NRFSP

The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests correct answer: D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B. Must be checked by a doctor first C. Nothing ...

case correct answer: the occurrence of illness affecting one person food correct answer: anything that people normally eat or drink, including water and ice foodborne illness/disease correct answer: any illness caused by eating or drinking contaminated food hazard correct answer: anything that could cause harm to consumers foodborne disease outbreak correct answer: the occurrence of two or more cases of a similar that result from eating a common food reasonable care correct a...

everything cooked/reheated in a microwave should be heated to... correct answer: 165 How many times the concentration for immersion sanitizing? correct answer: 2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... correct answer: 120 to 140 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 Home-canned foods are...

# of people it takes to be an outbreak correct answer: 2 Temp all reheated food needs to be cooked to correct answer: 165 Fo Tabletop equipment need to be on legs at least --- inches off the table correct answer: 4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hours correct answer: 4 Hours Temp that cooked fruits and veggies need to be cooked correct answer: 135 Fo Thermometer that measures the temperature of food should be accur...

Abrasive Cleaners correct answer: cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers correct answer: cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control correct answer: a type of general food safety management system that invo...

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. correct 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 i...

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 al...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? correct answer: 3pm (4hours) Which food should be rejected? correct answer: Live oysters at 50F What is the first step in developing a HACCP Plan? correct answer: Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? correct answer: Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time ...