100% CORRECT
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
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) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - CORRECT ANSWERS C) A customer is reusing their plate for a second
trip to the buffet
Which of the following is a violation when cooking food?
a) Cooking rare roast beef to 130°F for 112 minutes
b) Cooking hamburgers to 140°F with no disclosure on the menu
c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - CORRECT ANSWERS b) Cooking hamburgers to 140°F with
no disclosure on the menu
Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do
they correct immediately?
a) Raw foods are stored above ready-to-eat foods.
b) Loosely covered cooked food is cooling on the top shelf.
c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. - CORRECT ANSWERS a) Raw
foods are stored above ready-to-eat foods.
An employee must be excluded from work if they have or have been expOsed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - CORRECT ANSWERS b) Hepatitis A
, 100% CORRECT
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
When training staff in proper handwashing, all of the following should be included except
a) including any exposed area on the arm up to the elbow
b) hand sanitizer is not required
c) the whole process should take a minimum of 20 seconds
d) using a cloth towel to dry hands after proper washing - CORRECT ANSWERS d) using a cloth
towel to dry hands after proper washing
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 - CORRECT ANSWERS D. Complying with staffs vacation
requests
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 - CORRECT ANSWERS D. Cover cut with a water
tight bandage and a glove
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 - CORRECT ANSWERS A.
Restrict the employee from working with the open food
All of the following are used to handle ready to eat foods except:
A. Bare hands
, 100% CORRECT
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
B. Tongs
C. Gloved hands
D. Deli paper - CORRECT ANSWERS A. Bare hands
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS C. When the facility is open or during
reasonable hours
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS C. Designated areas okly
, 100% CORRECT
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
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 - CORRECT ANSWERS D. Plain wedding band
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS C. Bony Fragments in meat
A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
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) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - CORRECT ANSWERS C) A customer is reusing their plate for a second
trip to the buffet
Which of the following is a violation when cooking food?
a) Cooking rare roast beef to 130°F for 112 minutes
b) Cooking hamburgers to 140°F with no disclosure on the menu
c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - CORRECT ANSWERS b) Cooking hamburgers to 140°F with
no disclosure on the menu
Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do
they correct immediately?
a) Raw foods are stored above ready-to-eat foods.
b) Loosely covered cooked food is cooling on the top shelf.
c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. - CORRECT ANSWERS a) Raw
foods are stored above ready-to-eat foods.
An employee must be excluded from work if they have or have been expOsed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - CORRECT ANSWERS b) Hepatitis A
, 100% CORRECT
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
When training staff in proper handwashing, all of the following should be included except
a) including any exposed area on the arm up to the elbow
b) hand sanitizer is not required
c) the whole process should take a minimum of 20 seconds
d) using a cloth towel to dry hands after proper washing - CORRECT ANSWERS d) using a cloth
towel to dry hands after proper washing
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 - CORRECT ANSWERS D. Complying with staffs vacation
requests
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 - CORRECT ANSWERS D. Cover cut with a water
tight bandage and a glove
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 - CORRECT ANSWERS A.
Restrict the employee from working with the open food
All of the following are used to handle ready to eat foods except:
A. Bare hands
, 100% CORRECT
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
B. Tongs
C. Gloved hands
D. Deli paper - CORRECT ANSWERS A. Bare hands
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS C. When the facility is open or during
reasonable hours
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS C. Designated areas okly
, 100% CORRECT
NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 2023/2024 WITH CORRECT ANSWERS GRADED A+
FOR SUCCESS.
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 - CORRECT ANSWERS D. Plain wedding band
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 - CORRECT ANSWERS C. Bony Fragments in meat
A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
