Mixed Deck — All NRFSP Topics Flashcards
100 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 20 Mixed Deck — All NRFSP Topics flashcards as text
What is the first principle of HACCP?
Answer: Conduct a hazard analysis
The first HACCP principle is to conduct a hazard analysis, identifying biological, chemical, and physical hazards that could occur at each step of food production.
Which of the following foods requires refrigeration after opening?
Answer: Opened jar of salsa
Opened salsa is a TCS food that supports bacterial growth and must be refrigerated at 41°F or below after opening.
What is the minimum hot-holding temperature for TCS foods like soup and gravy?
Answer: 135°F
All hot TCS foods must be held at 135°F or above to prevent bacterial growth during service.
A food service manager measures soup at 120°F after being on a steam table for 30 minutes. What action is required?
Answer: Reheat to 165°F within 2 hours
Soup that has dropped below 135°F on a hot-holding unit must be reheated to 165°F within 2 hours before returning to hot holding.
What does a Master Cleaning Schedule help a food service manager do?
Answer: Ensure all areas and equipment are cleaned on a regular, documented schedule
A Master Cleaning Schedule assigns specific cleaning tasks to specific times and employees, ensuring nothing is overlooked and creating an accountability record.
Which term describes the unintentional transfer of an allergen from one food or surface to another?
Answer: Cross-contact
Cross-contact specifically refers to the unintentional transfer of allergen proteins from one food to another, which can trigger allergic reactions.
When should food handlers wash their hands?
Answer: After handling raw meat or poultry
Food handlers must wash their hands after handling raw meat or poultry to prevent cross-contamination. Raw meats are common sources of harmful bacteria like Salmonella. Washing hands immediately removes these pathogens, preventing their transfer to ready-to-eat foods, utensils, or other surfaces.
Which act mandates that food manufacturers must label any food product containing major food allergens?
Answer: Food Allergen Labeling and Consumer Protection Act (FALCPA)
The Food Allergen Labeling and Consumer Protection Act (FALCPA) mandates that food manufacturers clearly label any food product containing major food allergens. This act helps protect individuals with food allergies by providing essential information on food packaging. It ensures consumers can make informed decisions to avoid severe allergic reactions.
A food service manager notices small, dark, seed-like droppings near the dry goods shelf. What pest do these most likely indicate?
Answer: Mice
Small, dark, rod-shaped droppings resembling seeds near dry goods shelves are a classic sign of mouse activity.
What does FALCPA stand for in the context of food allergen labeling?
Answer: Food Allergen Labeling and Consumer Protection Act
FALCPA stands for the Food Allergen Labeling and Consumer Protection Act, enacted in 2004 to require clear allergen labeling on packaged foods.
A food service operation receives a delivery of shrimp with a temperature of 50°F. What should the manager do?
Answer: Reject the delivery
Shrimp is a TCS food that must arrive at 41°F or below; a delivery at 50°F exceeds safe limits and must be rejected.
Which of the following is a common symptom of foodborne illness?
Answer: Diarrhea
Diarrhea is a common symptom of foodborne illness, often accompanied by nausea, vomiting, and abdominal cramps. These symptoms occur as the body reacts to and attempts to expel harmful pathogens or toxins ingested through contaminated food. Recognizing these symptoms is important for seeking appropriate medical attention.
What does FIFO stand for in food storage management?
Answer: First In, First Out
FIFO (First In, First Out) means older stock is rotated to the front and used before newer stock to prevent spoilage.
How long may commercially prepared deli meats be safely stored in a refrigerator after opening?
Answer: 7 days
Once opened, commercially prepared deli meats should be used within 7 days when held at 41°F or below.
A sushi restaurant that serves raw fish must address which type of hazard most specifically in its HACCP plan?
Answer: Biological — from parasites and bacteria in raw fish
Raw fish presents significant biological hazards from parasites (like Anisakis) and pathogens, which must be controlled through measures such as freezing to kill parasites.
What does HACCP stand for?
Answer: Hazard Analysis and Critical Control Points
HACCP stands for Hazard Analysis and Critical Control Points, a systematic, science-based approach to food safety.
How long can perishable food be left out at room temperature before it becomes unsafe to eat?
Answer: 2 hours
Perishable food should not be left at room temperature for more than two hours. This timeframe is crucial because bacteria can multiply rapidly within the 'danger zone' (41°F-135°F). Exceeding two hours significantly increases the risk of bacterial growth to unsafe levels, making the food hazardous to eat.
Which of the following is an example of proper handwashing technique?
Answer: Washing hands for at least 20 seconds with soap and warm water
Proper handwashing technique involves washing hands for at least 20 seconds with soap and warm, running water. This duration and the combination of soap and friction are necessary to effectively dislodge and rinse away germs from the hands. Following this technique ensures maximum effectiveness in removing pathogens.
What is the safe minimum internal temperature for cooking eggs that will be immediately served?
Answer: 145°F
Eggs that are cooked for immediate service must reach 145°F for 15 seconds to destroy Salmonella.
Which of the following is a critical step in preventing cross-contamination?
Answer: Washing hands after handling raw meat
Washing hands after handling raw meat is a critical step in preventing cross-contamination. Raw meat often harbors harmful bacteria, and thorough handwashing removes these pathogens. This prevents their transfer to ready-to-eat foods, clean utensils, or other surfaces, thereby safeguarding against foodborne illness.