NHI SAFETY INSPECTION OF IN-SERVICE BRIDGES FINAL EXAM
QUESTIONS AND CORRECT ANSWERS WITH COMPLETE
SOLUTIONS |2026 LATEST UPLOAD
1. What must the Person in Charge do if during an inspection, a health
inspector finds refrigerated ready-to-eat time/temperature control for
safety (TCS) food without proper date marking?
Serve the food
Discard the food
Reheat the food to 165°F (74°C)
Ask the person who prepared the food to label the food
2. What part of a thermometer is responsible for detecting temperature in
Thermocouples and Thermistors?
The handle of the thermometer
The tip of the probe
The display screen
The battery compartment
3. What is the required accuracy range for thermometers that measure the
temperature of air in food storage areas?
+/- 2°F
+/- 3°F
+/- 4°F
, +/- 5°F
4. When organizing a walk-in cooler, which of the following shelf
arrangements is appropriate to prevent cross-contamination?
cooked pasta, raw fish, raw ground beef, raw chicken
, raw chicken, raw ground beef, whole cuts of pork, ready-to-eat
salads
ready-to-eat salads, raw fish, raw pork chops, raw chicken
ready-to-eat salads, whole cuts of beef, raw ground beef, raw
chicken
5. How would you calibrate a thermometer?
Place the thermometer in a cup of hot water.
Place the thermometer in superheated steam.
Place the thermometer in a cup of ice water.
Compare temperature to another thermometer.
6. What should staff do when receiving a delivery of food and supplies?
inspect non-food items first
store it immediately and inspect it later
visually inspect all food items
stack the delivery neatly and inspect it within 12 hours
7. Where should ground fish be stored in a cooler?
above shellfish
below ground poultry
above RTE
below pork roast
8. Foods commonly linked with either hepatitis A or norovirus include
RTE food, shellfish from contaminated water
RTE food, meat, milk
, RTE food, stews, cooked rice
Shellfish from contaminated water, stews, cooked rice, cooked
veggies
9. Which of the following scenarios does not necessitate the use of
pasteurized eggs?
A. preparing a Caesar salad with raw egg dressing
B. baking a cake that will be fully cooked
C. making homemade mayonnaise
D. serving a custard dessert
10. Identify the source of parasites commonly associated with food and the
recommended prevention measures.
Raw vegetables and fruits; wash thoroughly before consumption
Contaminated water and undercooked meat; cook food to safe
temperatures
Seafood, wild game, and produce processed with contaminated
water; ensure proper freezing of fish served raw
Dairy products and eggs; pasteurize before use
11. When caused by an infectious condition, which symptom should cause a
manager to exclude a food handler from an operation?
Fever
Sore throat
Diarrhea
Headache
QUESTIONS AND CORRECT ANSWERS WITH COMPLETE
SOLUTIONS |2026 LATEST UPLOAD
1. What must the Person in Charge do if during an inspection, a health
inspector finds refrigerated ready-to-eat time/temperature control for
safety (TCS) food without proper date marking?
Serve the food
Discard the food
Reheat the food to 165°F (74°C)
Ask the person who prepared the food to label the food
2. What part of a thermometer is responsible for detecting temperature in
Thermocouples and Thermistors?
The handle of the thermometer
The tip of the probe
The display screen
The battery compartment
3. What is the required accuracy range for thermometers that measure the
temperature of air in food storage areas?
+/- 2°F
+/- 3°F
+/- 4°F
, +/- 5°F
4. When organizing a walk-in cooler, which of the following shelf
arrangements is appropriate to prevent cross-contamination?
cooked pasta, raw fish, raw ground beef, raw chicken
, raw chicken, raw ground beef, whole cuts of pork, ready-to-eat
salads
ready-to-eat salads, raw fish, raw pork chops, raw chicken
ready-to-eat salads, whole cuts of beef, raw ground beef, raw
chicken
5. How would you calibrate a thermometer?
Place the thermometer in a cup of hot water.
Place the thermometer in superheated steam.
Place the thermometer in a cup of ice water.
Compare temperature to another thermometer.
6. What should staff do when receiving a delivery of food and supplies?
inspect non-food items first
store it immediately and inspect it later
visually inspect all food items
stack the delivery neatly and inspect it within 12 hours
7. Where should ground fish be stored in a cooler?
above shellfish
below ground poultry
above RTE
below pork roast
8. Foods commonly linked with either hepatitis A or norovirus include
RTE food, shellfish from contaminated water
RTE food, meat, milk
, RTE food, stews, cooked rice
Shellfish from contaminated water, stews, cooked rice, cooked
veggies
9. Which of the following scenarios does not necessitate the use of
pasteurized eggs?
A. preparing a Caesar salad with raw egg dressing
B. baking a cake that will be fully cooked
C. making homemade mayonnaise
D. serving a custard dessert
10. Identify the source of parasites commonly associated with food and the
recommended prevention measures.
Raw vegetables and fruits; wash thoroughly before consumption
Contaminated water and undercooked meat; cook food to safe
temperatures
Seafood, wild game, and produce processed with contaminated
water; ensure proper freezing of fish served raw
Dairy products and eggs; pasteurize before use
11. When caused by an infectious condition, which symptom should cause a
manager to exclude a food handler from an operation?
Fever
Sore throat
Diarrhea
Headache
