Download NRFSP Part 3 Review Questions with Complete Solutions: Food Safety and Handling and more Exams Food Process Engineering in PDF only on Docsity!
NRFSP PART 3 REVIEW QUESTIONS WITH COMPLETE SOLUTIONS
"In the food prep area, the only jewelry allowed on an employee's hands or arms is: a. a medical bracelet b. a diamond engagement ring c. a charm bracelet
d. a plain wedding band - CORRECT ANSWER d. a plain wedding band"
"A food service employee has a head cold with discharge from their eyes and nose. What work activity would be acceptable for this employee? a. washing utensils b. folding cloth napkins and tablecloths c. removing garbage from the premises
d. stocking paper products in dry storage - CORRECT ANSWER c. removing garbage from the
premises" "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. wash their hands and stop touching their hair b. work only in the kitchen if they are nervous c. wash their hair frequently if they are going to be touching it
d. double check food to make sure they aren't dropping hair into it - CORRECT ANSWER a.
wash their hands and stop touching their hair" "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 - CORRECT ANSWER d. using a cloth
towel to dry hands after proper washing" "An employee must wash their hands in all of the following situations except: a. before putting gloves on b. after handling raw pork c. after sneezing
d. before mopping the floor - CORRECT ANSWER d. before mopping the floor"
"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. - CORRECT ANSWER a. using
hand sanitizer instead of washing their hands." "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 or burn
d. sneezing from seasonal allergies - CORRECT ANSWER b. vomiting and diarrhea"
"A food handler is just starting a cold. What should a manager do? a. send her home from work b. ask her to wear gloves for the rest of the week c. allocate tasks that do not involve exposed food
d. allocate tasks that keep her away from customers - CORRECT ANSWER c. allocate tasks that
do not involve exposed food" "A food handler causes a small cut to one of his fingers. What is it good practice for a manager to ensure? a. he wears a fabric dressing and rubber gloves b. he wears a waterproof dressing and single-use gloves c. he goes home for the day
d. he is allocated tasks that do not involve exposed food - CORRECT ANSWER b. he wears a
waterproof dressing and single-use gloves" "Which of the following conditions must be reported to the regulatory authorities if a food employee is diagnosed with one of them? a. severe muscle pain and stiff joints b. Shigella species, Salmonella Typhi, E. Coli, and Hepatitis A c. Influenza, arthritis, asthma
d. Mesophlebitis, Salmonella arizonae infection, staphylitis and Hansen's disease - CORRECT
ANSWER b. Shigella species, Salmonella Typhi, E. Coli, and Hepatitis A"
b) 4 c) 6
d) 8 - CORRECT ANSWER b) 4"
"Fish and shellfish should be received with an internal temperature of a) 50°F TO 70°F b) 41°F or above c) 45°F
d) 32°F to 41°F - CORRECT ANSWER d) 32°F to 41°F"
"The Food Manager instructs the staff to rotate the stock using First In First Out (FIFO). This means to rotate the stock using the ___ food first. a) Most recently delivered b) Oldest c) Out of date
d) Freshest - CORRECT ANSWER b) Oldest"
"A food handler is holding food without temperature control. When using this method, cold foods must be discarded after a maximum of ____ hours. a) 2 b) 4 c) 6
d) 8 - CORRECT ANSWER c) 6"
"Dairy products labeled 'ultra-pasteurized' but NOT aseptically packaged, must be stored in a) a freezer at 0°F or below. b) a refrigerator at 41°F or below. c) the dry storage area at room temperature.
d) in a refrigerator at 45°F to 50°F or below. - CORRECT ANSWER b) a refrigerator at 41°F 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 make sure the herd has received proper vaccinations. -
CORRECT ANSWER c) refuse the offer because purchasing meat from a local farmer is
prohibited by law." "Dry storage should be kept at a temperature of: a) 41°F or below b) 135°F or higher c) 41°F to 135°F
d) 50°F to 70°F - CORRECT ANSWER d) 50°F to 70°F"
"When storing raw poultry in the cooler, it should be stored a) On the shelf next to the lettuce b) On a shelf above the pasta salad c) On a shelf below everything else
d) Raised a minimum of 2" off the floor - CORRECT ANSWER c) On a shelf below everything
else" "The freezer should be set at a minimum of a) 0°F b) 32°F c) 10°F
d) -10°F - CORRECT ANSWER a) 0°F"
"When placing the following items into a reach-in cooler, what order should they be placed from top shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked taco meat, and raw fish fillets a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets - CORRECT ANSWER d)
garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets" "Food that is being reheated must reach a minimum internal temperature of: a) 135°F for at least 15 seconds within two hours b) 155°F for at least 25 seconds within four hours c) 165°F for at least 15 seconds within two hours
"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 - CORRECT ANSWER b) Cooking hamburgers to 140°F
with no disclosure on the menu" "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 pans (2-3" deep)
d) stirring the food - CORRECT ANSWER b) covering tightly and placing on counter"
"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. - CORRECT ANSWER c) A
steam table was used to reheat food." "All of the following will help avoid 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 - CORRECT ANSWER d) cleaning food contact
surfaces once a day" "The Food Manager has cooled the leftover macaroni and cheese to 70°F in 3 hours and 41°F in an additional 2 hours. Was a mistake made? a) Yes, cooling should take 6 hours. b) Yes, no more than 2 hours is allowed to reach 70°F c) No, the food was cooled within 6 hours.
