NRFSP 2023/2024

NRFSP 2023/2024 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. -CORRECT ANSWER- 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. -CORRECT ANSWER- 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. -CORRECT ANSWER- 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. -CORRECT ANSWER- 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. -CORRECT ANSWERC. 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 -CORRECT ANSWER- 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). -CORRECT ANSWER- 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. -CORRECT ANSWER- 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. -CORRECT ANSWER- 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. -CORRECT ANSWER- 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). -CORRECT ANSWER- 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. -CORRECT ANSWER- D. removing garbage from the premises. Brushes, mops, buckets, and other non-food items used in food prep areas should be A. cleaned and sanitized every day. B. cleaned and sanitized only as necessary. C. rinsed and dried onceamonth. D. discarded when dirty. -CORRECT ANSWER- A. cleaned and sanitized every day. The unit used for measuring chemical concentration in a sanitizing solution is A. ppm. B. psi. C. lbs D. rpm. -CORRECT ANSWER- A. ppm In a HACCP system, a diagram of the path food takes from delivery to service is known as a A. flow chart. B. food model. C. critical analysis. D. standardized recipe -CORRECT ANSWER- A. flow chart. Floors in dry food storage areas should be cleaned and sanitized A. daily. B. weekly. C. monthly. D. as needed -CORRECT ANSWER- D. as needed Time/ Temperature Control (TCS) foods must be cooked to specific temperatures to A. prevent contamination and cross contamination B. make sure the water activity in a food no longer supports the growth of bacteria. C. destroy any allergens that could causea severe reaction. D. kill bacteria that might cause foodborneillness. -CORRECT ANSWER- A. prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found? A. on the sales floor. B. in a janitorial closet or rest room. C. in the storage areas of a stock room. D. by the mechanical dishwasher in a bakery. -CORRECT ANSWER- A. on the sales floor. Where are covered waste containers required? A. in the ladies' restroom B. in the men's restroom. C. in both the men's and ladies' restrooms. D. in the dining area. -CORRECT ANSWER- A. in the ladies' restroom The initial symptoms of scombroid poisoning include A. diarrhea B. vomiting. C. six hour lag before taking effect. D. numbness in mouth and fingers. -CORRECT ANSWER- D. numbness in mouth and fingers. A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ____ hours following thawing A. 8 B. 12 C. 24 D. 48 -CORRECT ANSWER- C. 24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? A. sensory. B. chemical. C. physical. D. biological. -CORRECT ANSWER- A. Sensory Sponges may be used to clean A. seats, refrigerator doors and serving trays.o b B. food preparation tables and pot sinks. C. wooden baker's table, rolling pins and salad bowls. D. serving utensils and tableware. -CORRECT ANSWER- A. seats, refrigerator doors and serving trays.o b Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in A. a freezer at 0F (-18C) or below. B. a refrigerator at 41F (5C) or below. C. the dry storage area at room temperature. D. in a refrigerator at 45F to 50F (7C to 10C) or below. -CORRECT ANSWER- B. a refrigerator at 41F (5C) 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? A. Inspect the barn and pasture where the farmer keeps his herd. B. Make sure the meat is processed locally and inspected by a veterinarian. C. Refuse the offer because purchasing meat from a local farmer is prohibited by law.