NRFSP Review #1 Questions & Answers Latest Update.
NRFSP Review #1 Questions & Answers
Latest Update.
Canned foods must be purchased from an approved source to make sure they - ✔✔✔-
have been processed to destroy disease-causing microorganisms
The delivery inspection of dry foods should include checking for - ✔✔✔-dry and
undamaged food, dry food containers and driver in uniform
Upon delivery, fresh fish should have - ✔✔✔-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 - ✔✔✔-bacteria that produce botulism toxin
Pasteurized products, such as milk and fruit juices, are - ✔✔✔-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. - ✔✔✔-2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures? - ✔✔✔-
120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should
NOT - ✔✔✔-keep preparing and serving food as usual after telling the health
®™
NRFSP Review #1 Questions & Answers
Latest Update.
Canned foods must be purchased from an approved source to make sure they - ✔✔✔-
have been processed to destroy disease-causing microorganisms
The delivery inspection of dry foods should include checking for - ✔✔✔-dry and
undamaged food, dry food containers and driver in uniform
Upon delivery, fresh fish should have - ✔✔✔-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 - ✔✔✔-bacteria that produce botulism toxin
Pasteurized products, such as milk and fruit juices, are - ✔✔✔-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. - ✔✔✔-2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures? - ✔✔✔-
120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should
NOT - ✔✔✔-keep preparing and serving food as usual after telling the health
®™
