NRFSP exam 2 from book

A food handler is just starting a cold. What should a manager do?

• Send her home from work.

• Ask her to wear gloves for the rest of the week

• Allocate tasks that do not involve exposed food

• Ask her to wear gloves for the rest of the week.

A food handler causes a small cut to one of his fingers. What is it good practice for a manager to ensure?

• He wears a fabric dressing and rubber gloves.

• He wears a waterproof dressing and single-use gloves.

• He goes home for the day.

• He is allocated tasks that do not involve exposed food.

A food handler returns to work from a tropical holiday overseas telling a story about everyone in her holiday group, including her partner, getting Salmonella Typhi food poisoning after a festival meal. The holiday ended three days ago. What should a manager do to ensure food safety?

• Make certain she wears gloves at all times.

• Allocate tasks away from all food.

• Restrict her from working with exposed food until given approval by the regulatory authority.

• Exclude her from work until approval is given by the regulatory authority.

Which of these groups of features are the key requirements for protective clothing?

• Suitable for the task, clean and in good repair.

• Suitable for the task, clean, and transparent

• light colored

• easy to clean up to date

Which of the following conditions must be reported to the regulatory authorities if a food employee is diagnosed with one of them?

• Severe muscle pains and stiff joints.

• Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli and Hepatitis A.

• Influenza, arthritis. and asthma

• Mesophlebitis, salmonella arizonae infection, staphylitis, and hansens disease

Spoilage is:

• the government quality control scheme.

• the process by which food becomes unacceptable for human consumption.

• the treatment of food to increase shelf life

• the separation of rejected and accepted food in a shipment.

To help ensure that food is safe to eat, food purchased for your establishment must:

• be purchased daily.

• be double wrapped in clean transparent wrappers.

• come from reputable vendors who obtain the food from approved sources.

• using the product first that has the longest code date

FIFO is the stock rotation principle that involves:

• using first whatever was delivered first.

• using products which have been stored at the front of the shelf before using products stored farther back.

• using products with the shortest shelf life before using similar products with a longer shelf life.

• using the product first that has the longest code date

TCS and perishable foods must be stored:

• at 5°C (41°F) or below.

• between 37°C and 57°C (98.6°F and 135°F).

• at 57°C (135°F) or above.

• In any cool dry storage room

The ideal temperature for storing dry goods is:

• between 37°C and 57°C (98.6°F and 135°F).

• at 5°C (41°F) or below.

• between 10°C and 21°C (50°F and 70°F).

• at -18°C (0°F) or below.