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NRFSP TEST 2 VESIONS 2025/2026 BANK CURRENTLY TESTING
ACTUAL EXAM QUESTIONS WITH DETAILED ANSWERS WITH
STUDY GUIDE EXPERT VERIFIED FOR GUARANTEED
PASS/ALREADY GRADED A+
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 - ANSWER=D. Complying with staffs vacation
requests
the Food manager notices an employee place a cooked pork chop on top of a raw pork chop.
This
is an example of a
a) proper food handling process
b) cross contamination
c) cross connection
d) foodborne illness - ANSWER=b) cross contamination
A hand washing sink must have all of the following except
a) Lighting intensity of 220 lux (20 foot candles)
b) A waste receptacle
c) Hand sanitizer
d) Hand washing sign - ANSWER=c) Hand sanitizer
A copper container may not be used
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a) To hold an acidic liquid
b) As a bread bowl
c) to display whole oranges
d) As a pitcher of water - ANSWER=a) To hold an acidic liquid
Cast iron can be used
a) For the food prep table
b) For the cutting board
c) As a cooking surface
d) As a plate - ANSWER=c) As a cooking surface
A virus is not
a) smaller than bacteria
b) transmitted by people
c) prevented by proper handwashing
d) dependent on particular foods for their survival - ANSWER=d) dependent on particular foods
for their survival
Sewage is a term used to describe
a) Dumpsters
b) Solid food waste
c) Liquid waste
d) Recycdables - ANSWER=c) Liquid waste
When can an employee handle an animal that may be present?
a) Never
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b) When the animal is well-behaved
c) When the animal's owner says it is OK
d) Whenever they would like to - ANSWER=a) Never
A Food Manager notices an emplovee is checking the temperature of the chicken as it cooks
and then immedlately using the same thermometer to check the temperature of the cold items
on the buffet. What is this an example of?
a) Proper monitoring of both cooking and cold holding
b) A potential cross contamination
c) An employee that is acting appropriately
d) Proper calibration of the thermometer - ANSWER=b) A potential cross contamination
The Food Manager is calibrating their thermometers daily using the slush method and using the
calibration nut to move the needle to 41°F. The inspector observes this practice and corrects the
Food Manager. What should have been corrected?
a) Thermometers do not need to be calibrated daily.
b) The slush method is not acceptable for calibration.
c) The thermometer should have been calibrated to 32°F.
d) The inspector should not have corrected the Food Manager. - ANSWER=c) The thermometer
should have been calibrated to 32°F.
A shipment of milk arrives and the Food Manager corectly checks the temperature at delivery
by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk - ANSWER=d) placing the thermometer
between containers of milk
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An employee is told to check the temperature of the cooler. Where is the best place to check
the
temperature of the cooler?
a) In the back area
b) In the lowest area
c) In the top area
d) In the warmest area - ANSWER=d) In the warmest area
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 - ANSWER=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 - ANSWER=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
B. Tongs
C. Gloved hands
NRFSP TEST 2 VESIONS 2025/2026 BANK CURRENTLY TESTING
ACTUAL EXAM QUESTIONS WITH DETAILED ANSWERS WITH
STUDY GUIDE EXPERT VERIFIED FOR GUARANTEED
PASS/ALREADY GRADED A+
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 - ANSWER=D. Complying with staffs vacation
requests
the Food manager notices an employee place a cooked pork chop on top of a raw pork chop.
This
is an example of a
a) proper food handling process
b) cross contamination
c) cross connection
d) foodborne illness - ANSWER=b) cross contamination
A hand washing sink must have all of the following except
a) Lighting intensity of 220 lux (20 foot candles)
b) A waste receptacle
c) Hand sanitizer
d) Hand washing sign - ANSWER=c) Hand sanitizer
A copper container may not be used
,2|Page
a) To hold an acidic liquid
b) As a bread bowl
c) to display whole oranges
d) As a pitcher of water - ANSWER=a) To hold an acidic liquid
Cast iron can be used
a) For the food prep table
b) For the cutting board
c) As a cooking surface
d) As a plate - ANSWER=c) As a cooking surface
A virus is not
a) smaller than bacteria
b) transmitted by people
c) prevented by proper handwashing
d) dependent on particular foods for their survival - ANSWER=d) dependent on particular foods
for their survival
Sewage is a term used to describe
a) Dumpsters
b) Solid food waste
c) Liquid waste
d) Recycdables - ANSWER=c) Liquid waste
When can an employee handle an animal that may be present?
a) Never
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b) When the animal is well-behaved
c) When the animal's owner says it is OK
d) Whenever they would like to - ANSWER=a) Never
A Food Manager notices an emplovee is checking the temperature of the chicken as it cooks
and then immedlately using the same thermometer to check the temperature of the cold items
on the buffet. What is this an example of?
a) Proper monitoring of both cooking and cold holding
b) A potential cross contamination
c) An employee that is acting appropriately
d) Proper calibration of the thermometer - ANSWER=b) A potential cross contamination
The Food Manager is calibrating their thermometers daily using the slush method and using the
calibration nut to move the needle to 41°F. The inspector observes this practice and corrects the
Food Manager. What should have been corrected?
a) Thermometers do not need to be calibrated daily.
b) The slush method is not acceptable for calibration.
c) The thermometer should have been calibrated to 32°F.
d) The inspector should not have corrected the Food Manager. - ANSWER=c) The thermometer
should have been calibrated to 32°F.
A shipment of milk arrives and the Food Manager corectly checks the temperature at delivery
by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk - ANSWER=d) placing the thermometer
between containers of milk
, 4|Page
An employee is told to check the temperature of the cooler. Where is the best place to check
the
temperature of the cooler?
a) In the back area
b) In the lowest area
c) In the top area
d) In the warmest area - ANSWER=d) In the warmest area
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 - ANSWER=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 - ANSWER=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
B. Tongs
C. Gloved hands
