NRFSP Exam Questions With 100% Correct Answers Latest
Updated 2024/2025 Graded A+.
The purpose of a food safety management system is to... - Correct answer-prevent foodborne illness by
controlling risks and hazards.
A manager's responsibility to actively control risk factors for foodborne illnesses is called... - Correct
answer-active managerial control.
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect
temperature. This is an example of which step in active managerial control? - Correct answer-Corrective
action
A manager walks around the kitchen every hour to answer questions and to see if staff members are
following procedures. This is an example of which step in active managerial control? - Correct answer-
Management oversight
One way for managers to show that they know how to keep food safe is to... - Correct answer-become
certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be done with
the food? - Correct answer-Throw the food away
An imminent health hazard, such as a water supply interruption, requires immediate correction or -
Correct answer-closure of the operation
What is the best way to protect food from deliberate tampering? - Correct answer-make it as difficult as
possible for someone to tamper with it
, NRFSP Exam Questions With 100% Correct Answers Latest
Updated 2024/2025 Graded A+.
When placing the following items into a reach-in cooler, what order should they be placed from top
shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked taco meat, and raw fish
fillets
a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad
b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets
c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets - Correct answer-d) garden salad,
cooked taco meat, raw fish fillets, raw chicken cutlets
An employee is allowed to eat a sandwich in
a) The walk-in cooler
b) A designated break area
c) The dry storage area
d) Anywhere they like - Correct answer-b) A designated break area
When using hot water as a sanitizer the water must he
a) 171°F
b) 110°F
c) 135°F
d) 212°F - Correct answer-a) 171°F
When reducing microorganisms to a safe level on a food contact surface, this is known as
a) Sterilizing
b) Sanitizing
c) Pasteurizing
d) Cleaning - Correct answer-b) Sanitizing
, NRFSP Exam Questions With 100% Correct Answers Latest
Updated 2024/2025 Graded A+.
When placing bulk items into a smaller container, it is important to be certain the smaller Container is a
food grade container, with a lid and labeled with
a) The common name
b) The company name
c) The date placed into container
d) The initials of who transferred it - Correct answer-a) The common name
To prevent the deliberate contamination of food, a manager should know whom to contact about
suspicious activity, monitor the security of products, keep information related to food security on file,
and know - Correct answer-who is in the facility
Where should food handlers wash their hands? - Correct answer-Designated sink for handwashing
What must food handlers do after touching their body or clothing? - Correct answer-Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arms with
soap? - Correct answer-10 seconds
After which activity must food handlers wash their hands? - Correct answer-Clearing tables
What is the main reason for food handlers to avoid scratching their scalps? - Correct answer-Spreading
pathogens to the food
When may food handlers wear plain-band rings? - Correct answer-at any time
, NRFSP Exam Questions With 100% Correct Answers Latest
Updated 2024/2025 Graded A+.
What should a food handler do when working with an infected cut on the finger? - Correct answer-Cover
the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food? - Correct answer-
Plain band ring
In addition to other criteria, how many people must have the same symptoms in order for a foodborne
illness to be considered an outbreak? - Correct answer-at least 2
When should a food handler with a sore throat and fever be excluded from the operation? - Correct
answer-Customers served are primarily a high-risk population
What is a basic characteristic of a virus? - Correct answer-Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves? -
Correct answer-Wash hands and change them
Where should personal items, like a coat, be stored in the operation? - Correct answer-In a designated
area, away from food
What should food handlers do after prepping food and before using the restroom? - Correct answer-
Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an operation? -
Correct answer-Remove the lid of a container and put the thermometer stem into the sour cream.
Ice crystals on a frozen food item indicate - Correct answer-Time-temperature abuse
What is the most important factor in choosing an approved food supplier? - Correct answer-It has been
inspected and complies with local, state, and federal laws.
Updated 2024/2025 Graded A+.
The purpose of a food safety management system is to... - Correct answer-prevent foodborne illness by
controlling risks and hazards.
A manager's responsibility to actively control risk factors for foodborne illnesses is called... - Correct
answer-active managerial control.
