NUCLEAR MEDICINE BOARD REVIEW
NMTCB ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ How to monitor cleaning program.
Answer: •supervise daily cleaning routines•check all cleaning tasks against
master schedule every day•change master schedule as needed changes in
menu, procedures, or equipment•ask staff during meetings for input on
program
◍ What is the first challenge operations have when itcomes to food safety and
why?.
Answer: • Time (pressure to work quicky can make it hard to take the time
to follow food safety practices)
◍ How many pathogens can cause a foodborne illness?.
Answer: Over 40 different kinds of bacteria, viruses, parasites, and molds
can occur in food and cause a foodborne illness
◍ What rule for serving bread should food handlers practice?.
Answer: Do not re-serve uneaten bread
◍ What features does the Bimetallic Stemmed Thermometer need to have?.
Answer: •Calibration nut (adjusts temperature to make
accurate)•Easy-to-read markings (clear markings reduce chance of
misreading•Must be scaled in atleast two-degree increments•Dimple (mark
that shows end of temperature-sensing area)
◍ Nursing home staff are creating a new menu for a breakfast item for
residents and their family members. What item is not safe to serve?.
Answer: Soft boiled eggs
,◍ Off-site service guidelines.
Answer: •Food containers (pack in insulated containers; only food-grade
containers; designed so food doesn'tmix, spill, or leak)•Delivery vehicles
(clean inside of vehicle regularly)•Internal temp. (check internal temp of
food; if not right, reevaluate delivery route length or eqipment
efficency)•Labels (label use by date and time, reheating and servive
instructions for staff at offsite locations)•Utilities (has safe water for
cooking, dishwashing, and handwashing; garbage containers stored away
frim food-prep, storage, and serving area)•Storage (store rae meat, poultry,
seafood, and ready to eat items seperately)
◍ What is the fourth challenge operations have when it comes to food safety
and why?.
Answer: Pathogens (Illness-causing microorganisms are more frequently
found on types of food that once were considered safe.)
◍ What are the 3 types of commonly used thermometers?.
Answer: •Bimetallic stemmed thermometers•Thermocouples•Thermistors
◍ When can a food handler diagnosed with jaundice return to work?.
Answer: When approved by the regulatory authority
◍ What kind of flooring, wall, and ceiling do I get?.
Answer: •those that are smooth and durable because it makes cleaning easier
◍ What causes Preschool age children to be at risk for foodborne illness?.
Answer: Their immune systems are not strong
◍ Why should food temperature be taken in 2 different locations?.
Answer: Temperature may vary in the food
◍ Ready to eat TCS foods prepped in house must be date marked if it is held
for more than how many hours?.
Answer: 24 Hours
◍ If worker has atleast one of these symptoms•vomiting•Diarreah•Jaundice.
Answer: •Exclude worker from operation------------------Vomiting and
, Diarreah•Can't return unless has had no symptoms for 24 hrs and has written
release from medical practitioner------------------Jaundice•must be reported
to regulatory authority•has had for 7 days or less must be excluded•have
written release from medical practitioner
◍ What factors influence the effectiveness of a chemical sanitizer?.
Answer: Concentration,temperature,contact time, pH and water hardness.
◍ What strategy can prevent cross-contamination?.
Answer: Buy food that does not require prepping
◍ Storage location.
Answer: stored in clean, dry location away from dust and other
contaminantsDON'T store food in following areas:•locker rooms or dressing
rooms•restroom or garbage rooms•mechanicalrooms•under unshielded
sewer lines or leaking water lines•under stairwells
◍ Staff personal cleanliness.
Answer: Pathogens can be found on hair and skin so food handlers must
shower or bathe before work
◍ What is the minimal temp. of roasts of pork, beef, veal, and lamb?.
Answer: 145oF (63oC) for 4 minutesRoasts may be cooked to these
alternate times and temp. depending on roast and oven type:•130oF (54oC)
112 min•131oF (55oC) 89 min•133oF (56oC) 56 min•135oF (57oC) 36
min•136oF (58oC) 28 min•138oF (59oC) 18 min•140oF (60oC) 12
min•142oF (61oC) 8 min•144oF (62oC) 5 min
◍ What condition promotes the growth of bacteria?.
