NRFSP Exam Study 1,2 and 3 Questions And Correct
Answers 100% Verified
-NRFSP Exam Study 1
-NRFSP Exam Study 2
-NRFSP Exam Study 3
NRFSP Exam Study 1
The manager is responsible for 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 - ANSWER D. Complying with staffs
vacation requests
The Food Manager trains their staff to monitor the buffet for food safety. Which of the
following is
a violation the staff should be looking for?
a) All food is kept covered and clean
b) The serving utensil is stored in the food with the handle exposed
c) The customer is using the same plate in making a second run to the buffet
d) The buffet is well-lit - ANSWER C) The customer is using the same plate in making a
second run to the buffet
From the list below which is a violation when cooking the food?
a) Rare roast beef is being cooked to 130°F for 112 minutes
b) Hamburgers are cooked to 140°F without notifying the consumer on the menu
,c) Hamburgers cooked to 140°F with a disclosure on the menu
d) Pork cooked to 145°F for 15 seconds - ANSWER b) Hamburgers cooked to 140°F
with no disclosure on the menu
Upon entering the walk-in cooler, the Food Manager observes the food stored in the
following manners. Which one does
they correct immediately?
a) Raw foods are stored above ready-to-eat foods.
b) Food made must be under cover but center is loosed to cool at top of shelving
c) Sauces that must be cold is placed in pan under chilled packed with ice to set afover
cooling
d) Plastic-container foods raw stored above foods that are considered ready-to-eat.
An employee shall be excluded from work if they have or have been expOsed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - ANSWER b) Hepatitis A
When teaching staff proper hand washing techniques all the following are part of proper
procedure except
a) incorporate any exposed area on the arm up to the elbow
b) there is no need for hand sanitizer
c) entire process must be at least 20 seconds
d) drying hands with a cloth towel after proper washing - ANSWER d) drying hands
with a cloth towel after proper washing
The minimum light intensity above a food preparation table in a food establishment shall
be
, a) 430 lux (40 foot candles)
b) 110 lux (10 foot candles)
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - ANSWER d) 540 lux (50 foot candles)
The prep cook is checking the temperature of the rotisserie chickens as they cook. The
best
thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
d) a calibrated digital thermometer - ANSWER d) a calibrated digital thermometer
If an employee comes to work with a sore throat and fever, they can
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only
d) wash and sanitize dishes - ANSWER a) take out the trash and mop floors
The Food Manager observes that a food employee they scheduled to prepare the salad
has a small cut
on their hand. The Food Manager should
a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
d) Have them put on a watertight bandage over the cut and wear gloves. - ANSWER d)
Have them put on a watertight bandage over the cut and wear gloves.
, Corrective action must be taken immediately if a Food Manager observes a food
employee
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band while preparing food.
c) Wearing a clean apron, properly tied.
d) Wearing an effective hair restraint to prevent a physical hazard. - ANSWER a) Using
hand sanitizer instead of washing their hands.
When cooling foods all of the following are acceptable practices except
a) using ice made with potable water
b) covering tightly and placing on counter
c) placing in shallow (2-3" deep) pans
d) stirring the food - ANSWER b) covering tightly and placing on counter
The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks
the cooler
temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam
table to
reheat, and then answers the phone. What mistake was made?
a) The chef washed his hands before starting work.
b) The cooler temperature was too warm.
c) A steam table was used to reheat food.
d) The chef did not wash his hands before answering the phone. - ANSWER c) A steam
table was used to reheat food.
If an employee has gloves on and they need to wash their 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
Answers 100% Verified
-NRFSP Exam Study 1
-NRFSP Exam Study 2
-NRFSP Exam Study 3
NRFSP Exam Study 1
The manager is responsible for 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 - ANSWER D. Complying with staffs
vacation requests
The Food Manager trains their staff to monitor the buffet for food safety. Which of the
following is
a violation the staff should be looking for?
a) All food is kept covered and clean
b) The serving utensil is stored in the food with the handle exposed
c) The customer is using the same plate in making a second run to the buffet
d) The buffet is well-lit - ANSWER C) The customer is using the same plate in making a
second run to the buffet
From the list below which is a violation when cooking the food?
a) Rare roast beef is being cooked to 130°F for 112 minutes
b) Hamburgers are cooked to 140°F without notifying the consumer on the menu
,c) Hamburgers cooked to 140°F with a disclosure on the menu
d) Pork cooked to 145°F for 15 seconds - ANSWER b) Hamburgers cooked to 140°F
with no disclosure on the menu
Upon entering the walk-in cooler, the Food Manager observes the food stored in the
following manners. Which one does
they correct immediately?
a) Raw foods are stored above ready-to-eat foods.
b) Food made must be under cover but center is loosed to cool at top of shelving
c) Sauces that must be cold is placed in pan under chilled packed with ice to set afover
cooling
d) Plastic-container foods raw stored above foods that are considered ready-to-eat.
An employee shall be excluded from work if they have or have been expOsed to
a) Anisakis
b) Hepatitis A
c) Staphylococcus Aureus
d) Listeria - ANSWER b) Hepatitis A
When teaching staff proper hand washing techniques all the following are part of proper
procedure except
a) incorporate any exposed area on the arm up to the elbow
b) there is no need for hand sanitizer
c) entire process must be at least 20 seconds
d) drying hands with a cloth towel after proper washing - ANSWER d) drying hands
with a cloth towel after proper washing
The minimum light intensity above a food preparation table in a food establishment shall
be
, a) 430 lux (40 foot candles)
b) 110 lux (10 foot candles)
c) 220 lux (20 foot candles)
d) 540 lux (50 foot candles) - ANSWER d) 540 lux (50 foot candles)
The prep cook is checking the temperature of the rotisserie chickens as they cook. The
best
thermometer to use would be
a) a glass bi-metallic stem thermometer
b) an infra-red thermometer
c) no thermometer is needed
d) a calibrated digital thermometer - ANSWER d) a calibrated digital thermometer
If an employee comes to work with a sore throat and fever, they can
a) take out the trash and mop floors
b) make the salads
c) prep the meats and poultry only
d) wash and sanitize dishes - ANSWER a) take out the trash and mop floors
The Food Manager observes that a food employee they scheduled to prepare the salad
has a small cut
on their hand. The Food Manager should
a) Have them continue preparing the salad anyway.
b) Move them to the meat slicing area.
c) Send them to the doctor, and then home for the day.
d) Have them put on a watertight bandage over the cut and wear gloves. - ANSWER d)
Have them put on a watertight bandage over the cut and wear gloves.
, Corrective action must be taken immediately if a Food Manager observes a food
employee
a) Using hand sanitizer instead of washing their hands.
b) Wearing a plain wedding band while preparing food.
c) Wearing a clean apron, properly tied.
d) Wearing an effective hair restraint to prevent a physical hazard. - ANSWER a) Using
hand sanitizer instead of washing their hands.
When cooling foods all of the following are acceptable practices except
a) using ice made with potable water
b) covering tightly and placing on counter
c) placing in shallow (2-3" deep) pans
d) stirring the food - ANSWER b) covering tightly and placing on counter
The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks
the cooler
temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam
table to
reheat, and then answers the phone. What mistake was made?
a) The chef washed his hands before starting work.
b) The cooler temperature was too warm.
c) A steam table was used to reheat food.
d) The chef did not wash his hands before answering the phone. - ANSWER c) A steam
table was used to reheat food.
If an employee has gloves on and they need to wash their 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
