NRFSP Study guides, Class notes & Summaries

NRFSP Exam Study #1 (Questions And Answers)

NRFSP Walmart Food Safety Test Questions and Answers 100% Verified | updated 2024

NRFSP EXAM 2024 WITH 100% CORRECT ANSWERS The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests - correct answer D. Complying with staffs vacation requests In order to continue working, what should a food employee with a minor cut on their hand do? A. Not allowed to work with minor cut B....

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case - the occurrence of illness affecting one person food - anything that people normally eat or drink, including water and ice foodborne illness/disease - any illness caused by eating or drinking contaminated food hazard - anything that could cause harm to consumers foodborne disease outbreak - the occurrence of two or more cases of a similar that result from eating a common food reasonable care - the management responsibility to take all reasonable precautions and care to avoid committ...

Canned foods must be purchased from an approved source to make sure they A. will be delivered during off-peak hours. B. have a shelf life of two years or more. C. can be safely stored on the floor in dry storage areas. D. have been processed to destroy disease-causing microorganisms. - Answer-D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for A. dry and undamaged food, dry food containers and driver in uniform...

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 establishme...

The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - Answer-True The danger zone is a range of temperatures at which pathogens do nut usually grow - Answer-False Food is most likely to be outside the danger zone if it is left on a work surface for four hours. - AnswerFalse When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - AnswerTrue TCS food should be kept within the danger zone - Answer-False Cut melon is a TCS food -...

Canned foods must be purchased from an approved source to make sure they - have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for - dry and undamaged food, dry food containers and driver in uniform Upon delivery, fresh fish should have - 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 - bacteria that produ...

A 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-sensory Sponges may be used to clean - Answer-seats, refrigerator doors and serving trays Dairy products labeled 'ultra-unpasteurized', but NOT aseptically packaged, must be stored in - Answer-a refrigerator at 41c deg...

6°C (43°F) is a temperature in the danger zone. - Answer-True 56°C (133°F) is a temperature outside of the danger zone - Answer-False Temperature abuse is a bad practice and could cause foodborne illness or even death - Answer-True An important aspect of temperature control is keeping food out of the danger zone. - Answer-True Cooking can be used to destroy pathogenic organisms. - Answer-True Spores and toxins are always destroyed by cooking temperatures. - Answer-False Poor temperatur...

NRFSP Test Exam Questions & Correct Answers The purpose of a food safety management system is to... - ANSWER : prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... - ANSWER : active managerial control. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control...