NRFSP Safety Practice and Study-Holman 3rd with verified questions and
answers exam
Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out?
- >>>3pm (4hours)
Which food should be rejected? - >>>Live oysters at 50F
What is the first step in developing a HACCP Plan? - >>>Conduct a hazard analysis
Which food item has been associated with Salmonella Typhi? - >>>Shellfish from Contaminated Water
When transporting food offsite, how should information, such as use by date and time be
communicated to the offsite staff? - >>>Labels on food
When can a food handler diagnosed with jaundice return to work? - >>>When approved by the
regulatory authority
Which responsibility is included in the Food and Drug Administration's role? - >>>Regulating food
transported across state lines
A food handler just finished storing a dry food delivery. Which step was done correctly? - >>>Stored
food away from the wall
What organization requires a Safety data sheet (SDS) to be included with hazardous chemicals? -
>>>Occupational safety and health administration
What is a cross-connection? Hint:CONNECTION. - >>>Physical link between safe water and dirty water
This study source was downloaded by 100000899911629 from CourseHero.com on 07-09-2025 15:44:10 GMT -05:00
https://www.coursehero.com/file/250621659/NRFSP-Safety-Practice-and-Study-Holman-3rd-with-verified-questions-and-answers-examdocxdocx/
, What information must be included on the label of a container of ready to eat TCS prepped on site for
retail sale? - >>>Potential allergens
Parasites are commonly associated with what food? - >>>Wild Game
What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - >>>145F
Bulk unpackaged food in self-service areas must be labeled when? - >>>the manufacturer claims the
food is healthy
When should be a food handler with sore throat and fever be excluded from the operation? - >>>when
the food handlers fever is over 100F
What strategy can prevent cross-contamination? - >>>avoid time temperature abuse
What symptom requires a food handler to be excluded from the operation? - >>>jaundice
What temperature should the water be for manual handwashing? - >>>must be at least 110F
What scenario can lead to pest infestation? - >>>Storing recyclables in paper bags
What should a server do when taking a food order from customers who have concerns about food
allergies? - >>>tell customers with food allergies they will not be able to receive service
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time
must the tuna salad be served or thrown out? - >>>12PM
This study source was downloaded by 100000899911629 from CourseHero.com on 07-09-2025 15:44:10 GMT -05:00
https://www.coursehero.com/file/250621659/NRFSP-Safety-Practice-and-Study-Holman-3rd-with-verified-questions-and-answers-examdocxdocx/
answers exam
Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out?
- >>>3pm (4hours)
Which food should be rejected? - >>>Live oysters at 50F
What is the first step in developing a HACCP Plan? - >>>Conduct a hazard analysis
Which food item has been associated with Salmonella Typhi? - >>>Shellfish from Contaminated Water
When transporting food offsite, how should information, such as use by date and time be
communicated to the offsite staff? - >>>Labels on food
When can a food handler diagnosed with jaundice return to work? - >>>When approved by the
regulatory authority
Which responsibility is included in the Food and Drug Administration's role? - >>>Regulating food
transported across state lines
A food handler just finished storing a dry food delivery. Which step was done correctly? - >>>Stored
food away from the wall
What organization requires a Safety data sheet (SDS) to be included with hazardous chemicals? -
>>>Occupational safety and health administration
What is a cross-connection? Hint:CONNECTION. - >>>Physical link between safe water and dirty water
This study source was downloaded by 100000899911629 from CourseHero.com on 07-09-2025 15:44:10 GMT -05:00
https://www.coursehero.com/file/250621659/NRFSP-Safety-Practice-and-Study-Holman-3rd-with-verified-questions-and-answers-examdocxdocx/
, What information must be included on the label of a container of ready to eat TCS prepped on site for
retail sale? - >>>Potential allergens
Parasites are commonly associated with what food? - >>>Wild Game
What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? - >>>145F
Bulk unpackaged food in self-service areas must be labeled when? - >>>the manufacturer claims the
food is healthy
When should be a food handler with sore throat and fever be excluded from the operation? - >>>when
the food handlers fever is over 100F
What strategy can prevent cross-contamination? - >>>avoid time temperature abuse
What symptom requires a food handler to be excluded from the operation? - >>>jaundice
What temperature should the water be for manual handwashing? - >>>must be at least 110F
What scenario can lead to pest infestation? - >>>Storing recyclables in paper bags
What should a server do when taking a food order from customers who have concerns about food
allergies? - >>>tell customers with food allergies they will not be able to receive service
A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time
must the tuna salad be served or thrown out? - >>>12PM
This study source was downloaded by 100000899911629 from CourseHero.com on 07-09-2025 15:44:10 GMT -05:00
https://www.coursehero.com/file/250621659/NRFSP-Safety-Practice-and-Study-Holman-3rd-with-verified-questions-and-answers-examdocxdocx/
