NRFSP Certification Practice Test

Front

Canned foods must be purchased from an approved source to make sure they

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have been processed to destroy disease-causing microorganisms.

Front

The delivery inspection of dry foods should include checking for: intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.

Back

intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.

Front

Upon delivery, fresh fish should have: bright red moist gills, eyes that are clear and skin bright in color

Back

bright red moist gills, eyes that are clear and skin bright in color

Front

Home-canned foods are NOT allowed in a food establishment because of the potential danger of

Back

bacteria that produce botulism toxin

Front

To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be maintained between _____ per cent.

Back

50-60

Front

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 self-closing door, an automatic shut off, a splash free drain pan, an exposed delivery tube

Back

a self-closing door

Front

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

Back

fingernails

Front

The hose used to convey drinking water for a mobile unit must be

Back

made from a food-safe material and clearly identified

Front

When cooling beef stew, a container measuring _____ inches in height should be used to cool the food the quickly.

Back

3 in

Front

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

Back

decreases approximately 1°F (0.6°C) for each 550 feet above sea level.