NRFSP Exam Study 1,2 and 3 Questions
And Correct Answers 2026\2027 update
-NRFSP Exam Study 1 -NRFSP
Exam Study 2 -NRFSP Exam
Study 3
NRFSP Exam Study 1
The manager is responsible for 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 - ANSWER: D. Complying with staffs
vacation requests
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) The customer is using the same plate in making a second run to the buffet
d) The buffet is well-lit - ANSWER: C) The customer is using the same plate in
making a second run to the buffet
,From the list below which is a violation when cooking the food?
a) Rare roast beef is being cooked to 130°F for 112 minutes
b) Hamburgers are cooked to 140°F without notifying the consumer on the menu
c) Hamburgers cooked to 140°F with a disclosure on the menu
d) Pork cooked to 145°F for 15 seconds - ANSWER: b) Hamburgers cooked to
140°F with no disclosure on the menu
Upon entering the walk-in cooler, the Food Manager observes the food stored in
the following manners. Which one does they correct immediately?
a) Raw foods are stored above ready-to-eat foods.
b) Food made must be under cover but center is loosed to cool at top of shelving
c) Sauces that must be cold is placed in pan under chilled packed with ice to set
afover
cooling
d) Plastic-container foods raw stored above foods that are considered ready-to-eat.
An employee shall be excluded from work if they have or have been expOsed
to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - ANSWER: b) Hepatitis A
,When teaching staff proper hand washing techniques all the following are part of
proper procedure except
a) incorporate any exposed area on the arm up to the elbow
b) there is no need for hand sanitizer
c) entire process must be at least 20 seconds
d) drying hands with a cloth towel after proper washing - ANSWER: d) drying
hands with a cloth towel after proper washing
The minimum light intensity above a food preparation table in a food establishment
shall
be
a) 430 lux (40 foot candles)
b) 110 lux (10 foot candles)
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - ANSWER: d) 540 lux (50 foot candles)
The prep cook is checking the temperature of the rotisserie chickens as they cook.
The best
thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
, d) a calibrated digital thermometer - ANSWER: d) a calibrated digital
thermometer
If an employee comes to work with a sore throat and fever, they can
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only
d) wash and sanitize dishes - ANSWER: a) take out the trash and mop floors
The Food Manager observes that a food employee they scheduled to prepare the
salad has a small cut on their hand. The Food Manager should
a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
d) Have them put on a watertight bandage over the cut and wear gloves. -
ANSWER: d) Have them put on a watertight bandage over the cut and wear
gloves.
Corrective action must be taken immediately if a Food Manager observes a food
employee
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band while preparing food.
c) Wearing a clean apron, properly tied.
d) Wearing an effective hair restraint to prevent a physical hazard. -
ANSWER: a) Using hand sanitizer instead of washing their hands.
And Correct Answers 2026\2027 update
-NRFSP Exam Study 1 -NRFSP
Exam Study 2 -NRFSP Exam
Study 3
NRFSP Exam Study 1
The manager is responsible for 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 - ANSWER: D. Complying with staffs
vacation requests
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) The customer is using the same plate in making a second run to the buffet
d) The buffet is well-lit - ANSWER: C) The customer is using the same plate in
making a second run to the buffet
,From the list below which is a violation when cooking the food?
a) Rare roast beef is being cooked to 130°F for 112 minutes
b) Hamburgers are cooked to 140°F without notifying the consumer on the menu
c) Hamburgers cooked to 140°F with a disclosure on the menu
d) Pork cooked to 145°F for 15 seconds - ANSWER: b) Hamburgers cooked to
140°F with no disclosure on the menu
Upon entering the walk-in cooler, the Food Manager observes the food stored in
the following manners. Which one does they correct immediately?
a) Raw foods are stored above ready-to-eat foods.
b) Food made must be under cover but center is loosed to cool at top of shelving
c) Sauces that must be cold is placed in pan under chilled packed with ice to set
afover
cooling
d) Plastic-container foods raw stored above foods that are considered ready-to-eat.
An employee shall be excluded from work if they have or have been expOsed
to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - ANSWER: b) Hepatitis A
,When teaching staff proper hand washing techniques all the following are part of
proper procedure except
a) incorporate any exposed area on the arm up to the elbow
b) there is no need for hand sanitizer
c) entire process must be at least 20 seconds
d) drying hands with a cloth towel after proper washing - ANSWER: d) drying
hands with a cloth towel after proper washing
The minimum light intensity above a food preparation table in a food establishment
shall
be
a) 430 lux (40 foot candles)
b) 110 lux (10 foot candles)
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - ANSWER: d) 540 lux (50 foot candles)
The prep cook is checking the temperature of the rotisserie chickens as they cook.
The best
thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
, d) a calibrated digital thermometer - ANSWER: d) a calibrated digital
thermometer
If an employee comes to work with a sore throat and fever, they can
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only
d) wash and sanitize dishes - ANSWER: a) take out the trash and mop floors
The Food Manager observes that a food employee they scheduled to prepare the
salad has a small cut on their hand. The Food Manager should
a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
d) Have them put on a watertight bandage over the cut and wear gloves. -
ANSWER: d) Have them put on a watertight bandage over the cut and wear
gloves.
Corrective action must be taken immediately if a Food Manager observes a food
employee
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band while preparing food.
c) Wearing a clean apron, properly tied.
d) Wearing an effective hair restraint to prevent a physical hazard. -
ANSWER: a) Using hand sanitizer instead of washing their hands.
