NRFSP EXAM PACKAGE|QUESTIONS 100% CORRECT!!

Canned foods must be purchased from an approved source to make sure they - ANSWER-have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for - ANSWER-intact packaging, dry and undamaged food, dry containers, insect infestation a...

sanitizer concentration for chlorine sanitizers - ANSWER-50-99 ppm example of cross-connection - ANSWER-a running faucet below the rim of the sink. In this example, the water level in the sink could rise above the faucet and cause back-flow of unsafe water into the clean water supply. Imminent...

Canned foods must be purchased from an approved source to make sure they - ANSWER-have been processed to destroy disease-causing microorganisms The delivery inspection of dry foods should include checking for - ANSWER-dry and undamaged food, dry food containers and driver in uniform Upon deliv...

Abrasive Cleaners - ANSWER-cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - ANSWER-cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like pr...

# of people it takes to be an outbreak - ANSWER-2 Temp all reheated food needs to be cooked to - ANSWER-165 Fo Tabletop equipment need to be on legs at least --- inches off the table - ANSWER-4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hour...

# of people it takes to be an outbreak - ANSWER-2 Temp all reheated food needs to be cooked to - ANSWER-165 Fo Tabletop equipment need to be on legs at least --- inches off the table - ANSWER-4 Inches Surfaces that are in constant use should be cleaned and sanitized at least every ---- hour...

24 - ANSWER-A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within ______ hours following thawing sensory - ANSWER-During implementation of a HACCP program, which of the following properties would you NOT consider for food? seats, refri...

Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out? - ANSWER-3pm (4hours) Which food should be rejected? - ANSWER-Live oysters at 50F What is the first step in developing a HACCP Plan? - ANSWER-Conduct a hazard analysis Which food item has be...

case - ANSWER-occurence of illness affecting one person foodborne illness/disease - ANSWER-illness caused by eating or drinking contaminated food hazard - ANSWER-anything that could cause harm to consumers foodborne disease outbreak - ANSWER-occurence of 2 or more cases of a similar illness...

anisakis - ANSWER-parasite associated with raw or lightly cooked seafood norovirus - ANSWER-foodborne illness virus associated with dirty water, raw shellfish, and raw fruits and veggies DSP - ANSWER-illness caused by poisonous shellfish characterized by diarrhea Aflatoxin - ANSWER-mycotoxi...

the occurrence of illness affecting one person - ANSWER-case anything that people normally eat or drink, including water and ice - ANSWER-food any illness caused by eating or drinking contaminated food - ANSWER-foodborne illness/disease anything that could cause harm to consumers - ANSWER-h...

everything cooked/reheated in a microwave should be heated to... - ANSWER-165 How many times the concentration for immersion sanitizing? - ANSWER-2 Chlorine sanitizes used in dishwashers work best when final rinse temperature is... - ANSWER-120 to 140 The delivery inspection of dry foods sh...

6°C (43°F) is a temperature in the danger zone. - ANSWER-True 56°C (133°F) is a temperature outside of the danger zone - ANSWER-False Temperature abuse is a bad practice and could cause foodborne illness or even death - ANSWER-True An important aspect of temperature control is keeping f...

The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - ANSWER-True The danger zone is a range of temperatures at which pathogens do nut usually grow - ANSWER-False Food is most likely to be outside the danger zone if it is left on a work surface for four hours. - AN...