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NRFSP Certification Practice
Who published the food code and how often? - correct answer The United States Department of Health and Human Services/FDA posts the food code every 4 years. What is HACCP? - correct answer Hazard Analysis Critical Control Point. It is to identify problems and prevent possible illnesses. Person In Charge - correct answer The person present at a food establishment who is responsible for the operation at the time of inspection. Viruses - correct answer Invade the cells of a host. Fungi - correct answer Colonize and make poisonous mycotoxins. Parasites - correct answer Ex. Roundworms, Flatworms, Protozoa that survive and reproduce on a host. High Risk Populations - correct answer elderly, pregnant women, preschool aged children, people with compromised immune systems. Food Borne Infection - correct answer Caught by eating contaminated live pathogenic bacteria which make you ill. Food Borne Intoxication - correct answer Caught by the bacteria that produced toxins in the contaminated food. Scombrotoxin - correct answer toxin that forms as a result of bacterial breakdown of fish tissue that has been improperly stored. Symptoms form after 1-30 minutes. Toxin Mediated Infection - correct answer Live pathogenic bacteria make toxins in your body.
Salmonella - correct answer Raw or undercooked poultry, eggs, meat, and seafood; unpasteurized milk. Symptoms after 12-36 hours. Listeria - correct answer Untreated milk, ready to eat foods. Symptoms in 1-70 days. Shigella - correct answer Untreated water, Dairy, ready to eat foods, raw vegetables, shellfish, turkey, apple cider. Symptoms in 2-48 hours. Bacillus Cereus - correct answer Cereals, Soil and Dust. Symptoms in 1-6 or 8- hours. Botulism - correct answer Incorrectly processed canned food, vacuum packed food, stockpots, honey, temperature abused potatoes. Caused paralysis. Symptoms in 12- 36 hours. Staphylococcus aureus - correct answer Poultry, milk, cheese, raw meat. Symptoms are vomiting, abdominal pain, nausea, and low temperature. E. coli 0157 - correct answer Human and animal gut, sewage water, raw vegetables, salads, raw meat. Symptoms in 12-24 hours. Norovirus - correct answer Water, raw shellfish, raw vegetables, salads, and fruits. Symptoms in 24-48 hours. Hepatitis A - correct answer Water, raw shellfish, vegetables, food made by bare hands, ready to eat foods. Symptoms in 15-50 days. Anisakis - correct answer Lightly cooked/raw seafood. Symptoms in 4-6 hours or up to 7 days. Ciguatoxin - correct answer Warm water fish. Symptoms in 30 minutes-36 hours.
Non-continuous cooking of raw animal foods - correct answer Don't cook for more than 60 minutes, freeze or cool at 41F Reheating Principles - correct answer Don't reheat food more than once, reach an internal temperature of 74C or 165F for at least 15 seconds within 2 hours, and stand food for 2 minutes after cooking. 165F - correct answer Poultry, Fish, Meat or Pasta, Stuffing w/ fish, meat, wild game animals. 155F - correct answer Ground Beef, Pork, unpasteurized shell eggs cooked for later service, exotic game animal, mechanically tenderized meat. 145F - correct answer Unpasteurized shell eggs for immediate service. 130F - correct answer Roast (rare) beef Water for Sanitizing tools and equipment - correct answer 77C or 171F or hotter for at least 30 seconds. Cleaning Schedule - correct answer A written plan identifying what tasks must be done, by whom, and how often, and how. Stages of Cleaning and Sanitizing - correct answer Remove any loose dirt, wash surface with hot water/detergent, rinse with clean water, use a chemical/thermal sanitizer, leave the item to air dry. Chlorine - correct answer 50mg/L, 38C/100F at pH 10 or less, 24C/75F at pH or less for at least 7 seconds. Iodine - correct answer Between 12.5mg/L and 25mg/L, 24C (75F) at pH 5 or less for at least 30 seconds.
Quats - correct answer 200 ppm, 24C/75F at pH 7 but can be used on hard water with a level of 500mg/L for at least 30 seconds. High Temperature Washing Machine - correct answer 180F Low Temperature Washing Machine - correct answer 120F-140F Handwashing Sink Temp - correct answer At least 100 degrees Walk In Fridges/Dry Storage - correct answer 10 foot-candles @ 30" Dish-washing, equipment storage areas - correct answer 20 foot-candles @ 30" Food Prep Areas - correct answer 50 foot-candles @ 30" HACCP Steps - correct answer Conduct a hazard analysis, identify critical control points, establish critical limits/standards, establish critical control point monitoring, establish corrective actions, establish record keeping procedures, verify/review procedures. Thermometer Calibration - correct answer 32°F in crushed ice & water / 212°F in boiling water TCS Food Reheated - correct answer Minimum temperature of 165F within 2 hours. Supplies Stored off the Floors - correct answer At least 6 inches (15 centimeters) Minimum Internal Cooking temp for Seafood - correct answer 145F (63C) or higher for 15 seconds TCS Foods Held For Service - correct answer 135F (57C) or above
