NRFSP Exam study Questions with
Verified Answers
A detergent must ✔✔remove soil
German ✔✔The most popular type of cockroach
The sandwiches are held at 41F or lower while serving ✔✔A group is prepping sandwiches
made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important
component that should be checked for food safety is
Salmonella enteritidis ✔✔Bacteria that can cause a foodborne infection are
Biological hazard ✔✔The presence of growth of microorganism is a type of
Thawing and refreezing ✔✔A shipment of frozen fish arrives at your food establishment. You
see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held
within the cartons have brown edges. These are signs of
, 165F (74C) within 2 hours ✔✔Potentially hazardous foods MUST be reheated to an internal
temperature of
Raw foods are stored on a shelf above ready-to-eat foods. ✔✔Checking the walk-in refrigerator,
you see food stored in the following ways. Which one would you correct IMMEDIATELY?
Physically separate raw and cooked foods ✔✔When cooked and raw foods are displayed in a
deli, you should
Serving utensils are stored with their food-contact surfaces in the food ✔✔Which of the
following practices is approved for use in a food establishment?
Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry ✔✔Which of the following are the
CORRECT steps to follow when using your manual 3 compartment sink to wash dishes and
utensils?
measure it using the correct test strips ✔✔The only correct way to make sure the proper strength
of a chemical sanitizer in the third compartment of the manual warewashing sink is to
Verified Answers
A detergent must ✔✔remove soil
German ✔✔The most popular type of cockroach
The sandwiches are held at 41F or lower while serving ✔✔A group is prepping sandwiches
made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important
component that should be checked for food safety is
Salmonella enteritidis ✔✔Bacteria that can cause a foodborne infection are
Biological hazard ✔✔The presence of growth of microorganism is a type of
Thawing and refreezing ✔✔A shipment of frozen fish arrives at your food establishment. You
see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held
within the cartons have brown edges. These are signs of
, 165F (74C) within 2 hours ✔✔Potentially hazardous foods MUST be reheated to an internal
temperature of
Raw foods are stored on a shelf above ready-to-eat foods. ✔✔Checking the walk-in refrigerator,
you see food stored in the following ways. Which one would you correct IMMEDIATELY?
Physically separate raw and cooked foods ✔✔When cooked and raw foods are displayed in a
deli, you should
Serving utensils are stored with their food-contact surfaces in the food ✔✔Which of the
following practices is approved for use in a food establishment?
Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry ✔✔Which of the following are the
CORRECT steps to follow when using your manual 3 compartment sink to wash dishes and
utensils?
measure it using the correct test strips ✔✔The only correct way to make sure the proper strength
of a chemical sanitizer in the third compartment of the manual warewashing sink is to
