1|Page
NRFSP EXAM CURRENTLY TESTING VERSIONS
OF THE EXAM WITH QUESTIONS AND CORRECT
DETAILED ANSWERS/EXPERT VERIFIED FOR
GUARANTEED PASS!/LATEST UPDATE
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
,2|Page
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
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D. Drink from a closed container - .....ANSWER ...✔✔
B. Use a restroom
An inspection can occur only:
A. When the person in charge is present
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
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C. In a designated area only
D. The walk in cooler - .....ANSWER ...✔✔ C.
Designated areas okly
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
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 tasre -
.....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
NRFSP EXAM CURRENTLY TESTING VERSIONS
OF THE EXAM WITH QUESTIONS AND CORRECT
DETAILED ANSWERS/EXPERT VERIFIED FOR
GUARANTEED PASS!/LATEST UPDATE
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
,2|Page
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
,3|Page
D. Drink from a closed container - .....ANSWER ...✔✔
B. Use a restroom
An inspection can occur only:
A. When the person in charge is present
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
, 4|Page
C. In a designated area only
D. The walk in cooler - .....ANSWER ...✔✔ C.
Designated areas okly
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
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 tasre -
.....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
