NRFSP/NATIONAL REGISTRY OF FOOD SAFETY
PROFESSIONALS’ EXAM LATEST 2025/2026
UPDATE ALL COMPLETE QUESTIONS WITH
Page | 1
DETAILED CORRECT ANSWERS EXPERT VERIFIED
FOR GUARANTEED PASS|TOP RATED A+.
NRFSP
Pass the NRFSP Exam 2025/2026 with confidence. This exam resource
features questions in areas like: foodborne illnesses, safe food handling,
hygiene, HACCP procedures, and regulatory compliance. Best suited to
food service workers, managers, and hospitality students seeking
certification in food safety.
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
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
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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
D. Deli paper ...... ANSWER ...... 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 ...... ANSWER ...... B. Use a
restroom
, An inspection can occur only:
A. When the person in charge is present
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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 ...... ANSWER ...... 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 ...... ANSWER ...... 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 ...... ANSWER ...... C. Designated areas only
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
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D. A plain wedding band ...... ANSWER ...... 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 taste ...... ANSWER
...... 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 ...... ANSWER ...... 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
PROFESSIONALS’ EXAM LATEST 2025/2026
UPDATE ALL COMPLETE QUESTIONS WITH
Page | 1
DETAILED CORRECT ANSWERS EXPERT VERIFIED
FOR GUARANTEED PASS|TOP RATED A+.
NRFSP
Pass the NRFSP Exam 2025/2026 with confidence. This exam resource
features questions in areas like: foodborne illnesses, safe food handling,
hygiene, HACCP procedures, and regulatory compliance. Best suited to
food service workers, managers, and hospitality students seeking
certification in food safety.
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
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
Page | 2
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
D. Deli paper ...... ANSWER ...... 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 ...... ANSWER ...... B. Use a
restroom
, An inspection can occur only:
A. When the person in charge is present
Page | 3
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 ...... ANSWER ...... 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 ...... ANSWER ...... 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 ...... ANSWER ...... C. Designated areas only
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
Page | 4
D. A plain wedding band ...... ANSWER ...... 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 taste ...... ANSWER
...... 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 ...... ANSWER ...... 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
