1|Page
NRFSP EXAM (REAL EXAM 2026) | NATIONAL REGISTRY OF
FOOD SAFETY PROFESSIONALS (NRFSP) | ALL QUESTIONS
AND CORRECT ANSWERS | 100%, ALREADY GRADED A+
Q1.
A food worker is preparing raw chicken on a cutting board. Immediately
after, the same board is used to chop lettuce without proper cleaning and
sanitizing.
What type of food safety hazard does this create?
A) Biological hazard
B) Physical hazard
C) Chemical hazard
D) Temperature hazard
Correct Answer: A) Biological hazard
Rationale: Raw chicken often carries pathogens such as Salmonella and
Campylobacter. When the same cutting board is used for ready-to-eat lettuce
without sanitizing, harmful bacteria can be transferred to the fresh produce,
creating a biological hazard known as cross-contamination. This is one of
the leading causes of foodborne illness outbreaks.
Q2.
A food handler reports to work with a sore throat and fever. The manager is
unsure whether the employee should be allowed to work.
What is the correct action for the manager to take?
A) Allow the employee to continue working in the kitchen
B) Assign the employee to prepare raw meat only
C) Restrict the employee from handling food but allow non-food duties
D) Send the employee home and exclude them from the establishment
,2|Page
Correct Answer: C) Restrict the employee from handling food but allow
non-food duties
Rationale: Food workers with a sore throat and fever must be restricted
from handling food but may perform non-food-contact tasks. Exclusion
(sending them home) is only required if the worker serves a high-risk
population (elderly, children, or immunocompromised) or has symptoms
such as diarrhea, vomiting, or jaundice. This rule helps protect food safety
while still allowing flexibility in staffing.
Q3.
During a food safety inspection, the manager is asked about the proper
minimum internal cooking temperature for ground beef patties.
Which of the following is correct according to FDA Food Code guidelines?
A) 145°F (63°C) for 15 seconds
B) 155°F (68°C) for 15 seconds
C) 165°F (74°C) for 15 seconds
D) 135°F (57°C) for 15 seconds
Correct Answer: B) 155°F (68°C) for 15 seconds
Rationale: Ground beef must be cooked to at least 155°F (68°C) for 15
seconds to destroy harmful bacteria such as E. coli O157:H7. This
temperature is higher than whole cuts of beef (145°F) because grinding
redistributes bacteria throughout the meat, making thorough cooking
essential.
Q4.
A container of potato salad is left out at a catered event for 5 hours at 70°F
(21°C).
What should the food manager do with this potato salad?
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A) Reheat it to 165°F and serve immediately
B) Place it back in the refrigerator for later use
C) Discard the potato salad immediately
D) Add ice to the container and continue serving
Correct Answer: C) Discard the potato salad immediately
Rationale: Time/temperature control for safety (TCS) foods such as potato
salad must not remain in the danger zone (41°F–135°F) for more than 4
hours. Since the salad has been at room temperature for 5 hours, it poses a
risk of bacterial growth and must be discarded to protect consumers.
Q5.
A food handler accidentally drops a glass thermometer into a large pot of
soup, and it breaks. The soup is being prepared for dinner service in two
hours.
What is the safest course of action?
A) Strain the soup to remove glass pieces
B) Heat the soup to 165°F for 15 seconds
C) Discard the entire pot of soup
D) Remove visible glass pieces and continue cooking
Correct Answer: C) Discard the entire pot of soup
Rationale: Broken glass creates a physical hazard that cannot be reliably
removed, even with straining. Microscopic shards may remain in the food,
posing a serious injury risk to consumers. Therefore, the entire batch must
be discarded, despite the cost. Food safety always outweighs financial loss.
Q6.
A shipment of shellfish arrives at a restaurant. The manager checks the tags
attached to the containers.
How long must these shellstock identification tags be kept on file after the
product is used?
, 4|Page
A) 30 days from the date of harvest
B) 30 days from the date the last shellfish was served
C) 60 days from the date of purchase
D) 90 days from the date of delivery
Correct Answer: B) 30 days from the date the last shellfish was served
Rationale: Shellstock tags help track the source of shellfish in case of a
foodborne illness outbreak, such as Hepatitis A or Norovirus. The FDA
requires that these tags be kept for 90 days total, but the countdown begins
once the last shellfish in the lot has been served. Therefore, the correct
practice is 30 days after the last serving, ensuring traceability.
Q7.
A food handler touches their face and hair while preparing a salad, then
continues working without washing their hands.
What type of contamination is most likely to occur?
A) Physical contamination
B) Biological contamination
C) Chemical contamination
D) Temperature abuse
Correct Answer: B) Biological contamination
Rationale: Human skin and hair naturally harbor bacteria such as
Staphylococcus aureus. Touching the face or hair and then food without
handwashing transfers these microorganisms, which may cause foodborne
illness. Proper hand hygiene after touching any body part is critical to avoid
biological contamination.
Q8.
