NRFSP 1

Shellfish identification tags should be kept on file for a minimum of

• 30 days

• 60 days

• 90 days

• 120 days

A Customer informs their server they have an allergy to peanuts. The server should tell the Person In Charge and the Person In Charge should:

• inform the customer which foods on the menu may have peanuts in them

• remove the peanuts from the customer's salad before serving it to the customer

• cooking the food with the peanuts for the flavor and then removing them before serving the food to the customer

• do nothing as the Person In Charge has no responsibility in regards to food allergen

The value that must be met to ensure the food's safety is which principle in a HACCP plan?

• Corrective Action

• Hazard Analysis

• Documentation

Verification of a HACCP plan means to

• check the requirements with your local Health Dept.

• check periodically to ensure the system is working properly

• check that meat is USDA inspected

• check employee backgrounds

Dry storage should be kept at a temperature of:

• 41° or below

• 135° or higher

• 41° to 135°

• 50° to 70°

Items may be polished with a clean dry cloth

• after they air dry

• never

• after they are sanitized

• after they are washed

An example of a physical hazard is

• Residual chlorine

• Salmonella

• Hair

• Hepatitis A

During a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except

• Chemical

• Biological

• Environmental

The chef is allowed to taste test food only if they:

• Use a small finger to taste

• Stir the food before testing

• Use the same spoon they previously used to taste

• Use a clean sanitizer utensil each time they taste

The five steps to a manual ware washing sink in order are

• scrape, wash, rinse, sanitize, air dry

• scrape, rinse, wash, sanitize, air dry

• scrape, wash, rinse, sanitize, towel dry

• scrape, rinse, wash, sanitize, towel dry