NRFSP EXAM 2024 WITH ACTUAL CORRECT QUESTIONS AND VERIFIED DETAILED ANSWERS, Exams of Nursing

Download NRFSP EXAM 2024 WITH ACTUAL CORRECT QUESTIONS AND VERIFIED DETAILED ANSWERS and more Exams Nursing in PDF only on Docsity! 1 | P a g e NRFSP EXAM 2024 WITH ACTUAL CORRECT QUESTIONS AND VERIFIED DETAILED ANSWERS |FREQUENTLY TESTED QUESTIONS AND SOLUTIONS |ALREADY GRADED A+|NEWEST|GUARANTEED PASS |LATEST UPDATE 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 (2-3" deep) pans d) stirring the food 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. c) A steam table was used to reheat food. 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 2 | P a g e 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 a) remove the glove, wash the hand and put new gloves on What is the best way to reduce cross contamination? a) Properly washing hands b) Cover mouth when coughing c) Use same cutting board for raw meat and raw vegetables d) Take a shower daily a) Properly washing hands Bacteria prefer foods that are high in a) Protein and moisture b) Acid and moisture c) Protein and acid d Time and temperature a) Protein and moisture An example of a physical hazard is a) Residual chlorine b) Salmonella c) Hair d) Hepatitis A c) Hair An example of a potential cross contamination is a) using separate cutting boards for raw chicken and raw carrots b) proper handwashing being practiced by all employees C) raw poultry stored above ready-to-eat food in the cooler d) not handling ready-to-eat food with bare hands C) raw poultry stored above ready-to-eat food in the cooler All of the following will help avoid a 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 d) cleaning food contact surfaces once a day Which hazard causes most food born ilnesses? a) Biological hazards b) Chemical hazards c) Environmental hazards d) Physical hazards 5 | P a g e b) potable water The Food Manager has cooled the leftover macaroni and cheese to 70 degrees in 3 hours and 41 degrees 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 degrees c) No, the food was cooled within 6 hours. nts. d) No, macaroni and cheese has no cooling requirements b) Yes, no more than 2 hours is allowed to reach 70 degrees Which of the following is not a foodborne illness? a) HIV b) Shigella c) Norwalk d) E Coli a) HIV the Food manager notices an employee place a cooked pork chop on top of a raw pork chop. This is an example of a a) proper food handling process b) cross contamination c) cross connection d) foodborne illness b) cross contamination A hand washing sink must have all of the following except a) Lighting intensity of 220 lux (20 foot candles) b) A waste receptacle c) Hand sanitizer d) Hand washing sign c) Hand sanitizer A copper container may not be used a) To hold an acidic liquid b) As a bread bowl c) to display whole oranges d) As a pitcher of water a) To hold an acidic liquid Cast iron can be used a) For the food prep table b) For the cutting board 6 | P a g e c) As a cooking surface d) As a plate c) As a cooking surface A virus is not a) smaller than bacteria b) transmitted by people c) prevented by proper handwashing d) dependent on particular foods for their survival d) dependent on particular foods for their survival Sewage is a term used to describe a) Dumpsters b) Solid food waste c) Liquid waste d) Recycdables c) Liquid waste When can an employee handle an animal that may be present? a) Never b) When the animal is well-behaved c) When the animal's owner says it is OK d) Whenever they would like to a) Never A Food Manager notices an emplovee is checking the temperature of the chicken as it cooks and then immedlately using the same thermometer to check the temperature of the cold items on the buffet. What is this an example of? a) Proper monitoring of both cooking and cold holding b) A potential cross contamination c) An employee that is acting appropriately d) Proper calibration of the thermometer b) A potential cross contamination The Food Manager is calibrating their thermometers daily using the slush method and using the calibration nut to move the needle to 41°F. The inspector observes this practice and corrects the Food Manager. What should have been corrected? a) Thermometers do not need to be calibrated daily. b) The slush method is not acceptable for calibration. c) The thermometer should have been calibrated to 32°F. d) The inspector should not have corrected the Food Manager. c) The thermometer should have been calibrated to 32°F. 7 | P a g e A shipment of milk arrives and the Food Manager corectly checks the temperature at delivery by a) placing the thermometer in the delivery truck b) piercing one container of milk to get the core temperature c) emptying the milk into different containers to check the core temperature d) placing the thermometer between containers of milk d) placing the thermometer between