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NRFSP PART 3 EXAM STUDY QUESTIONS WITH ANSWERS
(ALL 100% CORRECT ANSWERS)
"what are the four basic safety rules? - CORRECT ANSWER 1) keep you and your kitchen clean
- don't cross-contaminate
- cook foods until they are completely done
- refrigerate foods promptly"
"how often should you check smoke detectors? - CORRECT ANSWER every six months"
"why should appliances be kept away from water? - CORRECT ANSWER water conducts
electricity"
"what are the common types of kitchen injuries? - CORRECT ANSWER cuts, burns, and falls"
"when removing food from the oven, use a _______________. - CORRECT ANSWER dry pot
holder"
"what should you do before opening a can? - CORRECT ANSWER wipe off the top"
"what temperatures makes the danger zone? - CORRECT ANSWER 40-140"
"what temperature should you reheat food at? - CORRECT ANSWER 165"
"the time after food has been made and is waiting to be served - CORRECT ANSWER standing
time"
"how far away should each appliance in the work triangle be away from each other? - CORRECT
ANSWER 12-26 feet"
"an oven that uses a fan to circulate hot air over food - CORRECT ANSWER convection oven"
"what year was irradiation approved? - CORRECT ANSWER 1963"
"what does FDA stand for? - CORRECT ANSWER Food and Drug Administration"
"what does USDA stand for? - CORRECT ANSWER United States Department of Agriculture"
"what does HACCP stand for? - CORRECT ANSWER Hazard Analysis Critical Control Point"
"how long will a full freezer keep food safe in the even of power loss? - CORRECT ANSWER
about two days"
"the three main work centers that form the work triangle: - CORRECT ANSWER sink center,
cooking center, cold-storage center"
"Steps to washing hands - CORRECT ANSWER 1. Wet
- Lather
- Scrub
- Rinse
- Dry"
"what temperature should you wash your hands at? - CORRECT ANSWER 100 or over for 20
seconds"
"what are some advantage of small appliances? - CORRECT ANSWER can save time, cheap,
use less energy"
"list three large kitchen appliances. - CORRECT ANSWER dishwasher, oven, fridge"
"list three small kitchen appliances. - CORRECT ANSWER blender, mixer, coffee maker"
"what temperature should the freezer be set to? - CORRECT ANSWER 0"
"minimum safe internal temperature for fish, seafood, veal, lamb, pork, ham, and eggs for
immediate service - CORRECT ANSWER 145"
"hot food holding temperature - CORRECT ANSWER 135+"
"dry food storage temperature range - CORRECT ANSWER 50-70"
"a living thing so small that it can only be seen through a microscope - CORRECT ANSWER
microorganism"
"a poison that can cause illnesses - CORRECT ANSWER toxin"
"a protected cell that develops into a bacterium when it has the right conditions of food, warmth,
and moisture - CORRECT ANSWER spore"
An outbreak of Salmonella is commonly associated with ______. - CORRECT ANSWER
Undercooked poultry" "The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the towel buckets, dumped them in a sink with dirty dishes, made fresh sanitizing solution, and put the towels back in the water. To their
surprise, the inspector marked a violation. The violation was for _________. - CORRECT
ANSWER Putting the soiled towels back in the new water"
"What are the rules for storing food cold? - CORRECT ANSWER All these."
"What type of hazard could occur by wearing jewelry while prepping food? - CORRECT
ANSWER Physical and Biological"
"Which of the following would be the best method for cleaning and sanitizing equipment that
cannot placed in a dish machine or three compartment sink? - CORRECT ANSWER Clean, rinse,
and sanitize in place."
"Which is the proper way to test the internal temperature of a pot of soup? - CORRECT
ANSWER An immersion probe into the soup"
"Single-use gloves should be worn: - CORRECT ANSWER Before you begin handling foods"
"PHF stands for ______. - CORRECT ANSWER Potentially hazardous food"
"Bacterial growth can be minimized by properly controlling ______. - CORRECT ANSWER
Time, Temperature, Oxygen, Moisture."
