NRFSP Exam Study Guide #2 With 100% Complete Solution

NRFSP Exam Study Guide #2 With 100%
Complete Solution
Canned foods must be purchased from an approved so
e e e e e e e e



urce to make sure they e e e e



A. will be delivered during off-peak hours.
e e e e e e



B. have a shelf life of two years or more.
e e e e e e e e e



C. can be safely stored on the floor in dry storage areas
e e e e e e e e e e e



.
D. have been processed to destroy disease-
e e e e e e



causing microorganisms. - Correct Answer- e e e e



D. have been processed to destroy disease-
e e e e e e



causing microorganisms. e




The delivery inspection of dry foods should include ch
e e e e e e e e



ecking for e



A. dry and undamaged food, dry food containers and d
e e e e e e e e e



river in uniform. e e



B. intact packaging, food temperature of 65'F (18C) a
e e e e e e e e



nd clean delivery truck.
e e e



C. Food temperature of 65°F (18C), dry and intact food
e e e e e e e e e



packages, and clean delivery truck.
e e e e e



D. intact packaging, dry and undamaged food, dry con
e e e e e e e e



tainers, insect Infestation and clean delivery truck. -
e e e e e e e



Correct Answer-
e e



D. intact packaging, dry and undamaged food, dry con
e e e e e e e e



tainers, insect Infestation and clean delivery truck.
e e e e e e




Upon delivery, fresh fish should have
e e e e e



A. a sea smell and flaking scales
e e e e e e



B. green-grey gills and flesh that is soft to touch.
e e e e e e e e e



C. bright red moist gills, eyes that are clear and skin br
e e e e e e e e e e e



ight in color. e e




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, D. flesh that is soft to the touch, bright skin color and a
e e e e e e e e e e e e e



smell like the sea. - Correct Answer-
e e e e e e



C. bright red moist gills, eyes that are clear and skin br
e e e e e e e e e e e



ight in color. e e




Home-
canned foods are NOT allowed in a food establishment
e e e e e e e e



because of the potential danger of
e e e e e e



A. bacteria that produce botulism toxin.
e e e e e



B. molds that produce aflatoxin.
e e e e



C. viruses that cause Hepatitis A.
e e e e e



D. parasites that cause cyclospora. - Correct Answer-
e e e e e e e



A. bacteria that produce botulism toxin.
e e e e e




Pasteurized products, such as milk and fruit juices, ar e e e e e e e e



e
A. boiled to destroy all organisms in the food.
e e e e e e e e e



B. treated with chemicals that destroy bacteria.
e e e e e e e



C. Heated to temperatures that reduce bacteria to saf
e e e e e e e e e



e levels
e



D. frozen to temperatures that destroy bacteria and p
e e e e e e e e e



arasites. - Correct Answer- e e e



C. Heated to temperatures that reduce bacteria to saf
e e e e e e e e



e levels
e




When using chemical sanitizers for swab or spray appl
e e e e e e e e



ication, it is necessary to use ____ times the concentrat
e e e e e e e e e



ion as used for immersion sanitizing.
e e e e e



A. 2
e e



B. 3
e e



C. 4
e e



D. 5 - Correct Answer-A. 2
e e e e e e




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