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