NUCLEAR MEDICINE BOARD REVIEW
NMTCB PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ What are pathogens?.
Answer: Microorganisms that cause disease.
◍ Hepatitis A.
Answer: - Found in feces of people with it. Can contaminate water and
many types of food.- Linked to ready-to-eat food and shellfish from
contaminated water.- Preventative measures include excluding those with a
diagnosis, excluding food handlers who have had jaundice for seven days or
less, washing hands, avoiding bare hand contact with ready to eat food, and
purchasing shellfish from approved dealers.
◍ 8.8 One way for managers to show that they know how to keep food safe is
to
A. become certified in food safety
B. take cooking temperatures
C. monitor employee behaviors
D. conduct self-inspections.
Answer: A. become certified in food safety
◍ What should cold TCS food arrive at in shipment?.
Answer: 41 degrees or lower.
◍ What is the ice-point method?.
Answer: The ice point method involves adjusting the thermometer to the
temperature at which water freezes (32 degrees).
◍ What is foodbourne illness?.
Answer: A disease transmitted to people by food.
,◍ How can you best avoid parasites?.
Answer: Purchasing food from an approved, reputable supplier.
◍ What are the time and temp requirements for cooling food?.
Answer: From 135 to 70 in two hours, then 70 to 41 in the next four hours.
◍ 3.7 A food handler has diarrhea and has been diagnosed with an illness from
Shigella spp. What should the manager tell this food handler to do?
A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hands frequently while handling food.
Answer: C. Stay home until approved to return to work
◍ 6.5 What is the maximum water temperature allowed when thawing food
under running water?
A. 41°F (5°C)
B. 60°F (16°C)
C. 70°F (21°C)
D. 135°F (57°C).
Answer: C. 70°F (21°C)
◍ What must be done to prevent cross-contamination?.
Answer: All items used in prep must be washed, rinsed and sanitized.
◍ 10.5 George is getting ready to wash dishes in a three-compartment sink.
What should be his first task?
A. Remove leftover food from the dishes
B. Fill the first sink with detergent and water
C. Clean and sanitize the sinks and drain boards
D. Make sure there is a working clock with a second hand.
Answer: C. Clean and sanitize the sinks and drain boards
◍ What does FAT TOM stand for with food safety?.
Answer: FAT TOM is a mnemonic device used in the food service industry
to describe the six favorable conditions required for the growth of foodborne
, pathogens. It is an acronym for food, acidity, time, temperature, oxygen and
moisture. You can likely only control temperature and time.
◍ What medical conditions can affect a person's immune system?.
Answer: Cancer, chemotherapy, HIV/AIDS, and transplants.
◍ What is active managerial control?.
Answer: The managers active responsibility to control risk factors for
food-borne illness.
◍ What are the two major concerns during food flow?.
Answer: Cross-contamination and time-temperature abuse.
◍ 6.7 A safe way to cool a stockpot of meat sauce is to put it into a
A. cooler
B. freezer
C. sink of ice water
D. cold-holding unit.
Answer: C. sink of ice water
◍ What are the requirements for a handwashing station?.
Answer: Hot and cold running water, soap, a way to dry hands, garbage
container, and signage.
◍ Shigella spp.
Answer: - Found in feces of humans with the illness, most illnesses occur
when people eat or drink contaminated items. Flies can also transfer the
bacteria. - Linked to food easily contaminated by hands, such as salads
containing TCS foods (potato, tuna, shrimp, chicken) or food that has made
contact with contaminated water. - Preventative measures include washing
hands, controlling flies, and excluding those who have diarrhea, or been
diagnosed.
◍ 5.6 Whole potatoes were coated with olive oil and salt, baked in-house, and
stored in a cooler for several days. What must be included on the label for
the baked potatoes?
A. List of all ingredients
, B. List of common allergens
C. Date that the food was received
D. Date that the food should be discarded.
Answer: D. Date that the food should be discarded
◍ 9.3 When installing tabletop equipment on legs, the space between the base
of the equipment and the tabletop must be at least
A. 2 inches (5 centimeters)
B. 4 inches (10 centimeters)
C. 6 inches (15 centimeters)
D. 8 inches (20 centimeters).
Answer: B. 4 inches (10 centimeters)
◍ What temp must hot food be held at?.
Answer: 135
◍ 8.7 A manager walks around the kitchen every hour to answer questions and
to see if staff members are following procedures. This is an example of
which step in active managerial control?
A. Identify risks
B. corrective action
C. management oversight
D. re-evaluation.
Answer: C. management oversight
◍ 7.2 An operation has a self-service salad bar with 8 different items on it.
How many serving utensils are needed to serve the items on the salad bar?
A. 2
B. 4
C. 6
D. 8.
Answer: D. 8
◍ 3.3 What should food handlers do after prepping food and before using the
restroom?
A. Wash their hands
NMTCB PRACTICE EXAMINATION 2026
QUESTIONS WITH ANSWERS GRADED A+
◍ What are pathogens?.
