NRFSP Exam 2 Questions and
Answers A+ Graded (2025)
Canned .foods .must .be .purchased .from .an .approved .source .to .make .sure .they
A. .will .be .delivered .during .off-peak .hours.
B. .have .a .shelf .life .of .two .years .or .more.
C. .can .be .safely .stored .on .the .floor .in .dry .storage .areas.
D. .have .been .processed .to .destroy .disease-causing .microorganisms. .-
.CORRECT .ANSWER-D. .have .been .processed .to .destroy .disease-causing
.microorganisms.
The .delivery .inspection .of .dry .foods .should .include .checking .for
A. .dry .and .undamaged .food, .dry .food .containers .and .driver .in .uniform.
B. .intact .packaging, .food .temperature .of .65'F .(18C) .and .clean .delivery .truck.
C. .Food .temperature .of .65°F .(18C), .dry .and .intact .food .packages, .and .clean
.delivery .truck.
D. .intact .packaging, .dry .and .undamaged .food, .dry .containers, .insect .Infestation
.and .clean .delivery .truck. .- .CORRECT .ANSWER-D. .intact .packaging, .dry .and
.undamaged .food, .dry .containers, .insect .Infestation .and .clean .delivery .truck.
Upon .delivery, .fresh .fish .should .have
A. .a .sea .smell .and .flaking .scales
B. .green-grey .gills .and .flesh .that .is .soft .to .touch.
C. .bright .red .moist .gills, .eyes .that .are .clear .and .skin .bright .in .color.
D. .flesh .that .is .soft .to .the .touch, .bright .skin .color .and .a .smell .like .the .sea. .-
.CORRECT .ANSWER-C. .bright .red .moist .gills, .eyes .that .are .clear .and .skin
.bright .in .color.
Home-canned .foods .are .NOT .allowed .in .a .food .establishment .because .of .the
.potential .danger .of
A. .bacteria .that .produce .botulism .toxin.
B. .molds .that .produce .aflatoxin.
C. .viruses .that .cause .Hepatitis .A.
D. .parasites .that .cause .cyclospora. .- .CORRECT .ANSWER-A. .bacteria .that
.produce .botulism .toxin.
Pasteurized .products, .such .as .milk .and .fruit .juices, .are
.A. .boiled .to .destroy .all .organisms .in .the .food.
, .B. .treated .with .chemicals .that .destroy .bacteria.
.C. .Heated .to .temperatures .that .reduce .bacteria .to .safe .levels
.D. .frozen .to .temperatures .that .destroy .bacteria .and .parasites. .- .CORRECT
.ANSWER-C. .Heated .to .temperatures .that .reduce .bacteria .to .safe .levels
When .using .chemical .sanitizers .for .swab .or .spray .application, .it .is .necessary
.to .use .____ .times .the .concentration .as .used .for .immersion .sanitizing.
.A. .2
.B. .3
.C. .4
.D. .5 .- .CORRECT .ANSWER-A. .2
Chlorine .sanitizers .used .in .low-temperature .dishwashing .machines .work .best
.when .the .temperature .of .the .final .rinse .water .is .maintained
between .which .temperatures?
A. .75F .(24C) .and .95F .(36C).
B. .120F .(49C) .and .140F .(60C)
C. .165F .(74C) .and .180F .(82C).
D. .180F .(82C) .and .194F .(90C). .- .CORRECT .ANSWER-B. .120F .(49C) .and .140F
.(60C)
The .water .supply .to .your .food .establishment .is .interrupted .for .several .hours.
.You .should .NOT
.A. .have .employees .sell .only .prepackaged .foods .that .require .no .preparation
.prior .to .service.
.B. .use .single-service, .disposable .plates .and .glasses .instead .of .the .normal
.warewashing .procedures.
.C. .temporarily .stop .food .preparation .and .service .until .the .water .service .is
.back.
.D. .keep .preparing .and .serving .food .as .usual .after .telling .the .health .department
.of .the .problem. .- .CORRECT .ANSWER-D. .keep .preparing .and .serving .food .as
.usual .after .telling .the .health .department .of .the .problem.
The .only .100% .effective .back .flow .preventive .device .is .a(n)
A. .Air .Gap
B. .grease .trap.
C. .check .valve
D. .vacuum .breaker. .- .CORRECT .ANSWER-A. .Air .Gap
A .food .establishment .restroom .must .be .stocked .with .all .of .the .following
.EXCEPT
.A. .soap.
.B. .toilet .paper.
.C. .a .trash .receptacle.
.D. .a .common-use .towel. .- .CORRECT .ANSWER-D. .a .common-use .towel.
A .properly .designed .toilet .facility .within .a .food .establishment .must .have
.A. .non-skid .flooring.
.B. .tight .fitting. .self-closing .doors.