"Which is an example of a cross-connection? - CORRECT ANSWER A hose in a mop bucket"
"A prep cook must be sure to wash hands well _________. - CORRECT ANSWER All of the
above"
"The entire handwashing process should take _____ seconds. - CORRECT ANSWER 20"
"Which of the following is an acceptable source of potable water? - CORRECT ANSWER Private
well water" "An employee who is assigned to clean the frozen dessert dispenser at the end of the night must
use CIP systems. CIP is an acronym for _______. - CORRECT ANSWER Clean in place"
"All of the following are effective ways to prevent cross contamination except ______. -
CORRECT ANSWER Rinsing food contact surfaces in between tasks"
"HACCP is a/an ______. - CORRECT ANSWER Management system designed to prevent
foodborne illness"
"Cutting boards or cutting blocks that have scratches and cuts into the surfaces ______. -
CORRECT ANSWER May be resurfaced as needed"
"An outbreak of Salmonella is commonly associated with ______. - CORRECT ANSWER
Undercooked poultry" "The four steps in the cleaning and sanitizing process include cleaning the surface, rinsing the
surface, sanitizing the surface and then ________. - CORRECT ANSWER Allowing the surface
to air dry"
"Employees must change gloves between which tasks? - CORRECT ANSWER Handling raw
meat and dressing the buns"
"What is the active ingredient in all FDA approved hand sanitizers? - CORRECT ANSWER
Alcohol"
"From top to bottom, how should the following items be stored on a rack in the cooler? -
CORRECT ANSWER Salad, vegetable lasagna, whole steaks, chicken"
"John is normally a cook at a fast food establishment but is re-assigned to cleaning tables. What
symptom(s) does John likely have to cause him to be re-assigned? - CORRECT ANSWER
INCORRECT: Persistent drainage from the nose, eyes, or mouth INCORRECT: Vomiting CORRECT ANSWER: Sore throat with fever" "What term refers to allowing foods to remain for too long a time at a temperature that allows
the growth of germs? - CORRECT ANSWER Time-temperature abuse"
"The proper sequence for cleaning food-contact surface in a three-compartment sink is: -
CORRECT ANSWER Wash, rinse, and sanitize."
"Non-absorbent materials are required in all areas of a food service facility except _______. -
CORRECT ANSWER Dining room"
"A foodhandler makes a pot of soup at home and brings it in to sample to new customers in the
establishment. What should the manager do? - CORRECT ANSWER Tell the employee that
outside food is not allowed in the establishment." "To prevent cross-contamination in the food storage area, food handlers should ensure that
________. - CORRECT ANSWER Ready-to-eat foods are stored separately from raw, uncooked
foods." "Food service managers must oversee safe food practices at all times. One way to do that is to
________. - CORRECT ANSWER Create a master cleaning schedule."
"Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever
_________. - CORRECT ANSWER Served to highly susceptible populations"
"All of the following are examples of food contact surfaces except ________. - CORRECT
ANSWER Freezer walls"
"Hot water at the hand sink should be at least ________. - CORRECT ANSWER 100ºF"
"Bacterial growth can be minimized by properly controlling ________. - CORRECT ANSWER
Time, Temperature, Oxygen, Moisture" "Approved sanitizers for food service include chlorine, iodine, quaternary ammonia and
_________. - CORRECT ANSWER Water above 171°F"
"Insect control devices must ______ and must be able to retain the electrocuted insect inside the
device. - CORRECT ANSWER INCORRECT: Be rated for safety by the USDA
CORRECT ANSWER: Not be installed over food prep areas"
"NSF stands for ________. - CORRECT ANSWER National Sanitation Foundation"
"Clean dishes must ______ before they are stored - CORRECT ANSWER Air dry"
"You are working in an establishment that has only one reach-in refrigerator. What is the proper
way to store the items from the highest to lowest shelf? - CORRECT ANSWER Lettuce, sliced
turkey, raw hamburger patties"
"Chemical sanitizers are in a concentrated form and should be mixed only with _______. -
CORRECT ANSWER Water"
"A dishwasher that uses hot water as a sanitizer must have a final rinse temperature of at least
_______. - CORRECT ANSWER 180°F"
"To ensure it is of highest quality and free from contamination, fresh fish should only be received
if it has _______. - CORRECT ANSWER Shiny skin and red gills at 41°F or lower"
"The best way to avoid seafood and mushroom toxins in food is to _______. - CORRECT
ANSWER Buy from approved, reputable suppliers."
