NRFSP Part 3 Review Exam Questions and
Answers with Verified Solutions | Latest
Updated 2026
Floors in dry food storage d) as needed
areas should be cleaned and
sanitized:
a) daily
b) weekly
c) monthly
d) as needed
TRUE or FALSE? To achieve FALSE
the best cleaning results, it is a
good idea to mix together a
number of branded cleaning
products.
In the food prep area, the only d. a plain wedding band
jewelry allowed on an
employee's hands or arms is:
a. a medical bracelet
b. a diamond engagement ring
c. a charm bracelet
d. a plain wedding band
,A food service employee has c. removing garbage from the premises
a head cold with discharge
from their eyes and nose. What
work activity would be
acceptable for this employee?
a. washing utensils
b. folding cloth napkins and
tablecloths
c. removing garbage from the
premises
d. stocking paper products in
dry storage
A food handler must always b. 20 seconds
wash his or her hands and
arms vigorously for:
a. 25 seconds
b. 20 seconds
c. 30 seconds
d. 35 seconds
,When is it most important for a c. when switching from preparing raw
food employee to wash their food to ready-to-eat food
hands?
a. when switching from wiping
down the cooler to taking out
the trash
b. when switching from
handling money to touching
the cash register
c. when switching from
preparing raw food to ready-
to-eat food
d. when switching from
stocking the dry storage area
to stocking the cooler
The Food Manager notices an a. wash their hands and stop touching
employee getting nervous their hair
while they make a sandwich at
a deli counter and start
touching their hair. The
employee should be
instructed to:
a. wash their hands and stop
touching their hair
b. work only in the kitchen if
they are nervous
c. wash their hair frequently if
they are going to be touching
it
d. double check food to make
sure they aren't dropping hair
into it
, What is the best way to reduce c. properly washing hands
cross contamination?
a. use the prep sink to wash
your hands
b. cover mouth when
coughing
c. properly washing hands
d. use same cutting board for
raw meat and raw vegetables
If an employee has gloves on a. remove the glove, wash the hand and
and they need to wash their put new gloves on
hands, they should:
a. remove the glove, wash the
hand and put new gloves on
b. wash the glove while it is on
the hand
c. remove the glove, wash the
hand and put the same glove
back on
d. no hand washing is needed
because they have gloves on
When training staff in proper d. using a cloth towel to dry hands after
handwashing, all of the proper washing
following should be included
except:
a. including any exposed area
on the arm up to the elbow
b. hand sanitizer is not
required
c. the whole process should
take a minimum of 20 seconds
d. using a cloth towel to dry
hands after proper washing
Answers with Verified Solutions | Latest
Updated 2026
Floors in dry food storage d) as needed
areas should be cleaned and
sanitized:
a) daily
b) weekly
c) monthly
d) as needed
TRUE or FALSE? To achieve FALSE
the best cleaning results, it is a
good idea to mix together a
number of branded cleaning
products.
In the food prep area, the only d. a plain wedding band
jewelry allowed on an
employee's hands or arms is:
a. a medical bracelet
b. a diamond engagement ring
c. a charm bracelet
d. a plain wedding band
,A food service employee has c. removing garbage from the premises
a head cold with discharge
from their eyes and nose. What
work activity would be
acceptable for this employee?
a. washing utensils
b. folding cloth napkins and
tablecloths
c. removing garbage from the
premises
d. stocking paper products in
dry storage
A food handler must always b. 20 seconds
wash his or her hands and
arms vigorously for:
a. 25 seconds
b. 20 seconds
c. 30 seconds
d. 35 seconds
,When is it most important for a c. when switching from preparing raw
food employee to wash their food to ready-to-eat food
hands?
a. when switching from wiping
down the cooler to taking out
the trash
b. when switching from
handling money to touching
the cash register
c. when switching from
preparing raw food to ready-
to-eat food
d. when switching from
stocking the dry storage area
to stocking the cooler
The Food Manager notices an a. wash their hands and stop touching
employee getting nervous their hair
while they make a sandwich at
a deli counter and start
touching their hair. The
employee should be
instructed to:
a. wash their hands and stop
touching their hair
b. work only in the kitchen if
they are nervous
c. wash their hair frequently if
they are going to be touching
it
d. double check food to make
sure they aren't dropping hair
into it
, What is the best way to reduce c. properly washing hands
cross contamination?
a. use the prep sink to wash
your hands
b. cover mouth when
coughing
c. properly washing hands
d. use same cutting board for
raw meat and raw vegetables
If an employee has gloves on a. remove the glove, wash the hand and
and they need to wash their put new gloves on
hands, they should:
a. remove the glove, wash the
hand and put new gloves on
b. wash the glove while it is on
the hand
c. remove the glove, wash the
hand and put the same glove
back on
d. no hand washing is needed
because they have gloves on
When training staff in proper d. using a cloth towel to dry hands after
handwashing, all of the proper washing
following should be included
except:
a. including any exposed area
on the arm up to the elbow
b. hand sanitizer is not
required
c. the whole process should
take a minimum of 20 seconds
d. using a cloth towel to dry
hands after proper washing
