NRFSP Exam Study #1
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1. 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: D. Complying with staffs vacation requests
2. 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: D. Cover cut with a water tight bandage
and a glove
3. 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: A.
Restrict the employee from working with the open food
4. All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper: A. Bare hands
5. 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: B. Use a restroom
6. An inspection can occur only:
A. When the person in charge is present
B. When the inspector notified the facility 24 hours in advance
, NRFSP Exam Study #1
Study online at https://quizlet.com/_9uq567
C. When the facility is open or during reasonable hours
D. When the facility is not too busy: C. When the facility is open or during reasonable hours
7. 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: D. Before mopping the floor
8. 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: C. Designated areas okly
9. 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: D. Plain wedding band
10. 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: D. Use a clean sanitizer utensil each time
they taste
11. All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard: B. Environmental hazard
12. 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
, NRFSP Exam Study #1
Study online at https://quizlet.com/_9uq567
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board: C. Bony Fragments in meat
13. A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis: C. Anisakiasis
14. When removing a can from dry storage, you notice the canna swollen. You
discard the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum: D. Clostridium Botulinum
15. The following Would be an example of a highly susceptible population:
A. Teachers at an elementary school
B. Nurses at a hospital
C. Elderly people living in an nursing home
D. College students living in an apartment: C. Elderly people living in an nursing home
16. The most common place to find Staphylococcus Aureus is:
A. Raw Vegetables
B. Shell Fish
C. Ground Meat
D. People: D. People
17. A major food allergen could include all of the following except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans: C. Tree Pollen
18. Hepatits A can be found in all of the following except:
A. Raw shellfish
B. Cooked meat
Study online at https://quizlet.com/_9uq567
1. 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: D. Complying with staffs vacation requests
2. 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: D. Cover cut with a water tight bandage
and a glove
3. 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: A.
Restrict the employee from working with the open food
4. All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper: A. Bare hands
5. 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: B. Use a restroom
6. An inspection can occur only:
A. When the person in charge is present
B. When the inspector notified the facility 24 hours in advance
, NRFSP Exam Study #1
Study online at https://quizlet.com/_9uq567
C. When the facility is open or during reasonable hours
D. When the facility is not too busy: C. When the facility is open or during reasonable hours
7. 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: D. Before mopping the floor
8. 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: C. Designated areas okly
9. 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: D. Plain wedding band
10. 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: D. Use a clean sanitizer utensil each time
they taste
11. All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard: B. Environmental hazard
12. 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
, NRFSP Exam Study #1
Study online at https://quizlet.com/_9uq567
C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board: C. Bony Fragments in meat
13. A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis: C. Anisakiasis
14. When removing a can from dry storage, you notice the canna swollen. You
discard the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum: D. Clostridium Botulinum
15. The following Would be an example of a highly susceptible population:
A. Teachers at an elementary school
B. Nurses at a hospital
C. Elderly people living in an nursing home
D. College students living in an apartment: C. Elderly people living in an nursing home
16. The most common place to find Staphylococcus Aureus is:
A. Raw Vegetables
B. Shell Fish
C. Ground Meat
D. People: D. People
17. A major food allergen could include all of the following except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans: C. Tree Pollen
18. Hepatits A can be found in all of the following except:
A. Raw shellfish
B. Cooked meat
