
NRFSP VERSION 2
Authored by Ashley Sesta
Science
12th Grade
Used 2+ times

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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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