NUCLEAR MEDICINE BOARD REVIEW
NMTCB CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◍ What food item does the FDA advise against offering on a children's menu?.
Answer: Rare cheeseburgers
◍ WHAT TO DO IF YOUR FOOD HANDLER HAS JAUNDICE:.
Answer: MUST BE REPORTED TO REGULATORY
AUTHORITIES.EXCLUDE THEM IF HAD JAUNDICE FOR <7
DAYS.MUST HAVE MEDICAL RELEASE & APPROVAL FR LOCAL
REGULATORY AUTHORITY TO RETURN TO WORK.
◍ When can raw, unpackaged meat be offered for self service?.
Answer: At organic food stands
◍ Tabletop equipment must be :.
Answer: 4 inches high
◍ Bimetallic thermometer.
Answer: Standard thermometer with the dimple (area marking end of
temperature sensor) that isn't appropriate for thin foods (eg patties)
◍ Bioligical contaminants.
Answer: BacteriaVirusesParasitesFungi
◍ A buser poured some cleaner from it original container into a smaller
working container. What else does the buser need to do?.
Answer: Label the working container with its contents
◍ What does MSDS stand for?.
Answer: Material Safety Data Sheet
◍ Big 6 bacteria/virus by the FDA.
, Answer: 1. Shigellla2. Salmnomella3. Nontyphoidal Salmonella4. E. coli5.
Hep A6. Norovirus
◍ After which activity must food handlers wash their hands?.
Answer: Clearing tables
◍ Where should food handlers wash their hands?.
Answer: Designated sink for handwashing
◍ What rule for serving bread should food handlers practice?.
Answer: Do not reserve uneaten bread
◍ YOPI are people higher at risk for FBI:.
Answer: Young (preschool)OldPregnantImmune-compromised (AIDs,
cancer, taking immune sys weakening drugs, transplant recipients)
◍ Foods must be thrown out in what 3 situations....
Answer: 1. If food handler that has been excluded from work d/t illness
handled it.2. Contaminated by hands or bodlily fluid.3. Time-temp abuse
◍ Common food allergens:.
Answer: MilkEggsFishShellfishWheatSoyPeanutsTree Nuts
◍ How do you keep food safe throughout the flow of food?.
Answer: Prevent cross contamination & prevent time temperature
◍ Govt agency regulating meat, poultry, eggs...
Answer: USDA
◍ Which organization includes inspecting food as one of its primary
responsibilities?.
Answer: U.S Department of Agriculture (USDA)
◍ Shell eggs that will be hot held....
Answer: 155
◍ How long can TCS foods prepped in-house be stored?.
Answer: 7 days
◍ What are the most important food safety features to look for when selecting
, flooring, wall, and ceiling materials?.
Answer: Smooth and durable
◍ Soup that is being hot-held on a buffet should be labeled with the.
Answer: name of the food.
◍ Which is a Big 8 food allergen.
Answer: wheat
◍ A tuna salad is removed from the cooler at 9:00 am and put out for a buffet
at 11:00 am. By what time must the tuna salad be served or thrown out?.
Answer: 3:00 pm
◍ What should staff do when receiving a delivery of food and supplies?.
Answer: Visually inspect all food items
◍ Using the same knife to chop carrots for a salad immediately after cutting up
raw chicken is an example of.
Answer: cross-contamination
◍ Food needs to be reheated at what temperature?.
Answer: 165°F
◍ What is a cross-connection?.
Answer: Physical link between safe water and dirty water.
◍ To prevent backflow, a sink must be equipped with a(n).
Answer: air gap
◍ Which is an example of physical contamination?.
Answer: Bones in fish
◍ WHAT TO DO IF YOUR FOOD HANDLER HAS VOMITING OR
DIARRHEA SYMPTOMS:.
Answer: EXCLUDE THEM FR WORKING.MUST HAVE NO
SYMPTOMS AFTER 24 HRS OR A NOTE FR DR.
◍ What information should be a master cleaning schedule contain?.
Answer: What should be cleaned, when, by whom and how
, ◍ Ground meat.
Answer: 155°F
◍ Cook poultry (chicken, turkey and duck)?.
Answer: 165°F
◍ What symptom requires a food handler to be excluded from the operation?.
Answer: Jaundice
◍ How high can equipment (not food stuffs) be from floor?.
Answer: 4"
◍ Factors that influence the effective of chemical cleaners:.
Answer: 1. Concentration2. Temp3. Contact time4. Water hardness5. pH
◍ Foundations for a Food Safety Management System:.
Answer: 1. Personal hygiene program2. Food safety training3. Supplier
selection and specification 4. Quality control & assurance5. Cleaning and
sanitation6. Facility design & equip maintenance7. Pest control
◍ Factors promoting bacterial growth....
Answer: FoodAcidityTempTimeOxygen (SOME GROW BEST WITH OR
WITHOUT)Moisture
◍ A food handler has been holding chicken salad for sandwiches in a cold well
for seven hours. When she checks the temperature of the chicken salad, it is
54
F. What must the food handler do?.
Answer: Discard chicken salad
◍ What temperature should the water be for manual dishwashing?.
Answer: 110°F
◍ Bacteria naturally in farm animals, and the recently common pathogen in
recalled milk, produce, and eggs (cantaloupe, too).
Answer: Nontyphoidal Salmonella
◍ Which individual should apply pesticides in a foodservice operation.
