NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 Graded A+

A detergent must remove soil German The most popular type of cockroach The sandwiches are held at 41F or lower while serving A group is prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is Salmonella enteritidis Bacteria that can cause a foodborne infection are Biological hazard The presence of growth of microorganism is a type of Thawing and refreezing A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of NRFSP Exam study Questions with Verified Answers Latest Updated 2024/2025 Graded A+ 165F (74C) within 2 hours Potentially hazardous foods MUST be reheated to an internal temperature of Raw foods are stored on a shelf above ready-to-eat foods. Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY? Physically separate raw and cooked foods When cooked and raw foods are displayed in a deli, you should Serving utensils are stored with their food-contact surfaces in the food Which of the following practices is approved for use in a food establishment? Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry Which of the following are the CORRECT steps to follow when using your manual 3 compartment sink to wash dishes and utensils? measure it using the correct test strips The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of the manual warewashing sink is to containers without covers Which of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY? A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling During a self-inspection, you see the following situation. Which should you correct at once? using hand sanitizer instead of washing their hands Corrective action needs to be taken IMMEDIATELY if you see a food handler prevent food handlers from contaminating their hands by touching their hair The MOST important reason for having food handlers wear hair restraints is to have them do it for you The best method for teaching employees how to clean a slicer is to show the skill and then have them put on a watertight bandage over the cut and wear gloves You see that the food handler you assigned to prepare the salad has a small cut on their hand. You should The Food and Drug Administration Which agency is responsible for producing the model Food Code? a well-organized food safety and sanitation program In order to assure a safe food handling environment, what should a food establishment have in place before it opens for business? All personnel Who has legal responsibilities for ensuring that food is safe? The management responsibility to take all possible reasonable precautions and care to avoid committing a violation Which definition best explains the concept of reasonable care? Food containing a poisonous or deleterious substance or ingredient Which definition best describes the adulteration of food? safe, unadultered, and honestly presented Which three combination of words best outlines the principles behind food safety legislation? the process by which food becomes unacceptable for human consumption Spoilage is come from reputable vendors who obtain the food from approved sources To help ensure that food is safe to eat, food purchased for your establishment must: using products with the shortest shelf life before using similar products with a longer shelf life FIFO is the stock rotation principle that involves: at 5C (41F) or below TCS and perishable foods must be stored: between 10C and 21C (50F and 70F) The ideal temperature for storing dry goods is: allocate tasks that do not involve exposed food A food handler is just starting a cold. What should a manager do? He wears a waterproof dressing and single use gloves A food handlers causes a small cut on one of his fingers. What is it good practice for a manager to ensure?