NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONALS (NRFSP) EXAMS
GUARANTEE A+ 2025/2026
A detergent must - remove soil
German - The most popular type of cockroach
The sandwiches are held at 41F or lower while serving - A group is prepping sandwiches made with ham,
turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be
checked for food safety is
Salmonella enteritidis - Bacteria that can cause a foodborne infection are
Biological hazard - The presence of growth of microorganism is a type of
Thawing and refreezing - A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons
have brown edges. These are signs of
165F (74C) within 2 hours - Potentially hazardous foods MUST be reheated to an internal temperature of
Raw foods are stored on a shelf above ready-to-eat foods. - Checking the walk-in refrigerator, you see
food stored in the following ways. Which one would you correct IMMEDIATELY?
Physically separate raw and cooked foods - When cooked and raw foods are displayed in a deli, you
should
Serving utensils are stored with their food-contact surfaces in the food - Which of the following practices
is approved for use in a food establishment?
Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry - Which of the following are the CORRECT
steps to follow when using your manual 3 compartment sink to wash dishes and utensils?
, measure it using the correct test strips - The only correct way to make sure the proper strength of a
chemical sanitizer in the third compartment of the manual warewashing sink is to
containers without covers - Which of the following conditions in an outside waste disposal area needs to
be corrected IMMEDIATELY?
A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling - During a self-
inspection, you see the following situation. Which should you correct at once?
using hand sanitizer instead of washing their hands - Corrective action needs to be taken IMMEDIATELY if
you see a food handler
prevent food handlers from contaminating their hands by touching their hair - The MOST important
reason for having food handlers wear hair restraints is to
have them do it for you - The best method for teaching employees how to clean a slicer is to show the
skill and then
have them put on a watertight bandage over the cut and wear gloves - You see that the food handler you
assigned to prepare the salad has a small cut on their hand. You should
The Food and Drug Administration - Which agency is responsible for producing the model Food Code?
a well-organized food safety and sanitation program - In order to assure a safe food handling
environment, what should a food establishment have in place before it opens for business?
All personnel - Who has legal responsibilities for ensuring that food is safe?
The management responsibility to take all possible reasonable precautions and care to avoid committing
a violation - Which definition best explains the concept of reasonable care?
GUARANTEE A+ 2025/2026
A detergent must - remove soil
German - The most popular type of cockroach
The sandwiches are held at 41F or lower while serving - A group is prepping sandwiches made with ham,
turkey, chicken salad, lettuce, tomato, and mayo. The MOST important component that should be
checked for food safety is
Salmonella enteritidis - Bacteria that can cause a foodborne infection are
Biological hazard - The presence of growth of microorganism is a type of
Thawing and refreezing - A shipment of frozen fish arrives at your food establishment. You see that the
outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons
have brown edges. These are signs of
165F (74C) within 2 hours - Potentially hazardous foods MUST be reheated to an internal temperature of
Raw foods are stored on a shelf above ready-to-eat foods. - Checking the walk-in refrigerator, you see
food stored in the following ways. Which one would you correct IMMEDIATELY?
Physically separate raw and cooked foods - When cooked and raw foods are displayed in a deli, you
should
Serving utensils are stored with their food-contact surfaces in the food - Which of the following practices
is approved for use in a food establishment?
Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry - Which of the following are the CORRECT
steps to follow when using your manual 3 compartment sink to wash dishes and utensils?
, measure it using the correct test strips - The only correct way to make sure the proper strength of a
chemical sanitizer in the third compartment of the manual warewashing sink is to
containers without covers - Which of the following conditions in an outside waste disposal area needs to
be corrected IMMEDIATELY?
A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling - During a self-
inspection, you see the following situation. Which should you correct at once?
using hand sanitizer instead of washing their hands - Corrective action needs to be taken IMMEDIATELY if
you see a food handler
prevent food handlers from contaminating their hands by touching their hair - The MOST important
reason for having food handlers wear hair restraints is to
have them do it for you - The best method for teaching employees how to clean a slicer is to show the
skill and then
have them put on a watertight bandage over the cut and wear gloves - You see that the food handler you
assigned to prepare the salad has a small cut on their hand. You should
The Food and Drug Administration - Which agency is responsible for producing the model Food Code?
a well-organized food safety and sanitation program - In order to assure a safe food handling
environment, what should a food establishment have in place before it opens for business?
All personnel - Who has legal responsibilities for ensuring that food is safe?
The management responsibility to take all possible reasonable precautions and care to avoid committing
a violation - Which definition best explains the concept of reasonable care?
