NRA servsafe exam part 4 questions
and answers8
A manager is practicing active managerial control by - ANSWERS-incorporating standard
operating procedures for sanitizing equipment
What is a good practice after handwashing? - ANSWERS-use a paper towel to turn off faucet
Which of these describes the most effective way to conduct a role-play activity? - ANSWERS-
allow volunteers to rehearse a script before acting it out in front of the group
Which is an important guideline for buying gloves for handling food? - ANSWERS-buy only single
use gloves
A mobile unit needs to follow the same sanitation rules required of permanent foodservice
kitchens when serving - ANSWERS-grilled chicken
When different types of food must be prepped on the same table, which of these types of food
should be prepped first to minimize the risk of cross-contamination? - ANSWERS-ready-to-eat
food
A storage unit has four cans of tomatoes with the following use by dates: January 1, February1,
March 1, and April 1. Using first-in, first-out (FIFO), which can of tomatoes should be stored in
front and used first? - ANSWERS-January 1
What is the most important prevention method taken by an operation to avoid seafood toxins? -
ANSWERS-purchase seafood from approved, reputable suppliers
, Gloves work best to prevent food contamination when they - ANSWERS-are the correct size
How can an operation best protect food from physical contamination? - ANSWERS-purchase
food from approved, reputable suppliers
What is one reason that thermometers lose accuracy? - ANSWERS-severe temperature change
Where is an appropriate place to store boxed breakfast cereal? - ANSWERS-dry-storage areas
What is the highest internal temperature for receiving live shellfish? - ANSWERS-50F (10C)
When reheating commercially packaged deep-fried cheese sticks, what is the minimum internal
temperature that the food must reach? - ANSWERS-135F (57C)
Glasses and cups must be stored - ANSWERS-upside down on a clean and sanitized shelf or rack
If grilled chicken is removed from the grill at 1 p.m., what discard time time should be written
on its container if it is held without temperature control? - ANSWERS-5 p.m.
When can raw unpackaged meat, seafood, and poultry be offered for self-service in a
restaurant? - ANSWERS-If they will be cooked and eaten immediately on the premises
What does FIFO stand for? - ANSWERS-first in, first out
When using microwave oven for reheating TCS food for hot-holding, the internal temperature of
the food must be - ANSWERS-165F (74C) for 15 seconds
and answers8
A manager is practicing active managerial control by - ANSWERS-incorporating standard
operating procedures for sanitizing equipment
What is a good practice after handwashing? - ANSWERS-use a paper towel to turn off faucet
Which of these describes the most effective way to conduct a role-play activity? - ANSWERS-
allow volunteers to rehearse a script before acting it out in front of the group
Which is an important guideline for buying gloves for handling food? - ANSWERS-buy only single
use gloves
A mobile unit needs to follow the same sanitation rules required of permanent foodservice
kitchens when serving - ANSWERS-grilled chicken
When different types of food must be prepped on the same table, which of these types of food
should be prepped first to minimize the risk of cross-contamination? - ANSWERS-ready-to-eat
food
A storage unit has four cans of tomatoes with the following use by dates: January 1, February1,
March 1, and April 1. Using first-in, first-out (FIFO), which can of tomatoes should be stored in
front and used first? - ANSWERS-January 1
What is the most important prevention method taken by an operation to avoid seafood toxins? -
ANSWERS-purchase seafood from approved, reputable suppliers
, Gloves work best to prevent food contamination when they - ANSWERS-are the correct size
How can an operation best protect food from physical contamination? - ANSWERS-purchase
food from approved, reputable suppliers
What is one reason that thermometers lose accuracy? - ANSWERS-severe temperature change
Where is an appropriate place to store boxed breakfast cereal? - ANSWERS-dry-storage areas
What is the highest internal temperature for receiving live shellfish? - ANSWERS-50F (10C)
When reheating commercially packaged deep-fried cheese sticks, what is the minimum internal
temperature that the food must reach? - ANSWERS-135F (57C)
Glasses and cups must be stored - ANSWERS-upside down on a clean and sanitized shelf or rack
If grilled chicken is removed from the grill at 1 p.m., what discard time time should be written
on its container if it is held without temperature control? - ANSWERS-5 p.m.
When can raw unpackaged meat, seafood, and poultry be offered for self-service in a
restaurant? - ANSWERS-If they will be cooked and eaten immediately on the premises
What does FIFO stand for? - ANSWERS-first in, first out
When using microwave oven for reheating TCS food for hot-holding, the internal temperature of
the food must be - ANSWERS-165F (74C) for 15 seconds
