NUCLEAR MEDICINE BOARD REVIEW
NMTCB COMPREHENSIVE STUDY GUIDE
2026 FULL QUESTIONS AND SOLUTIONS
GRADED A+
◍ 4.9 What device can be used to monitor both time and temperature abuse
during the shipment or storage of food?
A. Infared thermometer
B. Time-temperature indicator
C. Thermistor with an air probe
D. Bimetallic stemmed thermometer.
Answer: B. Time-temperature indicator
◍ 10.10 What information should a master cleaning schedule contain?
A. What should be cleaned, and when
B. What should be cleaned, when, and by whom
C. What should be cleaned, when, by whom, and how
D. What should be cleaned, when, by whom, how, and why.
Answer: C. What should be cleaned, when, by whom, and how
◍ 3.1 After which activity must food handlers wash their hands?
A. Cleaning tables
B. Putting on gloves
C. Serving customers
D. Applying hand antiseptic.
Answer: A. Cleaning tables
◍ 5.9 Due to an operation's space limits, ready-to-eat and uncooked foods
must be stored in the same cooler. How should foods be stored, in
top-to-bottom order?
, A. According to the FIFO method, with oldest items on the top shelf and
newest items on the bottom
B. According to preparation dates, with the earliest dates on the top shelf
and the latest dates on the bottom
C. According to minimum internal cooking temperatures, with ready-to-eat
foods on the top shelf, and poultry on the bottom
D. According to minimum acceptable storage temperatures, with foods that
can tolerate the warmest temperature on the top shelf and foods needing the
coldest temperature on the bottom.
Answer: C. According to minimum internal cooking temperatures, with
ready-to-eat foods on the top shelf and poultry on the bottom
◍ 1.6 Raw chicken breasts are left out at room temp on a prep table. What is
the main risk that could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing.
Answer: C. Time-temperature abuse
◍ 7.8 A pan of lasagna 165°F (74°C) was packed in a heated cabinet for
off-site delivery. What is the minimum information that should be on the
pan label?
A. Use-by date and time and reheating and service instructions
B. Use-by date and reheating and service instructions
C. Use-by time and reheating and service instructions
D. Use-by date and time and reheating instructions.
Answer: A. Use-by date and time and reheating and service instructions
◍ 5.2 What is the best method of checking the temperature of vacuum-packed
meat?
A. Lay the thermometer stem or probe on the surface of the top package
B. Place the thermometer stem or probe between two packages of product
C. Open a package and insert the thermometer stem or probe into the
, product
D. Insert the thermometer stem or probe through the package into the
producs.
Answer: B. Place the thermometer stem or probe between the two packages
of the product
◍ 9.6 What is the only completely reliable method for preventing backflow?
A. Air gap
B. Ball valve
C. Cross-connection
D. Vacuum breaker.
Answer: A. Air gap
◍ What temp should poultry be cooked to?.
Answer: 165 for 15 seconds.
◍ What is an immersion probe used for?.
Answer: To check the temperature of liquids. This could include soups,
sauces, and frying oil.
◍ 1.1 What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people report the same illness from eating the same
food
D. When the CDC receives information on two or more people with the
same illness.
Answer: C. When two or more people report the same illness from eating
the same food
◍ 6.6 What is the required minimum internal cooking temperature for ground
turkey?
A. 135°F (57°C) for 15 seconds
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 15 seconds
D. 165°F (74°C) for 15 seconds.
, Answer: D. 165°F (74°C) for 15 seconds
◍ Salmonella typhi.
Answer: - Lives only in humans, is carried in the bloodstream and intestinal
tract.- Linked to ready-to-eat food and beverages.- Prevention measures
include excluding individuals with a diagnosis from the operation, washing
hands, and cooking food to minimum internal temperatures.
◍ Where should the thermometer be placed to check temperature?.
Answer: In the thickest part of the food.
◍ What is the boiling point method?.
Answer: The boiling point method involves adjusting the thermometer to the
temperature at which water boils (212 degrees).
◍ What temp should roasts be cooked to?.
Answer: 145 for 4 minutes.
◍ 3.2 When washing hands, what is the minimum time you should scrub with
soap?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds.
Answer: B. 10 seconds
◍ What is a surface probe used for?.
Answer: To check the temperature of flat cooking equipment, such as
griddles.
◍ 9.2 What organization creates national standards for foodservice equipment?
A. CDC
B. EPA
C. FDA
D. NSF.
Answer: D. NSF
NMTCB COMPREHENSIVE STUDY GUIDE
2026 FULL QUESTIONS AND SOLUTIONS
GRADED A+
◍ 4.9 What device can be used to monitor both time and temperature abuse
during the shipment or storage of food?
