NRFSP Review #1 Questions & Answers Rated 100%
Correct!!
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 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
Brushes, mops, buckets, and other non-food items used in food prep areas
should be
cleaned and sanitized every day
The unit used for measuring chemical concentration in a sanitizing solution is
ppm
In a HACCP system, a diagram of the path food takes from delivery to service is
known as a
food model
Floors in dry food storage areas should be cleaned and sanitized
as needed
Correct!!
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 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
Brushes, mops, buckets, and other non-food items used in food prep areas
should be
cleaned and sanitized every day
The unit used for measuring chemical concentration in a sanitizing solution is
ppm
In a HACCP system, a diagram of the path food takes from delivery to service is
known as a
food model
Floors in dry food storage areas should be cleaned and sanitized
as needed
