NRFSP Exam with all Correct & 100% Verified Answers |
Guaranteed to Pass
A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed
or discarded within ______ hours following thawing ✔Correct Answer-24
During implementation of a HACCP program, which of the following properties would you NOT
consider for food? ✔Correct Answer-sensory
Sponges may be used to clean ✔Correct Answer-seats, refrigerator doors and serving trays
Dairy products labeled 'ultra-unpasteurized', but NOT aseptically packaged, must be stored in
✔Correct Answer-a refrigerator at 41c degrees F (5 C) or below
A local farmer offers to sell beef from his herd for a good price to a meat manager. What should
the manager do? ✔Correct Answer-Refuse the offer because purchasing meat from a local
farmer is prohibited by law.
A food establishment provides separate display tanks for live lobster and molluscan shellfish.
Which is NOT a requirement for operation of the tanks? ✔Correct Answer-The same water
must circulate throughout both tanks.
Back siphonage or back flow is ✔Correct Answer-unsafe water moving into the potable water
supply
Raw animal foods cooked in a microwave need to reach what temperature in all parts of the
food? ✔Correct Answer-165 degrees F (74 C)
You have received a free trial sample of a chemical from a salesman. On the label is the word
'GRAS'. This means that this chemical is ✔Correct Answer-safe to use under the specified
manufacturer's directions.
You have received an order of cooking spices. The label states that the spices have been
irradiated. You should ✔Correct Answer-accept the order.
Chemical hand dips must be maintained at a minimum strength equivalent to ✔Correct
Answer-50 mg/L chlorine
A food worker is making a salad dressing from raw shell eggs, vegetable oil and spices. Will the
addition of lemon juice make this product safe to store above 41 degrees F (5 C)? ✔Correct
Answer-Yes, if the pH of the food is 4.6 or below.
Guaranteed to Pass
A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed
or discarded within ______ hours following thawing ✔Correct Answer-24
During implementation of a HACCP program, which of the following properties would you NOT
consider for food? ✔Correct Answer-sensory
Sponges may be used to clean ✔Correct Answer-seats, refrigerator doors and serving trays
Dairy products labeled 'ultra-unpasteurized', but NOT aseptically packaged, must be stored in
✔Correct Answer-a refrigerator at 41c degrees F (5 C) or below
A local farmer offers to sell beef from his herd for a good price to a meat manager. What should
the manager do? ✔Correct Answer-Refuse the offer because purchasing meat from a local
farmer is prohibited by law.
A food establishment provides separate display tanks for live lobster and molluscan shellfish.
Which is NOT a requirement for operation of the tanks? ✔Correct Answer-The same water
must circulate throughout both tanks.
Back siphonage or back flow is ✔Correct Answer-unsafe water moving into the potable water
supply
Raw animal foods cooked in a microwave need to reach what temperature in all parts of the
food? ✔Correct Answer-165 degrees F (74 C)
You have received a free trial sample of a chemical from a salesman. On the label is the word
'GRAS'. This means that this chemical is ✔Correct Answer-safe to use under the specified
manufacturer's directions.
You have received an order of cooking spices. The label states that the spices have been
irradiated. You should ✔Correct Answer-accept the order.
Chemical hand dips must be maintained at a minimum strength equivalent to ✔Correct
Answer-50 mg/L chlorine
A food worker is making a salad dressing from raw shell eggs, vegetable oil and spices. Will the
addition of lemon juice make this product safe to store above 41 degrees F (5 C)? ✔Correct
Answer-Yes, if the pH of the food is 4.6 or below.