containers of milk An employee is told to check the temperature of the cooler. Where is the best place to check the temperature of the cooler? a) In the back area b) In the lowest area c) In the top area d) In the warmest area d) In the warmest area All of the following can be used to sanitize except a) detergent b) quaternary ammonium c) iodine d) chlorine a) detergent The restaurant got very busy and the emplovees stacked the dishes in the dishwasher on top of each other to get more dishes washed quickly. What is the best reason this is not allowed? a) The dishes can break easily. b) The dishwasher can break easily. c) This allows for cross contamination. d) The water and sanitizer does not hit all of the surfaces. d) The water and sanitizer does not hit all of the surfaces. The facility is very busy and the hostess forgot to remove excess tableware when seating a Customer at a table with preset tableware. What must happen to the unused excess tableware after the customer leaves? a) The tableware must be washed and sanitized before it can be used. b) The tableware can be left for the next customers. c) The tableware should be polished witha clean dry cloth before it is used. d) The tableware should be moved to a different table to be used. a) The tableware must be washed and sanitized before it can be used. A biological hazard would indude all of the following except a) parasites b) insecticide c) bacteria d) viruses 10 | P a g e b) Sanitizing c) Pasteurizing d) Cleaning b) Sanitizing When placing bulk items into a smaller container, it is important to be certain the smaller Container is a food grade container, with a lid and labeled with a) The common name b) The company name c) The date placed into container d) The initials of who transferred it a) The common name The person in charge is responsible for all of the following except: A. Training all staff in food safety B. Complying with all state and local regulations C. Correctly answer questions regarding food safety D. Complying with staffs vacation requests D. Complying with staffs vacation requests 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 D. Cover cut with a water tight bandage and a glove If a food employee has an infected open wound, the food manager must: A. Restrict the employee from working with the 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 A. Restrict the employee from working with the open food All of the following are used to handle ready to eat foods except: A. Bare hands B. Tongs C. Gloved hands D. Deli paper A. Bare hands It is most important for an employee to use proper hand washing techniques after they: A. Talk on the phone B. Use a restroom 11 | P a g e C. Take an order D. Drink from a closed container B. Use a restroom An inspection can occur only: A. When the person in charge is present B. When the inspector notified the facility 24 hours in advance C. When the facility is open or during reasonable hours D. When the facility is not too busy C. When the facility is open or during reasonable hours 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 D. Before mopping the floor 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 C. Designated areas okly In the food prep area, the only jewelry allowed on an employees hands or arms is: A. A medical bracelet B. A diamond engagement ring C. A charm bracelet D. A plain wedding band D. Plain wedding band 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 tasre D. Use a clean sanitizer utensil each time they taste All of following are a hazard to food except: A. Biological hazard B. Environmental hazard C. Physical hazard D. Chemical hazard 12 | P a g e B. Environmental hazard An example of a chemical hazard would not include: A. Lemonade served in a copper pitcher B. Cleaning compounds stored above the food prep counter C. Bony Fragments in meat D. Pesticide sprayed directly onto a cutting board C. Bony Fragments in meat A parasite found in raw or lightly cooked seafood is: A. Staphylococcus Aureus B. Norwalk C. Anisakiasis D. Trichina spiralis C. Anisakiasis When removing a can from dry storage, you notice the canna swollen. You discard the can immediately due to the risk of: A. Salmonella B. Hepatits A C. Listeria D. Clostridium Botulinum D. Clostridium Botulinum The following Would be an example of a highly susceptible population: A. Teachers at an elementary school B. Nurses at a hospital C. Elderly people living in an nursing home D. College students living in an apartment C. Elderly people living in an nursing home The most common place to find Staphylococcus Aureus is: A. Raw Vegetables B. Shell Fish C. Ground Meat D. People D. People A major food allergen could include all of the following except: A. Shellfish B. Peanuts C. Tree pollen D. Soybeans C. Tree Pollen 15 | P a g e Food should be raised a minimum of how many inches