NRFSP Exam Study #1 Latest Updated 2024
An employee must wash their hands in all of the following
situations except:
D. Before mopping the floor
Where should a food employee take a break to smoke?
C. Designated areas okly
In the food prep area, the only jewelry allowed on an
employees hands or arms is:
D. Plain wedding band
The chef is allowed to taste test food only if they:
,D. Use a clean sanitizer utensil each time they taste
All of following are a hazard to food except:
B. Environmental hazard
An example of a chemical hazard would not include:
C. Bony Fragments in meat
The person in charge is responsible for all of the
following except:
D. Complying with staffs vacation requests
In order to continue working, what should a food
employee with a minor cut on their hand do?
,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
All of the following are used to handle ready to eat foods
except:
A. Bare hands
It is most important for an employee to use proper hand
washing techniques after they:
B. Use a restroom
, An inspection can occur only:
C. When the facility is open or during reasonable
hours
A parasite found in raw or lightly cooked seafood is:
C. Anisakiasis
When removing a can from dry storage, you notice the
canna swollen. You discard the can immediately due to
the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum - D. Clostridium Botulinum
An employee must wash their hands in all of the following
situations except:
D. Before mopping the floor
Where should a food employee take a break to smoke?
C. Designated areas okly
In the food prep area, the only jewelry allowed on an
employees hands or arms is:
D. Plain wedding band
The chef is allowed to taste test food only if they:
,D. Use a clean sanitizer utensil each time they taste
All of following are a hazard to food except:
B. Environmental hazard
An example of a chemical hazard would not include:
C. Bony Fragments in meat
The person in charge is responsible for all of the
following except:
D. Complying with staffs vacation requests
In order to continue working, what should a food
employee with a minor cut on their hand do?
,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
All of the following are used to handle ready to eat foods
except:
A. Bare hands
It is most important for an employee to use proper hand
washing techniques after they:
B. Use a restroom
, An inspection can occur only:
C. When the facility is open or during reasonable
hours
A parasite found in raw or lightly cooked seafood is:
C. Anisakiasis
When removing a can from dry storage, you notice the
canna swollen. You discard the can immediately due to
the risk of:
A. Salmonella
B. Hepatits A
C. Listeria
D. Clostridium Botulinum - D. Clostridium Botulinum
