NRFSP Certification Practice Test

Canned foods must be purchased from an approved source to make sure they

• will be delivered during off-peak hours

• have a shelf life of two years or more.

• can be safely stored on the floor in dry storage areas.

• have been processed to destroy disease-causing microorganisms.

The delivery inspection of dry foods should include checking for

• dry and undamaged food, dry food containers and driver in uniform.

• intact packaging, food temperature of 65°F (18°C) and clean delivery truck.

• food temperature of 65°F (18°C), dry and intact food packages, and clean delivery truck.

• intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck.

Upon delivery, fresh fish should have

• a sea smell and flaking scales

• green-grey gills and flesh that is soft to touch

• bright red moist gills, eyes that are clear and skin bright in color

• flesh that is soft to the touch, bright skin color and a smell like the sea

Home-canned foods are NOT allowed in a food establishment because of the potential danger of

• bacteria that produce botulism toxin

• molds that produce aflatoxin

• viruses that cause Hepatitis A

• parasites that cause cyclospora

To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be maintained between _____ per cent.

• 30-40

• 40-50

• 50-60

• 60-70

Which of the following devices would NOT be found on self-service ice machines that vend ice in unpackaged form and is located outside of a supervised area?

• a self-closing door

• an automatic shut off

• a splash free drain pan

• an exposed delivery tube

When washing hands, which part of the hands is most frequently missed?

• palms

• fingernails

• between the fingers

• the backs of the hands

The hose used to convey drinking water for a mobile unit must be

• no longer than 25 feet long

• white in color and fitted with brass fittings

• hidden from sight under the mobile unit

• made from a food-safe material and clearly identified

When cooling beef stew, a container measuring _____ inches in height should be used to cool the food the quickly.

• 3 in

• 5 in

• 8 in

• 12 in

When calibrating thermometers by using the boiling point method, you must correct your calibration because the boiling point of water

• decreases approximately 1°F (0.6°C) for each 550 feet above sea level.

• increases approximately 1°F (0.6°C) for each 1000 feet above sea level.

• decreases approximately 1°F (0.6°C) for each 550 feet above sea level.

• increases approximately 1°F (0.6°C) for each 1000 feet above sea leve