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NRFSP EXAM STUDY COMPLETE ACCURATE QUESTIONS WITH
DETAILED VERIFIED ANSWERS (100% CORRECT ANSWERS)
ALREADY GRADED A+
"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 - CORRECT
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 - CORRECT 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
D. Drink from a closed container - CORRECT 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 - CORRECT ANSWER C. When the facility is open or during
reasonable hours" "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 - CORRECT 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 C. Physical hazard
D. Chemical hazard - CORRECT ANSWER B. Environmental hazard"
"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 C. Bony Fragments in meat
D. Pesticide sprayed directly onto a cutting board - CORRECT ANSWER C. Bony Fragments in
meat" "A parasite found in raw or lightly cooked seafood is: A. Staphylococcus Aureus B. Norwalk C. Anisakiasis
D. Trichina spiralis - CORRECT ANSWER C. Anisakiasis"
"The most common place to find Staphylococcus Aureus is: A. Raw Vegetables B. Shell Fish C. Ground Meat
D. People - CORRECT ANSWER D. People"
"A major food allergen could include all of the following except: A. Shellfish B. Peanuts C. Tree pollen
D. Soybeans - CORRECT ANSWER C. Tree Pollen"
"Hepatits A can be found in all of the following except: A. Raw shellfish B. Cooked meat C. Unwashed hands
D. Raw vegetables - CORRECT ANSWER B. Cooked Meat"
"Ways to prevent a physical hazard include all of the following except: A. Effective hair restraint
"According to the 2005 FDA food code, when hot holding food, it must be held at a minimum temperature of what? A. 140° or higher B. 135° or higher C. 165° or higher
D. 150° or higher - CORRECT ANSWER B. 135° or higher"
"Food should be raised a minimum of how many inches off the floor? A. 4 B. 6 C. 8
D. 12 - CORRECT ANSWER B. 6"
"Materials used for food contact surfaces should be all of the following except a) Dark in color to hide the dirt b) Smooth and easily cleanable c) Safe and durable
d) Resistant to chipping and cracking - CORRECT ANSWER a) Dark in color to hide the dirt"
"Thermometers that measure temperatures in Fahrenheit only must be accurate to A) 1°F B) 4°F C) 10°F
D) 2°F - CORRECT ANSWER D) 2°F"
"When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the a) core temperature b) surface temperature c) oven temperature
d) temperature of the juices that run out - CORRECT ANSWER a) core temperature"
"Acidic foods cannot be placed in or on a) coolers b) copper or galvanized metal containers c) cutting boards
d) serving trays - CORRECT ANSWER b) copper or galvanized metal containers"
"When sanitizing with chlorine, the chlorine should be checked and be at a temperature of
A) 100 degrees B) 171 degrees C) 75 degrees
D) 50 degrees - CORRECT ANSWER C) 75 degrees"
"A Clean In Place (CIP) item must a) be easily disassembled for daily cleaning and sanitizing b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item c) be able to fit in the mechanical ware washing machine
d) be able to fit in the manual ware washing sink - CORRECT ANSWER b) be designed so
cleaning and sanitizing solution will circulate and contact all food contact" "When using the slush method to calibrate a thermometer, the thermometer should be place into a) A bowl filled with ice cubes and water b) A bowl filled with very cold water c) A bowl filled with ice cubes only
d) A bowl filled with crushed ice and water - CORRECT ANSWER d) A bowl filled with crushed
ice and water" "A dumpster should have all of the following except a) Tight fitting lids kept closed b) Located on a smooth, sloped, non-absorbent pad c) Scheduled pick ups as needed to prevent overflow
d) Drain holes to remove the excess liquid - CORRECT ANSWER d) Drain holes to remove the
excess liquid" "When eliminating pests, all of the following are acceptable except a) Glueboards except b) Ultraviolet fly traps c) Rodent bait traps
d) Tracking powder - CORRECT ANSWER d) Tracking powder"
"Equipment mounted to the counter must be raised a minimum of a) 2 inches b) 4 inches c) 6 inches
c) Effective pest control
d) Inventory control - CORRECT ANSWER a) Checking a cooking temperature"
"The Food Manager uses a calibrated thermometer to check the temperature of fish when it Is finished cooking. This is an example of which principle in a HACCP Plan? a) Hazard Analysis b) Monitoring the Critical Control Point c) Corrective Action
d) Verification - CORRECT ANSWER b) Monitoring the Critical Control Point"
"The value that must be met to ensure the food's safety is which principle in a HACCP plan? a) Critical Limit b) Corrective Action c) Hazard Analysis
d) Documentation - CORRECT ANSWER a) Critical Limit"
"The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle? a) Hazard Analysis b) Critical Control Point c) Verification
d) Corrective Action - CORRECT ANSWER d) Corrective Action"
"During a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except a) Physical b) Chemical c) Biological
d) Environmental - CORRECT ANSWER d) Environmental"
"Verification of a HACCP plan means to a) check the requirements with your local Health Dept. b) check periodically to ensure the system is working properly c) check that meat is USDA inspected
d) check employee backgrounds - CORRECT ANSWER b) check periodically to ensure the
system is working properly" "What is the first principle in a HACCP plan?