Answer: Microorganisms that cause disease.
◍ Hepatitis A.
Answer: - Found in feces of people with it. Can contaminate water and
many types of food.- Linked to ready-to-eat food and shellfish from
contaminated water.- Preventative measures include excluding those with a
diagnosis, excluding food handlers who have had jaundice for seven days or
less, washing hands, avoiding bare hand contact with ready to eat food, and
purchasing shellfish from approved dealers.
◍ 8.8 One way for managers to show that they know how to keep food safe is
to
A. become certified in food safety
B. take cooking temperatures
C. monitor employee behaviors
D. conduct self-inspections.
Answer: A. become certified in food safety
◍ What should cold TCS food arrive at in shipment?.
Answer: 41 degrees or lower.
◍ What is the ice-point method?.
Answer: The ice point method involves adjusting the thermometer to the
temperature at which water freezes (32 degrees).
◍ What is foodbourne illness?.
Answer: A disease transmitted to people by food.
,◍ How can you best avoid parasites?.
Answer: Purchasing food from an approved, reputable supplier.
◍ What are the time and temp requirements for cooling food?.
Answer: From 135 to 70 in two hours, then 70 to 41 in the next four hours.
◍ 3.7 A food handler has diarrhea and has been diagnosed with an illness from
Shigella spp. What should the manager tell this food handler to do?
A. Wear gloves while handling food
B. Work in a non-food handling position
C. Stay home until approved to return to work
D. Wash hands frequently while handling food.
Answer: C. Stay home until approved to return to work
◍ 6.5 What is the maximum water temperature allowed when thawing food
under running water?
A. 41°F (5°C)
B. 60°F (16°C)
C. 70°F (21°C)
D. 135°F (57°C).
Answer: C. 70°F (21°C)
◍ What must be done to prevent cross-contamination?.
Answer: All items used in prep must be washed, rinsed and sanitized.
◍ 10.5 George is getting ready to wash dishes in a three-compartment sink.
What should be his first task?
A. Remove leftover food from the dishes
B. Fill the first sink with detergent and water
C. Clean and sanitize the sinks and drain boards
D. Make sure there is a working clock with a second hand.
Answer: C. Clean and sanitize the sinks and drain boards
◍ What does FAT TOM stand for with food safety?.
Answer: FAT TOM is a mnemonic device used in the food service industry
to describe the six favorable conditions required for the growth of foodborne
, pathogens. It is an acronym for food, acidity, time, temperature, oxygen and
moisture. You can likely only control temperature and time.
◍ What medical conditions can affect a person's immune system?.
Answer: Cancer, chemotherapy, HIV/AIDS, and transplants.
◍ What is active managerial control?.
Answer: The managers active responsibility to control risk factors for
food-borne illness.
◍ What are the two major concerns during food flow?.
Answer: Cross-contamination and time-temperature abuse.
◍ 6.7 A safe way to cool a stockpot of meat sauce is to put it into a
A. cooler
B. freezer
C. sink of ice water
D. cold-holding unit.
Answer: C. sink of ice water
◍ What are the requirements for a handwashing station?.
Answer: Hot and cold running water, soap, a way to dry hands, garbage
container, and signage.
◍ Shigella spp.
Answer: - Found in feces of humans with the illness, most illnesses occur
when people eat or drink contaminated items. Flies can also transfer the
bacteria. - Linked to food easily contaminated by hands, such as salads
containing TCS foods (potato, tuna, shrimp, chicken) or food that has made
contact with contaminated water. - Preventative measures include washing
hands, controlling flies, and excluding those who have diarrhea, or been
diagnosed.
◍ 5.6 Whole potatoes were coated with olive oil and salt, baked in-house, and
stored in a cooler for several days. What must be included on the label for
the baked potatoes?
A. List of all ingredients
, B. List of common allergens
C. Date that the food was received
D. Date that the food should be discarded.
Answer: D. Date that the food should be discarded
◍ 9.3 When installing tabletop equipment on legs, the space between the base
of the equipment and the tabletop must be at least
A. 2 inches (5 centimeters)
B. 4 inches (10 centimeters)
C. 6 inches (15 centimeters)
D. 8 inches (20 centimeters).
Answer: B. 4 inches (10 centimeters)
◍ What temp must hot food be held at?.
Answer: 135
◍ 8.7 A manager walks around the kitchen every hour to answer questions and
to see if staff members are following procedures. This is an example of
which step in active managerial control?
A. Identify risks
B. corrective action
C. management oversight
D. re-evaluation.
Answer: C. management oversight
◍ 7.2 An operation has a self-service salad bar with 8 different items on it.
How many serving utensils are needed to serve the items on the salad bar?
A. 2
B. 4
C. 6
D. 8.
Answer: D. 8
◍ 3.3 What should food handlers do after prepping food and before using the
restroom?
A. Wash their hands
