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NRFSP EXAM STUDY #2 QUESTIONS AND ANSWERS
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NRFSP EXAM STUDY #2 QUESTIONS AND ANSWERS
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NRFSP EXAMSTUDY #2
QUESTIONS AND
ANSWERS
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. - Answers -D.
have been processed to destroy disease-causing microorganisms.
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 Infestation and
clean delivery truck. - Answers -D. intact packaging, dry and undamaged food, dry
containers, insect Infestation and clean delivery truck.
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. - Answers -C.
bright red moist gills, eyes that are clear and skin bright in color.
You have received an order of cooking spices. The label states that the spices have
been irradiated. You should
A. accept the order.
B. reject the order.
, C. not use the spices with other irradiated foods.
D. advise the appropriate state official that irradiation is being used on this product. -
Answers -A. accept the order.
Chemical hand dips must be maintained at a minimum strength equivalent to
A. 50 mg/l chlorine.
B. 75 mg/L chlorine.
C. 100 mg/L chlorine.
D. 200 mg/L chlorine. - Answers -A. 50 mg/l chlorine.
A food worker is making a salad dressing from raw shell eggs, vegetable oil and spices.
Will the addition of lemon juice make this product safe to store above 41F (5C)?
A. Yes, if the pH of the food is 4.6 or below.
B. Yes, if the pH of the food is 5.6 or below.
C. No, because this product contains raw shell eggs.
D. No, lemon juice will not make the product safe at room temperature, unless it is
stored below 41F (5C). - Answers -A. Yes, if the pH of the food is 4.6 or below.
Access to public restrooms must NOT be
A. from an outside door
B. through a self-closing door.
C. available for individuals with disabilities.
D. through food preparation or warewashing areas. - Answers -D. through food
preparation or warewashing areas.
Which of the following food preparation jobs can be done with bare hands?
A. cutting melons.
B. breading raw chicken
C. shredding raw lettuce.
D. Slicing cold roast beef. - Answers -B. breading raw chicken
When calibrating thermometers by using the boiling point method, you must correct your
calibration because the boiling point of water
A. decreases approximately 1'F (0.6C) for each 550 feet above sea level.
B. increases approximately 1'F (0.6C) for each 550 feet above sea level.
C. decreases approximately 1'F (0.6 C) for each 1,000 feet above sea level.
D. increases approximately 1'F (0.6C) for each 1,000 feet above sea level. - Answers -
A. decreases approximately 1'F (0.6C) for each 550 feet above sea level.
When cooling beef stew, a container measuring
____ inches in height should be used to cool the food the quickly.
A. 3 in (7.62 crm)
B. 5in (12.70 cm)
C. 8 in (30.32 cm)
D. 12 in (30.48 cm) - Answers -A. 3 in (7.62 crm)
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