a) Critical Control Point b) Verification c) Documentation
d) Hazard Analysis - CORRECT ANSWER d) Hazard Analysis"
"When transporting tuna salad to an event, the tuna salad must be transpoe a) 41°F or below b) 50°F to 70F c) 0°F
d) 50°F or below - CORRECT ANSWER a) 41°F or below"
"When storing raw poultry in the cooler, it should be stored a) On the shelf next to the lettuce b) On a shelf above the pasta salad c) On a shelf below everything else
d) Raised a minimum of 2" off the floor - CORRECT ANSWER c) On a shelf below everything
else" "Meat and poultry must be all of the following except a) FDA approved b) stored below salad in the cooler c) received at 41°F or below
d) free of any signs of spoilage - CORRECT ANSWER a) FDA approved"
"In order to maintain safety with chemicals in the facility, all of the following should be considered except a) proper storage of the chemicals b) proper labeling of the chemicals c) maintaining Material Safety Data Sheets (MSDS) in case of emergency
d) proper ordering procedures for chemicals - CORRECT ANSWER d) proper ordering
procedures for chemicals" "Which food is not a PHF? a) Bean sprouts b) Cut melon c) Beef jerky
d) Chocolate custard - CORRECT ANSWER c) Beef jerky"
c) the utility sink
d) mens urinal - CORRECT ANSWER c) the utility sink"
"PHF must be labeled with the Consume By Date, which is days, including date of prep. a) 4 b) 2 c) 10
d) 7 - CORRECT ANSWER d) 7"
"The freezer should be set at a minimum of a) 0°F b) 32°F c) 10°F
d) -10°F - CORRECT ANSWER a) 0°F"
"A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of hours. a) 2 b) 4 c) 8
d) 3 - CORRECT ANSWER b) 4"
"When cooking food in a microwave, the food must be cooked to a minimum of a) 175°F b) 165°F c) 155°F
d) 145°F - CORRECT ANSWER b) 165°F"
"According to the 2009 FDA Food Code, the Danger Zone is a) 41°F to 135°F b) 50°F to 70°F c) 70°F to 140°F
d) 0°F to 212°F - CORRECT ANSWER a) 41°F to 135°F"
"The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean
b) The serving utensil is stored in the food with the handle exposed C) A customer is reusing their plate for a second trip to the buffet
d) The buffet is brightly lit - CORRECT ANSWER C) A customer is reusing their plate for a
second trip to the buffet" "Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu
d) Cooking pork to 145°F for 15 seconds - CORRECT ANSWER b) Cooking hamburgers to 140°F
with no disclosure on the menu" "Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately? a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan.
d) Foods are being stored in plastic containers with lids after cooled. - CORRECT ANSWER a)
Raw foods are stored above ready-to-eat foods." "An employee must be excluded from work if they have or have been expOsed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus
d) Listeria - CORRECT ANSWER b) Hepatitis A"
"When training staff in proper handwashing, all of the following should be included except a) including any exposed area on the arm up to the elbow b) hand sanitizer is not required c) the whole process should take a minimum of 20 seconds
d) using a cloth towel to dry hands after proper washing - CORRECT ANSWER d) using a cloth
towel to dry hands after proper washing" "The light intensity over a prep table in the kitchen must be a minimum of a) 430 lux (40 foot candles) b) 110 lux (10 foot candles) c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - CORRECT ANSWER d) 540 lux (50 foot candles)"
b) The cooler temperature was too warm. c) A steam table was used to reheat food.