"All of the following foods can be stored in water and/or ice, except ______. - CORRECT
ANSWER Milk"
"measure it using the correct test strips - CORRECT ANSWER The only correct way to make
sure the proper strength of a chemical sanitizer in the third compartment of the manual warewashing sink is to"
"containers without covers - CORRECT ANSWER Which of the following conditions in an
outside waste disposal area needs to be corrected IMMEDIATELY?"
"A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling -
CORRECT ANSWER During a self-inspection, you see the following situation. Which should you
correct at once?"
"using hand sanitizer instead of washing their hands - CORRECT ANSWER Corrective action
needs to be taken IMMEDIATELY if you see a food handler"
"prevent food handlers from contaminating their hands by touching their hair - CORRECT
ANSWER The MOST important reason for having food handlers wear hair restraints is to"
"have them do it for you - CORRECT ANSWER The best method for teaching employees how to
clean a slicer is to show the skill and then"
"have them put on a watertight bandage over the cut and wear gloves - CORRECT ANSWER
You see that the food handler you assigned to prepare the salad has a small cut on their hand. You should"
"The Food and Drug Administration - CORRECT ANSWER Which agency is responsible for
producing the model Food Code?"
"a well-organized food safety and sanitation program - CORRECT ANSWER In order to assure a
safe food handling environment, what should a food establishment have in place before it opens for business?"
"All personnel - CORRECT ANSWER Who has legal responsibilities for ensuring that food is
safe?" "The management responsibility to take all possible reasonable precautions and care to avoid
committing a violation - CORRECT ANSWER Which definition best explains the concept of
reasonable care?"
"Food containing a poisonous or deleterious substance or ingredient - CORRECT ANSWER
Which definition best describes the adulteration of food?"
"safe, unadultered, and honestly presented - CORRECT ANSWER Which three combination of
words best outlines the principles behind food safety legislation?"
"the process by which food becomes unacceptable for human consumption - CORRECT
ANSWER Spoilage is"
"come from reputable vendors who obtain the food from approved sources - CORRECT
ANSWER To help ensure that food is safe to eat, food purchased for your establishment must:"
"using products with the shortest shelf life before using similar products with a longer shelf life -
CORRECT ANSWER FIFO is the stock rotation principle that involves:"
"at 5C (41F) or below - CORRECT ANSWER TCS and perishable foods must be stored:"
"between 10C and 21C (50F and 70F) - CORRECT ANSWER The ideal temperature for storing
dry goods is:"
"suitable for the task, clean, and in good repair - CORRECT ANSWER Which of these groups of
features are the key requirements for protective clothing?"
"Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A - CORRECT
ANSWER Which of the following conditions must be reported to the regulatory authorities if a
food employee is diagnosed with one of them?"
"bird feces - CORRECT ANSWER Which of the following is a physical hazard?"
"Cleaning chemicals stored in a soda bottle - CORRECT ANSWER Which of the following is a
chemical hazard?" "is present at a food establishment at the time of an inspection and is responsible for the
operation at that time - CORRECT ANSWER The FDA Food Code defines the person in charge
as the person who"
"130F for 112 minutes - CORRECT ANSWER A rare roast beef can be served if it is cooked to"
"Re-sanitize the removable parts that are reattached to the self-standing equipment - CORRECT
ANSWER A food service employee removed the parts from self-standing equipment that can be
put into a three-compartment sink. Those parts are washed, rinsed, and sanitized. The food bits on the standing equipment are removed. The self-standing equipment is washed, rinsed, and sanitized. What is the NEXT step in sanitizing self-standing equipment?"