NRFSP EXAM (REAL EXAM 2026) | NATIONAL REGISTRY OF
FOOD SAFETY PROFESSIONALS (NRFSP) | ALL QUESTIONS
AND CORRECT ANSWERS | 100%, ALREADY GRADED A+
Q1.
A food worker is preparing raw chicken on a cutting board. Immediately
after, the same board is used to chop lettuce without proper cleaning and
sanitizing.
What type of food safety hazard does this create?
A) Biological hazard
B) Physical hazard
C) Chemical hazard
D) Temperature hazard
Correct Answer: A) Biological hazard
Rationale: Raw chicken often carries pathogens such as Salmonella and
Campylobacter. When the same cutting board is used for ready-to-eat lettuce
without sanitizing, harmful bacteria can be transferred to the fresh produce,
creating a biological hazard known as cross-contamination. This is one of
the leading causes of foodborne illness outbreaks.
Q2.
A food handler reports to work with a sore throat and fever. The manager is
unsure whether the employee should be allowed to work.
What is the correct action for the manager to take?
A) Allow the employee to continue working in the kitchen
B) Assign the employee to prepare raw meat only
C) Restrict the employee from handling food but allow non-food duties
D) Send the employee home and exclude them from the establishment
,2|Page
Correct Answer: C) Restrict the employee from handling food but allow
non-food duties
Rationale: Food workers with a sore throat and fever must be restricted
from handling food but may perform non-food-contact tasks. Exclusion
(sending them home) is only required if the worker serves a high-risk
population (elderly, children, or immunocompromised) or has symptoms
such as diarrhea, vomiting, or jaundice. This rule helps protect food safety
while still allowing flexibility in staffing.
Q3.
During a food safety inspection, the manager is asked about the proper
minimum internal cooking temperature for ground beef patties.
Which of the following is correct according to FDA Food Code guidelines?
A) 145°F (63°C) for 15 seconds
B) 155°F (68°C) for 15 seconds
C) 165°F (74°C) for 15 seconds
D) 135°F (57°C) for 15 seconds
Correct Answer: B) 155°F (68°C) for 15 seconds
Rationale: Ground beef must be cooked to at least 155°F (68°C) for 15
seconds to destroy harmful bacteria such as E. coli O157:H7. This
temperature is higher than whole cuts of beef (145°F) because grinding
redistributes bacteria throughout the meat, making thorough cooking
essential.
Q4.
A container of potato salad is left out at a catered event for 5 hours at 70°F
(21°C).
What should the food manager do with this potato salad?
,3|Page
A) Reheat it to 165°F and serve immediately
B) Place it back in the refrigerator for later use
C) Discard the potato salad immediately
D) Add ice to the container and continue serving
Correct Answer: C) Discard the potato salad immediately
Rationale: Time/temperature control for safety (TCS) foods such as potato
salad must not remain in the danger zone (41°F–135°F) for more than 4
hours. Since the salad has been at room temperature for 5 hours, it poses a
risk of bacterial growth and must be discarded to protect consumers.
Q5.
A food handler accidentally drops a glass thermometer into a large pot of
soup, and it breaks. The soup is being prepared for dinner service in two
hours.
What is the safest course of action?
A) Strain the soup to remove glass pieces
B) Heat the soup to 165°F for 15 seconds
C) Discard the entire pot of soup
D) Remove visible glass pieces and continue cooking
Correct Answer: C) Discard the entire pot of soup
Rationale: Broken glass creates a physical hazard that cannot be reliably
removed, even with straining. Microscopic shards may remain in the food,
posing a serious injury risk to consumers. Therefore, the entire batch must
be discarded, despite the cost. Food safety always outweighs financial loss.
Q6.
A shipment of shellfish arrives at a restaurant. The manager checks the tags
attached to the containers.
How long must these shellstock identification tags be kept on file after the
product is used?
, 4|Page
A) 30 days from the date of harvest
B) 30 days from the date the last shellfish was served
C) 60 days from the date of purchase
D) 90 days from the date of delivery
Correct Answer: B) 30 days from the date the last shellfish was served
Rationale: Shellstock tags help track the source of shellfish in case of a
foodborne illness outbreak, such as Hepatitis A or Norovirus. The FDA
requires that these tags be kept for 90 days total, but the countdown begins
once the last shellfish in the lot has been served. Therefore, the correct
practice is 30 days after the last serving, ensuring traceability.
Q7.
A food handler touches their face and hair while preparing a salad, then
continues working without washing their hands.
What type of contamination is most likely to occur?
A) Physical contamination
B) Biological contamination
C) Chemical contamination
D) Temperature abuse
Correct Answer: B) Biological contamination
Rationale: Human skin and hair naturally harbor bacteria such as
Staphylococcus aureus. Touching the face or hair and then food without
handwashing transfers these microorganisms, which may cause foodborne
illness. Proper hand hygiene after touching any body part is critical to avoid
biological contamination.
Q8.
