NRFSP Exam Study #1 (Questions And Answers)
The person in charge is responsible for all of the 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 - correct answer -D. Complying with staffs vacation requests
In order to continue working, what should a food employee 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 - correct answer -D. Cover cut with a water tight
bandage and a glove
If a food employee has an infected open wound, the 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 - correct answer -A. Restrict
the employee from working with the open food
All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper - correct answer -A. Bare hands
,NRFSP Exam Study #1 (Questions And Answers)
The hose used to convey drinking water for a mobile unit must be
A. no longer than 25 feet long.
B. hidden from sight under the mobile unit.
C. white in color and fitted with brass fittings
D. made from a food-safe material and clealy identified. - correct answer -D. made from a food-safe
material and clealy identified.
When washing hands, which part of the hands is most frequently missed?
A. palms.
B. fingernails.
C. between the fingers.
D. the backs of the hands. - correct answer -B. fingernails.
Which of the following devices would NOT be found on self-service ice machines that vend ice in
unpackaged form and is located outside of a supervised area?
A. a self-closing door.
B. an automatic shut off.
C. a splash free drain pan.
D. an exposed delivery tube. - correct answer -A. a self-closing door.
To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be
maintained between__ per cent.
A. 30-40
B. 40-50
C. 50-60
D. 60-70 - correct answer -C. 50-60
,NRFSP Exam Study #1 (Questions And Answers)
It is most important for an 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 - correct answer -B. Use a restroom
An inspection can occur only:
A. When the person in charge 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 - correct answer -C. When the facility is open or during reasonable
hours
An employee must wash their 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 - correct answer -D. Before mopping the floor
Where should a food 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 - correct answer -C. Designated areas okly
In the food prep area, the only jewelry allowed on an employees hands or arms is:
A. A medical bracelet
, NRFSP Exam Study #1 (Questions And Answers)
B. A diamond engagement ring
C. A charm bracelet
D. A plain wedding band - correct answer -D. Plain wedding band
The chef is allowed to taste test food only if they:
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 - correct answer -D. Use a clean sanitizer utensil
each time they taste
All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard - correct answer -B. Environmental hazard
An example of a chemical 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 - correct answer -C. Bony Fragments in meat
A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis - correct answer -C. Anisakiasis
The person in charge is responsible for all of the 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 - correct answer -D. Complying with staffs vacation requests
In order to continue working, what should a food employee 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 - correct answer -D. Cover cut with a water tight
bandage and a glove
If a food employee has an infected open wound, the 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 - correct answer -A. Restrict
the employee from working with the open food
All of the following are used to handle ready to eat foods except:
A. Bare hands
B. Tongs
C. Gloved hands
D. Deli paper - correct answer -A. Bare hands
,NRFSP Exam Study #1 (Questions And Answers)
The hose used to convey drinking water for a mobile unit must be
A. no longer than 25 feet long.
B. hidden from sight under the mobile unit.
C. white in color and fitted with brass fittings
D. made from a food-safe material and clealy identified. - correct answer -D. made from a food-safe
material and clealy identified.
When washing hands, which part of the hands is most frequently missed?
A. palms.
B. fingernails.
C. between the fingers.
D. the backs of the hands. - correct answer -B. fingernails.
Which of the following devices would NOT be found on self-service ice machines that vend ice in
unpackaged form and is located outside of a supervised area?
A. a self-closing door.
B. an automatic shut off.
C. a splash free drain pan.
D. an exposed delivery tube. - correct answer -A. a self-closing door.
To help prevent excess moisture and spoilage in a dry storage area, the humidity in the room should be
maintained between__ per cent.
A. 30-40
B. 40-50
C. 50-60
D. 60-70 - correct answer -C. 50-60
,NRFSP Exam Study #1 (Questions And Answers)
It is most important for an 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 - correct answer -B. Use a restroom
An inspection can occur only:
A. When the person in charge 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 - correct answer -C. When the facility is open or during reasonable
hours
An employee must wash their 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 - correct answer -D. Before mopping the floor
Where should a food 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 - correct answer -C. Designated areas okly
In the food prep area, the only jewelry allowed on an employees hands or arms is:
A. A medical bracelet
, NRFSP Exam Study #1 (Questions And Answers)
B. A diamond engagement ring
C. A charm bracelet
D. A plain wedding band - correct answer -D. Plain wedding band
The chef is allowed to taste test food only if they:
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 - correct answer -D. Use a clean sanitizer utensil
each time they taste
All of following are a hazard to food except:
A. Biological hazard
B. Environmental hazard
C. Physical hazard
D. Chemical hazard - correct answer -B. Environmental hazard
An example of a chemical 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 - correct answer -C. Bony Fragments in meat
A parasite found in raw or lightly cooked seafood is:
A. Staphylococcus Aureus
B. Norwalk
C. Anisakiasis
D. Trichina spiralis - correct answer -C. Anisakiasis
