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NRFSP Review #1 - Questions With Complete Solutions
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NRFSP Review #1 - Questions With Complete Solutions
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NRFSP Review #1 - Questions With Complete SolutionsCanned foods must be purchased from an approved source to make sure they
Correct Ans - have been processed to destroy disease-causing
microorganisms
The delivery inspection of dry foods should include checking for Correct
Ans - dry and undamaged food, dry food containers and driver in uniform
Upon delivery, fresh fish should have Correct Ans - bright red moist
gills, eyes that are clear, and skin bright in color
Home-canned foods are NOT allowed in a food establishment because of the
potential danger of Correct Ans - bacteria that produce botulism toxin
Pasteurized products, such as milk and fruit juices, are Correct Ans -
heated to temperatures that reduce bacteria to safe levels.
When using chemical sanitizers for swab or spray application, it is necessary
to use ____ times the concentration as used for immersion sanitizing.
Correct Ans - 2
Chlorine sanitizers used in low-temperature dishwashing machines work best
when the temperature of the final rinse water is maintained between which
temperatures? Correct Ans - 120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours.
You should NOT Correct Ans - keep preparing and serving food as
usual after telling the health
department of the problem.
The only 100% effective back flow preventive device is a(n) Correct Ans -
air gap
A food establishment restroom must be stocked with all of the following
EXCEPT Correct Ans - a common-use towel
A properly designed toilet facility within a food establishment must have
Correct Ans - tight fitting, self-closing doors
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