NRFSP EVALUATION EXAM 2026 QUESTIONS
AND ANSWERS SURE A+
✔✔The only 100% effective back flow preventive device is a(n)
A. Air Gap
B. grease trap.
C. check valve
D. vacuum breaker. - ✔✔A. Air Gap
✔✔A food establishment restroom must be stocked with all of the following EXCEPT
A. soap.
B. toilet paper.
C. a trash receptacle.
D. a common-use towel. - ✔✔D. a common-use towel.
✔✔A properly designed toilet facility within a food establishment must have
A. non-skid flooring.
B. tight fitting. self-closing doors.
C. A waste receptacle sealed to the wall
D. air termperature NOT to exceed 70F (21C). - ✔✔B. tight fitting. self-closing doors.
✔✔A food service employee has a head cold with discharge from eyes and nose. What
work activity would be acceptable for this employee?
A. washing utensils.
B. folding cloth napkins and table cloths.
, C be stocking paper products in dry storage.
D. removing garbage from the premises. - ✔✔D. removing garbage from the premises.
✔✔Brushes, mops, buckets, and other non-food items used in food prep areas should
be
A. cleaned and sanitized every day.
B. cleaned and sanitized only as necessary.
C. rinsed and dried onceamonth.
D. discarded when dirty. - ✔✔A. cleaned and sanitized every day.
✔✔The unit used for measuring chemical concentration in a sanitizing solution is
A. ppm.
B. psi.
C. lbs
D. rpm. - ✔✔A. ppm
✔✔In a HACCP system, a diagram of the path food takes from delivery to service is
known as a
A. flow chart.
B. food model.
C. critical analysis.
D. standardized recipe - ✔✔A. flow chart.
✔✔Floors in dry food storage areas should be cleaned and sanitized
A. daily.
B. weekly.
C. monthly.
D. as needed - ✔✔D. as needed
✔✔Time/ Temperature Control (TCS) foods must be
cooked to specific temperatures to
A. prevent contamination and cross contamination
B. make sure the water activity in a food no longer supports the growth of bacteria.
C. destroy any allergens that could causea severe reaction.
D. kill bacteria that might cause foodborneillness. - ✔✔A. prevent contamination and
cross contamination
✔✔In a food establishment, where are cockroaches LEAST likely to be found?
A. on the sales floor.
B. in a janitorial closet or rest room.
C. in the storage areas of a stock room.
D. by the mechanical dishwasher in a bakery. - ✔✔A. on the sales floor.
✔✔Where are covered waste containers required?
AND ANSWERS SURE A+
✔✔The only 100% effective back flow preventive device is a(n)
A. Air Gap
B. grease trap.
C. check valve
D. vacuum breaker. - ✔✔A. Air Gap
✔✔A food establishment restroom must be stocked with all of the following EXCEPT
A. soap.
B. toilet paper.
C. a trash receptacle.
D. a common-use towel. - ✔✔D. a common-use towel.
✔✔A properly designed toilet facility within a food establishment must have
A. non-skid flooring.
B. tight fitting. self-closing doors.
C. A waste receptacle sealed to the wall
D. air termperature NOT to exceed 70F (21C). - ✔✔B. tight fitting. self-closing doors.
✔✔A food service employee has a head cold with discharge from eyes and nose. What
work activity would be acceptable for this employee?
A. washing utensils.
B. folding cloth napkins and table cloths.
, C be stocking paper products in dry storage.
D. removing garbage from the premises. - ✔✔D. removing garbage from the premises.
✔✔Brushes, mops, buckets, and other non-food items used in food prep areas should
be
A. cleaned and sanitized every day.
B. cleaned and sanitized only as necessary.
C. rinsed and dried onceamonth.
D. discarded when dirty. - ✔✔A. cleaned and sanitized every day.
✔✔The unit used for measuring chemical concentration in a sanitizing solution is
A. ppm.
B. psi.
C. lbs
D. rpm. - ✔✔A. ppm
✔✔In a HACCP system, a diagram of the path food takes from delivery to service is
known as a
A. flow chart.
B. food model.
C. critical analysis.
D. standardized recipe - ✔✔A. flow chart.
✔✔Floors in dry food storage areas should be cleaned and sanitized
A. daily.
B. weekly.
C. monthly.
D. as needed - ✔✔D. as needed
✔✔Time/ Temperature Control (TCS) foods must be
cooked to specific temperatures to
A. prevent contamination and cross contamination
B. make sure the water activity in a food no longer supports the growth of bacteria.
C. destroy any allergens that could causea severe reaction.
D. kill bacteria that might cause foodborneillness. - ✔✔A. prevent contamination and
cross contamination
✔✔In a food establishment, where are cockroaches LEAST likely to be found?
A. on the sales floor.
B. in a janitorial closet or rest room.
C. in the storage areas of a stock room.
D. by the mechanical dishwasher in a bakery. - ✔✔A. on the sales floor.
✔✔Where are covered waste containers required?