"Foods are stored at 41F or lower and checked at arrival - CORRECT ANSWER Employees are
prepping sandwiches that will be served off-site. The sandwiches are made with chicken salad, turkey, cheese, lettuce, tomato, and mayonnaise. Which of the following is the GREATEST concern for the employees?"
"Pest proof the entire facility - CORRECT ANSWER What is the BEST way to prevent pests in a
restaurant?"
"it is in a protective casing that is shatterproof - CORRECT ANSWER A glass thermometer can
be used when"
"covered with a single-use glove - CORRECT ANSWER If cutting gloves are being used, then
they must be"
"call 911 - CORRECT ANSWER If a customer is having an anaphylactic reaction, what must be
done FIRST?"
"hands could spread the contamination to food - CORRECT ANSWER Why is smoking not
allowed in the kitchen?"
"handling raw chicken and cooked chicken - CORRECT ANSWER Which of the following could
be a concern for cross-contamination?"
"corn - CORRECT ANSWER Which of the following is NOT a top 8 food allergen?"
"beef jerky - CORRECT ANSWER All of the following are considered a potentially hazardous
food EXCEPT"
"7 days including the date of preparation - CORRECT ANSWER Label unused prepared TCS
foods with the consume by date which is a maximum of"
"165F for 15 seconds - CORRECT ANSWER Food service employees are reheating hamburgers
in a microwave to be served. What internal temperature should they be heated to?"
"135F - CORRECT ANSWER What temperature do you need to hot hold chicken wings at?"
"potable water and non-potable water flow together - CORRECT ANSWER A cross connection
occurs when"
"copper - CORRECT ANSWER Acidic liquids, like lemonade, cannot be placed in a _________
pitcher."
"leaving food on the counter at room temperature - CORRECT ANSWER All of the following
are proper ways to thaw food EXCEPT"
"135F to 70F within 2 hours and 135F to 41F within 6 hours - CORRECT ANSWER When cooling
food, the food must be cooled from"
"155F for 17 seconds - CORRECT ANSWER Unpastuerized shell eggs that are cooked for later
service must be cooked to"
"a 45 year old man with Celiac disease - CORRECT ANSWER All of the following are a highly
susceptible population EXCEPT"
"before mopping the floor - CORRECT ANSWER An employee must wash their hands in all of
the following situations EXCEPT"
"sanitizing - CORRECT ANSWER When reducing the microoranisms to a safe level on a food
contact surface, this is known as"
"Ciguatoxin - CORRECT ANSWER Rachael is opening a new seafood restaurant and wants to
try a dish made with barracuda. What toxin does she need to be concerned about?"
"dispose of the entire bin of flour - CORRECT ANSWER Bridget dropped a glass which
shattered near an open bin of flour. What does she need to do with the flour?"
"Have a meeting with your employees - CORRECT ANSWER If you are using active managerial
control, what would be the BEST way to share a message with your employees?"
"the process of exposing food to high-intensity energy waves to increase shelf life and kill harmful
microorganisms - CORRECT ANSWER irradiation"
"Concept that food will not cause harm to the consumer when it is prepared and/or eaten
according to its intended use - CORRECT ANSWER food safety"
"areas of food that during the cooking reach a higher temperature than surrounding areas due to
receiving a greater concentration of energy - CORRECT ANSWER hot spots"
"minimum safe internal temperature for poultry, wild game, stuffed fish, stuffed meats, stuffed
pasta, stuffed poultry, and ALL food cooked in a microwave - CORRECT ANSWER 165"
"minimum safe internal temperature for ground beef, injected meats, ground fish or ground
meats like pork or beef, eggs not prepared for immediate service - CORRECT ANSWER 155"
"toxin from bacteria. the bacteria grow only where these is little or no oxygen. spores can survive cooking. called the "cafeteria germ" because it often strikes food served in quantity and left for
long periods on a steam table or at room temperature. - CORRECT ANSWER perfringens
poisoning" "associated with improperly processed canned foods; also with cooked foods held at room or
warm temperatures for an extended time with limited oxygen. - CORRECT ANSWER botulism"
"a parasite common in mammals, reptiles, and birds. people are infected through eating undercooked meat or poultry that contains the parasite or by cleaning the litter box of a cat with
the parasite. - CORRECT ANSWER toxoplasmosis"
"what company makes sure the appliance you purchase is safe to use? - CORRECT ANSWER
underwriters laboratory"
"pick up small broken glass with... - CORRECT ANSWER a wet towel"
"if there is a can of green beans in your cabinet that has a dent in it, how should you dispose of it
properly? - CORRECT ANSWER put it in a walmart sack and throw it away"
"why should you never use water on a grease fire? - CORRECT ANSWER makes the grease
splatter" "Shellstock identification tags on shellfish must include the harvester's ID number, the date and
location of harvest, the type of shellfish and a statement proclaiming that ______. - CORRECT
ANSWER The tag must be kept for 90 days."
