Practice NRFSP-2023 - (1)

A handwashing station should have hot and cold water, soap, a way to dry hands, and a

• gloves.

• second timer.

• clock.

• garbage container. ..

A manager’s responsibility to actively control risk factors for foodborne illnesses is called

• hazard analysis critical control (HACCP)

• quality control and assurance.

• food safety management

• active managerial control.

A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control?

• Identifying risks

• Monitoring

• Corrective action

• Re-evaluation

A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control?

• Management oversight

• Corrective action

• Re-evaluation

• Identify risks

One way for managers to show that they know how to keep food safe is to

• become certified in food safety.

• take cooking temperatures

• monitor employee behaviors.

• conduct self-inspections.

A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food?

• Cool the food to 41°F (5°C) or lower.

• Serve the food immediately

• Cook the food 165°F (74°C)

• Throw the food away

An imminent health hazard, such as a water supply interruption, requires immediate correction or

• a HACCP plan.

• closure of the operation.

• evaluation of the situation.

• normal operating procedures.

What is the best way to protect food from deliberate tampering?

(reorder the answer)

• possible for someone

• to tamper

• Make it

• as difficult as

• with it.

To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

• facility

• is

• who

• in

• the

Where should food handlers wash their hands?

• Prep sink

• Utility sink

• Designated sink for handwashing

• Three-compartment sink