NRFSP Review 3

What must be done before you do construction to expand a facility (add on a new part of the building)?

• The plans must be approved by the local water authority

• The plans must be approved by the local health authority

• the contractor must submit proof of liability insurance,

• the contractor must replace all the equipment in the kitchen,

All of the following are allowed in the kitchen or behind the counter at a food establishment, EXCEPT:

• kids on a field trip with the person in charge

• a vendor working with the person in charge to make a sale

• a customer that wants to get their own drink behind the counter

• a new employee

What is it called when you start the cooking process followed by cooling and then reheating at a later time.

• Sous Vide

• Blanching

• Continuous cooking

• boiling

How should you store mops

• In a clean mop bucket

• On the floor of the storage room

• Hanging on hooks

• In the mop water

You made a whole chicken on May 1, then on May 3 you used the leftover to prepare chicken salad. By what date do you have to use or discard the chicken salad.

• By May 8

• By May 9

• By May 10

• By May 4

What do pre-packaged foods NOT need to have on the label?

• Common name of food

• Ingredients list

• Allergens

If pre-packaged foods do not have the ingredients listed, what does the PIC need to do?

• Sell them anyway

• Remove them from the shelf

• Eat them all

• Make up some ingredients and write it on there

When do you need to calibrate a bimetallic thermometer?

• The first time it’s used

• After you put it in a high temperature dishwasher

• After it gets hot outside

• Once every hour

If a roast has been injected with flavoring, what is the correct cooking temperature?

• 145 for 7 seconds

• 155 for 15 seconds

• 165

• 155 for 17 seconds

What is the best way to be sure you don’t have a cross connection?

• Install backflow prevention

• Put a hose from the faucet into the mop bucket

• Use a 3-compartment sink

• Run a magnet over the water