d) No, macaroni and cheese has no cooling requirements - CORRECT ANSWER b) Yes, no more
than 2 hours is allowed to reach 70°F" "All of the following can be used to sanitize except: a) detergent b) quaternary ammonium
c) iodine
d) chlorine - CORRECT ANSWER a) detergent"
"When using hot water as a sanitizer the water temperature must be: a) 171°F b) 110°F c) 135°F
d) 212°F - CORRECT ANSWER a) 171°F"
"When reducing microorganisms to a safe level on a food contact surface, this is known as a) Sterilizing b) Sanitizing c) Pasteurizing
d) Cleaning - CORRECT ANSWER b) Sanitizing"
"When cooling beef stew, a container measuring _____ inches (_____ cm) in height should be used to cool the food quickly. a) 3 (7.62) b) 5 (12.70) c) 8 (30.32)
d) 12 (30.48) - CORRECT ANSWER a) 3 (7.62)"
"When using chemical sanitizers for swab or spray application, it is necessary to use ______ times the concentration as used for immersion sanitizing. a) 2 b) 3 c) 4
d) 5 - CORRECT ANSWER a) 2"
"Brushes, mops, buckets, and other non-food items used in food prep areas should be: a) cleaned and sanitized everyday b) cleaned and sanitized only as necessary c) rinsed and dried once a month
d) discarded when dirty - CORRECT ANSWER a) cleaned and sanitized everyday"
"TRUE or FALSE? Chemical sanitizers need to be in contact with the item being sanitized for no
longer than 3 seconds. - CORRECT ANSWER FALSE"
a) Tracking powder b) Ultraviolet fly traps c) Pesticides and insecticides
d) Glueboards - CORRECT ANSWER a) Tracking powder"
"A cross connection occurs when: a) Raw chicken juices gets on lettuce in the cooler b) An employee uses the same gloves for cleaning shrimp and making a sandwich c) Potable water and non-potable water flow together
d) A customer takes a dirty plate back up to a buffet line - CORRECT ANSWER c) Potable water
and non-potable water flow together" "Materials used for food contact surfaces should be all of the following except: a) Dark in color to hide the dirt b) Smooth and easy to clean c) Safe and durable
d) Resistant to chipping and cracking - CORRECT ANSWER a) Dark in color to hide the dirt"
"Wood may be used for a cutting block or baker's table only if: a) It is made from plywood b) It is made from maple or close-grained hardwood c) It is used for vegetables only
d) Wood may not be used as a cutting block or baker's table - CORRECT ANSWER "
"In a food establishment, where are cockroaches LEAST likely to be found? a) on the sales floor b) in a janitorial closet or restroom c) in the storage areas of a stock room
d) by the mechanical dishwasher in a bakery - CORRECT ANSWER a) on the sales floor"
"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 - CORRECT ANSWER d) through food
preparation or warewashing areas" "The water supply to your food establishment is interrupted for several hours. You should NOT a) have employees sell only prepackaged foods that require no preparation prior to service.
b) use single-service, disposable plates and glasses instead of the normal warewashing procedures. c) temporarily stop food preparation and service until the water service is back.
d) keep preparing and serving food as usual after telling the health department of the problem -
CORRECT ANSWER d) keep preparing and serving food as usual after telling the health
department of the problem" "The only 100% effective back flow preventive device is a(n): a) air gap. b) grease trap. c) check valve.
d) vacuum breaker. - CORRECT ANSWER a) air gap."
"A food establishment restroom must be stocked with all of the following EXCEPT: a) soap. b) toilet paper. c) a trash receptacle.
d) a common-use towel. - CORRECT ANSWER d) a common-use towel."
