NRFSP Exam Newest Exam 2026 | National Registry of Food Safety Professionals (NRFSP) | Complete Questions and Correct Answers | Updated Version

NRFSP Exam Newest Exam 2026 | National Registry of
Food Safety Professionals (NRFSP) | Complete
Questions and Correct Answers | Updated Version

According to the 2005 FDA food code, when hot holding food, it must be held at a
minimum temperature of what?
A. 140° or higher
B. 135° or higher
C. 165° or higher
D. 150° or higher ---------CORRECT ANSWER-----------------B. 135° or higher




Food should be raised a minimum of how many inches off the floor?
A. 4
B. 6
C. 8
D. 12 ---------CORRECT ANSWER-----------------B. 6




Materials used for food contact surfaces should be all of the following except
a) Dark in color to hide the dirt
b) Smooth and easily cleanable
c) Safe and durable
d) Resistant to chipping and cracking ---------CORRECT ANSWER-----------------a)
Dark in color to hide the dirt

,Wood may be used for a cutting block or baker's table only if
a) It is made from plywood
b) It is made from hard maple
c) It is used for vegetables only
d) Wood may not be used as a cutting block or baker's table ---------CORRECT
ANSWER-----------------b) It is made from hard maple




Thermometers that measure temperatures in Fahrenheit only must be accurate
to
A) 1°F
B) 4°F
C) 10°F
D) 2°F ---------CORRECT ANSWER-----------------D) 2°F




When checking the temperature of a turkey as it cooks, it is important to make
sure an employee checks the
a) core temperature
b) surface temperature
c) oven temperature
d) temperature of the juices that run out ---------CORRECT ANSWER-----------------a)
core temperature

,The five steps to a manual ware washing sink in order are
a) scrape, wash, rinse, sanitize, air dry
b) scrape, rinse, wash, sanitize, air dry
c) scrape, wash, rinse, sanitize, towel dry
d) scrape, rinse, wash, sanitize, towel dry ---------CORRECT ANSWER-----------------
a) scrape, wash, rinse, sanitize, air dry




When the hostess is seating customers at a table with preset tableware, it is most
important
that the hostess
a) seat ladies first
b) place the menus on the table
c) take a drink order
d) remove any excess tableware ---------CORRECT ANSWER-----------------d) remove
any excess tableware




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