NRFSP EXAM VERSION (II) 2024 ACCURATE REAL EXAM QUESTIONS CURRENTLY TESTING (verified an, Exams of Production and Operations Management

Download NRFSP EXAM VERSION (II) 2024 ACCURATE REAL EXAM QUESTIONS CURRENTLY TESTING (verified an and more Exams Production and Operations Management in PDF only on Docsity! NRFSP EXAM VERSION (II) 2024 ACCURATE REAL EXAM QUESTIONS CURRENTLY TESTING (verified answers) Canned foods must be purchased from an approved source to make sure they A. will be delivered during off-peak hours. B. have a shelf life of two years or more. C. can be safely stored on the floor in dry storage areas. D. have been processed to destroy disease-causing microorganisms. D. have been processed to destroy disease-causing microorganisms. The delivery inspection of dry foods should include checking for A. dry and undamaged food, dry food containers and driver in uniform. B. intact packaging, food temperature of 65'F (18C) and clean delivery truck. C. Food temperature of 65°F (18C), dry and intact food packages, and clean delivery truck. D. intact packaging, dry and undamaged food, dry containers, insect Infestation and clean delivery truck. D. intact packaging, dry and undamaged food, dry containers, insect Infestation and clean delivery truck. Upon delivery, fresh fish should have A. a sea smell and flaking scales B. green-grey gills and flesh that is soft to touch. C. bright red moist gills, eyes that are clear and skin bright in color. D. flesh that is soft to the touch, bright skin color and a smell like the sea. C. 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 A. bacteria that produce botulism toxin. B. molds that produce aflatoxin. C. viruses that cause Hepatitis A. D. parasites that cause cyclospora. A. bacteria that produce botulism toxin. Pasteurized products, such as milk and fruit juices, are A. boiled to destroy all organisms in the food. B. treated with chemicals that destroy bacteria. C. Heated to temperatures that reduce bacteria to safe levels D. frozen to temperatures that destroy bacteria and parasites. C. 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. A. 2 B. 3 C. 4 D. 5 A. 2 A. 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. A. ppm In a HACCP system, a diagram of the path food takes from delivery to service is known as a A. flow chart. B. food model. C. critical analysis. D. standardized recipe A. flow chart. Floors in dry food storage areas should be cleaned and sanitized A. daily. B. weekly. C. monthly. D. as needed D. as needed Time/ Temperature Control (TCS) foods must be cooked to specific temperatures to A. prevent contamination and cross contamination B. make sure the water activity in a food no longer supports the growth of bacteria. C. destroy any allergens that could causea severe reaction. D. kill bacteria that might cause foodborneillness. A. prevent contamination and cross contamination In a food establishment, where are cockroaches LEAST likely to be found? A. on the sales floor. B. in a janitorial closet or rest room. C. in the storage areas of a stock room. D. by the mechanical dishwasher in a bakery. A. on the sales floor. Where are covered waste containers required? A. in the ladies' restroom B. in the men's restroom. C. in both the men's and ladies' restrooms. D. in the dining area. A. in the ladies' restroom The initial symptoms of scombroid poisoning include A. diarrhea B. vomiting. C. six hour lag before taking effect. D. numbness in mouth and fingers. D. 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 C. 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. A. Sensory Sponges may be used to clean A. seats, refrigerator doors and serving trays.o b B. food preparation tables and pot sinks. C. wooden baker's table, rolling pins and salad bowls. D. serving utensils and tableware. A. seats, refrigerator doors and serving trays.o b Dairy products labeled 'ultra-pasteurized', but NOT aseptically packaged, must be stored in Chemical hand dips must be maintained at a minimum strength equivalent to A. 50 mg/l chlorine. B. 75 mg/L chlorine. C. 100 mg/L chlorine. D. 200 mg/L chlorine. A. 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 41F (5C)? A. Yes, if the pH of the food is 4.6 or below. B. Yes, if the pH of the food is 5.6 or below. C. No, because this product contains raw shell eggs. D. No, lemon juice will not make the product safe at room temperature, unless it is stored below 41F (5C). A. Yes, if the pH of the food is 4.6 or below. Access to public restrooms must NOT be A. from an outside door B. through a self-closing door. C. available for individuals with disabilities. D. through food preparation or warewashing areas. D. through food preparation or warewashing areas. Which of the following food preparation jobs can be done with bare hands? A. cutting melons. B. breading raw chicken C. shredding raw lettuce. D. Slicing cold roast beef. B. breading raw chicken When calibrating thermometers by using the boiling point method, you must correct your calibration because the boiling point of water A. decreases approximately 1'F (0.6C) for each 550 feet above sea level. B. increases approximately 1'F (0.6C) for each 550 feet above sea level. C. decreases approximately 1'F (0.6 C) for each 1,000 feet above sea level. D. increases approximately 1'F (0.6C) for each 1,000 feet above sea level. A. decreases approximately 1'F (0.6C) for each 550 feet above sea level. When cooling beef stew, a container measuring ____ inches in height should be used to cool the food the quickly. A. 3 in (7.62 crm) B. 5in (12.70 cm) C. 8 in (30.32 cm) D. 12 in (30.48 cm) A. 3 in (7.62 crm) The hose used to convey drinking water for a mobile unit must be A. no longer than 25 feet long. B. hidden from sight under the mobile unit. C. white in color and fitted with brass fittings D. made from a food-safe material and clealy identified. D. made from a food-safe material and clealy identified. When washing hands, which part of the hands is most frequently missed? A. palms. B. fingernails. C. between the fingers. D. the backs of the hands. B. 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. a self-closing door. B. an automatic shut off. C. a splash free drain pan. D. an exposed delivery tube. A. 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. 30-40 B. 40-50 C. 50-60 D. 60-70 C. 50-60