NRFSP Review #2 questions and answers all are graded A+

A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing - Answer-24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? - Answer-sensory Sponges may be used to clean - Answer-seats, refrigerator doors and serving trays Dairy products labeled 'ultra-unpasteurized', but NOT aseptically packaged, must be stored in - Answer-a refrigerator at 41c degrees F (5 C) or below A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do? - Answer-Refuse the offer because purchasing meat from a local farmer is prohibited by law. A food establishment provides separate display tanks for live lobster and molluscan shellfish. Which is NOT a requirement for operation of the tanks? - Answer-The same water must circulate throughout both tanks. Back siphonage or back flow is - Answer-unsafe water moving into the potable water supply Raw animal foods cooked in a microwave need to reach what temperature in all parts of the food? - Answer-165 degrees F (74 C) You have received a free trial sample of a chemical from a salesman. On the label is the word 'GRAS'. This means that this chemical is - Answer-safe to use under the specified manufacturer's directions. You have received an order of cooking spices. The label states that the spices have been irradiated. You should - Answer-accept the order.Chemical hand dips must be maintained at a minimum strength equivalent to - Answer-50 mg/L chlorine A food worker is making a salad dressing from raw shell eggs, vegetable oil and spices. Will the addition of lemon juice make this product safe to store above 41 degrees F (5 C)? - Answer-Yes, if the pH of the food is 4.6 or below. Access to public restrooms must NOT be - Answer-through food preparation or warewashing areas. Which of the following food preparation jobs can be done with bare hands? - Answer-breading raw chicken. When calibrating thermometers by using the boiling point method, you must correct your calibration because the boiling point of water - Answer-decreases approximately 1 degrees F for each 550 feet above sea level. When cooling beef stew, a container measuring ________ inches (_______cm) in height should be used to cool the food quickly. - Answer-3 in (7.62 cm) The hose used to convey drinking water for a mobile unit must be - Answer-made from a food-safe material and clearly identified. When washing hands, which part of the hands is most frequently missed? - Answer-fingernails. Which of the following devices would NOT be found on self-service ice machines that vend ice in unpackaged form and is located outside of a supervised area? - Answer-A self-closing door. To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be maintained between __________percent. - Answer-50-60