NRFSP Exam with all Correct & 100% Verified Answers |
Guaranteed to Pass
Canned foods must be purchased from an approved source to make sure they ✔Correct
Answer-have been processed to destroy disease-causing microorganisms.
The delivery inspection of dry foods should include checking for ✔Correct Answer-intact
packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.
Upon delivery, fresh fish should have ✔Correct Answer-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 ✔Correct Answer-bacteria that produce botulism toxin.
Pasteurized products, such as milk and fruit juices, are ✔Correct Answer-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. ✔Correct Answer-2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures? ✔Correct
Answer-120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should NOT
✔Correct Answer-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) ✔Correct Answer-Air gap
A food establishment restroom must be stocked with all of the following EXCEPT ✔Correct
Answer-A common use towel
A properly designed toilet facility within a food establishment must have ✔Correct Answer-
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? ✔Correct Answer-Removing garbage from the
premises
Guaranteed to Pass
Canned foods must be purchased from an approved source to make sure they ✔Correct
Answer-have been processed to destroy disease-causing microorganisms.
The delivery inspection of dry foods should include checking for ✔Correct Answer-intact
packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.
Upon delivery, fresh fish should have ✔Correct Answer-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 ✔Correct Answer-bacteria that produce botulism toxin.
Pasteurized products, such as milk and fruit juices, are ✔Correct Answer-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. ✔Correct Answer-2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures? ✔Correct
Answer-120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should NOT
✔Correct Answer-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) ✔Correct Answer-Air gap
A food establishment restroom must be stocked with all of the following EXCEPT ✔Correct
Answer-A common use towel
A properly designed toilet facility within a food establishment must have ✔Correct Answer-
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? ✔Correct Answer-Removing garbage from the
premises