A manager asks a chef to continue cooking chicken breasts after seeing them cooked to an incorrect
temperature. This is an example of which step in active managerial control? - Correct answer-Corrective
action
A manager walks around the kitchen every hour to answer questions and to see if staff members are
following procedures. This is an example of which step in active managerial control? - Correct answer-
Management oversight
One way for managers to show that they know how to keep food safe is to... - Correct answer-become
certified in food safety
A power outage has left hot TCS food out of temperature control for six hours. What must be done with
the food? - Correct answer-Throw the food away
An imminent health hazard, such as a water supply interruption, requires immediate correction or -
Correct answer-closure of the operation
What is the best way to protect food from deliberate tampering? - Correct answer-make it as difficult as
possible for someone to tamper with it
, NRFSP Exam Questions With 100% Correct Answers Latest
Updated 2024/2025 Graded A+.
When placing the following items into a reach-in cooler, what order should they be placed from top
shelf to bottom shelf? Items: garden salad, raw chicken cutlets, cooked taco meat, and raw fish
fillets
a) raw chicken cutlets, raw fish fillets, cooked taco meat, garden salad
b) garden salad, cooked taco meat, raw chicken cutlets, raw fish fillets
c) cooked taco meat, garden salad, raw chicken cutlets, raw fish fillets
d) garden salad, cooked taco meat, raw fish fillets, raw chicken cutlets - Correct answer-d) garden salad,
cooked taco meat, raw fish fillets, raw chicken cutlets
An employee is allowed to eat a sandwich in
a) The walk-in cooler
b) A designated break area
c) The dry storage area
d) Anywhere they like - Correct answer-b) A designated break area
When using hot water as a sanitizer the water must he
a) 171°F
b) 110°F
c) 135°F
d) 212°F - Correct answer-a) 171°F
When reducing microorganisms to a safe level on a food contact surface, this is known as
a) Sterilizing
b) Sanitizing
c) Pasteurizing
d) Cleaning - Correct answer-b) Sanitizing
, NRFSP Exam Questions With 100% Correct Answers Latest
Updated 2024/2025 Graded A+.
When placing bulk items into a smaller container, it is important to be certain the smaller Container is a
food grade container, with a lid and labeled with
a) The common name
b) The company name
c) The date placed into container
d) The initials of who transferred it - Correct answer-a) The common name
To prevent the deliberate contamination of food, a manager should know whom to contact about
suspicious activity, monitor the security of products, keep information related to food security on file,
and know - Correct answer-who is in the facility
Where should food handlers wash their hands? - Correct answer-Designated sink for handwashing
What must food handlers do after touching their body or clothing? - Correct answer-Wash their hands
When washing hands, what is the minimum time that food handlers should scrub hands and arms with
soap? - Correct answer-10 seconds
After which activity must food handlers wash their hands? - Correct answer-Clearing tables
What is the main reason for food handlers to avoid scratching their scalps? - Correct answer-Spreading
pathogens to the food
When may food handlers wear plain-band rings? - Correct answer-at any time
, NRFSP Exam Questions With 100% Correct Answers Latest
Updated 2024/2025 Graded A+.
What should a food handler do when working with an infected cut on the finger? - Correct answer-Cover
the wound with an impermeable bandage or finger cot and a glove
What is the only jewelry that may be worn on the hands or arms while handling food? - Correct answer-
Plain band ring
In addition to other criteria, how many people must have the same symptoms in order for a foodborne
illness to be considered an outbreak? - Correct answer-at least 2
When should a food handler with a sore throat and fever be excluded from the operation? - Correct
answer-Customers served are primarily a high-risk population
What is a basic characteristic of a virus? - Correct answer-Requires a living host to grow
After handling raw meat and before handling produce, what should food handlers do with their gloves? -
Correct answer-Wash hands and change them
Where should personal items, like a coat, be stored in the operation? - Correct answer-In a designated
area, away from food
What should food handlers do after prepping food and before using the restroom? - Correct answer-
Take off their aprons
How should the temperature of a shipment of sour cream be taken when it arrives at an operation? -
Correct answer-Remove the lid of a container and put the thermometer stem into the sour cream.
Ice crystals on a frozen food item indicate - Correct answer-Time-temperature abuse
What is the most important factor in choosing an approved food supplier? - Correct answer-It has been
inspected and complies with local, state, and federal laws.
