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NRFSP Exam Version 1&2 (2 Latest Versions) Newest
2026 With Complete All Questions And Correct
Answers |Already Graded A+||Newest Version!!!|
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. - 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. -
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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. - 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. - 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.
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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. - Answer-C. 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 - 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).
NRFSP Exam Version 1&2 (2 Latest Versions) Newest
2026 With Complete All Questions And Correct
Answers |Already Graded A+||Newest Version!!!|
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. - 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. -
,2|Page
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. - 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. - 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.
, 3|Page
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. - Answer-C. 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 - 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).