Answers A+ Graded (2025)
Canned .foods .must .be .purchased .from .an .approved .source .to .make .sure .they
A. .will .be .delivered .during .off-peak .hours.
B. .have .a .shelf .life .of .two .years .or .more.
C. .can .be .safely .stored .on .the .floor .in .dry .storage .areas.
D. .have .been .processed .to .destroy .disease-causing .microorganisms. .-
.CORRECT .ANSWER-D. .have .been .processed .to .destroy .disease-causing
.microorganisms.
The .delivery .inspection .of .dry .foods .should .include .checking .for
A. .dry .and .undamaged .food, .dry .food .containers .and .driver .in .uniform.
B. .intact .packaging, .food .temperature .of .65'F .(18C) .and .clean .delivery .truck.
C. .Food .temperature .of .65°F .(18C), .dry .and .intact .food .packages, .and .clean
.delivery .truck.
D. .intact .packaging, .dry .and .undamaged .food, .dry .containers, .insect .Infestation
.and .clean .delivery .truck. .- .CORRECT .ANSWER-D. .intact .packaging, .dry .and
.undamaged .food, .dry .containers, .insect .Infestation .and .clean .delivery .truck.
Upon .delivery, .fresh .fish .should .have
A. .a .sea .smell .and .flaking .scales
B. .green-grey .gills .and .flesh .that .is .soft .to .touch.
C. .bright .red .moist .gills, .eyes .that .are .clear .and .skin .bright .in .color.
D. .flesh .that .is .soft .to .the .touch, .bright .skin .color .and .a .smell .like .the .sea. .-
.CORRECT .ANSWER-C. .bright .red .moist .gills, .eyes .that .are .clear .and .skin
.bright .in .color.
Home-canned .foods .are .NOT .allowed .in .a .food .establishment .because .of .the
.potential .danger .of
A. .bacteria .that .produce .botulism .toxin.
B. .molds .that .produce .aflatoxin.
C. .viruses .that .cause .Hepatitis .A.
D. .parasites .that .cause .cyclospora. .- .CORRECT .ANSWER-A. .bacteria .that
.produce .botulism .toxin.
Pasteurized .products, .such .as .milk .and .fruit .juices, .are
.A. .boiled .to .destroy .all .organisms .in .the .food.
, .B. .treated .with .chemicals .that .destroy .bacteria.
.C. .Heated .to .temperatures .that .reduce .bacteria .to .safe .levels
.D. .frozen .to .temperatures .that .destroy .bacteria .and .parasites. .- .CORRECT
.ANSWER-C. .Heated .to .temperatures .that .reduce .bacteria .to .safe .levels
When .using .chemical .sanitizers .for .swab .or .spray .application, .it .is .necessary
.to .use .____ .times .the .concentration .as .used .for .immersion .sanitizing.
.A. .2
.B. .3
.C. .4
.D. .5 .- .CORRECT .ANSWER-A. .2
Chlorine .sanitizers .used .in .low-temperature .dishwashing .machines .work .best
.when .the .temperature .of .the .final .rinse .water .is .maintained
between .which .temperatures?
A. .75F .(24C) .and .95F .(36C).
B. .120F .(49C) .and .140F .(60C)
C. .165F .(74C) .and .180F .(82C).
D. .180F .(82C) .and .194F .(90C). .- .CORRECT .ANSWER-B. .120F .(49C) .and .140F
.(60C)
The .water .supply .to .your .food .establishment .is .interrupted .for .several .hours.
.You .should .NOT
.A. .have .employees .sell .only .prepackaged .foods .that .require .no .preparation
.prior .to .service.
.B. .use .single-service, .disposable .plates .and .glasses .instead .of .the .normal
.warewashing .procedures.
.C. .temporarily .stop .food .preparation .and .service .until .the .water .service .is
.back.
.D. .keep .preparing .and .serving .food .as .usual .after .telling .the .health .department
.of .the .problem. .- .CORRECT .ANSWER-D. .keep .preparing .and .serving .food .as
.usual .after .telling .the .health .department .of .the .problem.
The .only .100% .effective .back .flow .preventive .device .is .a(n)
A. .Air .Gap
B. .grease .trap.
C. .check .valve
D. .vacuum .breaker. .- .CORRECT .ANSWER-A. .Air .Gap
A .food .establishment .restroom .must .be .stocked .with .all .of .the .following
.EXCEPT
.A. .soap.
.B. .toilet .paper.
.C. .a .trash .receptacle.
.D. .a .common-use .towel. .- .CORRECT .ANSWER-D. .a .common-use .towel.
A .properly .designed .toilet .facility .within .a .food .establishment .must .have
.A. .non-skid .flooring.
.B. .tight .fitting. .self-closing .doors.
