NRFSP REVIEW #1
Canned foods must be purchased from an approved source to make sure they -
correct answer have been processed to destroy disease-causing microorganisms
The delivery inspection of dry foods should include checking for - correct answer
dry and undamaged food, dry food containers and driver in uniform
Upon delivery, fresh fish should have - correct answer bright red moist gills, eyes
that are clear, and skin bright in color
Home-canned foods are NOT allowed in a food establishment because of the
potential danger of - correct answer bacteria that produce botulism toxin
Pasteurized products, such as milk and fruit juices, are - correct answer heated to
temperatures that reduce bacteria to safe levels.
When using chemical sanitizers for swab or spray application, it is necessary to
use ____ times the concentration as used for immersion sanitizing. - correct
answer 2
Chlorine sanitizers used in low-temperature dishwashing machines work best
when the temperature of the final rinse water is maintained between which
temperatures? - correct answer 120°F (49°C) and 140°F (60°C).
The water supply to your food establishment is interrupted for several hours. You
should NOT - correct answer 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) - correct answer air
gap
