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NRFSP Safety Practice and Study-Holman 3 rd^ with verified questions and
answers exam
Lasagna was removed from hot holding service at 11 am. By what time must it be served or thrown out?
3pm (4hours) Which food should be rejected? - >>>Live oysters at 50F What is the first step in developing a HACCP Plan? - >>>Conduct a hazard analysis Which food item has been associated with Salmonella Typhi? - >>>Shellfish from Contaminated Water When transporting food offsite, how should information, such as use by date and time be communicated to the offsite staff? - >>>Labels on food When can a food handler diagnosed with jaundice return to work? - >>>When approved by the regulatory authority Which responsibility is included in the Food and Drug Administration's role? - >>>Regulating food transported across state lines A food handler just finished storing a dry food delivery. Which step was done correctly? - >>>Stored food away from the wall What organization requires a Safety data sheet (SDS) to be included with hazardous chemicals? - Occupational safety and health administration What is a cross-connection? Hint:CONNECTION. - >>>Physical link between safe water and dirty water
What information must be included on the label of a container of ready to eat TCS prepped on site for retail sale? - >>>Potential allergens Parasites are commonly associated with what food? - >>>Wild Game What is the minimum internal temperature hot food must be held at to prevent pathogens from growing? - >>>145F Bulk unpackaged food in self-service areas must be labeled when? - >>>the manufacturer claims the food is healthy When should be a food handler with sore throat and fever be excluded from the operation? - >>>when the food handlers fever is over 100F What strategy can prevent cross-contamination? - >>>avoid time temperature abuse What symptom requires a food handler to be excluded from the operation? - >>>jaundice What temperature should the water be for manual handwashing? - >>>must be at least 110F What scenario can lead to pest infestation? - >>>Storing recyclables in paper bags What should a server do when taking a food order from customers who have concerns about food allergies? - >>>tell customers with food allergies they will not be able to receive service A tuna salad is removed from the cooler at 9:00 a.m. and put out for a buffet at 11:00 a.m. By what time must the tuna salad be served or thrown out? - >>>12PM
How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? - >>>6 hours Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? - >>>24hours A food handler has cooled a container of chili to 70F in 1 hour. How much time is left to cool the chili to 41F? - >>>5hours What is the minimum internal cooking temperature for veal chop? - >>>145F What temperature must cooked Vegetables reach to be safely hot held for service? - >>>135F What temperature must stuffed lobster be cooked to? - >>>165F for 15 Seconds Why should food temperatures be taken in two different locations? - >>>temperature may vary in the food Which of these food processes does not require a variance from a regulatory authority? - >>>buying bean sprouts from a reputable supplier What practice should be used to prevent seafood toxins from causing a foodborne illness? -
purchasing food from approved, reputable suppliers What factors influence the effectiveness of a chemical sanitizer? - Concentration,Temperature,Contact time,ph,water hardness
What information must be posted on a dishwasher? - >>>recommended sanitizing amounts A food handler is prepping a sea food dish on April 4, using shrimps and scallops. The Shrimp has a use by date of April 8, and the scallop has a use by date of April 10th .What is the use by date of the seafood dish? - >>>April 8th (4days) The temperature for a duck breast is checked during cooking.Accoridng to the operations policy, the duck beast must be cooked for 16 minutes to allow the internal temperature to reach 165F. What HACCP principle is addressed by cooking the duck breast to 165F? - >>>Monitoring What must staff members do when transferring chemicals to a new container? - >>>Label the container What temperature must a high temperature final sanitizing rinse be? - >>>at least 160F How many seconds are required to cook foods in an internal temperature? - >>>15 Seconds Commercially processed ready to eat foods need to be cooked to what temperature? - >>>135F/57C Pork, Beef, Lamb, Veal, Seafood, Eggs, and roasts need to be cooked to what temperature? -
145F/63C Ground, injected, mechanically tenderized meat need to be cooked to what temperature? - 155F/68C Ground or Whole Poultry, stuffed meat or fish, TCS foods cooked in microwave need to be cooked to what temperature? - >>>165F/74c What temperature do meats need to be STORED at? - >>>41F
What is the Lighting requirement for Food prep areas, and all areas where employees work with knives, grinders, slicers, and saws? - >>>540 Lux or 50 foot candles What does the acronym for FAT TOM stand for? - >>>food , acidity/alkalinity, temperature, time, oxygen, moisture What is the Danger Zone? - >>>135-41F If you receive a damaged can of food, what is the proper procedure of handling it? - >>>Properly dispose How many Layers (shelving) or in a Kitchen Fridge? - >>> Which shelf or layer in the refrigerator do ready to eat foods, such as lettuce need to be placed on? -
1st shelf (Top shelf) Which shelf or layer in the refrigerator does seafood need to be placed on? - >>>2nd to top Which shelf or layer in the refrigerator does whole cuts of Beef and pork need to be placed on? - >>>3rd to top (middle) Which shelf or layer in the refrigerator do ground meat and ground fish need to be placed on? - >>>4th to top Which shelf or layer in the refrigerator does whole and ground poultry need to be placed on? - >>>5th to top (bottom shelf) What are some duties of the POC or Person-in-charge? - >>>check foods as they are received, use approved methods to cool TCS foods rapidly.
What is one of the most important duty of the Person in charge? (POC) - >>>make sure workers are safe- receive proper training in food safety relevant to duties What is an example of the person in charge-poc? - >>>Restaurant Manager or Trainers If a food handler comes into work sick, with symptoms such as a diarrhea , what job should the Manager tell the food handler to do? - >>>clean the restrooms after each use What are some examples of Food Code covers? - >>>Restaurants, vending operations, retail food stores, schools & day-cares, hospitals, & nursing homes. What department is in charge of food-borne illness outbreak, and conduct research on outbreaks? -
CDC (control and prevention), PHS (public health service) What is fish tagging? - >>>a tough piece of plastic attached to the fish, mainly to inform the purchaser where the fish ended up Why do we "tag" fish? - >>>to have information, such as catching date, and health of the fish.
