NRFSP Study guide Exam Questions and
Answers with Verified Solutions | Latest
Updated 2026
The person in charge is D. Complying with staffs vacation
responsible for all of the requests
following except:
A. Training all staff in food
safety
B. Complying with all state and
local regulations
C. Correctly answer questions
regarding food safety
D. Complying with staffs
vacation requests
In order to continue working, D. Cover cut with a water tight bandage
what should a food employee and a glove
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
,If a food employee has an A. Restrict the employee from working
infected open wound, the with the open food
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
All of the following are used to A. Bare hands
handle ready to eat foods
except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper
It is most important for an B. Use a restroom
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
,An inspection can occur only: C. When the facility is open or during
A. When the person in charge reasonable hours
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
An employee must wash their D. Before mopping the floor
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
Where should a food C. Designated areas okly
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
In the food prep area, the only D. Plain wedding band
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
, The chef is allowed to taste D. Use a clean sanitizer utensil each time
test food only if they: they taste
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
All of following are a hazard to B. Environmental hazard
food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard
An example of a chemical C. Bony Fragments in meat
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
A parasite found in raw or C. Anisakiasis
lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis
Answers with Verified Solutions | Latest
Updated 2026
The person in charge is D. Complying with staffs vacation
responsible for all of the requests
following except:
A. Training all staff in food
safety
B. Complying with all state and
local regulations
C. Correctly answer questions
regarding food safety
D. Complying with staffs
vacation requests
In order to continue working, D. Cover cut with a water tight bandage
what should a food employee and a glove
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
,If a food employee has an A. Restrict the employee from working
infected open wound, the with the open food
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
All of the following are used to A. Bare hands
handle ready to eat foods
except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper
It is most important for an B. Use a restroom
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
,An inspection can occur only: C. When the facility is open or during
A. When the person in charge reasonable hours
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
An employee must wash their D. Before mopping the floor
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
Where should a food C. Designated areas okly
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
In the food prep area, the only D. Plain wedding band
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
, The chef is allowed to taste D. Use a clean sanitizer utensil each time
test food only if they: they taste
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
All of following are a hazard to B. Environmental hazard
food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard
An example of a chemical C. Bony Fragments in meat
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
A parasite found in raw or C. Anisakiasis
lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis
