NRFSP Culinary Exam | Questions with
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Update 2026/2027
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Terms in this set (49)
Canned foods must be have been processed to destroy disease-
purchased from an approved causing microorganisms.
source to make sure they
will be delivered during off-
peak hours.
have a shelf life of two years
or more.
can be safely stored on the
floor in dry storage areas.
have been processed to
destroy disease-causing
microorganisms.
,The delivery inspection of dry intact packaging, dry and undamaged
foods should include checking food, dry containers, insect infestation
for and clean delivery truck.
dry and undamaged food, dry
food containers and driver in
uniform.
intact packaging, food
temperature of 65°F (18°C) and
clean delivery truck.
food temperature of 65°F
(18°C), dry and intact food
packages, and clean delivery
truck.
intact packaging, dry and
undamaged food, dry
containers, insect infestation
and clean delivery truck.
, Upon delivery, fresh fish bright red moist gills, eyes that are clear
should have and skin bright in color.
a sea smell and flaking scales.
green-grey gills and flesh that
is soft to touch.
bright red moist gills, eyes that
are clear and skin bright in
color.
flesh that is soft to the touch,
bright skin color and a smell
like the sea.
Home-canned foods are NOT bacteria that produce botulism toxin.
allowed in a food
establishment because of the
potential danger of
bacteria that produce botulism
toxin.
molds that produce aflatoxin.
viruses that cause Hepatitis A.
parasites that cause
cyclospora.
100% Correct Answers | Verified | Latest
Update 2026/2027
Save
Terms in this set (49)
Canned foods must be have been processed to destroy disease-
purchased from an approved causing microorganisms.
source to make sure they
will be delivered during off-
peak hours.
have a shelf life of two years
or more.
can be safely stored on the
floor in dry storage areas.
have been processed to
destroy disease-causing
microorganisms.
,The delivery inspection of dry intact packaging, dry and undamaged
foods should include checking food, dry containers, insect infestation
for and clean delivery truck.
dry and undamaged food, dry
food containers and driver in
uniform.
intact packaging, food
temperature of 65°F (18°C) and
clean delivery truck.
food temperature of 65°F
(18°C), dry and intact food
packages, and clean delivery
truck.
intact packaging, dry and
undamaged food, dry
containers, insect infestation
and clean delivery truck.
, Upon delivery, fresh fish bright red moist gills, eyes that are clear
should have and skin bright in color.
a sea smell and flaking scales.
green-grey gills and flesh that
is soft to touch.
bright red moist gills, eyes that
are clear and skin bright in
color.
flesh that is soft to the touch,
bright skin color and a smell
like the sea.
Home-canned foods are NOT bacteria that produce botulism toxin.
allowed in a food
establishment because of the
potential danger of
bacteria that produce botulism
toxin.
molds that produce aflatoxin.
viruses that cause Hepatitis A.
parasites that cause
cyclospora.
