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NRFSP Exam Study #1(145Questions And Answers) latest update
202 5/2026 Graded A+
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 C. Take an order D. Drink from a closed container - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS D. Plain wedding band
B. Hepatits A C. Listeria D. Clostridium Botulinum - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS D. People A major food allergen could include all of the following except: A. Shellfish B. Peanuts C. Tree pollen D. Soybeans - CORRECT ANSWERS C. Tree Pollen Hepatits A can be found in all of the following except: A. Raw shellfish B. Cooked meat C. Unwashed hands D. Raw vegetables - CORRECT ANSWERS B. Cooked Meat
Ways to prevent a physical hazard include all of the following except: A. Effective hair restraint B. Refrigerate potentially hazardous foods C. Minimize jewelry through the facility D. Keep nails trimmed and clean - CORRECT ANSWERS B. Refrigerate potentially hazardous foods All of the following are an example of a physical hazard except: A. Pesticide on the food prep counter B. Metal shavings from a can opener C. Gemstone from a ring D. Broken glass in the ixe - CORRECT ANSWERS A. Pesticide On the food prep counter Potentially hazardous foods must be reheated to a temperature of: A. 155 Degrees B. 135 degrees C. 165 degrees D. 175 degrees - CORRECT ANSWERS C. 165 degrees Food that is being reheated too hot hold must reach a temperature of what? A. 135 degrees B. 155 degrees C. 165 degrees D. 175 degrees - CORRECT ANSWERS C. 165 degrees What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken, and spices? A. 135 degrees B. 145 degrees C. 155 degrees
A. 41° or below B. 135° or higher C. 41° to 135° D. 50° to 70° - CORRECT ANSWERS D. 50° to 70° According to the 2005 FDA food code, when hot holding food, it must be held at a minimum temperature of what? A. 140° or higher B. 135° or higher C. 165° or higher D. 150° or higher - CORRECT ANSWERS B. 135° or higher Food should be raised a minimum of how many inches off the floor? A. 4 B. 6 C. 8 D. 12 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS a) scrape, wash, rinse, sanitize, air dry 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 - CORRECT ANSWERS d) remove any excess tableware
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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. - CORRECT ANSWERS 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 c) a location away from any other food d) the freezer - CORRECT ANSWERS c) a location away from any other food All of the following animals are allowed in a retail food establishment except a) a service animal under the control of a disabled person b) a small dog being kept in a dog carrier c) fish in an aquarium d) a patrol dog accompanying police - CORRECT ANSWERS b) a small dog being kept in a dog carrier A ventilation unit is located in the kitchen to prevent A fire b) The chef from getting too hot c) Grease collecting on the walls
The value that must be met to ensure the food's safety is which principle in a HACCP plan? a) Critical Limit b) Corrective Action c) Hazard Analysis d) Documentation - CORRECT ANSWERS a) Critical Limit The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle? a) Hazard Analysis b) Critical Control Point c) Verification d) Corrective Action - CORRECT ANSWERS d) Corrective Action After checking the cooler to make sure it is the correct temperature, the Food Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan? a) Verification b) Documentation c) Corrective Action d) Critical Control Point - CORRECT ANSWERS b) Documentation A HACCP plan will assist in all of the following except a) Decrease incidents of food borne illness b) Increase food safety c) Reduce liability d) Increase profitability - CORRECT ANSWERS d) Increase profitability During a Hazard Analysis, the Food Manager should be looking for all of the following types
of hazards except a) Physical b) Chemical c) Biological d) Environmental - CORRECT ANSWERS d) Environmental 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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
Shellfish identification tags should be kept on file fora minimum of a) 30 days b) 60 days c) 90 days d) 120 days - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS d) proper ordering procedures for chemicals Which food is not a PHF? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard - CORRECT ANSWERS c) Beef jerky 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 - CORRECT ANSWERS a) cook the chicken to a specific temperature
- Ground beef is required to be cooked to a minimum temperature of a) 135°F b) 145°F c) 155°F d) 165°F - CORRECT ANSWERS c) 155°F A virus typically spread through the fecal oral route is a) Vibrio b) Anisakis c) Salmonella d) Hepatitis A - CORRECT ANSWERS 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 - CORRECT ANSWERS a) after they air dry
- 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 - CORRECT ANSWERS d) Time and Temperature In order to ensure food safety, deliveries should be scheduled a) during off peak hours
All of the following are approved methods of thawing except a) in the microwave with no interruption in process b) in the stove as part of the cooking process c) in the refrigerator at 41°F or below d) in the sink under running water at 100°F or below - CORRECT ANSWERS d) in the sink under running water at 100°F or below Trichinosis can be prevented by all of the folowing except a) freezing the pork supply b) thorughly cooking pork c) purchasing pork from approved sources d) refrigerating pork for 30 days - CORRECT ANSWERS d) refrigerating pork for 30 days When cooking food in a microwave, the food must be cooked to a minimum of a) 175°F b) 165°F c) 155°F d) 145°F - CORRECT ANSWERS b) 165°F According to the 2009 FDA Food Code, the Danger Zone is a) 41°F to 135°F b) 50°F to 70°F c) 70°F to 140°F d) 0°F to 212°F - CORRECT ANSWERS a) 41°F to 135°F The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean
b) The serving utensil is stored in the food with the handle exposed C) A customer is reusing their plate for a second trip to the buffet d) The buffet is brightly lit - CORRECT ANSWERS C) A customer is reusing their plate for a second trip to the buffet Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu d) Cooking pork to 145°F for 15 seconds - CORRECT ANSWERS b) Cooking hamburgers to 140°F with no disclosure on the menu Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately? a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan. d) Foods are being stored in plastic containers with lids after cooled. - CORRECT ANSWERS a) Raw foods are stored above ready-to-eat foods. An employee must be excluded from work if they have or have been expOsed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus d) Listeria - CORRECT ANSWERS b) Hepatitis A When training staff in proper handwashing, all of the following should be included except a) including any exposed area on the arm up to the elbow b) hand sanitizer is not required c) the whole process should take a minimum of 20 seconds
