NRFSP Review #1 Questions And Answers With Verified Solutions

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 doorsA 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 Time/Temperature Control (TCS) foods must be cooked to specific temperatures to - prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found? - on the sales floor Where are covered waste containers required? - in the ladies' restroom The initial symptoms of scrombroid poisoning include - numbness in mouth and fingers