NRFSP Exam 1 Study Guide - Questions and Correct Answers

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NRFSP Exam 1 Study Guide - Questions and Correct Answers A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of hours. a) 2 b... ) 4 c) 8 d) 3 All of the following are approved methods of thawing except a) in the microwave with no interruption in process b) in the stove as part of the cooking process c) in the refrigerator at 41°F or below d) in the sink under running water at 100°F or below Trichinosis can be prevented by all of the following except a) freezing the pork supply b) thoroughly cooking pork c) purchasing pork from approved sources d) refrigerating pork for 30 days When cooking food in a microwave, the food must be cooked to a minimum of a) 175°F b) 165°F c) 155°F d) 145°F According to the 2009 FDA Food Code, the Danger Zone is a) 41°F to 135°F b) 50°F to 70°F c) 70°F to 140°F d) 0°F to 212°F The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean b) The serving utensil is stored in the food with the handle exposed C) A customer is reusing their plate for a second trip to the buffet d) The buffet is brightly lit Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu d) Cooking pork to 145°F for 15 seconds Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately? a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan. d) Foods are being stored in plastic containers with lids after cooled. An employee must be excluded from work if they have or have been exposed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus d) Listeria When training staff in proper handwashing, all of the following should be included except a) including any exposed area on the arm up to the elbow b) hand sanitizer is not required c) the whole process should take a minimum of 20 seconds d) using a cloth towel to dry hands after proper washing The light intensity over a prep table in the kitchen must be a minimum of a) 430 lux (40 foot candles) b) 110 lux (10 foot candles) c) 220 lux (20 foot candles) d) 540 lux (50 foot candles) The prep cook is checking the temperature of the rotisserie chickens as they cook. The best thermometer to use would be a) a glass bi-metallic stem thermometer b) an infra-red thermometer c) no thermometer is needed d) a calibrated digital thermometer If an employee arrives at work with a sore throat and fever, they should be allowed to a) take out the trash and mop floors b) make the salads c) prep the meats and poultry only d) wash and sanitize dishes The Food Manager notices that a food employee they assigned to prepare the salad has a small cut on their hand. The Food Manager should a) Have them continue preparing the salad anyway. b) Move them to the meat slicing area. c) Send them to the doctor, and then home for the day. d) Have them put on a watertight bandage over the cut and wear gloves. Corrective action needs to be taken immediately if a Food Manager sees a food employee a) Using hand sanitizer instead of washing their hands. b) Wearing a plain wedding band during food production. c) Wearing a clean apron, neatly tied. d) Utilizing an effective hair restraint to prevent a physical hazard. When cooling foods all of the following are acceptable practices except a) using ice made with potable water b) covering tightly and placing on counter c) placing in shallow (2-3" deep) pans d) stirring the food The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks the cooler temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam table to reheat, and then answers the phone. What mistake was made? a) The chef washed his hands before starting work. b) The cooler temperature was too warm. c) A steam table was used to reheat food. d) The chef did not wash his hands before answering the phone. If an employee has gloves on and they need to wash their hands, they should a) remove the glove, wash the hand and put new gloves on b) wash the glove while it is on the hand c) remove the glove, wash the hand and put the same glove back on d) no hand washing is needed because they have gloves on What is the best way to reduce cross contamination? a) Properly washing hands b) Cover mouth when coughing c) Use same cutting board for raw meat and raw vegetables d) Take a shower daily Bacteria prefer foods that are high in a) Protein and moisture b) Acid and moisture c) Protein and acid d Time and temperature An example of a physical hazard is a) Residual chlorine b) Salmonella c) Hair d) Hepatitis A An example of a potential cross contamination is a) using separate cutting boards for raw chicken and raw carrots b) proper handwashing being practiced by all employees C) raw poultry stored above ready-to-eat food in the cooler d) not handling ready-to-eat food with bare hands All of the following will help avoid a cross contamination except a) keeping cooked food separated from raw food b) using a scoop with a handle for all bulk items c) washing hands frequently d) cleaning food contact surfaces once a day Which hazard causes most food borne illnesses? a) Biological hazards b) Chemical hazards c) Environmental hazards d) Physical hazards The Food Manager notices an employee getting nervous while they make a sandwich at a deli Counter and start touching their hair. The employee should be instructed to a) have more confidence b) work only in the kitchen if they are nervous c) wash their hair frequently if they are going to be touching it d) wash their hands and stop touching their hair A bacterial infection is caused by a) a virus surviving on a counter b) consuming live bacteria that grows in the body c) consuming the toxin produced by a bacteria d) a parasite living in the food consumed A Food Manager will reassign duties to a food employee when the food employee reports they have signs or symptoms of a) A headache b) Vomiting and diarrhea c) A minor cut d) Seasonal allergies A bacterial infection found on raw poultry and eggs is a) Salmonella b) Vibrio c) Staphylococcus Aureus [Show More]

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