NRFSP Exam 2 Prep
NRFSP EXAM 2 PREP NEWEST 2026/2027 ACTUAL EXAM
COMPLETE 50 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW
VERSION!!
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). - Correct Answer-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. - Correct Answer-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.
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, NRFSP Exam 2 Prep
C. rinsed and dried onceamonth.
D. discarded when dirty. - Correct Answer-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. - Correct Answer-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 - Correct Answer-A. flow chart.
Floors in dry food storage areas should be cleaned and sanitized
A. daily.
B. weekly.
C. monthly.
D. as needed - Correct Answer-D. as needed
Time/ Temperature Control (TCS) foods must be
2|Page
NRFSP EXAM 2 PREP NEWEST 2026/2027 ACTUAL EXAM
COMPLETE 50 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW
VERSION!!
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). - Correct Answer-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. - Correct Answer-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.
1|Page
, NRFSP Exam 2 Prep
C. rinsed and dried onceamonth.
D. discarded when dirty. - Correct Answer-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. - Correct Answer-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 - Correct Answer-A. flow chart.
Floors in dry food storage areas should be cleaned and sanitized
A. daily.
B. weekly.
C. monthly.
D. as needed - Correct Answer-D. as needed
Time/ Temperature Control (TCS) foods must be
2|Page
