NRFSP Exam Study #1 Questions And Answers
100% Verified Graded A+
1. The person in charge is responsible for all of 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 statts vacation requests
2. In order to continue working, what should a food employee with a minor cut
on their hand do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove
,Answer: D. Cover cut with a water tight bandage and a glove
3. If a food employee has an infected open wound, the food manager must:
A. Restrict the employee from working with the open food
B. Send employee to a doctor
C. Allow the employee to work only with salads
D. Exclude the employee for working until a letter from a doctor is received
Answer: A. Restrict the employee from working with the open food
4. All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper
Answer: A. Bare hands
5. It is most important for an employee to use proper hand washing tech-
niques 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
6. 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
7. An employee must wash their hands in all of the following situations except:
A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor
Answer: D. Before mopping the floor
8. 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
9. 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
10. 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
11. All of following are a hazard to food except:
A. Biological hazard
100% Verified Graded A+
1. The person in charge is responsible for all of 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 statts vacation requests
2. In order to continue working, what should a food employee with a minor cut
on their hand do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove
,Answer: D. Cover cut with a water tight bandage and a glove
3. If a food employee has an infected open wound, the food manager must:
A. Restrict the employee from working with the open food
B. Send employee to a doctor
C. Allow the employee to work only with salads
D. Exclude the employee for working until a letter from a doctor is received
Answer: A. Restrict the employee from working with the open food
4. All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper
Answer: A. Bare hands
5. It is most important for an employee to use proper hand washing tech-
niques 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
6. 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
7. An employee must wash their hands in all of the following situations except:
A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor
Answer: D. Before mopping the floor
8. 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
9. 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
10. 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
11. All of following are a hazard to food except:
A. Biological hazard
