NRFSP UPDATED SCRIPT 2026 PRACTICE
SOLUTIONS GRADED A+
● In order to continue working, what should a food employee with a
minor cut on their hand do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove. Answer: D. Cover
cut with a water tight bandage and a glove
● 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. 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. 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. 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. Answer: C. When the facility is
open or during reasonable hours
● An employee must wash their hands in all of the following situations
except:
A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor. Answer: D. Before mopping the floor
,● Where should a food employee take a break to smoke?
A. In the dry storage area
B. In the kitchen
C. In a designated area only
D. The walk in cooler. Answer: C. Designated areas okly
● In the food prep area, the only jewelry allowed on an employees hands
or arms is:
A. A medical bracelet
B. A diamond engagement ring
C. A charm bracelet
D. A plain wedding band. Answer: D. Plain wedding band
● 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. 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. 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. 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. Answer: C. Anisakiasis
● When removing a can from dry storage, you notice the canna swollen.
You discard the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum. Answer: D. Clostridium Botulinum
SOLUTIONS GRADED A+
● In order to continue working, what should a food employee with a
minor cut on their hand do?
A. Not allowed to work with minor cut
B. Must be checked by a doctor first
C. Nothing needs to be done
D. Cover cut with a water tight bandage and a glove. Answer: D. Cover
cut with a water tight bandage and a glove
● 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. 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. 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. 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. Answer: C. When the facility is
open or during reasonable hours
● An employee must wash their hands in all of the following situations
except:
A. Before putting gloves on
B. After handling raw pork
C. After sneezing
D. Before mopping the floor. Answer: D. Before mopping the floor
,● Where should a food employee take a break to smoke?
A. In the dry storage area
B. In the kitchen
C. In a designated area only
D. The walk in cooler. Answer: C. Designated areas okly
● In the food prep area, the only jewelry allowed on an employees hands
or arms is:
A. A medical bracelet
B. A diamond engagement ring
C. A charm bracelet
D. A plain wedding band. Answer: D. Plain wedding band
● 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. 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. 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. 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. Answer: C. Anisakiasis
● When removing a can from dry storage, you notice the canna swollen.
You discard the can immediately due to the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum. Answer: D. Clostridium Botulinum
