NRFSP Exam Study #1 Questions With Complete Solutions.
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NRFSP Exam Study #1 Questions With Complete Solutions.
The person in charge is responsible for all of the following except:
A. Training all staff in food safety
B. Complying with all state and local regulations
C. Correctly answer questions regarding food safety
D. Complying with staffs vaca...
NRFSP Exam Study #1 Questions With Complete
Solutions.
The person in charge is responsible for all of the following except:
A. Training all staff in food safety
B. Complying with all state and local regulations
C. Correctly answer questions regarding food safety
D. Complying with staffs vacation requests
D. Complying with staffs vacation requests
In order to continue working, what should a food employee with a minor cut on
their hand do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove
D. Cover cut with a water tight bandage and a glove
If a food employee has an infected open wound, the food manager must:
A. Restrict the employee from working with the open food
B. Send employee to a doctor
C. Allow the employee to work only with salads
D. Exclude the employee for working until a letter from a doctor is received
A. Restrict the employee from working with the open food
All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper
A. Bare hands
It is most important for an employee to use proper hand washing techniques after
they:
A. Talk on the phone
B. Use a restroom
C. Take an order
D. Drink from a closed container
B. Use a restroom
An inspection can occur only:
A. When the person in charge is present
B. When the inspector notified the facility 24 hours in advance
C. When the facility is open or during reasonable hours
D. When the facility is not too busy
C. When the facility is open or during reasonable hours
An employee must wash their hands in all of the following situations except:
A. Before putting gloves on
B. After handling raw pork
,C. After sneezing
D. Before mopping the floor
D. Before mopping the floor
Where should a food employee take a break to smoke?
A. In the dry storage area
B. In the kitchen
C. In a designated area only
D. The walk in cooler
C. Designated areas okly
In the food prep area, the only jewelry allowed on an employees hands or arms is:
A. A medical bracelet
B. A diamond engagement ring
C. A charm bracelet
D. A plain wedding band
D. Plain wedding band
The chef is allowed to taste test food only if they:
A. Use a small finger to taste
B. Stir the food before testing
C. Use the same spoon they previously used to taste
D. Use a clean sanitizer utensil each time they tasre
D. Use a clean sanitizer utensil each time they taste
All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard
B. Environmental hazard
An example of a chemical hazard would not include:
A. Lemonade served in a copper pitcher
B. Cleaning compounds stored above the food prep counter
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board
C. Bony Fragments in meat
A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis
C. Anisakiasis
When removing a can from dry storage, you notice the canna swollen. You
discard the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum
D. Clostridium Botulinum
, The following Would be an example of a highly susceptible population:
A. Teachers at an elementary school
B. Nurses at a hospital
C. Elderly people living in an nursing home
D. College students living in an apartment
C. Elderly people living in an nursing home
The most common place to find Staphylococcus Aureus is:
A. Raw Vegetables
B. Shell Fish
C. Ground Meat
D. People
D. People
A major food allergen could include all of the following except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans
C. Tree Pollen
Hepatits A can be found in all of the following except:
A. Raw shellfish
B. Cooked meat
C. Unwashed hands
D. Raw vegetables
B. Cooked Meat
Ways to prevent a physical hazard include all of the following except:
A. Effective hair restraint
B. Refrigerate potentially hazardous foods
C. Minimize jewelry through the facility
D. Keep nails trimmed and clean
B. Refrigerate potentially hazardous foods
All of the following are an example of a physical hazard except:
A. Pesticide on the food prep counter
B. Metal shavings from a can opener
C. Gemstone from a ring
D. Broken glass in the ixe
A. Pesticide On the food prep counter
Potentially hazardous foods must be reheated to a temperature of:
A. 155 Degrees
B. 135 degrees
C. 165 degrees
D. 175 degrees
C. 165 degrees
Food that is being reheated too hot hold must reach a temperature of what?
A. 135 degrees
B. 155 degrees
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