NRFSP STUDY GUIDE 2026 ACTUAL
QUESTIONS WITH SOLUTIONS GRADED A+
● The delivery inspection of dry foods should include checking for.
Answer: intact packaging, dry and undamaged food, dry containers,
insect infestation and clean delivery truck.
● Upon delivery, fresh fish should have. Answer: 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. Answer: bacteria that produce botulism toxin.
● Pasteurized products, such as milk and fruit juices, are. Answer:
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.. Answer: 2
● Chlorine sanitizers used in low-temperature dishwashing machines
work best when the temperature of the final rinse water is maintained
between which temperatures?. Answer: 120°F (49°C) and 140°F (60°C).
, ● The water supply to your food establishment is interrupted for several
hours. You should NOT. Answer: keep preparing and serving food as
usual after telling the health department of the problem
● The only 100% effective back flow preventive device is a(n). Answer:
Air gap
● A food establishment restroom must be stocked with all of the
following EXCEPT. Answer: A common use towel
● A properly designed toilet facility within a food establishment must
have. Answer: Tight fitting self-closing doors
● A food service employee has a head cold with discharge from eyes and
nose. What work activity would be acceptable for this employee?.
Answer: Removing garbage from the premises
● Brushes, mops, buckets, and other non-food items used in food prep
areas should be. Answer: Cleaned and sanitized every day
● The unit used for measuring chemical concentration in a sanitizing
solution is. Answer: Ppm
● In a HACCP system, a diagram of the path food takes from delivery to
service is known as a. Answer: Flow chart
QUESTIONS WITH SOLUTIONS GRADED A+
● The delivery inspection of dry foods should include checking for.
Answer: intact packaging, dry and undamaged food, dry containers,
insect infestation and clean delivery truck.
● Upon delivery, fresh fish should have. Answer: 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. Answer: bacteria that produce botulism toxin.
● Pasteurized products, such as milk and fruit juices, are. Answer:
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.. Answer: 2
● Chlorine sanitizers used in low-temperature dishwashing machines
work best when the temperature of the final rinse water is maintained
between which temperatures?. Answer: 120°F (49°C) and 140°F (60°C).
, ● The water supply to your food establishment is interrupted for several
hours. You should NOT. Answer: keep preparing and serving food as
usual after telling the health department of the problem
● The only 100% effective back flow preventive device is a(n). Answer:
Air gap
● A food establishment restroom must be stocked with all of the
following EXCEPT. Answer: A common use towel
● A properly designed toilet facility within a food establishment must
have. Answer: Tight fitting self-closing doors
● A food service employee has a head cold with discharge from eyes and
nose. What work activity would be acceptable for this employee?.
Answer: Removing garbage from the premises
● Brushes, mops, buckets, and other non-food items used in food prep
areas should be. Answer: Cleaned and sanitized every day
● The unit used for measuring chemical concentration in a sanitizing
solution is. Answer: Ppm
● In a HACCP system, a diagram of the path food takes from delivery to
service is known as a. Answer: Flow chart
