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National Registry of Food Safety Professionals (NRFSP) review #2 questions with 100% correct answers $8.00   Add to cart

Exam (elaborations)

National Registry of Food Safety Professionals (NRFSP) review #2 questions with 100% correct answers

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National Registry of Food Safety Professionals (NRFSP) review #2 questions with 100% correct answers

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  • October 19, 2024
  • 18
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • National Registry of Food Safety Professionals
  • National Registry of Food Safety Professionals
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20 Multiple choice questions

Definition 1 of 20
When calibrating thermometers by using the boiling point method, you must correct your
calibration because the boiling point of water

varies significantly based on local weather conditions.


remains constant regardless of altitude changes.

increases by 2 degrees F for every 1000 feet above sea level.

decreases approximately 1 degrees F for each 550 feet above sea level.

Definition 2 of 20
When washing hands, which part of the hands is most frequently missed?

sweat glands.

skin.

hair.

fingernails.

Definition 3 of 20
Access to public restrooms must NOT be

breading raw chicken.

through food preparation or warewashing areas.


available for individuals with disabilities.

through a self-closing door.

,Definition 4 of 20
You have received an order of cooking spices. The label states that the spices have been
irradiated. You should

fingernails.

reject the order.


a self-closing door.

accept the order.

Definition 5 of 20
Which of the following food preparation jobs can be done with bare hands?

breading raw chicken.

cutting melons.


shredding raw lettuce.

accept the order.

Definition 6 of 20
To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room
should be maintained between __________percent.

10-20

30-40

70-80

50-60

, Definition 7 of 20
Which of the following devices would NOT be found on self-service ice machines that vend ice
in unpackaged form and is located outside of a supervised area?

A splash free drain pan.


Accept the order.

A self-closing door.

An automatic shut off.

Term 8 of 20
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 41 degrees F (5 C)?

Yes

No

Definition 9 of 20
During implementation of a HACCP program, which of the following properties would you
NOT consider for food?

sensory

somatic


cognitive

motor

Definition 10 of 20
You have received a free trial sample of a chemical from a salesman. On the label is the word
'GRAS'. This means that this chemical is

harmful unless used in a well-ventilated area.

safe to use under the specified manufacturer's directions.

effective only when mixed with other chemicals.


dangerous and should be avoided at all costs.

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