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NRFSP EXAM VERSION 1&2 LATEST 2026-2027 ACTUAL EXAM WITH
COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (100%
VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR
VERIFIED|| ||BRANDNEW!!!||
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 - ANSWER-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 - ANSWER-C. When the
facility is open or during reasonable hours
An employee must wash their hands in all of the following
situations except:
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A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor - ANSWER-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 - ANSWER-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 - ANSWER-D. Plain wedding band
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The chef is allowed to taste test food only if they:
A. Use a small finger to taste
B. Stir the food before testing
C. Use the same spoon they previously used to taste
D. Use a clean sanitizer utensil each time they tasre - ANSWER-
D. Use a clean sanitizer utensil each time they taste
All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard - ANSWER-B. Environmental hazard
An example of a chemical hazard would not include:
A. Lemonade served in a copper pitcher
B. Cleaning compounds stored above the food prep counter
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board - ANSWER-C.
Bony Fragments in meat
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A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis - ANSWER-C. Anisakiasis
When removing a can from dry storage, you notice the canna
swollen. You discard the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum - ANSWER-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
NRFSP EXAM VERSION 1&2 LATEST 2026-2027 ACTUAL EXAM WITH
COMPLETE QUESTIONS AND CORRECT DETAILED ANSWERS (100%
VERIFIED ANSWERS) |ALREADY GRADED A+| ||PROFESSOR
VERIFIED|| ||BRANDNEW!!!||
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 - ANSWER-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 - ANSWER-C. When the
facility is open or during reasonable hours
An employee must wash their hands in all of the following
situations except:
,2|Page
A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor - ANSWER-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 - ANSWER-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 - ANSWER-D. Plain wedding band
,3|Page
The chef is allowed to taste test food only if they:
A. Use a small finger to taste
B. Stir the food before testing
C. Use the same spoon they previously used to taste
D. Use a clean sanitizer utensil each time they tasre - ANSWER-
D. Use a clean sanitizer utensil each time they taste
All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard - ANSWER-B. Environmental hazard
An example of a chemical hazard would not include:
A. Lemonade served in a copper pitcher
B. Cleaning compounds stored above the food prep counter
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board - ANSWER-C.
Bony Fragments in meat
, 4|Page
A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis - ANSWER-C. Anisakiasis
When removing a can from dry storage, you notice the canna
swollen. You discard the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum - ANSWER-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