off the floor? A. 4 B. 6 C. 8 D. 12 B. 6 Materials used for food contact surfaces should be all of the following except a) Dark in color to hide the dirt b) Smooth and easily cleanable c) Safe and durable d) Resistant to chipping and cracking 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 hard maple c) It is used for vegetables only d) Wood may not be used as a cutting block or baker's table b) It is made from hard maple Thermometers that measure temperatures in Fahrenheit only must be accurate to A) 1°F B) 4°F C) 10°F D) 2°F D) 2°F When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the a) core temperature b) surface temperature c) oven temperature d) temperature of the juices that run out a) core temperature The five steps to a manual ware washing sink in order are a) scrape, wash, rinse, sanitize, air dry b) scrape, rinse, wash, sanitize, air dry c) scrape, wash, rinse, sanitize, towel dry d) scrape, rinse, wash, sanitize, towel dry a) scrape, wash, rinse, sanitize, air dry 16 | P a g e When the hostess is seating customers at a table with preset tableware, it is most important that the hostess a) seat ladies first b) place the menus on the table c) take a drink order d) remove any excess tableware d) remove any excess tableware Acidic foods cannot be placed in or on a) coolers b) copper or galvanized metal containers c) cutting boards d) serving trays b) copper or galvanized metal containers When sanitizing with chlorine, the chlorine should be checked and be at a temperature of A) 100 degrees B) 171 degrees C) 75 degrees D) 50 degrees C) 75 degrees A Clean In Place (CIP) item must a) be easily disassembled for daily cleaning and sanitizing b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item c) be able to fit in the mechanical ware washing machine d) be able to fit in the manual ware washing sink b) be designed so cleaning and sanitizing solution will circulate and contact all food contact When using the slush method to calibrate a thermometer, the thermometer should be place into a) A bowl filled with ice cubes and water b) A bowl filled with very cold water c) A bowl filled with ice cubes only d) A bowl filled with crushed ice and water d) A bowl filled with crushed ice and water A dumpster should have all of the following except a) Tight fitting lids kept closed b) Located on a smooth, sloped, non-absorbent pad c) Scheduled pick ups as needed to prevent overflow d) Drain holes to remove the excess liquid 17 | P a g e d) Drain holes to remove the excess liquid When eliminating pests, all of the following are acceptable except a) Glueboards except b) Ultraviolet fly traps c) Rodent bait traps d) Tracking powder d) Tracking powder A cross connection occurs when a) Chicken drips onto 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 c) Potable water and non-potable water flow together An air gap is required above the rim of a sink and a faucet equal to a) 2 inches b) 1 inch or twice the diameter of the faucet c) 4 inches d) 2 inches or four times the diameter of the faucet b) 1 inch or twice the diameter of the faucet Equipment mounted to the counter must be raised a minimum of a) 2 inches b) 4 inches c) 6 inches d) 8 inches b) 4 inches An employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the employee's needs? a) No medication is allowed in the workplace. b) No medication is allowed in the workplace without a written letter from a doctor. c) The medication must be kept on a shelf in the food prep area so everyone can see what it is. d) The medication must be clearly labeled and stored away from food and food prep areas. d) The medication must be clearly labeled and stored away from food and food prep areas. A recall was announced for a specific food. The Food Manager gathers up all that they have and keeps this food for return to the vendor in a) the cooler b) the dry storage area 20 | P a g e Verification of a HACCP plan means to a) check the requirements with your local Health Dept. b) check periodically to ensure the system is working properly c) check that meat is USDA inspected d) check employee backgrounds b) check periodically to ensure the system is working properly What is the first principle in a HACCP plan? a) Critical Control Point b) Verification c) Documentation d) Hazard Analysis d) Hazard Analysis When transporting tuna salad to an event, the tuna salad must be transpoe a) 41°F or below b) 50°F to 70F c) 0°F d) 50°F or below a) 41°F or below A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the grOwth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food b) inhibit the growth of bacteria in the food The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F? a) 5 1/2 hours b) 4 hours c) 6 hours d) 3 1/2 hours a) 5 1/2 hours 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 c) On a shelf below everything else 21 | P a g e Meat