NRFSP Practice

What is the proper minimum clearance between the floor and floor-mounted equipment?

• 4 inches

• 6 inches

• 8 inches

• 12 inches

What is the proper minimum clearance between the counter and counter-mounted equipment?

• 4 inches

• 6 inches

• 8 inches

• 12 inches

When using hot water to manually sanitize objects, the objects must be immersed in water for at least

• 15 seconds in water that is at least 135 F

• 15 seconds in water that is at least 150 F

• 20 seconds in water that is at least 150 F

• 30 seconds in water that is at least 171 F

What is the acceptable method of manual warewashing/dishwashing?

• sanitize, rinse, wash and air dry

• scrape, wash, rinse, sanitize, towel dry

• scrape, wash, rinse, sanitize, air-dry

• scrape, wash, sanitize, rinse, dry

What should be the water temperature when thawing food under running water

• 165 F

• 171 F

• 110 F

• 70 F

What should be the water temperature when sanitizing?

• 165 F

• 171 F

• 110 F

• 70 F

What should be the water temperature for the final sanitizing rinse in a dishwashing machine?

• 165 F

• 171 F

• 180 F

• 135 F

What should be the water temperature when washing hands?

• 100 F

• 171 F

• 110 F

• 70 F

What should be the water temperature when washing dishes?

• 100 F

• 171 F

• 110 F

• 70 F

An integrated pest management system (IPM) balances

• Control and inspection

• Prevention and control

• Sanitation and inspection

• Elimination and sanitation