NRFSP Exam 2 Study Guide - Questions and Correct Answers

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NRFSP Exam 2 Study Guide - Questions and Correct Answers During implementation of a HACCP program, which of the following properties would you NOT consider for food? A. sensory. B. chemical. C. physi... cal. D. biological. Sponges may be used to clean A. seats, refrigerator doors and serving trays.o b B. food preparation tables and pot sinks. C. wooden baker's table, rolling pins and salad bowls. D. serving utensils and tableware. Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in A. a freezer at 0F (-18C) or below. B. a refrigerator at 41F (5C) or below. C. the dry storage area at room temperature. D. in a refrigerator at 45F to 50F (7C to 10C) or below. A local farmer offers to sell beef from his herd for a good price to a meat manager. What should the manager do? A. Inspect the barn and pasture where the farmer keeps his herd. B. Make sure the meat is processed locally and inspected by a veterinarian. C. Refuse the offer because purchasing meat from a local farmer is prohibited by law. D. Review the papers on the beef to be sure the herd has received proper vaccinations. A food establishment provides separate display tar and molluscan shellfish. Which is NOT a requirement for operation of the tanks? A. The tanks must be kept clean. B. The same water must circulate throughout both tanks C. The identity of the source of the shellfish must be kept with each lot. D. The safety and quality of the shellfish must not be compromised by the use of the tank. Back siphonage or back flow is A. water due to a sink drain clog. B. waste water coming up from the floor drain. C. unsafe water moving into the potable water supply D. a connection between a potable water supply and a drain Raw animal foods cooked in a microwave need to reach what temperature in all parts of the food? A. 165F (74C) B. 190F (88C) C. 125F (52C) D. It all depends on the food product being cooked 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 A. extremely hazardous. B. unsafe for use in a food establishment. C. to be applied by a licensed applicator. D. safe to use under the specified manufacturer's directions. You have received an order of cooking spices. The label states that the spices have been irradiated. You should A. accept the order. B. reject the order. C. not use the spices with other irradiated foods. D. advise the appropriate state official that irradiation is being used on this product. Chemical hand dips must be maintained at a minimum strength equivalent to A. 50 mg/l chlorine. B. 75 mg/L chlorine. C. 100 mg/L chlorine. D. 200 mg/L chlorine. A food worker is making a salad dressing from raw shell eggs, vegetable oil and spices. Will the addition of lemon juice make this product safe to store above 41F (5C)? A. Yes, if the pH of the food is 4.6 or below. B. Yes, if the pH of the food is 5.6 or below. C. No, because this product contains raw shell eggs. D. No, lemon juice will not make the product safe at room temperature, unless it is stored below 41F (5C). Access to public restrooms must NOT be A. from an outside door B. through a self-closing door. C. available for individuals with disabilities. D. through food preparation or warewashing areas. Which of the following food preparation jobs can be done with bare hands? A. cutting melons. B. breading raw chicken C. shredding raw lettuce. D. Slicing cold roast beef. When calibrating thermometers by using the boiling point method, you must correct your calibration because the boiling point of [Show More]

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