Nrfsp Questions And Answers With Verified Solutions

Canned foods must be purchased from an approved source to make sure they - Answer-have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for - Answer-intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck. Upon delivery, fresh fish should have - Answer-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 - Answer-bacteria that produce botulism toxin. Pasteurized products, such as milk and fruit juices, are - Answer-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. - Answer-2 Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures? - Answer-120°F (49°C) and 140°F (60°C). The water supply to your food establishment is interrupted for several hours. You should NOT - Answerkeep 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) - Answer-Air gap A food establishment restroom must be stocked with all of the following EXCEPT - Answer-A common use towelA properly designed toilet facility within a food establishment must have - Answer-Tight fitting selfclosing doors A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee? - Answer-Removing garbage from the premises Brushes, mops, buckets, and other non-food items used in food prep areas should be - Answer-Cleaned and sanitized every day The unit used for measuring chemical concentration in a sanitizing solution is - Answer-Ppm In a HACCP system, a diagram of the path food takes from delivery to service is known as a - AnswerFlow chart Floors in dry food storage areas should be cleaned and sanitized - Answer-As needed Time/Temperature Control (TCS) foods must be cooked to specific temperatures to - Answer-prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found - Answer-On the sales floor Where are covered waste containers required? - Answer-In the ladies restroom The initial symptoms of scombroid poisoning include - Answer-Numbness in mouth and fingers 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-SensorySponges may be used to clena - Answer-seats, refrigerator doors and serving trays.