NRFSP Review #1 Questions & Answers Rated 100% Correct!!

NRFSP Review #1 Questions & Answers Rated 100% Correct!! 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 department of the problem. The only 100% effective back flow preventive device is a(n) air gap A food establishment restroom must be stocked with all of the following EXCEPT a common-use towel A properly designed toilet facility within a food establishment must have 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? removing garbage from the premises Brushes, mops, buckets, and other non-food items used in food prep areas should be cleaned and sanitized every day The unit used for measuring chemical concentration in a sanitizing solution is ppm In a HACCP system, a diagram of the path food takes from delivery to service is known as a food model Floors in dry food storage areas should be cleaned and sanitized as needed