NRFSP Exam Study Material Questions & Answers 2024
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
containers without covers
Which of the following conditions in an outside waste disposal area needs to be
corrected IMMEDIATELY?
A hand washing sink in the kitchen is being used to hold a tray of cookies that
are cooling
During a self-inspection, you see the following situation. Which should you correct at
once?
using hand sanitizer instead of washing their hands
Corrective action needs to be taken IMMEDIATELY if you see a food handler
prevent food handlers from contaminating their hands by touching their hair
The MOST important reason for having food handlers wear hair restraints is to
have them do it for you
The best method for teaching employees how to clean a slicer is to show the skill and
then
, have them put on a watertight bandage over the cut and wear gloves
You see that the food handler you assigned to prepare the salad has a small cut on
their hand. You should
The Food and Drug Administration
Which agency is responsible for producing the model Food Code?
a well-organized food safety and sanitation program
In order to assure a safe food handling environment, what should a food establishment
have in place before it opens for business?
All personnel
Who has legal responsibilities for ensuring that food is safe?
The management responsibility to take all possible reasonable precautions and
care to avoid committing a violation
Which definition best explains the concept of reasonable care?
Food containing a poisonous or deleterious substance or ingredient
Which definition best describes the adulteration of food?
safe, unadultered, and honestly presented
Which three combination of words best outlines the principles behind food safety
legislation?
the process by which food becomes unacceptable for human consumption
Spoilage is
come from reputable vendors who obtain the food from approved sources
To help ensure that food is safe to eat, food purchased for your establishment must:
using products with the shortest shelf life before using similar products with a
longer shelf life
FIFO is the stock rotation principle that involves:
at 5C (41F) or below
TCS and perishable foods must be stored:
between 10C and 21C (50F and 70F)
The ideal temperature for storing dry goods is:
allocate tasks that do not involve exposed food
A food handler is just starting a cold. What should a manager do?
He wears a waterproof dressing and single use gloves
A food handlers causes a small cut on one of his fingers. What is it good practice for a
manager to ensure?
exclude her from work until approval is given by the regulatory authority
A food handler returns to work from a tropical holiday overseas telling a story about
everyone in her holiday group, including her partner, getting Salmonella Typhi food
poisoning after a festival meal. The holiday ended three days ago. What should a
manager do to ensure food safety?
suitable for the task, clean, and in good repair
Which of these groups of features are the key requirements for protective clothing?
Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A
Which of the following conditions must be reported to the regulatory authorities if a food
employee is diagnosed with one of them?
bird feces
Which of the following is a physical hazard?
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
containers without covers
Which of the following conditions in an outside waste disposal area needs to be
corrected IMMEDIATELY?
A hand washing sink in the kitchen is being used to hold a tray of cookies that
are cooling
During a self-inspection, you see the following situation. Which should you correct at
once?
using hand sanitizer instead of washing their hands
Corrective action needs to be taken IMMEDIATELY if you see a food handler
prevent food handlers from contaminating their hands by touching their hair
The MOST important reason for having food handlers wear hair restraints is to
have them do it for you
The best method for teaching employees how to clean a slicer is to show the skill and
then
, have them put on a watertight bandage over the cut and wear gloves
You see that the food handler you assigned to prepare the salad has a small cut on
their hand. You should
The Food and Drug Administration
Which agency is responsible for producing the model Food Code?
a well-organized food safety and sanitation program
In order to assure a safe food handling environment, what should a food establishment
have in place before it opens for business?
All personnel
Who has legal responsibilities for ensuring that food is safe?
The management responsibility to take all possible reasonable precautions and
care to avoid committing a violation
Which definition best explains the concept of reasonable care?
Food containing a poisonous or deleterious substance or ingredient
Which definition best describes the adulteration of food?
safe, unadultered, and honestly presented
Which three combination of words best outlines the principles behind food safety
legislation?
the process by which food becomes unacceptable for human consumption
Spoilage is
come from reputable vendors who obtain the food from approved sources
To help ensure that food is safe to eat, food purchased for your establishment must:
using products with the shortest shelf life before using similar products with a
longer shelf life
FIFO is the stock rotation principle that involves:
at 5C (41F) or below
TCS and perishable foods must be stored:
between 10C and 21C (50F and 70F)
The ideal temperature for storing dry goods is:
allocate tasks that do not involve exposed food
A food handler is just starting a cold. What should a manager do?
He wears a waterproof dressing and single use gloves
A food handlers causes a small cut on one of his fingers. What is it good practice for a
manager to ensure?
exclude her from work until approval is given by the regulatory authority
A food handler returns to work from a tropical holiday overseas telling a story about
everyone in her holiday group, including her partner, getting Salmonella Typhi food
poisoning after a festival meal. The holiday ended three days ago. What should a
manager do to ensure food safety?
suitable for the task, clean, and in good repair
Which of these groups of features are the key requirements for protective clothing?
Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A
Which of the following conditions must be reported to the regulatory authorities if a food
employee is diagnosed with one of them?
bird feces
Which of the following is a physical hazard?
