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NRFSP VERSION 2

Authored by Ashley Sesta

Science

12th Grade

Used 2+ times

NRFSP VERSION 2
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30 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

the Food manager notices an employee place a cooked pork chop on top of a raw pork chop. This is an example of a

proper food handling process

cross contamination

cross connection

foodborne illness

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

An employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the employee's needs?

No medication is allowed in the workplace.

No medication is allowed in the workplace without a written letter from a doctor.

The medication must be kept on a shelf in the food prep area so everyone can see what it is.

The medication must be clearly labeled and stored away from food and food prep areas.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A major food allergen could include all of the following except:

Shellfish

Peanuts

Tree pollen

Soybeans

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When reducing microorganisms to a safe level on a food contact surface, this is known as

Sterilizing

Sanitizing

Pasteurizing

Cleaning

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fish and shellfish should be received with an internal temperature of

50°F TO 70°F

41°F or lower

45°F

32°F to 41°F

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When removing a can from dry storage, you notice the can swollen. You discard the can immediately due to the risk of:

Hepatits A

Listeria

Clostridium Botulinum

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken, and spices?

135 degrees

145 degrees

155 degrees

165 degrees

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