d) The chef did not wash his hands before answering the phone. - CORRECT ANSWER c) A
steam table was used to reheat food." "If an employee has gloves on and they need to wash their hands, they should a) remove the glove, wash the hand and put new gloves on b) wash the glove while it is on the hand c) remove the glove, wash the hand and put the same glove back on
d) no hand washing is needed because they have gloves on - CORRECT ANSWER a) remove
the glove, wash the hand and put new gloves on" "What is the best way to reduce cross contamination? a) Properly washing hands b) Cover mouth when coughing c) Use same cutting board for raw meat and raw vegetables
d) Take a shower daily - CORRECT ANSWER a) Properly washing hands"
"Bacteria prefer foods that are high in a) Protein and moisture b) Acid and moisture c) Protein and acid
d Time and temperature - CORRECT ANSWER a) Protein and moisture"
"An example of a physical hazard is a) Residual chlorine b) Salmonella c) Hair
d) Hepatitis A - CORRECT ANSWER c) Hair"
"An example of a potential cross contamination is a) using separate cutting boards for raw chicken and raw carrots b) proper handwashing being practiced by all employees C) raw poultry stored above ready-to-eat food in the cooler
d) not handling ready-to-eat food with bare hands - CORRECT ANSWER C) raw poultry stored
above ready-to-eat food in the cooler" "All of the following will help avoid a cross contamination except a) keeping cooked food separated from raw food b) using a scoop with a handle for all bulk items
c) washing hands frequently
d) cleaning food contact surfaces once a day - CORRECT ANSWER d) cleaning food contact
surfaces once a day" "Which hazard causes most food born ilnesses? a) Biological hazards b) Chemical hazards c) Environmental hazards
d) Physical hazards - CORRECT ANSWER a) Biological hazards"
"The Food Manager notices an employee getting nervous while they make a sandwich at a deli Counter and start touching their hair. The employee should be instructed to a) have more confidence b) work only in the kitchen if they are nervous c) wash their hair frequently if they are going to be touching it
d) wash their hands and stop touching their hair - CORRECT ANSWER d) wash their hands and
stop touching their hair" "A bacterial infection is caused by a) a virus surviving on a counter b) consuming live bacteria that grows in the body c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed - CORRECT ANSWER b) consuming live bacteria that
grows in the body" "A Food Manager will reassign dties to a food employee when the food employee reports they have signs or symptoms of a) A headache b) Vomiting and diarrhea c) A minor cut
d) Seasonal allergies - CORRECT ANSWER b) Vomiting and diarrhea"
"A bacterial infedtion found on raw poultry and eggs is a) Salmonella b) Vibrio c) Staphylococcus Aureus
d) Hepatitis A - CORRECT ANSWER a) Salmonella"
"A chemical hazard can be avoided by all of the following except
d) do nothing as the Person In Charge has no responsibility in regards to food allergen -
CORRECT ANSWER a) inform the customer which foods on the menu may have peanuts in
them" "Scombrotoxin can be found in a) pork products not frozen properly b) seafood that has been temperature abused c) beef not slaughtered properly
d) chicken from a private farm - CORRECT ANSWER b) seafood that has been temperature
abused" "chemical hazards incude all of the following except a) food additives b) potable water c) naturally occurring toxins
d) sanitizers - CORRECT ANSWER b) potable water"
"The Food Manager has cooled the leftover macaroni and cheese to 70 degrees in 3 hours and 41 degrees in an additional 2 hours. Was a mistake made? a) Yes, cooling should take 6 hours. b) Yes, no more than 2 hours is allowed to reach 70 degrees c) No, the food was cooled within 6 hours. nts.