NMTCB CERTIFICATION SCRIPT 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◍ What food item does the FDA advise against offering on a children's menu?.
Answer: Rare cheeseburgers
◍ WHAT TO DO IF YOUR FOOD HANDLER HAS JAUNDICE:.
Answer: MUST BE REPORTED TO REGULATORY
AUTHORITIES.EXCLUDE THEM IF HAD JAUNDICE FOR <7
DAYS.MUST HAVE MEDICAL RELEASE & APPROVAL FR LOCAL
REGULATORY AUTHORITY TO RETURN TO WORK.
◍ When can raw, unpackaged meat be offered for self service?.
Answer: At organic food stands
◍ Tabletop equipment must be :.
Answer: 4 inches high
◍ Bimetallic thermometer.
Answer: Standard thermometer with the dimple (area marking end of
temperature sensor) that isn't appropriate for thin foods (eg patties)
◍ Bioligical contaminants.
Answer: BacteriaVirusesParasitesFungi
◍ A buser poured some cleaner from it original container into a smaller
working container. What else does the buser need to do?.
Answer: Label the working container with its contents
◍ What does MSDS stand for?.
Answer: Material Safety Data Sheet
◍ Big 6 bacteria/virus by the FDA.
, Answer: 1. Shigellla2. Salmnomella3. Nontyphoidal Salmonella4. E. coli5.
Hep A6. Norovirus
◍ After which activity must food handlers wash their hands?.
Answer: Clearing tables
◍ Where should food handlers wash their hands?.
Answer: Designated sink for handwashing
◍ What rule for serving bread should food handlers practice?.
Answer: Do not reserve uneaten bread
◍ YOPI are people higher at risk for FBI:.
Answer: Young (preschool)OldPregnantImmune-compromised (AIDs,
cancer, taking immune sys weakening drugs, transplant recipients)
◍ Foods must be thrown out in what 3 situations....
Answer: 1. If food handler that has been excluded from work d/t illness
handled it.2. Contaminated by hands or bodlily fluid.3. Time-temp abuse
◍ Common food allergens:.
Answer: MilkEggsFishShellfishWheatSoyPeanutsTree Nuts
◍ How do you keep food safe throughout the flow of food?.
Answer: Prevent cross contamination & prevent time temperature
◍ Govt agency regulating meat, poultry, eggs...
Answer: USDA
◍ Which organization includes inspecting food as one of its primary
responsibilities?.
Answer: U.S Department of Agriculture (USDA)
◍ Shell eggs that will be hot held....
Answer: 155
◍ How long can TCS foods prepped in-house be stored?.
Answer: 7 days
◍ What are the most important food safety features to look for when selecting
, flooring, wall, and ceiling materials?.
Answer: Smooth and durable
◍ Soup that is being hot-held on a buffet should be labeled with the.
Answer: name of the food.
◍ Which is a Big 8 food allergen.
Answer: wheat
◍ A tuna salad is removed from the cooler at 9:00 am and put out for a buffet
at 11:00 am. By what time must the tuna salad be served or thrown out?.
Answer: 3:00 pm
◍ What should staff do when receiving a delivery of food and supplies?.
Answer: Visually inspect all food items
◍ Using the same knife to chop carrots for a salad immediately after cutting up
raw chicken is an example of.
Answer: cross-contamination
◍ Food needs to be reheated at what temperature?.
Answer: 165°F
◍ What is a cross-connection?.
Answer: Physical link between safe water and dirty water.
◍ To prevent backflow, a sink must be equipped with a(n).
Answer: air gap
◍ Which is an example of physical contamination?.
Answer: Bones in fish
◍ WHAT TO DO IF YOUR FOOD HANDLER HAS VOMITING OR
DIARRHEA SYMPTOMS:.
Answer: EXCLUDE THEM FR WORKING.MUST HAVE NO
SYMPTOMS AFTER 24 HRS OR A NOTE FR DR.
◍ What information should be a master cleaning schedule contain?.
Answer: What should be cleaned, when, by whom and how
, ◍ Ground meat.
Answer: 155°F
◍ Cook poultry (chicken, turkey and duck)?.
Answer: 165°F
◍ What symptom requires a food handler to be excluded from the operation?.
Answer: Jaundice
◍ How high can equipment (not food stuffs) be from floor?.
Answer: 4"
◍ Factors that influence the effective of chemical cleaners:.
Answer: 1. Concentration2. Temp3. Contact time4. Water hardness5. pH
◍ Foundations for a Food Safety Management System:.
Answer: 1. Personal hygiene program2. Food safety training3. Supplier
selection and specification 4. Quality control & assurance5. Cleaning and
sanitation6. Facility design & equip maintenance7. Pest control
◍ Factors promoting bacterial growth....
Answer: FoodAcidityTempTimeOxygen (SOME GROW BEST WITH OR
WITHOUT)Moisture
◍ A food handler has been holding chicken salad for sandwiches in a cold well
for seven hours. When she checks the temperature of the chicken salad, it is
54
F. What must the food handler do?.
Answer: Discard chicken salad
◍ What temperature should the water be for manual dishwashing?.
Answer: 110°F
◍ Bacteria naturally in farm animals, and the recently common pathogen in
recalled milk, produce, and eggs (cantaloupe, too).
Answer: Nontyphoidal Salmonella
◍ Which individual should apply pesticides in a foodservice operation.