and poultry must be all of the following except a) FDA approved b) stored below salad in the cooler c) received at 41°F or below d) free of any signs of spoilage a) FDA approved Ciguatoxin can be prevented by a) purchasing fish from approved sources b) purchasing fish from private fisherman C) refrigerating fish for twO weeks d) eating only fish high up in the food chain a) purchasing fish from approved sources Shellfish identification tags should be kept on file fora minimum of a) 30 days b) 60 days c) 90 days d) 120 days c) 90 days The bacteria Listeria is unusual because it can a) grow at refrigerated temperatures b) grow in the Danger Zone c) grow at 135°F or higher d) grow in the freezer a) grow at refrigerated temperatures In order to maintain safety with chemicals in the facility, all of the following should be considered except a) proper storage of the chemicals b) proper labeling of the chemicals c) maintaining Material Safety Data Sheets (MSDS) in case of emergency d) proper ordering procedures for chemicals d) proper ordering procedures for chemicals Which food is not a PHF? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard c) Beef jerky 22 | P a g e An example of a Critical Control Point is a) cook the chicken to a specific temperature b) clean the floors at night c) receive deliveries when you are not busy d) serve customers quickly a) cook the chicken to a specific temperature 12) Ground beef is required to be cooked to a minimum temperature of a) 135°F b) 145°F c) 155°F d) 165°F c) 155°F A virus typically spread through the fecal oral route is a) Vibrio b) Anisakis c) Salmonella d) Hepatitis A d) Hepatitis A Items may be polished with a dean dry cloth a) after they air dry b) never c) after they are sanitized d) after they are washed a) after they air dry 15) In regards to FATTOM, the critical control points for a retail food service establishment are a) Food and Acid b) Oxygen and Moisture c) Food and Moisture d) Time and Temperature d) Time and Temperature In order to ensure food safety, deliveries should be scheduled a) during off peak hours b) anytime facility is open c) on weekends d) only when a Food Manager is present a) during off peak hours Mop water may be disposed of in a) three-compartment sink 25 | P a g e 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 d) using a cloth towel to dry hands after proper washing The light intensity over a prep table in the kitchen must be a minimum of a) 430 lux (40 foot candles) b) 110 lux (10 foot candles) c) 220 lux (20 foot candles) d) 540 lux (50 foot candles) d) 540 lux (50 foot candles) The prep cook is checking the temperature of the rotisserie chickens as they cook. The best thermometer to use would be a) a glass bi-metallic stem thermometer b) an infra-red thermometer c) no thermometer is needed d) a calibrated digital thermometer d) a calibrated digital thermometer 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 a) take out the trash and mop floors The Food Manager notices that a food employee they assigned to prepare the salad has a small cut on their hand. The Food Manager should a) Have them continue preparing the salad anyway. b) Move them to the meat slicing area. c) Send them to the doctor, and then home for the day. d) Have them put on a watertight bandage over the cut and wear gloves. d) Have them put on a watertight bandage over the cut and wear gloves. 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. a) Using hand sanitizer instead of washing their hands. The purpose of a food safety management system is to... 26 | P a g e prevent foodborne illness by controlling risks and hazards. A manager's responsibility to actively control risk factors for foodborne illnesses is called... active managerial control. A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect temperature. This is an example of which step in active managerial control? Corrective action A manager walks around the kitchen every hour to answer questions and to see if staff members are following procedures. This is an example of which step in active managerial control? Management oversight One way for managers to show that they know how to keep food safe is to... become certified in food safety A power outage has left hot TCS food out of temperature control for six hours. What must be done with the food? Throw the food away An imminent health hazard, such as a water supply interruption, requires immediate correction or closure of the operation What is the best way to protect food from deliberate tampering? make it as difficult as possible for someone to tamper with it To prevent the deliberate contamination of food, a manager should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know who is in the facility Where should food handlers wash their hands? Designated sink for handwashing What must food handlers do after