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NRFSP Exam Study #1 - Questions With Correct & Verified Solutions (Guaranteed Pass!!)
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NRFSP Exam Study #1 - Questions With Correct & Verified Solutions (Guaranteed Pass!!)
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NRFSP Exam #3 Study Guide - Questions/SolutionsA detergent must Correct Ans - remove soil
German Correct Ans - The most popular type of cockroach
The sandwiches are held at 41F or lower while serving Correct Ans -
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 Correct Ans - Bacteria that can cause a
foodborne infection are
Biological hazard Correct Ans - The presence of growth of
microorganism is a type of
Thawing and refreezing Correct Ans - 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
165F (74C) within 2 hours Correct Ans - Potentially hazardous
foods MUST be reheated to an internal temperature of
Raw foods are stored on a shelf above ready-to-eat foods. Correct Ans -
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 Correct Ans - When
cooked and raw foods are displayed in a deli, you should
Serving utensils are stored with their food-contact surfaces in the food
Correct Ans - Which of the following practices is approved for use in a
food establishment?
Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry Correct Ans
- 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 Correct Ans - 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 Correct Ans - 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 Correct Ans - During a self-inspection, you see the
following situation. Which should you correct at once?
using hand sanitizer instead of washing their hands Correct Ans -
Corrective action needs to be taken IMMEDIATELY if you see a food handler
prevent food handlers from contaminating their hands by touching their
hair Correct Ans - The MOST important reason for having food
handlers wear hair restraints is to
have them do it for you Correct Ans - 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
Correct Ans - 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 Correct Ans - Which agency is
responsible for producing the model Food Code?
a well-organized food safety and sanitation program Correct Ans -
In order to assure a safe food handling environment, what should a food
establishment have in place before it opens for business?
All personnel Correct Ans - Who has legal responsibilities for
ensuring that food is safe?
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