NRFSP ACTUAL COMPREHENSIVE TEST
QUESTIONS AND ANSWERS SURE A+
✔✔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 - ✔✔d) proper ordering procedures for
chemicals
✔✔Which food is not a PHF?
a) Bean sprouts
b) Cut melon
c) Beef jerky
d) Chocolate custard - ✔✔c) Beef jerky
✔✔An example of a Critical Control Point is
a) cook the chicken to a specific temperature
b) clean the floors at night
c) receive deliveries when you are not busy
d) serve customers quickly - ✔✔a) cook the chicken to a specific temperature
✔✔12) Ground beef is required to be cooked to a minimum temperature of
, a) 135°F
b) 145°F
c) 155°F
d) 165°F - ✔✔c) 155°F
✔✔A virus typically spread through the fecal oral route is
a) Vibrio
b) Anisakis
c) Salmonella
d) Hepatitis A - ✔✔d) Hepatitis A
✔✔Items may be polished with a dean dry cloth
a) after they air dry
b) never
c) after they are sanitized
d) after they are washed - ✔✔a) after they air dry
✔✔15) In regards to FATTOM, the critical control points for a retail food service
establishment are
a) Food and Acid
b) Oxygen and Moisture
c) Food and Moisture
d) Time and Temperature - ✔✔d) Time and Temperature
✔✔In order to ensure food safety, deliveries should be scheduled
a) during off peak hours
b) anytime facility is open
c) on weekends
d) only when a Food Manager is present - ✔✔a) during off peak hours
✔✔Mop water may be disposed of in
a) three-compartment sink
b) ladies restroom
c) the utility sink
d) mens urinal - ✔✔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 - ✔✔d) 7
✔✔The freezer should be set at a minimum of
QUESTIONS AND ANSWERS SURE A+
✔✔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 - ✔✔d) proper ordering procedures for
chemicals
✔✔Which food is not a PHF?
a) Bean sprouts
b) Cut melon
c) Beef jerky
d) Chocolate custard - ✔✔c) Beef jerky
✔✔An example of a Critical Control Point is
a) cook the chicken to a specific temperature
b) clean the floors at night
c) receive deliveries when you are not busy
d) serve customers quickly - ✔✔a) cook the chicken to a specific temperature
✔✔12) Ground beef is required to be cooked to a minimum temperature of
, a) 135°F
b) 145°F
c) 155°F
d) 165°F - ✔✔c) 155°F
✔✔A virus typically spread through the fecal oral route is
a) Vibrio
b) Anisakis
c) Salmonella
d) Hepatitis A - ✔✔d) Hepatitis A
✔✔Items may be polished with a dean dry cloth
a) after they air dry
b) never
c) after they are sanitized
d) after they are washed - ✔✔a) after they air dry
✔✔15) In regards to FATTOM, the critical control points for a retail food service
establishment are
a) Food and Acid
b) Oxygen and Moisture
c) Food and Moisture
d) Time and Temperature - ✔✔d) Time and Temperature
✔✔In order to ensure food safety, deliveries should be scheduled
a) during off peak hours
b) anytime facility is open
c) on weekends
d) only when a Food Manager is present - ✔✔a) during off peak hours
✔✔Mop water may be disposed of in
a) three-compartment sink
b) ladies restroom
c) the utility sink
d) mens urinal - ✔✔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 - ✔✔d) 7
✔✔The freezer should be set at a minimum of
