NRFSP Part 3 & 4

All the following are signs of rodent infestation EXCEPT

• Grease Marks
• Scraps of Paper
• Gnawing
• Egg Cases

Which of the following is a source of cross-connection?

• Faucet located below the rim of a sink
• Not sanitizing the cutting board after using
• Using the same knife to prepare raw chicken and steak
• Storing raw meat above lettuce

To reduce the risk of a chemical hazard, store your chemicals away from food and food-contact surfaces.

• True
• False

A food establishment restroom must be stocked with all of the following

EXCEPT

• soap

• toilet paper

• trash receptacle

• a common-use towel

In a HACCP system, a diagram of the path food takes from delivery to

service is known as a

• flow chat

• food model.

• critical analysis.

• standardized recipe.

Time/Temperature Control (TCS) foods must be cooked to specific

temperatures to

• prevent contamination and cross contamination

• make sure the water activity in a food no longer supports the growth

  of bacteria.

• destroy any allergens that could cause a severe reaction.

• kill bacteria that might cause foodborne illness.

In a food establishment, where are cockroaches LEAST likely to be found?

• on the sales floor.

• in a janitorial closet or rest room.

• in the storage areas of a stock room.

• by the mechanical dishwasher in a bakery.

During implementation of a HACCP program, which of the following

properties would you NOT consider for food?

• sensory.

• chemical.

• physical.

• biological.

Back siphonage or back flow is

• water due to a sink drain clog.

• waste water coming up from the floor drain.

• unsafe water moving into the potable water supply.

• a connection between a potable water supply and a drain.

Raw animal foods cooked in a microwave need to reach what

temperature in all parts of the food?

• 165°F (74°C)

• 190°F (88°C)

• 125°F (52°C)

• It depends on the food product being cooked.