NRFSP Exam 3 Prep
NRFSP EXAM 3 PREP NEWEST 2026/2027 ACTUAL EXAM
COMPLETE 100 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW
VERSION!!
The Food Manager is calibrating their thermometers daily using the ice method
and using the calibration nut to move the needle to 41°F. The inspector observes
this practice and corrects the Food Manager. What should have been corrected?
a) Thermometers do not need to be calibrated daily.
b) The ice method is not acceptable for calibration.
c) The thermometer should have been calibrated to 32°F.
d) The inspector should not have corrected the Food Manager. - Correct Answer-c)
The thermometer should have been calibrated to 32°F.
A shipment of milk arrives and the Food Manager correctly checks the
temperature at delivery by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk - Correct Answer-d)
placing the thermometer between containers of milk
When checking the temperature of a turkey as it cooks, it is important to make
sure an employee checks the
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, NRFSP Exam 3 Prep
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out - Correct Answer-a) core temperature
An employee is told to check the temperature of the cooler. Where is the best
place to check the temperature of the cooler?
a) In the back area
b) In the lowest area
c) In the top area
d) In the warmest area - Correct Answer-d) In the warmest area
Shellfish identification tags should be kept on file for a minimum of
a) 30 days
b) 60 days
c) 90 days
d) 120 days - Correct Answer-c) 90 days
An employee must be excluded from work if they have or have been exposed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct Answer-b) Hepatitis A
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, NRFSP Exam 3 Prep
A food handler is holding food without temperature control. When using this
method, hot foods must be discarded after a maximum of ____ hours.
a) 2
b) 4
c) 6
d) 8 - Correct Answer-b) 4
A chemical hazard can be avoided by all of the following except
a) labeling containers that contain chemicals
b) property storing chemicals away from food
c) keeping containers dosed
d) only storing chemicals in the dry storage area - Correct Answer-d) only storing
chemicals in the dry storage area
Food should be rejected at delivery if any of the following occurs except
a) TCS food received at 58°F
b) Large chunks of ice present in frozen food
c) Packaging is damaged
d) Shellfish arrives with shellstock identification tags - Correct Answer-d) Shellfish
arrives with shellstock identification tags
An employee must be excluded from work if they have or have been exposed to
a) Anisakis
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, NRFSP Exam 3 Prep
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct Answer-b) Hepatitis A
Fish and shellfish should be received with an internal temperature of
a) 50°F TO 70°F
b) 41°F or above
c) 45°F
d) 32°F to 41°F - Correct Answer-d) 32°F to 41°F
The Food Manager instructs the staff to rotate the stock using First In First Out
(FIFO). This means to rotate the stock using the ___ food first.
a) Most recently delivered
b) Oldest
c) Out of date
d) Freshest - Correct Answer-b) Oldest
A food handler is holding food without temperature control. When using this
method, cold foods must be discarded after a maximum of ____ hours.
a) 2
b) 4
c) 6
d) 8 - Correct Answer-c) 6
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NRFSP EXAM 3 PREP NEWEST 2026/2027 ACTUAL EXAM
COMPLETE 100 QUESTIONS AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+||BRAND NEW
VERSION!!
The Food Manager is calibrating their thermometers daily using the ice method
and using the calibration nut to move the needle to 41°F. The inspector observes
this practice and corrects the Food Manager. What should have been corrected?
a) Thermometers do not need to be calibrated daily.
b) The ice method is not acceptable for calibration.
c) The thermometer should have been calibrated to 32°F.
d) The inspector should not have corrected the Food Manager. - Correct Answer-c)
The thermometer should have been calibrated to 32°F.
A shipment of milk arrives and the Food Manager correctly checks the
temperature at delivery by
a) placing the thermometer in the delivery truck
b) piercing one container of milk to get the core temperature
c) emptying the milk into different containers to check the core temperature
d) placing the thermometer between containers of milk - Correct Answer-d)
placing the thermometer between containers of milk
When checking the temperature of a turkey as it cooks, it is important to make
sure an employee checks the
1|Page
, NRFSP Exam 3 Prep
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out - Correct Answer-a) core temperature
An employee is told to check the temperature of the cooler. Where is the best
place to check the temperature of the cooler?
a) In the back area
b) In the lowest area
c) In the top area
d) In the warmest area - Correct Answer-d) In the warmest area
Shellfish identification tags should be kept on file for a minimum of
a) 30 days
b) 60 days
c) 90 days
d) 120 days - Correct Answer-c) 90 days
An employee must be excluded from work if they have or have been exposed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct Answer-b) Hepatitis A
2|Page
, NRFSP Exam 3 Prep
A food handler is holding food without temperature control. When using this
method, hot foods must be discarded after a maximum of ____ hours.
a) 2
b) 4
c) 6
d) 8 - Correct Answer-b) 4
A chemical hazard can be avoided by all of the following except
a) labeling containers that contain chemicals
b) property storing chemicals away from food
c) keeping containers dosed
d) only storing chemicals in the dry storage area - Correct Answer-d) only storing
chemicals in the dry storage area
Food should be rejected at delivery if any of the following occurs except
a) TCS food received at 58°F
b) Large chunks of ice present in frozen food
c) Packaging is damaged
d) Shellfish arrives with shellstock identification tags - Correct Answer-d) Shellfish
arrives with shellstock identification tags
An employee must be excluded from work if they have or have been exposed to
a) Anisakis
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, NRFSP Exam 3 Prep
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - Correct Answer-b) Hepatitis A
Fish and shellfish should be received with an internal temperature of
a) 50°F TO 70°F
b) 41°F or above
c) 45°F
d) 32°F to 41°F - Correct Answer-d) 32°F to 41°F
The Food Manager instructs the staff to rotate the stock using First In First Out
(FIFO). This means to rotate the stock using the ___ food first.
a) Most recently delivered
b) Oldest
c) Out of date
d) Freshest - Correct Answer-b) Oldest
A food handler is holding food without temperature control. When using this
method, cold foods must be discarded after a maximum of ____ hours.
a) 2
b) 4
c) 6
d) 8 - Correct Answer-c) 6
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