NRFSP IC Exam Study Guide Questions and
Answers with Verified Solutions | Latest
Updated 2026
What is an outbreak? Two or more people getting the same
illness after eating the same food.
What are biological Living organisms or produced by them.
contaminants?
What is cross-contamination? The transfer of pathogens from one
surface/food to another.
Where should raw meat be On the bottom shelf to prevent juices
stored in the refrigerator? from dripping onto other foods.
What are the steps in the Wash, Rinse, Sanitize, Air-dry.
cleaning process?
What is RTE food? Ready-to-eat food or shellfish from
contaminated water.
What are the three types of Biological, Chemical, Physical.
contaminants?
What is a physical A tangible object that can cause injury.
contaminant?
, What causes toxic metal Acids react with the metal.
leaching?
What are some common Shigella, Salmonella Typhi, Nontyphoidal
foodborne pathogens? Salmonella, E. coli (STEC), Hepatitis A,
Norovirus.
Why is food defense To prevent intentional contamination
important? (tampering).
What should be kept as Reports of food defense activities.
records in food defense?
How long should you scrub 20 seconds (10-15 seconds of scrubbing).
your hands when washing
them?
What is the safe temperature $41^{ ext{°}}F$ ($5^{ ext{°}}C$).
for storing food in the
refrigerator?
How long can food be held at 4 hours.
room temperature before it
degrades?
What should be done if a food Exclude them from food handling.
handler has jaundice?
What is the proper way to A plain band ring without stones or
wear jewelry in a food ridges.
handling environment?
Answers with Verified Solutions | Latest
Updated 2026
What is an outbreak? Two or more people getting the same
illness after eating the same food.
What are biological Living organisms or produced by them.
contaminants?
What is cross-contamination? The transfer of pathogens from one
surface/food to another.
Where should raw meat be On the bottom shelf to prevent juices
stored in the refrigerator? from dripping onto other foods.
What are the steps in the Wash, Rinse, Sanitize, Air-dry.
cleaning process?
What is RTE food? Ready-to-eat food or shellfish from
contaminated water.
What are the three types of Biological, Chemical, Physical.
contaminants?
What is a physical A tangible object that can cause injury.
contaminant?
, What causes toxic metal Acids react with the metal.
leaching?
What are some common Shigella, Salmonella Typhi, Nontyphoidal
foodborne pathogens? Salmonella, E. coli (STEC), Hepatitis A,
Norovirus.
Why is food defense To prevent intentional contamination
important? (tampering).
What should be kept as Reports of food defense activities.
records in food defense?
How long should you scrub 20 seconds (10-15 seconds of scrubbing).
your hands when washing
them?
What is the safe temperature $41^{ ext{°}}F$ ($5^{ ext{°}}C$).
for storing food in the
refrigerator?
How long can food be held at 4 hours.
room temperature before it
degrades?
What should be done if a food Exclude them from food handling.
handler has jaundice?
What is the proper way to A plain band ring without stones or
wear jewelry in a food ridges.
handling environment?
