NRFSP Review #1 Questions And Answers
Graded A+
When using chemical sanitizers for swab or spray application, it is necessary to use ____ times
the concentration as used for immersion sanitizing. 2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures? 120°F
(49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should NOT
keep 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) air gap
A food establishment restroom must be stocked with all of the following EXCEPT a
common-use towel
A properly designed toilet facility within a food establishment must have tight fitting, self-
closing doors
A food service employee has a head cold with discharge from eyes and nose. What work activity
would be acceptable for this employee? removing garbage from the premises
Graded A+
When using chemical sanitizers for swab or spray application, it is necessary to use ____ times
the concentration as used for immersion sanitizing. 2
Chlorine sanitizers used in low-temperature dishwashing machines work best when the
temperature of the final rinse water is maintained between which temperatures? 120°F
(49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You should NOT
keep 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) air gap
A food establishment restroom must be stocked with all of the following EXCEPT a
common-use towel
A properly designed toilet facility within a food establishment must have tight fitting, self-
closing doors
A food service employee has a head cold with discharge from eyes and nose. What work activity
would be acceptable for this employee? removing garbage from the premises
