NRFSP Exam study 2023/2024

NRFSP Exam study 2023/2024 A detergent must - CORRECT ANSWER-remove soil German - CORRECT ANSWER-The most popular type of cockroach The sandwiches are held at 41F or lower while serving - CORRECT ANSWER-A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis - CORRECT ANSWER-Bacteria that can cause a foodborne infection are Biological hazard - CORRECT ANSWER-The presence of growth of microorganism is a type of Thawing and refreezing - CORRECT ANSWER-A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of 165F (74C) within 2 hours - CORRECT ANSWER-Potentially hazardous foods MUST be reheated to an internal temperature of Raw foods are stored on a shelf above ready-to-eat foods. - CORRECT ANSWERChecking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY? Physically separate raw and cooked foods - CORRECT ANSWER-When cooked and raw foods are displayed in a deli, you should Serving utensils are stored with their food-contact surfaces in the food - CORRECT ANSWER-Which of the following practices is approved for use in a food establishment? Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry - CORRECT ANSWERWhich of the following are the CORRECT steps to follow when using your manual 3 compartment sink to wash dishes and utensils? measure it using the correct test strips - CORRECT ANSWER-The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of the manual warewashing sink is to containers without covers - CORRECT ANSWER-Which of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY? A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling - CORRECT ANSWER-During a self-inspection, you see the following situation. Which should you correct at once? using hand sanitizer instead of washing their hands - CORRECT ANSWER-Corrective action needs to be taken IMMEDIATELY if you see a food handler prevent food handlers from contaminating their hands by touching their hair - CORRECT ANSWER-The MOST important reason for having food handlers wear hair restraints is to have them do it for you - CORRECT ANSWER-The best method for teaching employees how to clean a slicer is to show the skill and then have them put on a watertight bandage over the cut and wear gloves - CORRECT ANSWER-You see that the food handler you assigned to prepare the salad has a small cut on their hand. You should The Food and Drug Administration - CORRECT ANSWER-Which agency is responsible for producing the model Food Code? a well-organized food safety and sanitation program - CORRECT ANSWER-In order to assure a safe food handling environment, what should a food establishment have in place before it opens for business? All personnel - CORRECT ANSWER-Who has legal responsibilities for ensuring that food is safe? The management responsibility to take all possible reasonable precautions and care to avoid committing a violation - CORRECT ANSWER-Which definition best explains the concept of reasonable care? Food containing a poisonous or deleterious substance or ingredient - CORRECT ANSWER-Which definition best describes the adulteration of food? safe, unadultered, and honestly presented - CORRECT ANSWER-Which three combination of words best outlines the principles behind food safety legislation? the process by which food becomes unacceptable for human consumption - CORRECT ANSWER-Spoilage is come from reputable vendors who obtain the food from approved sources - CORRECT ANSWER-To help ensure that food is safe to eat, food purchased for your establishment must: using products with the shortest shelf life before using similar products with a longer shelf life - CORRECT ANSWER-FIFO is the stock rotation principle that involves: at 5C (41F) or below - CORRECT ANSWER-TCS and perishable foods must be stored: between 10C and 21C (50F and 70F) - CORRECT ANSWER-The ideal temperature for storing dry goods is: allocate tasks that do not involve exposed food - CORRECT ANSWER-A food handler is just starting a cold. What should a manager do? He wears a waterproof dressing and single use gloves - CORRECT ANSWER-A food handlers causes a small cut on one of his fingers. What is it good practice for a manager to ensure? exclude her from work until approval is given by the regulatory authority - CORRECT ANSWER-A food handler returns to work from a tropical holiday overseas telling a story about everyone in her holiday group, including her partner, getting Salmonella Typhi food poisoning after a festival meal. The holiday ended three days ago. What should a manager do to ensure food safety? suitable for the task, clean, and in good repair - CORRECT ANSWER-Which of these groups of features are the key requirements for protective clothing? Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A - CORRECT ANSWER-Which of the following conditions must be reported to the regulatory authorities if a food employee is diagnosed with one of them? bird feces - CORRECT ANSWER-Which of the following is a physical hazard? Cleaning chemicals stored in a soda bottle - CORRECT ANSWER-Which of the following is a chemical hazard? is present at a food establishment at the time of an inspection and is responsible for the operation at that time - CORRECT ANSWER-The FDA Food Code defines the person in charge as the person who any edible substance or ingredients that is intended for human consumption - CORRECT ANSWER-For the purposes of food safety, food is defined as: eating contaminated food - CORRECT ANSWER-Foodborne illness are diseases caused by: wear clothing that is lightly colored and made of cotton - CORRECT ANSWER-Which of the following statements does NOT correctly describe the responsibilities of food employees? Shigella - CORRECT ANSWER-The person in charge must report to their regulatory authority if an employee discloses that they have or have been exposed to 2 or more - CORRECT ANSWER-A foodborne outbreak is defined as how many people getting sick from the same food? 112 minutes - CORRECT ANSWER-If you cook a rare, roast beef at 130F, how long should it be cooked? 120F - CORRECT ANSWER-What should be the temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE? in the manager's office - CORRECT ANSWER-Where can an unprotected, uncovered light bulb be in a restaurant? In the sealed, original labeled container away from where children could reach it - CORRECT ANSWER-An employee has a medication that has to be refrigerated. Where should it be stored in the refrigerator? a guest who needs to enter the kitchen to get ice for their beverage - CORRECT ANSWER-Which of the following people should NOT be allowed to walk through the kitchen at a restaurant? they are cooked to different temperatures - CORRECT ANSWER-Why do meat and poultry need to be stored in a self-service area separate? wash his hands - CORRECT ANSWER-An employee was prepping sandwiches and left for his break. He smoked and ate his dinner. He has put on a clean apron and hat. What needs to be done FIRST when the employee returns to work? 130F for 112 minutes - CORRECT ANSWER-A rare roast beef can be served if it is cooked to Re-sanitize the removable parts that are reattached to the self-standing equipment - CORRECT ANSWER-A food service employee removed the parts from self-standing equipment that can be put into a three-compartment sink. Those parts are washed, rinsed, and sanitized. The food bits on the standing equipment are removed. The selfstanding equipment is washed, rinsed, and sanitized. What is the NEXT step in sanitizing self-standing equipment?