d) No, macaroni and cheese has no cooling requirements - CORRECT ANSWER b) Yes, no more
than 2 hours is allowed to reach 70 degrees" "Which of the following is not a foodborne illness? a) HIV b) Shigella c) Norwalk
d) E Coli - CORRECT ANSWER a) HIV"
"the Food manager notices an employee place a cooked pork chop on top of a raw pork chop. This is an example of a a) proper food handling process b) cross contamination c) cross connection
d) foodborne illness - CORRECT ANSWER b) cross contamination"
"A hand washing sink must have all of the following except a) Lighting intensity of 220 lux (20 foot candles) b) A waste receptacle c) Hand sanitizer
d) Hand washing sign - CORRECT ANSWER c) Hand sanitizer"
"A copper container may not be used a) To hold an acidic liquid b) As a bread bowl c) to display whole oranges
d) As a pitcher of water - CORRECT ANSWER a) To hold an acidic liquid"
"Cast iron can be used a) For the food prep table b) For the cutting board c) As a cooking surface
d) As a plate - CORRECT ANSWER c) As a cooking surface"
"A virus is not a) smaller than bacteria b) transmitted by people c) prevented by proper handwashing
d) dependent on particular foods for their survival - CORRECT ANSWER d) dependent on
particular foods for their survival" "Sewage is a term used to describe a) Dumpsters b) Solid food waste c) Liquid waste
d) Recycdables - CORRECT ANSWER c) Liquid waste"
"When can an employee handle an animal that may be present? a) Never b) When the animal is well-behaved c) When the animal's owner says it is OK
d) Whenever they would like to - CORRECT ANSWER a) Never"
"A Food Manager notices an emplovee is checking the temperature of the chicken as it cooks and then immedlately using the same thermometer to check the temperature of the cold items on the buffet. What is this an example of?
d) The water and sanitizer does not hit all of the surfaces. - CORRECT ANSWER d) The water
and sanitizer does not hit all of the surfaces." "The facility is very busy and the hostess forgot to remove excess tableware when seating a Customer at a table with preset tableware. What must happen to the unused excess tableware after the customer leaves? a) The tableware must be washed and sanitized before it can be used. b) The tableware can be left for the next customers. c) The tableware should be polished witha clean dry cloth before it is used.
d) The tableware should be moved to a different table to be used. - CORRECT ANSWER a) The
tableware must be washed and sanitized before it can be used." "A biological hazard would indude all of the following except a) parasites b) insecticide c) bacteria
d) viruses - CORRECT ANSWER b) insecticide"
"The Food Manager instructs the staff to rotate the stock using First In First Out (FIFO). This means to rotate the stock using the ___ food first. a) Most recently delivered b) Oldest c) Out of date
d) Freshest - CORRECT ANSWER b) Oldest"
"During a self-inspection, the Food Manager sees the following situations. Which should they correct immediately? a) Employees and customers are using the same bathroom. b) The waste basket at the hand washing sink does not have a liner, c) The hand washing sink does not have foot pedals to turn on water,
d) The hand washing sink is being used to hold a tray of cookies. - CORRECT ANSWER d) The
hand washing sink is being used to hold a tray of cookies." "designated employee break area must do all of the following except a) Allow the employee to eat during a break b) Protect the stored food c) Allow the employee to smoke inside
d) Protect the food prep area - CORRECT ANSWER c) Allow the employee to smoke inside"
"When is it most important for a Food Employee to wash their hands? a) When switching from wiping down the cooler to taking out the trash b) When switching from handling money to touching the cash register c) When switching from preparing raw food to ready-to-eat food
d) When switching from stocking the dry storage area to stocking the cooler - CORRECT
ANSWER c) When switching from preparing raw food to ready-to-eat food"
"A bacterial intoxication is caused by a) a virus surviving on a counter b) consuming a live bacteria that grows in the body c) consuming the toxin produced by a bacteria
d) a parasite living in the food consumed - CORRECT ANSWER c) consuming the toxin
produced by a bacteria" "An employee notices some gnaw marks on food in dry storage, droppings, and grease marks along the base of a wall. They report these to the Food Manager who recognizes these as signs of a) Rodent activity b) A grain infestation c) A cockroach infestation
d) A hungry employee - CORRECT ANSWER a) Rodent activity"
"The presence or growth of microorganisms isa type of a) acid hazard b) physical hazard c) chemical hazard
d) biological hazard - CORRECT ANSWER d) biological hazard"
"A Food Manager finds cardboard boxes with some peach residue on them broken down and stacked in the garbage room waiting for recycling. What does the Food Manager instruct an employee to do? a) Stop recycling because it takes up too much space. b) Stop breaking down the boxes because they can be reused. c) Place the cardboard boxes in the dumpster because they have food residue on them.
d) There is nothing to be done as there is no mistake here. - CORRECT ANSWER c) Place the
cardboard boxes in the dumpster because they have food residue on them."
