NRFSP EXAM 2025/2026 VERSION 1&2(2
LATEST VERSION) WITH ACTUAL CORRECT
QUESTIONS AND VERIFIED DETAILED
ANSWERS |FREQUENTLY TESTED
QUESTIONS AND SOLUTIONS |ALREADY
GRADED A+|NEWEST|BRAND NEW
VERSIONS!!|GUARANTEED PASS
Ciguatoxin can be prevented by
a) purchasing fish from approved sources
b) purchasing fish from private fisherman
C) refrigerating fish for twO weeks
d) eating only fish high up in the food chain
a) purchasing fish from approved sources
Shellfish identification tags should be kept on file fora minimum of
a) 30 days
b) 60 days
c) 90 days
d) 120 days
c) 90 days
The bacteria Listeria is unusual because it can
a) grow at refrigerated temperatures
b) grow in the Danger Zone
c) grow at 135°F or higher
d) grow in the freezer
a) grow at refrigerated temperatures
In order to maintain safety with chemicals in the facility, all of the following should be
considered
except
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,a) proper storage of the chemicals
b) proper labeling of the chemicals
c) maintaining Material Safety Data Sheets (MSDS) in case of emergency
d) proper ordering procedures for chemicals
d) proper ordering procedures for chemicals
Which food is not a PHF?
a) Bean sprouts
b) Cut melon
c) Beef jerky
d) Chocolate custard
c) Beef jerky
An example of a Critical Control Point is
a) cook the chicken to a specific temperature
b) clean the floors at night
c) receive deliveries when you are not busy
d) serve customers quickly
a) cook the chicken to a specific temperature
12) Ground beef is required to be cooked to a minimum temperature of
a) 135°F
b) 145°F
c) 155°F
d) 165°F
c) 155°F
A virus typically spread through the fecal oral route is
a) Vibrio
b) Anisakis
c) Salmonella
d) Hepatitis A
d) Hepatitis A
Items may be polished with a dean dry cloth
a) after they air dry
b) never
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,c) after they are sanitized
d) after they are washed
a) after they air dry
In regards to FATTOM, the critical control points for a retail food service establishment are
a) Food and Acid
b) Oxygen and Moisture
c) Food and Moisture
d) Time and Temperature
d) Time and Temperature
In order to ensure food safety, deliveries should be scheduled
a) during off peak hours
b) anytime facility is open
c) on weekends
d) only when a Food Manager is present
a) during off peak hours
Mop water may be disposed of in
a) three-compartment sink
b) ladies restroom
c) the utility sink
d) mens urinal
c) the utility sink
PHF must be labeled with the Consume By Date, which is days, including date of prep.
a) 4
b) 2
c) 10
d) 7
d) 7
The freezer should be set at a minimum of
a) 0°F
b) 32°F
c) 10°F
d) -10°F
a) 0°F
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, A Food Manager is using time only as a measure for food safety. When using this method, PHF
must be discarded after a maximum of
hours.
a) 2
b) 4
c) 8
d) 3
b) 4
All of the following are approved methods of thawing except
a) in the microwave with no interruption in process
b) in the stove as part of the cooking process
c) in the refrigerator at 41°F or below
d) in the sink under running water at 100°F or below
d) in the sink under running water at 100°F or below
Trichinosis can be prevented by all of the folowing except
a) freezing the pork supply
b) thorughly cooking pork
c) purchasing pork from approved sources
d) refrigerating pork for 30 days
d) refrigerating pork for 30 days
When cooking food in a microwave, the food must be cooked to a minimum of
a) 175°F
b) 165°F
c) 155°F
d) 145°F
b) 165°F
According to the 2009 FDA Food Code, the Danger Zone is
a) 41°F to 135°F
b) 50°F to 70°F
c) 70°F to 140°F
d) 0°F to 212°F
a) 41°F to 135°F
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LATEST VERSION) WITH ACTUAL CORRECT
QUESTIONS AND VERIFIED DETAILED
ANSWERS |FREQUENTLY TESTED
QUESTIONS AND SOLUTIONS |ALREADY
GRADED A+|NEWEST|BRAND NEW
VERSIONS!!|GUARANTEED PASS
Ciguatoxin can be prevented by
a) purchasing fish from approved sources
b) purchasing fish from private fisherman
C) refrigerating fish for twO weeks
d) eating only fish high up in the food chain
a) purchasing fish from approved sources
Shellfish identification tags should be kept on file fora minimum of
a) 30 days
b) 60 days
c) 90 days
d) 120 days
c) 90 days
The bacteria Listeria is unusual because it can
a) grow at refrigerated temperatures
b) grow in the Danger Zone
c) grow at 135°F or higher
d) grow in the freezer
a) grow at refrigerated temperatures
In order to maintain safety with chemicals in the facility, all of the following should be
considered
except
1|Page
,a) proper storage of the chemicals
b) proper labeling of the chemicals
c) maintaining Material Safety Data Sheets (MSDS) in case of emergency
d) proper ordering procedures for chemicals
d) proper ordering procedures for chemicals
Which food is not a PHF?
a) Bean sprouts
b) Cut melon
c) Beef jerky
d) Chocolate custard
c) Beef jerky
An example of a Critical Control Point is
a) cook the chicken to a specific temperature
b) clean the floors at night
c) receive deliveries when you are not busy
d) serve customers quickly
a) cook the chicken to a specific temperature
12) Ground beef is required to be cooked to a minimum temperature of
a) 135°F
b) 145°F
c) 155°F
d) 165°F
c) 155°F
A virus typically spread through the fecal oral route is
a) Vibrio
b) Anisakis
c) Salmonella
d) Hepatitis A
d) Hepatitis A
Items may be polished with a dean dry cloth
a) after they air dry
b) never
2|Page
,c) after they are sanitized
d) after they are washed
a) after they air dry
In regards to FATTOM, the critical control points for a retail food service establishment are
a) Food and Acid
b) Oxygen and Moisture
c) Food and Moisture
d) Time and Temperature
d) Time and Temperature
In order to ensure food safety, deliveries should be scheduled
a) during off peak hours
b) anytime facility is open
c) on weekends
d) only when a Food Manager is present
a) during off peak hours
Mop water may be disposed of in
a) three-compartment sink
b) ladies restroom
c) the utility sink
d) mens urinal
c) the utility sink
PHF must be labeled with the Consume By Date, which is days, including date of prep.
a) 4
b) 2
c) 10
d) 7
d) 7
The freezer should be set at a minimum of
a) 0°F
b) 32°F
c) 10°F
d) -10°F
a) 0°F
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, A Food Manager is using time only as a measure for food safety. When using this method, PHF
must be discarded after a maximum of
hours.
a) 2
b) 4
c) 8
d) 3
b) 4
All of the following are approved methods of thawing except
a) in the microwave with no interruption in process
b) in the stove as part of the cooking process
c) in the refrigerator at 41°F or below
d) in the sink under running water at 100°F or below
d) in the sink under running water at 100°F or below
Trichinosis can be prevented by all of the folowing except
a) freezing the pork supply
b) thorughly cooking pork
c) purchasing pork from approved sources
d) refrigerating pork for 30 days
d) refrigerating pork for 30 days
When cooking food in a microwave, the food must be cooked to a minimum of
a) 175°F
b) 165°F
c) 155°F
d) 145°F
b) 165°F
According to the 2009 FDA Food Code, the Danger Zone is
a) 41°F to 135°F
b) 50°F to 70°F
c) 70°F to 140°F
d) 0°F to 212°F
a) 41°F to 135°F
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