NRFSP Exam Study #2
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1. 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.: D. have been
processed to destroy disease-causing microorganisms.
2. The delivery inspection of dry foods should include checking for
A. dry and undamaged food, dry food containers and driver in uniform.
B. intact packaging, food temperature of 65'F (18C) and clean delivery truck.
C. Food temperature of 65°F (18C), dry and intact food packages, and clean
delivery truck.
D. intact packaging, dry and undamaged food, dry containers, insect Infesta-
tion and clean delivery truck.: D. intact packaging, dry and undamaged food, dry containers, insect
Infestation and clean delivery truck.
3. Upon delivery, fresh fish should have
A. a sea smell and flaking scales
B. green-grey gills and flesh that is soft to touch.
C. bright red moist gills, eyes that are clear and skin bright in color.
D. flesh that is soft to the touch, bright skin color and a smell like the sea.: C.
bright red moist gills, eyes that are clear and skin bright in color.
4. Home-canned foods are NOT allowed in a food establishment because of the
potential danger of
A. bacteria that produce botulism toxin.
B. molds that produce aflatoxin.
C. viruses that cause Hepatitis A.
D. parasites that cause cyclospora.: A. bacteria that produce botulism toxin.
5. Pasteurized products, such as milk and fruit juices, are
A. boiled to destroy all organisms in the food.
B. treated with chemicals that destroy bacteria.
C. Heated to temperatures that reduce bacteria to safe levels
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D. frozen to temperatures that destroy bacteria and parasites.: C. Heated to temper-
atures that reduce bacteria to safe levels
6. When using chemical sanitizers for swab or spray application, it is necessary
to use ____ times the concentration as used for immersion sanitizing.
A. 2
B. 3
C. 4
D. 5: A. 2
7. Chlorine sanitizers used in low-temperature dishwashing machines work best
when the temperature of the final rinse water is maintained
between which temperatures?
A. 75F (24C) and 95F (36C).
B. 120F (49C) and 140F (60C)
C. 165F (74C) and 180F (82C).
D. 180F (82C) and 194F (90C).: B. 120F (49C) and 140F (60C)
8. The water supply to your food establishment is interrupted for several hours.
You should NOT
A. have employees sell only prepackaged foods that require no preparation
prior to service.
B. use single-service, disposable plates and glasses instead of the normal
warewashing procedures.
C. temporarily stop food preparation and service until the water service is
back.
D. keep preparing and serving food as usual after telling the health department
of the problem.: D. keep preparing and serving food as usual after telling the health department of the problem.
9. The only 100% effective back flow preventive device is a(n)
A. Air Gap
B. grease trap.
C. check valve
D. vacuum breaker.: A. Air Gap
10. A food establishment restroom must be stocked with all of the following
EXCEPT
2/8
Study online at https://quizlet.com/_i9orol
1. 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.: D. have been
processed to destroy disease-causing microorganisms.
2. The delivery inspection of dry foods should include checking for
A. dry and undamaged food, dry food containers and driver in uniform.
B. intact packaging, food temperature of 65'F (18C) and clean delivery truck.
C. Food temperature of 65°F (18C), dry and intact food packages, and clean
delivery truck.
D. intact packaging, dry and undamaged food, dry containers, insect Infesta-
tion and clean delivery truck.: D. intact packaging, dry and undamaged food, dry containers, insect
Infestation and clean delivery truck.
3. Upon delivery, fresh fish should have
A. a sea smell and flaking scales
B. green-grey gills and flesh that is soft to touch.
C. bright red moist gills, eyes that are clear and skin bright in color.
D. flesh that is soft to the touch, bright skin color and a smell like the sea.: C.
bright red moist gills, eyes that are clear and skin bright in color.
4. Home-canned foods are NOT allowed in a food establishment because of the
potential danger of
A. bacteria that produce botulism toxin.
B. molds that produce aflatoxin.
C. viruses that cause Hepatitis A.
D. parasites that cause cyclospora.: A. bacteria that produce botulism toxin.
5. Pasteurized products, such as milk and fruit juices, are
A. boiled to destroy all organisms in the food.
B. treated with chemicals that destroy bacteria.
C. Heated to temperatures that reduce bacteria to safe levels
1/8
, NRFSP Exam Study #2
Study online at https://quizlet.com/_i9orol
D. frozen to temperatures that destroy bacteria and parasites.: C. Heated to temper-
atures that reduce bacteria to safe levels
6. When using chemical sanitizers for swab or spray application, it is necessary
to use ____ times the concentration as used for immersion sanitizing.
A. 2
B. 3
C. 4
D. 5: A. 2
7. Chlorine sanitizers used in low-temperature dishwashing machines work best
when the temperature of the final rinse water is maintained
between which temperatures?
A. 75F (24C) and 95F (36C).
B. 120F (49C) and 140F (60C)
C. 165F (74C) and 180F (82C).
D. 180F (82C) and 194F (90C).: B. 120F (49C) and 140F (60C)
8. The water supply to your food establishment is interrupted for several hours.
You should NOT
A. have employees sell only prepackaged foods that require no preparation
prior to service.
B. use single-service, disposable plates and glasses instead of the normal
warewashing procedures.
C. temporarily stop food preparation and service until the water service is
back.
D. keep preparing and serving food as usual after telling the health department
of the problem.: D. keep preparing and serving food as usual after telling the health department of the problem.
9. The only 100% effective back flow preventive device is a(n)
A. Air Gap
B. grease trap.
C. check valve
D. vacuum breaker.: A. Air Gap
10. A food establishment restroom must be stocked with all of the following
EXCEPT
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