NRFSP Exam study guide Questions and
Answers with Verified Solutions | Latest
Updated 2026
A detergent must remove soil
German The most popular type of cockroach
The sandwiches are held at 41F A group is prepping sandwiches made
or lower while serving with ham, turkey, chicken salad, lettuce,
tomato, and mayo. The MOST important
component that should be checked for
food safety is
Salmonella enteritidis Bacteria that can cause a foodborne
infection are
Biological hazard The presence of growth of microorganism
is a type of
Thawing and refreezing 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
, 165F (74C) within 2 hours Potentially hazardous foods MUST be
reheated to an internal temperature of
Raw foods are stored on a Checking the walk-in refrigerator, you see
shelf above ready-to-eat food stored in the following ways. Which
foods. one would you correct IMMEDIATELY?
Physically separate raw and When cooked and raw foods are
cooked foods displayed in a deli, you should
Serving utensils are stored Which of the following practices is
with their food-contact approved for use in a food
surfaces in the food establishment?
Pre-scrape and pre-flush, Which of the following are the CORRECT
wash, rinse, sanitize, and air steps to follow when using your manual 3
dry compartment sink to wash dishes and
utensils?
measure it using the correct The only correct way to make sure the
test strips proper strength of a chemical sanitizer in
the third compartment of the manual
warewashing sink is to
containers without covers Which of the following conditions in an
outside waste disposal area needs to be
corrected IMMEDIATELY?
Answers with Verified Solutions | Latest
Updated 2026
A detergent must remove soil
German The most popular type of cockroach
The sandwiches are held at 41F A group is prepping sandwiches made
or lower while serving with ham, turkey, chicken salad, lettuce,
tomato, and mayo. The MOST important
component that should be checked for
food safety is
Salmonella enteritidis Bacteria that can cause a foodborne
infection are
Biological hazard The presence of growth of microorganism
is a type of
Thawing and refreezing 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
, 165F (74C) within 2 hours Potentially hazardous foods MUST be
reheated to an internal temperature of
Raw foods are stored on a Checking the walk-in refrigerator, you see
shelf above ready-to-eat food stored in the following ways. Which
foods. one would you correct IMMEDIATELY?
Physically separate raw and When cooked and raw foods are
cooked foods displayed in a deli, you should
Serving utensils are stored Which of the following practices is
with their food-contact approved for use in a food
surfaces in the food establishment?
Pre-scrape and pre-flush, Which of the following are the CORRECT
wash, rinse, sanitize, and air steps to follow when using your manual 3
dry compartment sink to wash dishes and
utensils?
measure it using the correct The only correct way to make sure the
test strips proper strength of a chemical sanitizer in
the third compartment of the manual
warewashing sink is to
containers without covers Which of the following conditions in an
outside waste disposal area needs to be
corrected IMMEDIATELY?
