NRFSP Practice Examination yellow sheet

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

• will be delivered during off-peak hours.

• have a shelf life of two years or more.

• can be safely stored on the floor in dry storage areas.

• have been processed to destroy disease-causing microorganisms.

The delivery inspection of dry foods should include checking for

• dry and undamaged food, dry food containers and driver in uniform.

• intact packaging, food temperature of 65°F (18°C) and clean delivery truck.

• food temperature of 65°F (18°C), dry and intact food packages, and clean delivery truck.

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

Upon delivery, fresh fish should have

• a sea smell and flaking scales.

• green-grey gills and flesh that is soft to touch.

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

• flesh that is soft to the touch, bright skin color and a smell like the sea.

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

• bacteria that produce botulism toxin.

• molds that produce aflatoxin.

• viruses that cause Hepatitis A.

• parasites that cause cyclospora.

Pasteurized products, such as milk and fruit juices, are

• boiled to destroy all organisms in the food.

• treated with chemicals that destroy bacteria.

• heated to temperatures that reduce bacteria to safe levels.

• frozen to temperatures that destroy bacteria and parasites.

When using chemical sanitizers for swab or spray application, it is necessary to use

• 2 times the concentration as used for immersion sanitizing.

• 3 times the concentration as used for immersion sanitizing.

• 4 times the concentration as used for immersion sanitizing.

• 5 times the concentration as used for immersion sanitizing.

Chlorine sanitizers used in low-temperature dishwashing machines work best when the temperature of the final rinse water is maintained between which temperatures?

• 75°F (24°C) and 95°F (36°C).

• 120°F (49°C) and 140°F (60°C).

• 165°F (74°C) and 180°F (82°C).

• 180°F (82°C) and 194°F (90°C).

The water supply to your food establishment is interrupted for several hours. You should NOT

• have employees sell only prepackaged foods that require no preparation prior to service.

• use single-service, disposable plates and glasses instead of the normal warewashing procedures.

• temporarily stop food preparation and service until the water service is back.

• 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)

• air gap.

• grease trap.

• check valve.

• vacuum breaker.

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

• soap.

• toilet paper.

• a trash receptacle.

• a common-use towel.