NRFSP SAFETY MANAGER EXAM LATEST 2025-2026
EXAM UPDATE QUESTIONS AND ANSWERS GRADE
A+ GUARANTEE
Ready to eat TCS food can be stored -----days before it needs to be
thrown out - Answer-7 Days
Sneeze guards should extend ---- inches past the food - Answer-7 Inches
There are ---- HACCP principles - Answer-7 Principles :)
Items being sanitized by chlorine sanitizer should be soaked for at least -
seconds - Answer-Seven seconds
Food that is going to be held longer than ----- hours needs to be labeled -
Answer-24 Hours
When food handlers are excluded from the kitchen for diarrhea or
vomiting, they must be symptoms free for ----- hours before returning to
work. - Answer-24 hours
----hours to use thawed chicken, - Answer-24 Hours
, the item being sanitized by heat should be soaked in hot water for at
least ---- seconds - Answer-30 seconds
Items being sanitized by iodine, quats or hot water should be soaked for
at least ---- seconds - Answer-30 Seconds
.
Cold food should be received at ---- Fo or lower - Answer-41 Fo
.
Cold food held for service needs to be held at ---- or lower - Answer-41
Fo
Air temp ----- that live shellfish, shucked shellfish, milk and eggs should
be received - Answer-45 Fo
Hot food should be received at ----- Fo or higher - Answer-135 Fo
The temperature that rice, beans and pasta need to be cooked - Answer-
135 Fo
Serving utensils,(like scoops) kept under running water must use water
at least ---- - Answer-135 Fo
Temp seafood needs to be cooked - Answer-145 Fo
EXAM UPDATE QUESTIONS AND ANSWERS GRADE
A+ GUARANTEE
Ready to eat TCS food can be stored -----days before it needs to be
thrown out - Answer-7 Days
Sneeze guards should extend ---- inches past the food - Answer-7 Inches
There are ---- HACCP principles - Answer-7 Principles :)
Items being sanitized by chlorine sanitizer should be soaked for at least -
seconds - Answer-Seven seconds
Food that is going to be held longer than ----- hours needs to be labeled -
Answer-24 Hours
When food handlers are excluded from the kitchen for diarrhea or
vomiting, they must be symptoms free for ----- hours before returning to
work. - Answer-24 hours
----hours to use thawed chicken, - Answer-24 Hours
, the item being sanitized by heat should be soaked in hot water for at
least ---- seconds - Answer-30 seconds
Items being sanitized by iodine, quats or hot water should be soaked for
at least ---- seconds - Answer-30 Seconds
.
Cold food should be received at ---- Fo or lower - Answer-41 Fo
.
Cold food held for service needs to be held at ---- or lower - Answer-41
Fo
Air temp ----- that live shellfish, shucked shellfish, milk and eggs should
be received - Answer-45 Fo
Hot food should be received at ----- Fo or higher - Answer-135 Fo
The temperature that rice, beans and pasta need to be cooked - Answer-
135 Fo
Serving utensils,(like scoops) kept under running water must use water
at least ---- - Answer-135 Fo
Temp seafood needs to be cooked - Answer-145 Fo
