NRFSP UPDATED FINAL EXAMS QUESTIONS AND
ANSWERS SURE A+
✔✔An example of a chemical hazard would not include:
A. Lemonade served in a copper pitcher
B. Cleaning compounds stored above the food prep counter
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board - ✔✔C. Bony Fragments in meat
✔✔A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis - ✔✔C. Anisakiasis
✔✔When removing a can from dry storage, you notice the canna swollen. You discard
the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum - ✔✔D. Clostridium Botulinum
✔✔The following Would be an example of a highly susceptible population:
A. Teachers at an elementary school
B. Nurses at a hospital
,C. Elderly people living in an nursing home
D. College students living in an apartment - ✔✔C. Elderly people living in an nursing
home
✔✔The most common place to find Staphylococcus Aureus is:
A. Raw Vegetables
B. Shell Fish
C. Ground Meat
D. People - ✔✔D. People
✔✔A major food allergen could include all of the following except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans - ✔✔C. Tree Pollen
✔✔Hepatits A can be found in all of the following except:
A. Raw shellfish
B. Cooked meat
C. Unwashed hands
D. Raw vegetables - ✔✔B. Cooked Meat
✔✔Ways to prevent a physical hazard include all of the following except:
A. Effective hair restraint
B. Refrigerate potentially hazardous foods
C. Minimize jewelry through the facility
D. Keep nails trimmed and clean - ✔✔B. Refrigerate potentially hazardous foods
✔✔All of the following are an example of a physical hazard except:
A. Pesticide on the food prep counter
B. Metal shavings from a can opener
C. Gemstone from a ring
D. Broken glass in the ixe - ✔✔A. Pesticide On the food prep counter
✔✔Potentially hazardous foods must be reheated to a temperature of:
A. 155 Degrees
B. 135 degrees
C. 165 degrees
D. 175 degrees - ✔✔C. 165 degrees
✔✔Food that is being reheated too hot hold must reach a temperature of what?
A. 135 degrees
B. 155 degrees
C. 165 degrees
, D. 175 degrees - ✔✔C. 165 degrees
✔✔What temperature is required when cooking chili containing tomatoes, kidney beans,
ground chicken, and spices?
A. 135 degrees
B. 145 degrees
C. 155 degrees
D. 165 degrees - ✔✔D. 165 degrees
✔✔When cooling food the food must be cold from what?
A. 135° to 50° within two hours, and 135° to 41° within six hours
B. 135° to 70° within four hours, and 135° to 41° within six hours
C. 135° to 50° within four hours, and 135° to 41° with in six hours
D. 135° to 70° within two hours, and 135° to 41° within six hours - ✔✔D. 135° to 70°
within two hours, and 135° to 41° within six hours
✔✔A PHF is a food that:
A. Allows bacteria to grow rapidly
B. Inhibits the growth of bacteria
C. Allows viruses to become bacteria
D. Inhibit parasites - ✔✔A. Allows bacteria to grow rapidly
✔✔The safest method for thawing a roast is:
A. On the counter at ambient temperature
B. In the sink filled with warm water
C. In the dry storage area at 50-70 degrees
D. In the Refrigerator at 41 degrees or below - ✔✔D. In the Refrigerator at 41 degrees
or below
✔✔Foods may not be stored in all of the following except what?
A. In a locker room
B. Under open stairs
C. Cooler
D. In a bathroom - ✔✔C. Cooler
✔✔Dry storage should be kept at a temperature of:
A. 41° or below
B. 135° or higher
C. 41° to 135°
D. 50° to 70° - ✔✔D. 50° to 70°
✔✔According to the 2005 FDA food code, when hot holding food, it must be held at a
minimum temperature of what?
A. 140° or higher
ANSWERS SURE A+
✔✔An example of a chemical hazard would not include:
A. Lemonade served in a copper pitcher
B. Cleaning compounds stored above the food prep counter
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board - ✔✔C. Bony Fragments in meat
✔✔A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis - ✔✔C. Anisakiasis
✔✔When removing a can from dry storage, you notice the canna swollen. You discard
the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum - ✔✔D. Clostridium Botulinum
✔✔The following Would be an example of a highly susceptible population:
A. Teachers at an elementary school
B. Nurses at a hospital
,C. Elderly people living in an nursing home
D. College students living in an apartment - ✔✔C. Elderly people living in an nursing
home
✔✔The most common place to find Staphylococcus Aureus is:
A. Raw Vegetables
B. Shell Fish
C. Ground Meat
D. People - ✔✔D. People
✔✔A major food allergen could include all of the following except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans - ✔✔C. Tree Pollen
✔✔Hepatits A can be found in all of the following except:
A. Raw shellfish
B. Cooked meat
C. Unwashed hands
D. Raw vegetables - ✔✔B. Cooked Meat
✔✔Ways to prevent a physical hazard include all of the following except:
A. Effective hair restraint
B. Refrigerate potentially hazardous foods
C. Minimize jewelry through the facility
D. Keep nails trimmed and clean - ✔✔B. Refrigerate potentially hazardous foods
✔✔All of the following are an example of a physical hazard except:
A. Pesticide on the food prep counter
B. Metal shavings from a can opener
C. Gemstone from a ring
D. Broken glass in the ixe - ✔✔A. Pesticide On the food prep counter
✔✔Potentially hazardous foods must be reheated to a temperature of:
A. 155 Degrees
B. 135 degrees
C. 165 degrees
D. 175 degrees - ✔✔C. 165 degrees
✔✔Food that is being reheated too hot hold must reach a temperature of what?
A. 135 degrees
B. 155 degrees
C. 165 degrees
, D. 175 degrees - ✔✔C. 165 degrees
✔✔What temperature is required when cooking chili containing tomatoes, kidney beans,
ground chicken, and spices?
A. 135 degrees
B. 145 degrees
C. 155 degrees
D. 165 degrees - ✔✔D. 165 degrees
✔✔When cooling food the food must be cold from what?
A. 135° to 50° within two hours, and 135° to 41° within six hours
B. 135° to 70° within four hours, and 135° to 41° within six hours
C. 135° to 50° within four hours, and 135° to 41° with in six hours
D. 135° to 70° within two hours, and 135° to 41° within six hours - ✔✔D. 135° to 70°
within two hours, and 135° to 41° within six hours
✔✔A PHF is a food that:
A. Allows bacteria to grow rapidly
B. Inhibits the growth of bacteria
C. Allows viruses to become bacteria
D. Inhibit parasites - ✔✔A. Allows bacteria to grow rapidly
✔✔The safest method for thawing a roast is:
A. On the counter at ambient temperature
B. In the sink filled with warm water
C. In the dry storage area at 50-70 degrees
D. In the Refrigerator at 41 degrees or below - ✔✔D. In the Refrigerator at 41 degrees
or below
✔✔Foods may not be stored in all of the following except what?
A. In a locker room
B. Under open stairs
C. Cooler
D. In a bathroom - ✔✔C. Cooler
✔✔Dry storage should be kept at a temperature of:
A. 41° or below
B. 135° or higher
C. 41° to 135°
D. 50° to 70° - ✔✔D. 50° to 70°
✔✔According to the 2005 FDA food code, when hot holding food, it must be held at a
minimum temperature of what?
A. 140° or higher