touching their body or clothing? Wash their hands When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap? 10 seconds After which activity must food handlers wash their hands? Clearing tables 27 | P a g e What is the main reason for food handlers to avoid scratching their scalps? Spreading pathogens to the food When may food handlers wear plain-band rings? at any time What should a food handler do when working with an infected cut on the finger? Cover the wound with an impermeable bandage or finger cot and a glove What is the only jewelry that may be worn on the hands or arms while handling food? Plain band ring In addition to other criteria, how many people must have the same symptoms in order for a foodborne illness to be considered an outbreak? at least 2 When should a food handler with a sore throat and fever be excluded from the operation? Customers served are primarily a high-risk population What is a basic characteristic of a virus? Requires a living host to grow After handling raw meat and before handling produce, what should food handlers do with their gloves? Wash hands and change them Where should personal items, like a coat, be stored in the operation? In a designated area, away from food What should food handlers do after prepping food and before using the restroom? Take off their aprons How should the temperature of a shipment of sour cream be taken when it arrives at an operation? Remove the lid of a container and put the thermometer stem into the sour cream. Ice crystals on a frozen food item indicate Time-temperature abuse 30 | P a g e wheat What is the minimum temperature that must be maintained when holding hot soup for service? 135°F (57°C) Cold food being held without temperature control for up to six hours cannot exceed which temperature while it is being served? 70°F (21°C) A food handler has been holding chicken salad for sandwiches in a cold well for seven hours. When she checks the temperature of the chicken salad, it is 54°F (12°C). What must the food handler do? Discard the chicken salad A food handler working in a hotel removes cold tuna salad from the cooler at 9:00 am and delivers it to a conference room for an 11:00 am buffet luncheon, where it is held without temperature control. By what time must the tuna salad be served or thrown out? 3:00 pm An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet? 8 Which food item may be handled with bare hands? Chopped carrots for stew A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made? The cook did not wash hands and put on new gloves before slicing the hamburger buns. When must a consumer advisory be provided for menu items containing TCS food? When the item is raw or undercooked Which feature is most important for a chemical storage area? Good lighting What is the correct way to store mops in between uses? 31 | P a g e Hanging on a hook A buser poured some cleaner from its original container into a smaller working container. What else does the buser need to do? Label the working container with its contents Which does not require sanitizing? tongs Which surfaces must be both cleaned and sanitized? walls The first step in cleaning and sanitizing items in a three-compartment sink is rinsing, scraping, or soaking items After scraping and washing, what is the third step in cleaning and sanitizing a prep table? rinsing In a heat-sanitizing dishwasher, what is the minimum temperature for the final rinse? 180°F (82°C) A food-contact surface must be cleaned and sanitized before working with a different type of food Where should garbage cans be cleaned? Away from food and utensils When the kitchen garbage can was full, an employee placed the full garbage bag on a prep table and tied it securely. Then he carried it to the Dumpster and disposed of it. What was done incorrectly? The bag was placed on a prep table Grease and condensation buildup on surfaces can be avoided with correct ventilation To prevent backflow, a sink must be equipped with a(n) Air gap What are the most important food safety features to look for when selecting flooring, wall, and ceiling materials? Smooth and durable What information should a master cleaning schedule contain? What should be cleaned, when, by whom, and how 32 | P a g e A handwashing station should have hot and cold water, soap, a way to dry hands, and a garbage container A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong? Created a cross-connection The water provided to a handwashing sink must be potable water only Which individual should apply pesticides in a foodservice operation? pest control operator A food handler who is receiving a food delivery observes signs of pests in the food. What should be done? The shipment should be refused and prevented from entering the operation. How high must legs be on table-mounted equipment? At least 4 inches (10 centimeters)