NRFSP Safety Practice/Study-Holman / 3rd | 80 Questions with 100% Correct Answers | Updated & Verified
NRFSP Safety Practice/Study-Holman /
3rd
Lasagna was removed from hot holding service at 11 am. By what time must it be served or
thrown out? – ANS – 3pm (4hours)
Which food should be rejected? – ANS – Live oysters at 50F
What is the first step in developing a HACCP Plan? – ANS – Conduct a hazard analysis
Which food item has been associated with Salmonella Typhi? – ANS – Shellfish from
Contaminated Water
When transporting food offsite, how should information, such as use by date and time be
communicated to the offsite staff? – ANS – Labels on food
When can a food handler diagnosed with jaundice return to work? – ANS – When approved by
the regulatory authority
Which responsibility is included in the Food and Drug Administration’s role? – ANS – Regulating
food transported across state lines
A food handler just finished storing a dry food delivery. Which step was done correctly? – ANS –
Stored food away from the wall
What organization requires a Safety data sheet (SDS) to be included with hazardous chemicals? –
ANS – Occupational safety and health administration
What is a cross-connection? Hint:CONNECTION. – ANS – 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? – ANS – Potential allergens
Parasites are commonly associated with what food? – ANS – Wild Game
What is the minimum internal temperature hot food must be held at to prevent pathogens from
growing? – ANS – 145F
Bulk unpackaged food in self-service areas must be labeled when? – ANS – the manufacturer
claims the food is healthy
When should be a food handler with sore throat and fever be excluded from the operation? –
ANS – when the food handlers fever is over 100F
What strategy can prevent cross-contamination? – ANS – avoid time temperature abuse
What symptom requires a food handler to be excluded from the operation? – ANS – jaundice
What temperature should the water be for manual handwashing? – ANS – must be at least 110F
What scenario can lead to pest infestation? – ANS – Storing recyclables in paper bags
What should a server do when taking a food order from customers who have concerns about food
allergies? – ANS – 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? – ANS – 12PM
What information must be included on the label of food packaged on-site for retail sale? – ANS –
pack date
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