"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) potable water supply moving into the unsafe water supply - CORRECT ANSWER c) unsafe
water moving into the potable water supply" "Where should a food employee take a break to smoke? a) In the dry storage area b) In the kitchen c) In a designated area only
d) The walk-in cooler - CORRECT ANSWER c) In a designated area only"
"Ways to prevent a physical hazard include all of the following except: a) Effective hair restraint b) Refrigerate potentially hazardous foods c) Minimize jewelry through the facility
d) Keep nails trimmed and clean - CORRECT ANSWER b) Refrigerate potentially hazardous
foods"
"During a self-inspection, the Food Manager sees the following situations. Which should they correct immediately? a) Employees and customers are using the same restroom b) The waste basket at the hand washing sink does not have a liner c) The hand washing sink does not have foot pedals to turn on water
d) The hand washing sink is being used to hold a tray of cookies - CORRECT ANSWER d) The
hand washing sink is being used to hold a tray of cookies" "An employee notices some gnaw marks on food in dry storage, droppings, and rub marks alongthe base of a wall. They report these to the Food Manager who recognizes these as signs of a) A grain infestation b) Rodent activity c) A cockroach infestation
d) A hungry employee - CORRECT ANSWER b) Rodent activity"
"An employee is allowed to eat a sandwich in a) the walk-in cooler b) a designated break area c) the dry storage area
d) anywhere they would like - CORRECT ANSWER b) a designated break area"
“Floors in dry food storage areas should be cleaned and sanitized: a) daily b) weekly c) monthly
d) as needed - CORRECT ANSWER d) as needed"
"TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together a number of
branded cleaning products. - CORRECT ANSWER FALSE"
"A food handler must always wash his or her hands and arms vigorously for: a. 25 seconds b. 20 seconds c. 30 seconds
d. 35 seconds - CORRECT ANSWER b. 20 seconds"
"When is it most important for a food employee to wash their hands? a. when switching from wiping down the cooler to taking out the trash b. when switching from handling money to touching the cash register c. when switching from preparing raw food to ready-to-eat food
d. when switching from stocking the dry storage area to stocking the cooler - CORRECT
ANSWER c. when switching from preparing raw food to ready-to-eat food"
"What is the best way to reduce cross contamination? a. use the prep sink to wash your hands b. cover mouth when coughing c. properly washing hands
d. use same cutting board for raw meat and raw vegetables - CORRECT ANSWER c. properly
washing hands" "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 - CORRECT ANSWER a. remove the
glove, wash the hand and put new gloves on" "When washing hands which part of the hands is most frequently missed? a. palms b. fingernails c. between the fingers
d. the backs of the hands - CORRECT ANSWER b. fingernails"
"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 - CORRECT ANSWER a. take out the trash and mop floors"
"In order to continue working, what should a food employee with a minor cut on their hand do? a. not allowed to work with minor cut b. must be checked by a doctor first c. nothing needs to be done
d. cover cut with a water tight bandage and a glove - CORRECT ANSWER d. cover cut with a
water tight bandage and a glove" "A food handler returns to work from a tropical holiday overseas telling a story about everyone in her group, including her partner, getting Salmonella Typhi food poisoning. The holiday ended three days ago. What should a manager do to ensure food safety? a. make certain she wears gloves all the time b. allocate tasks away from all food c. restrict her from working with exposed food until given approval by the regulatory authority
b) Hepatitis A c) Staphylococcus Aureus
d) Listeria - CORRECT ANSWER b) Hepatitis A"
"Canned food must be purchased from an approved source to make sure they a) will be delivered during off-peak hours. b) have a shelf life of two years or more. c) can be safely stored on the floor in dry storage areas.
d) have been processed to destroy disease-causing microorganisms. - CORRECT ANSWER d)
have been processed to destroy disease-causing microorganisms." "The delivery inspection of dry foods should include checking for a) dry and undamaged food, dry food containers and driver in uniform b) intact packaging, food temperature of 65°F and clean delivery truck c) food temperature of 65°F, dry and intact food packages, and clean delivery truck d) intact packaging, dry and undamaged food, dry containers, insect infestation and clean
delivery truck - CORRECT ANSWER d) 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 b) green-grey gills and flesh that is soft to touch. c) bright red moist gills, eyes that are clear and skin bright in color.
d) flesh that is soft to the touch, bright skin color and a smell like the sea. - CORRECT ANSWER
c) bright red moist gills, eyes that are clear and skin bright in color." "To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be maintained between _____________. a) 30-40% b) 40-50% c) 50-60%
d) 60-70% - CORRECT ANSWER c) 50-60%"
"If a food employee has an infected open wound, the food manager must: a) Restrict the employee from working with open food b) Send employee to a doctor c) Allow the employee to work only with salads
d) Exclude the employee for working until a letter from a doctor is received - CORRECT
ANSWER a) Restrict the employee from working with open food"
"Food should be raised a minimum of how many inches off the floor?
a) 4 b) 6 c) 8
d) 12 - CORRECT ANSWER b) 6"
"Trichinosis (caused by Trichina) 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 - CORRECT ANSWER d) refrigerating pork for 30 days"
"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. - CORRECT ANSWER a)
Raw foods are stored above ready-to-eat foods." "The chef is allowed to taste test food only if they: a) Use a small finger to taste b) Stir the food before testing c) Use the same spoon they previously used to taste
d) Use a clean sanitizer utensil each time they taste - CORRECT ANSWER d) Use a clean
sanitizer utensil each time they taste" "What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken, and spices? a) 135°F b) 145°F c) 155°F
d) 165°F - CORRECT ANSWER d) 165°F"
"When cooling food, the food must be cold from what? a) 135°F to 50°F within two hours, and 135°F to 41°F within six hours b) 135°F to 70°F within two hours, and 135°F to 41°F within six hours c) 135°F to 50°F within four hours, and 135°F to 41°F with in six hours
d) 135°F to 70°F within four hours, and 135°F to 41°F within six hours - CORRECT ANSWER b)
135°F to 70°F within two hours, and 135°F to 41°F within six hours" "The safest method for thawing a roast is: a) On the counter at ambient temperature
