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NRFSP Exam Study #3 Questions and Answers (100% Pass)
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NRFSP Exam Study #3 Questions and Answers (100% Pass)
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©PREP4EXAMS@2024 [REAL-EXAM-DUMPS] Monday, July 29, 2024 12:15 PMNRFSP Exam Study #3 Questions and Answers (100% Pass)
A detergent must - ✔️✔️remove soil
German - ✔️✔️The most popular type of cockroach
The sandwiches are held at 41F or lower while serving - ✔️✔️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 - ✔️✔️Bacteria that can cause a foodborne infection are
Biological hazard - ✔️✔️The presence of growth of microorganism is a type of
Thawing and refreezing - ✔️✔️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 - ✔️✔️Potentially hazardous foods MUST be reheated to an
internal temperature of
Raw foods are stored on a shelf above ready-to-eat foods. - ✔️✔️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 - ✔️✔️When cooked and raw foods are
displayed in a deli, you should
Serving utensils are stored with their food-contact surfaces in the food - ✔️✔️Which of the
following practices is approved for use in a food establishment?
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, ©PREP4EXAMS@2024 [REAL-EXAM-DUMPS] Monday, July 29, 2024 12:15 PM
Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry - ✔️✔️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 - ✔️✔️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 - ✔️✔️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 - ✔️✔️During a self-inspection, you see the following situation. Which should you
correct at once?
using hand sanitizer instead of washing their hands - ✔️✔️Corrective action needs to be
taken IMMEDIATELY if you see a food handler
prevent food handlers from contaminating their hands by touching their hair - ✔️✔️The
MOST important reason for having food handlers wear hair restraints is to
have them do it for you - ✔️✔️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 - ✔️✔️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 - ✔️✔️Which agency is responsible for producing the
model Food Code?
a well-organized food safety and sanitation program - ✔️✔️In order to assure a safe food
handling environment, what should a food establishment have in place before it opens
for business?
All personnel - ✔️✔️Who has legal responsibilities for ensuring that food is safe?
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