NRFSP Actual Exam NRFSP Exam

NRFSP Actual Exam NRFSP Exam Study #1 Answers Rated A+

An employee must wash their hands in all of the following situations

except:

• Before putting gloves on
• After handling raw pork
• After sneezing
• Before mopping the floor -ANSWER-D. Before mopping the floor

Where should a food employee take a break to smoke?

• In the dry storage area
• In the kitchen
• In a designated area only
• The walk in cooler -ANSWER-C. Designated areas okly

In the food prep area, the only jewelry allowed on an employees

hands or arms is:

• A medical bracelet
• A diamond engagement ring
• A charm bracelet
• A plain wedding band -ANSWER-D. Plain wedding band

The chef is allowed to taste test food only if they:

• Use a small finger to taste
• Stir the food before testing
• Use the same spoon they previously used to taste
• Use a clean sanitizer utensil each time they taste -ANSWER-D.

Use a clean sanitizer utensil each time they taste

All of following are a hazard to food except:

• Biological hazard
• Environmental hazard
• Physical hazard
• Chemical hazard -ANSWER-B. Environmental hazard

An example of a chemical hazard would not include:

• Lemonade served in a copper pitcher
• Cleaning compounds stored above the food prep counter
• Bony Fragments in meat
• Pesticide sprayed directly onto a cutting board -ANSWER-C. Bony

Fragments in meat

A parasite found in raw or lightly cooked seafood is:

• Staphylococcus Aureus
• Norwalk
• Anisakiasis
• Trichina spiralis -ANSWER-C. Anisakiasis

When removing a can from dry storage, you notice the canna swollen.

You discard the can immediately due to the risk of:

• Salmonella
• Hepatits A
• Listeria
• Clostridium Botulinum -ANSWER-D. Clostridium Botulinum

The following Would be an example of a highly susceptible population:

• Teachers at an elementary school
• Nurses at a hospital
• Elderly people living in an nursing home

• College students living in an apartment -ANSWER-C. Elderly

people living in an nursing home

The most common place to find Staphylococcus Aureus is:

• Raw Vegetables
• Shell Fish
• Ground Meat
• People -ANSWER-D. People

A major food allergen could include all of the following except:

• Shellfish
• Peanuts
• Tree pollen
• Soybeans -ANSWER-C. Tree Pollen

Hepatits A can be found in all of the following except:

• Raw shellfish
• Cooked meat
• Unwashed hands
• Raw vegetables -ANSWER-B. Cooked Meat

Ways to prevent a physical hazard include all of the following except:

• Effective hair restraint
• Refrigerate potentially hazardous foods
• Minimize jewelry through the facility
• Keep nails trimmed and clean -ANSWER-B. Refrigerate potentially

hazardous foods

All of the following are an example of a physical hazard except:

• Pesticide on the food prep counter
• Metal shavings from a can opener
• Gemstone from a ring

• Broken glass in the ixe -ANSWER-A. Pesticide On the food prep

counter

Potentially hazardous foods must be reheated to a temperature of:

• 155 Degrees
• 135 degrees
• 165 degrees
• 175 degrees -ANSWER-C. 165 degrees

Food that is being reheated too hot hold must reach a temperature of what?

• 135 degrees
• 155 degrees
• 165 degrees
• 175 degrees -ANSWER-C. 165 degrees

What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken, and spices?

• 135 degrees
• 145 degrees
• 155 degrees
• 165 degrees -ANSWER-D. 165 degrees

When cooling food the food must be cold from what?

• 135° to 50° within two hours, and 135° to 41° within six hours
• 135° to 70° within four hours, and 135° to 41° within six hours
• 135° to 50° within four hours, and 135° to 41° with in six hours
• 135° to 70° within two hours, and 135° to 41° within six hours -

ANSWER-D. 135° to 70° within two hours, and 135° to 41° within six hours

A PHF is a food that: