NRFSP EXAM QUESTIONS AND AND ANSWERS 2023/2024 BEST EXAM SOLUTION GRADED A+ FOR SUCCESS, Exams of Nursing

Download NRFSP EXAM QUESTIONS AND AND ANSWERS 2023/2024 BEST EXAM SOLUTION GRADED A+ FOR SUCCESS and more Exams Nursing in PDF only on Docsity! NRFSP EXAM QUESTIONS AND AND ANSWERS 2023/2024 BEST EXAM SOLUTION GRADED A+ FOR SUCCESS Home-canned foods are NOT allowed in a food establishment because of the potential danger of - CORRECT ANSWERS bacteria that produce botulism toxin. Pasteurized products, such as milk and fruit juices, are - CORRECT ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS Air gap A food establishment restroom must be stocked with all of the following EXCEPT - CORRECT ANSWERS A common use towel A properly designed toilet facility within a food establishment must have - CORRECT ANSWERS Tight fitting self-closing doors A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee? - CORRECT ANSWERS Removing garbage from the premises Brushes, mops, buckets, and other non-food items used in food prep areas should be - CORRECT ANSWERS Cleaned and sanitized every day The unit used for measuring chemical concentration in a sanitizing solution is - CORRECT ANSWERS Ppm NRFSP EXAM QUESTIONS AND AND ANSWERS 2023/2024 BEST EXAM SOLUTION GRADED A+ FOR SUCCESS In a HACCP system, a diagram of the path food takes from delivery to service is known as a - CORRECT ANSWERS Flow chart Floors in dry food storage areas should be cleaned and sanitized - CORRECT ANSWERS As needed Time/Temperature Control (TCS) foods must be cooked to specific temperatures to - CORRECT ANSWERS prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found - CORRECT ANSWERS On the sales floor Where are covered waste containers required? - CORRECT ANSWERS In the ladies restroom The initial symptoms of scombroid poisoning include - CORRECT ANSWERS Numbness in mouth and fingers thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within _____ hours following thawing - CORRECT ANSWERS 24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? - CORRECT ANSWERS Sensory Sponges may be used to clena - CORRECT ANSWERS seats, refrigerator doors and serving trays. Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in - CORRECT ANSWERS refrigerator at 41°F (5°C) or below. A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do? - CORRECT ANSWERS Refuse the offer because purchasing meat from a local farmer is prohibited by law. food establishment provides separate display tanks for live lobster and molluscan shellfish. Which is NOT a requirement for operation of the tanks? - CORRECT ANSWERS The same water must circulate throughout both tanks.