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NRFSP Culinary
Canned foods must be purchased from an approved source to make sure they will be delivered during off-peak hours. have a shelf life of two years or more. can be safely stored on the floor in dry storage areas. have been processed to destroy disease-causing microorganisms. - correct answer have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for dry and undamaged food, dry food containers and driver in uniform. intact packaging, food temperature of 65°F (18°C) and clean delivery truck. food temperature of 65°F (18°C), dry and intact food packages, and clean delivery truck. intact packaging, dry and undamaged food, dry containers, insect infestation and clean delivery truck. - correct answer 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. green-grey gills and flesh that is soft to touch.
bright red moist gills, eyes that are clear and skin bright in color. flesh that is soft to the touch, bright skin color and a smell like the sea. - 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 bacteria that produce botulism toxin. molds that produce aflatoxin. viruses that cause Hepatitis A. parasites that cause cyclospora. - correct answer bacteria that produce botulism toxin. Pasteurized products, such as milk and fruit juices, are boiled to destroy all organisms in the food. treated with chemicals that destroy bacteria. heated to temperatures that reduce bacteria to safe levels. frozen to temperatures that destroy bacteria and parasites. - 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.
air gap. grease trap. check valve. vacuum breaker. - correct answer air gap A food establishment restroom must be stocked with all of the following EXCEPT soap. toilet paper. a trash receptacle. a common-use towel. - correct answer a common-use towel. A properly designed toilet facility within a food establishment must have non-skid flooring. tight fitting, self-closing doors. a waste receptacle sealed to the wall. air temperature NOT to exceed 70°F (21°C). - correct answer tight fitting, self- closing doors.
A food service employee has a head cold with discharge from eyes and nose. What work activity would be acceptable for this employee? washing utensils. folding cloth napkins and table cloths. stocking paper products in dry storage. removing garbage from the premises. - correct answer removing garbage from the premises. Brushes, mops, buckets, and other non-food items used in food prep areas should be cleaned and sanitized every day. cleaned and sanitized only as necessary. rinsed and dried once a month. discarded when dirty. - correct answer cleaned and sanitized every day. The unit used for measuring chemical concentration in a sanitizing solution is A. ppm. B. psi. C. lbs. D. rpm. - correct answer ppm.
kill bacteria that might cause foodborne illness. - correct answer prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found? on the sales floor. in a janitorial closet or rest room. in the storage areas of a stock room. by the mechanical dishwasher in a bakery. - correct answer on the sales floor. Where are covered waste containers required? in the ladies' restroom. in the men's restroom. in both the men's and ladies' restrooms. in the dining area. - correct answer in the ladies' restroom. The initial symptoms of scombroid poisoning include diarrhea. vomiting. a six hour lag before taking effect.
numbness in mouth and fingers. - correct answer numbness in mouth and fingers. A thawed, ready-to-eat chicken casserole prepared in a food establishment should be consumed or discarded within _____ hours following thawing A. 8 B. 12 C. 24 D. 48 - correct answer 24 During implementation of a HACCP program, which of the following properties would you NOT consider for food? A. sensory. B. chemical. C. physical. D. biological. - correct answer sensory Sponges may be used to clean seats, refrigerator doors and serving trays. food preparation tables and pot sinks. wooden baker's table, rolling pins and salad bowls. serving utensils and tableware. - correct answer seats, refrigerator doors and serving trays. Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in
The safety and quality of the shellfish must not be compromised by the use of the tank. - correct answer The same water must circulate throughout both tanks. Back siphonage or back flow is water due to a sink drain clog. waste water coming up from the floor drain. unsafe water moving into the potable water supply. a connection between a potable water supply and a drain. - correct answer unsafe water moving into the potable water supply. Raw animal foods cooked in a microwave need to reach what temperature in all parts of the food? 165°F (74°C) 190°F (88°C) 125°F (52°C) It depends on the food product being cooked. - correct answer 165°F (74°C) 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 extremely hazardous. unsafe for use in a food establishment.
to be applied by a licensed applicator. safe to use under the specified manufacturer's directions. - correct answer 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 accept the order. reject the order. not use the spices with other irradiated foods. advise the appropriate state official that irradiation is being used on this product. - correct answer accept the order. Chemical hand dips must be maintained at a minimum strength equivalent to 50 mg/L chlorine. 75 mg/L chlorine. 100 mg/L chlorine. 200 mg/L chlorine. - correct answer 50 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 41°F (5°C)?
When calibrating thermometers by using the boiling point method, you must correct your calibration because the boiling point of water decreases approximately 1°F (0.6°C) for each 550 feet above sea level. increases approximately 1°F (0.6°C) for each 550 feet above sea level. decreases approximately 1°F (0.6°C) for each 1,000 feet above sea level. increases approximately 1°F (0.6°C) for each 1,000 feet above sea level. - correct answer decreases approximately 1°F (0.6°C) for each 550 feet above sea level. When cooling beef stew, a container measuring _____ inches (_____ cm) in height should be used to cool the food the quickly. 3in(7.62cm) 5in(12.70cm) 8in(30.32cm) 12 in (30.48 cm) - correct answer 3in(7.62cm) The hose used to convey drinking water for a mobile unit must be no longer than 25 feet long. hidden from sight under the mobile unit. white in color and fitted with brass fittings.
made from a food-safe material and clearly identified. - correct answer made from a food-safe material and clearly identified. When washing hands, which part of the hands is most frequently missed? palms. fingernails. between the fingers. the backs of the hands. - correct answer fingernails Which of the following devices would NOT be found on self-service ice machines that vend ice in unpackaged form and is located outside of a supervised area? a self-closing door. an automatic shut off. a splash free drain pan. an exposed delivery tube. - correct answer a self-closing door. To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be maintained between _____ per cent. A. 30- B. 40- C. 50-
regulates food involving more than one state What do the CDC and PHS (the Public Health Service) do? - correct answer Assist the FDA USDA and state and local health departments conduct research into causes of foodborne illness outbreaks assist in investigating outbreaks Fecal oral route of contamination - correct answer Failure to wash hands after using restroom Feces on fingers gets on food Food with feces is then eaten The big 6 pathogens - correct answer Shigella spp. Salmonella Typhi Nontyphoidal Samonella Shiga toxin- producing Escherichia coli (STEC) Hepatitis A Norovirus At what temperature do bacteria grow most rapidly?A. 41 F to 135 F (5 C to 57 C)
B 70 F to 125 F (21 C to 52 C) - correct answer B What is the temperature danger zone? - correct answer 41 F to 135 F (5 C to 57 C)
