NRFSP Certification Practice Test

A properly designed toilet facility within a food establishment must have

• non-skid flooring

• tight fitting, self-closing doors

• a waste receptacle sealed to the wall

• air temperature NOT to exceed 70°F

Where are covered waste containers required?

• in the ladies’ restroom

• in the men’s restroom

• in both the men’s and ladies’ restrooms

• in the dining area

You have received a free trial sample of a chemical from a salesman. On the label is the word ‘GRAS’. This means that this chemical is

• extremely hazardous

• unsafe for use in a food establishment

• to be applied by a licensed applicator

• safe to use under the specified manufacturer’s directions

A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do?

• Inspect the barn and pasture where the farmer keeps his herd.

• Make sure the meat is processed locally and inspected by a veterinarian.

• Refuse the offer because purchasing meat from a local farmer is prohibited by law

• Review the papers on the beef to be sure the herd has received proper vaccinations

During implementation of a HACCP program, which of the following properties would you NOT consider for food?

• sensory

• chemical

• physical

• biological

Pasteurized products, such as milk and fruit juices, are

• boiled to destroy all organisms in the food

• treated with chemicals that destroy bacteria

• heated to temperatures that reduce bacteria to safe levels

• frozen to temperatures that destroy bacteria and parasites

A food establishment provides separate display tanks for live lobster and molluscan shellfish. Which is NOT a requirement for operation of the tanks?

• The tanks must be kept clean

• The same water must circulate throughout both tanks

• The identity of the source of the shellfish must be kept with each lot

• The safety and quality of the shellfish must not be compromised by the use of the tank

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

In a HACCP system, a diagram of the path food takes from delivery to service is known as a

• flow chart

• food model

• critical analysis

• standardized recipe

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