A. Infared thermometer
B. Time-temperature indicator
C. Thermistor with an air probe
D. Bimetallic stemmed thermometer.
Answer: B. Time-temperature indicator
◍ 10.10 What information should a master cleaning schedule contain?
A. What should be cleaned, and when
B. What should be cleaned, when, and by whom
C. What should be cleaned, when, by whom, and how
D. What should be cleaned, when, by whom, how, and why.
Answer: C. What should be cleaned, when, by whom, and how
◍ 3.1 After which activity must food handlers wash their hands?
A. Cleaning tables
B. Putting on gloves
C. Serving customers
D. Applying hand antiseptic.
Answer: A. Cleaning tables
◍ 5.9 Due to an operation's space limits, ready-to-eat and uncooked foods
must be stored in the same cooler. How should foods be stored, in
top-to-bottom order?
, A. According to the FIFO method, with oldest items on the top shelf and
newest items on the bottom
B. According to preparation dates, with the earliest dates on the top shelf
and the latest dates on the bottom
C. According to minimum internal cooking temperatures, with ready-to-eat
foods on the top shelf, and poultry on the bottom
D. According to minimum acceptable storage temperatures, with foods that
can tolerate the warmest temperature on the top shelf and foods needing the
coldest temperature on the bottom.
Answer: C. According to minimum internal cooking temperatures, with
ready-to-eat foods on the top shelf and poultry on the bottom
◍ 1.6 Raw chicken breasts are left out at room temp on a prep table. What is
the main risk that could cause a foodborne illness?
A. Cross-contamination
B. Poor personal hygiene
C. Time-termperature abuse
D. Poor cleaning and sanitizing.
Answer: C. Time-temperature abuse
◍ 7.8 A pan of lasagna 165°F (74°C) was packed in a heated cabinet for
off-site delivery. What is the minimum information that should be on the
pan label?
A. Use-by date and time and reheating and service instructions
B. Use-by date and reheating and service instructions
C. Use-by time and reheating and service instructions
D. Use-by date and time and reheating instructions.
Answer: A. Use-by date and time and reheating and service instructions
◍ 5.2 What is the best method of checking the temperature of vacuum-packed
meat?
A. Lay the thermometer stem or probe on the surface of the top package
B. Place the thermometer stem or probe between two packages of product
C. Open a package and insert the thermometer stem or probe into the
, product
D. Insert the thermometer stem or probe through the package into the
producs.
Answer: B. Place the thermometer stem or probe between the two packages
of the product
◍ 9.6 What is the only completely reliable method for preventing backflow?
A. Air gap
B. Ball valve
C. Cross-connection
D. Vacuum breaker.
Answer: A. Air gap
◍ What temp should poultry be cooked to?.
Answer: 165 for 15 seconds.
◍ What is an immersion probe used for?.
Answer: To check the temperature of liquids. This could include soups,
sauces, and frying oil.
◍ 1.1 What is a foodborne-illness outbreak?
A. When two or more food handlers contaminate multiple food items
B. When an operation serves contaminated food to two or more people
C. When two or more people report the same illness from eating the same
food
D. When the CDC receives information on two or more people with the
same illness.
Answer: C. When two or more people report the same illness from eating
the same food
◍ 6.6 What is the required minimum internal cooking temperature for ground
turkey?
A. 135°F (57°C) for 15 seconds
B. 145°F (63°C) for 15 seconds
C. 155°F (68°C) for 15 seconds
D. 165°F (74°C) for 15 seconds.
, Answer: D. 165°F (74°C) for 15 seconds
◍ Salmonella typhi.
Answer: - Lives only in humans, is carried in the bloodstream and intestinal
tract.- Linked to ready-to-eat food and beverages.- Prevention measures
include excluding individuals with a diagnosis from the operation, washing
hands, and cooking food to minimum internal temperatures.
◍ Where should the thermometer be placed to check temperature?.
Answer: In the thickest part of the food.
◍ What is the boiling point method?.
Answer: The boiling point method involves adjusting the thermometer to the
temperature at which water boils (212 degrees).
◍ What temp should roasts be cooked to?.
Answer: 145 for 4 minutes.
◍ 3.2 When washing hands, what is the minimum time you should scrub with
soap?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 40 seconds.
Answer: B. 10 seconds
◍ What is a surface probe used for?.
Answer: To check the temperature of flat cooking equipment, such as
griddles.
◍ 9.2 What organization creates national standards for foodservice equipment?
A. CDC
B. EPA
C. FDA
D. NSF.
Answer: D. NSF