Answer: FoOd helb between 70 degrees F and 125 degrees F
◍ What basic characteristics do Viruses share?.
Answer: •Location (carried by humans and animals, require living host to
grow, don't grow in food, can be transferred through food and remain
infectious in food)•Sources ( food, water, or any contaminated surface)
(illnesses occur through fecal-oral routes)•Destruction (not destroyed by
normal cooking temperatures, good personal hygiene important, quick
, removal and cleanup of vomit important
◍ What practice is useful for preventing Norovirus from causing foodborne
illness?.
Answer: Correct handwashing
◍ Which four bacteria has the FDA identified as highly contagious and can
cause severe illness.
Answer: •Salmonella Typhi•Nontyphoidal Salmonella (NTS)•Shigella
spp.•Shiga toxin-producing E.coli (STEC)Food handlers with illnesses from
these bacteria may NEVER work while they are sick
◍ what should you do when taking a food order from customers who have
concerns about food allergies.
Answer: Describe each menu item to the customer who ask, including any
"secret" ingredients
◍ Dishwashing machine installation guidelines.
Answer: •installation (installed so it's reachable and conveniently located/
provent contamination of utensils, equipment, and food-contact surfaces/
follow manufacturer's directions)•supplies (use detergents and sanitizers
approved by local regulatory authority)•settings (purchase dishwashers that
can measure water temp., water pressure, and cleanining/ sanitizing
chemical concentration; info about correct settings on machine)•cleaning
(clean as often as necessary/ follow manufacturer's recommendations and
local regulatory requirements)
◍ What should food handlers do after leaving and returning to the prep area?.
Answer: Wash hands
◍ What does the L stand for in the FDA'S ALERT tool?.
Answer: Look
◍ What is the first step in developing a HACCP plan?.
Answer: Conduct a hazard analysis
◍ A Food handler has cooled a container of chili to 70 degree F in 1 hour.
NMTCB ACTUAL EXAM PAPER 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ How to monitor cleaning program.
Answer: •supervise daily cleaning routines•check all cleaning tasks against
master schedule every day•change master schedule as needed changes in
menu, procedures, or equipment•ask staff during meetings for input on
program
◍ What is the first challenge operations have when itcomes to food safety and
why?.
Answer: • Time (pressure to work quicky can make it hard to take the time
to follow food safety practices)
◍ How many pathogens can cause a foodborne illness?.
Answer: Over 40 different kinds of bacteria, viruses, parasites, and molds
can occur in food and cause a foodborne illness
◍ What rule for serving bread should food handlers practice?.
Answer: Do not re-serve uneaten bread
◍ What features does the Bimetallic Stemmed Thermometer need to have?.
Answer: •Calibration nut (adjusts temperature to make
accurate)•Easy-to-read markings (clear markings reduce chance of
misreading•Must be scaled in atleast two-degree increments•Dimple (mark
that shows end of temperature-sensing area)
◍ Nursing home staff are creating a new menu for a breakfast item for
residents and their family members. What item is not safe to serve?.
Answer: Soft boiled eggs
,◍ Off-site service guidelines.
Answer: •Food containers (pack in insulated containers; only food-grade
containers; designed so food doesn'tmix, spill, or leak)•Delivery vehicles
(clean inside of vehicle regularly)•Internal temp. (check internal temp of
food; if not right, reevaluate delivery route length or eqipment
efficency)•Labels (label use by date and time, reheating and servive
instructions for staff at offsite locations)•Utilities (has safe water for
cooking, dishwashing, and handwashing; garbage containers stored away
frim food-prep, storage, and serving area)•Storage (store rae meat, poultry,
seafood, and ready to eat items seperately)
◍ What is the fourth challenge operations have when it comes to food safety
and why?.
Answer: Pathogens (Illness-causing microorganisms are more frequently
found on types of food that once were considered safe.)
◍ What are the 3 types of commonly used thermometers?.
