NRFSP Questions and Answers Rated A
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 ✔✔intact packaging, dry and
undamaged food, dry containers, insect infestation and clean delivery truck.
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 produce botulism toxin.
Pasteurized products, such as milk and fruit juices, are ✔✔heated to temperatures that reduce
bacteria to safe levels.
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
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 ✔✔intact packaging, dry and
undamaged food, dry containers, insect infestation and clean delivery truck.
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 produce botulism toxin.
Pasteurized products, such as milk and fruit juices, are ✔✔heated to temperatures that reduce
bacteria to safe levels.
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
