NRFSP Exam #2 study guide Questions and
Answers with Verified Solutions | Latest
Updated 2026
Canned foods must be D. have been processed to destroy
purchased from an approved disease-causing microorganisms.
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.
,The delivery inspection of dry D. intact packaging, dry and undamaged
foods should include checking food, dry containers, insect Infestation
for and clean delivery truck.
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.
Upon delivery, fresh fish C. bright red moist gills, eyes that are
should have clear and skin bright in color.
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.
, Home-canned foods are NOT A. bacteria that produce botulism toxin.
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.
Pasteurized products, such as C. Heated to temperatures that reduce
milk and fruit juices, are bacteria to safe levels
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.
When using chemical sanitizers A. 2
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
Answers with Verified Solutions | Latest
Updated 2026
Canned foods must be D. have been processed to destroy
purchased from an approved disease-causing microorganisms.
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.
,The delivery inspection of dry D. intact packaging, dry and undamaged
foods should include checking food, dry containers, insect Infestation
for and clean delivery truck.
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.
Upon delivery, fresh fish C. bright red moist gills, eyes that are
should have clear and skin bright in color.
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.
, Home-canned foods are NOT A. bacteria that produce botulism toxin.
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.
Pasteurized products, such as C. Heated to temperatures that reduce
milk and fruit juices, are bacteria to safe levels
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.
When using chemical sanitizers A. 2
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