Answer: •Bimetallic stemmed thermometers•Thermocouples•Thermistors
◍ When can a food handler diagnosed with jaundice return to work?.
Answer: When approved by the regulatory authority
◍ What kind of flooring, wall, and ceiling do I get?.
Answer: •those that are smooth and durable because it makes cleaning easier
◍ What causes Preschool age children to be at risk for foodborne illness?.
Answer: Their immune systems are not strong
◍ Why should food temperature be taken in 2 different locations?.
Answer: Temperature may vary in the food
◍ Ready to eat TCS foods prepped in house must be date marked if it is held
for more than how many hours?.
Answer: 24 Hours
◍ If worker has atleast one of these symptoms•vomiting•Diarreah•Jaundice.
Answer: •Exclude worker from operation------------------Vomiting and
, Diarreah•Can't return unless has had no symptoms for 24 hrs and has written
release from medical practitioner------------------Jaundice•must be reported
to regulatory authority•has had for 7 days or less must be excluded•have
written release from medical practitioner
◍ What factors influence the effectiveness of a chemical sanitizer?.
Answer: Concentration,temperature,contact time, pH and water hardness.
◍ What strategy can prevent cross-contamination?.
Answer: Buy food that does not require prepping
◍ Storage location.
Answer: stored in clean, dry location away from dust and other
contaminantsDON'T store food in following areas:•locker rooms or dressing
rooms•restroom or garbage rooms•mechanicalrooms•under unshielded
sewer lines or leaking water lines•under stairwells
◍ Staff personal cleanliness.
Answer: Pathogens can be found on hair and skin so food handlers must
shower or bathe before work
◍ What is the minimal temp. of roasts of pork, beef, veal, and lamb?.
Answer: 145oF (63oC) for 4 minutesRoasts may be cooked to these
alternate times and temp. depending on roast and oven type:•130oF (54oC)
112 min•131oF (55oC) 89 min•133oF (56oC) 56 min•135oF (57oC) 36
min•136oF (58oC) 28 min•138oF (59oC) 18 min•140oF (60oC) 12
min•142oF (61oC) 8 min•144oF (62oC) 5 min
◍ What condition promotes the growth of bacteria?.
Answer: FoOd helb between 70 degrees F and 125 degrees F
◍ What basic characteristics do Viruses share?.
Answer: •Location (carried by humans and animals, require living host to
grow, don't grow in food, can be transferred through food and remain
infectious in food)•Sources ( food, water, or any contaminated surface)
(illnesses occur through fecal-oral routes)•Destruction (not destroyed by
normal cooking temperatures, good personal hygiene important, quick
, removal and cleanup of vomit important
◍ What practice is useful for preventing Norovirus from causing foodborne
illness?.
Answer: Correct handwashing
◍ Which four bacteria has the FDA identified as highly contagious and can
cause severe illness.
Answer: •Salmonella Typhi•Nontyphoidal Salmonella (NTS)•Shigella
spp.•Shiga toxin-producing E.coli (STEC)Food handlers with illnesses from
these bacteria may NEVER work while they are sick
◍ what should you do when taking a food order from customers who have
concerns about food allergies.
Answer: Describe each menu item to the customer who ask, including any
"secret" ingredients
◍ Dishwashing machine installation guidelines.
Answer: •installation (installed so it's reachable and conveniently located/
provent contamination of utensils, equipment, and food-contact surfaces/
follow manufacturer's directions)•supplies (use detergents and sanitizers
approved by local regulatory authority)•settings (purchase dishwashers that
can measure water temp., water pressure, and cleanining/ sanitizing
chemical concentration; info about correct settings on machine)•cleaning
(clean as often as necessary/ follow manufacturer's recommendations and
local regulatory requirements)
◍ What should food handlers do after leaving and returning to the prep area?.
Answer: Wash hands
◍ What does the L stand for in the FDA'S ALERT tool?.
Answer: Look
◍ What is the first step in developing a HACCP plan?.
Answer: Conduct a hazard analysis
◍ A Food handler has cooled a container of chili to 70 degree F in 1 hour.