"If hot water is not available in the ware-washing sink, food establishments can still serve food
using ______. - CORRECT ANSWER Single use utensils"
"Customer forks should be stored at a self-service buffet _______. - CORRECT ANSWER With
only the handles extending out of the container" "When selecting small wares (plates, bowls, eating utensils) to use in the kitchen, a manager must
be sure the small wares are durable, easy to clean, safe, and _____. - CORRECT ANSWER
Resistant to chipping" "According to the most health codes, what is the minimum standard for parts per million concentration (ppm) of a chlorine based chemical when preparing a sanitizing solution for the
three compartment sink? - CORRECT ANSWER 50"
"A school lunch program offers seconds on fruits and vegetables. A child came back for more sliced peaches. Without thinking about it, the nutrition worker scooped a spoonful of peaches onto the child's used tray and touched the tray with the scoop.After putting the scoop back into the pan of peaches the worker realized what had happened. What should be done to immediately
remedy this? - CORRECT ANSWER Pull and discard the peaches and replace with a new pan."
"What is the most accurate method for calibrating bimetallic thermometers? - CORRECT
ANSWER INCORRECT: Place thermometer probe in very cold water, wait 30 seconds to take the
reading and adjust to 32ºF. CORRECT ANSWER: Place thermometer probe in crushed ice and cold water, wait 15 seconds to take the reading and adjust to 32°F."
"Which is an approved method for storing in-use utensils? - CORRECT ANSWER In the food
with the handle extending out" "During an inspection, the manager asked the inspector about can opener cleaning. The health
inspector said there could be ______ hazards present. - CORRECT ANSWER Physical,
biological, or chemical" "During an inspection, the health inspector must see the person in charge demonstrate
knowledge adequately. Which of the following meets that requirement? - CORRECT ANSWER
Having a certificate from an approved examination company"
"To reheat a soup for the buffet line, a foodhandler should ________. - CORRECT ANSWER
Heat the soup on the stove to 165 degrees."
surprise, the inspector marked a violation. The violation was for _______. - CORRECT ANSWER
Putting the soiled towels back in the new water"
"The sandwiches are held at 41F or lower while serving - CORRECT ANSWER A group is
prepping sandwiches made with ham, turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be checked for food safety is"
"Salmonella enteritidis - CORRECT ANSWER Bacteria that can cause a foodborne infection
are"
"Biological hazard - CORRECT ANSWER The presence of growth of microorganism is a type of"
"Thawing and refreezing - CORRECT ANSWER A shipment of frozen fish arrives at your food
establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of"
"allocate tasks that do not involve exposed food - CORRECT ANSWER A food handler is just
starting a cold. What should a manager do?"
"He wears a waterproof dressing and single use gloves - CORRECT ANSWER A food handlers
causes a small cut on one of his fingers. What is it good practice for a manager to ensure?"
"exclude her from work until approval is given by the regulatory authority - CORRECT ANSWER
A food handler returns to work from a tropical holiday overseas telling a story about everyone in her holiday group, including her partner, getting Salmonella Typhi food poisoning after a festival meal. The holiday ended three days ago. What should a manager do to ensure food safety?"
