
NRFSP 1
Quiz
•
Other
•
12th Grade
•
Practice Problem
•
Medium
Ashley Sesta
Used 5+ times
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28 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Shellfish identification tags should be kept on file for a minimum of
30 days
60 days
90 days
120 days
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The value that must be met to ensure the food's safety is which principle in a HACCP plan?
Corrective Action
Hazard Analysis
Documentation
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Dry storage should be kept at a temperature of:
41° or below
135° or higher
41° to 135°
50° to 70°
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Items may be polished with a clean dry cloth
after they air dry
never
after they are sanitized
after they are washed
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An example of a physical hazard is
Residual chlorine
Salmonella
Hair
Hepatitis A
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