NRFSP FINAL EXAM AND PRACTICE EXAM
QUESTIONS 2026 BANK 2 VERSIONS AND
STUDY GUIDE CURRENTLY TESTING
COMPLETE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS /EXPERT
VERIFIED /ALREADY GRADED A+
A major food allergen could include all of the following
except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans - ....ANSWER...C. Tree Pollen
Hepatits A can be found in all of the following except:
A. Raw shellfish
B. Cooked meat
C. Unwashed hands
D. Raw vegetables - ....ANSWER...B. Cooked Meat
,Ways to prevent a physical hazard include all of the
following except:
A. Effective hair restraint
B. Refrigerate potentially hazardous foods
C. Minimize jewelry through the facility
D. Keep nails trimmed and clean - ....ANSWER...B.
Refrigerate potentially hazardous foods
All of the following are an example of a physical hazard
except:
A. Pesticide on the food prep counter
B. Metal shavings from a can opener
C. Gemstone from a ring
D. Broken glass in the ixe - ....ANSWER...A. Pesticide On
the food prep counter
Potentially hazardous foods must be reheated to a
temperature of:
A. 155 Degrees
B. 135 degrees
C. 165 degrees
,D. 175 degrees - ....ANSWER...C. 165 degrees
Food that is being reheated too hot hold must reach a
temperature of what?
A. 135 degrees
B. 155 degrees
C. 165 degrees
D. 175 degrees - ....ANSWER...C. 165 degrees
What temperature is required when cooking chili
containing tomatoes, kidney beans, ground chicken, and
spices?
A. 135 degrees
B. 145 degrees
C. 155 degrees
D. 165 degrees - ....ANSWER...D. 165 degrees
When cooling food the food must be cold from what?
A. 135° to 50° within two hours, and 135° to 41° within six
hours
, B. 135° to 70° within four hours, and 135° to 41° within
six hours
C. 135° to 50° within four hours, and 135° to 41° with in
six hours
D. 135° to 70° within two hours, and 135° to 41° within six
hours - ....ANSWER...D. 135° to 70° within two hours,
and 135° to 41° within six hours
A PHF is a food that:
A. Allows bacteria to grow rapidly
B. Inhibits the growth of bacteria
C. Allows viruses to become bacteria
D. Inhibit parasites - ....ANSWER...A. Allows bacteria to
grow rapidly
The safest method for thawing a roast is:
A. On the counter at ambient temperature
B. In the sink filled with warm water
C. In the dry storage area at 50-70 degrees
QUESTIONS 2026 BANK 2 VERSIONS AND
STUDY GUIDE CURRENTLY TESTING
COMPLETE EXAM QUESTIONS WITH
DETAILED VERIFIED ANSWERS /EXPERT
VERIFIED /ALREADY GRADED A+
A major food allergen could include all of the following
except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans - ....ANSWER...C. Tree Pollen
Hepatits A can be found in all of the following except:
A. Raw shellfish
B. Cooked meat
C. Unwashed hands
D. Raw vegetables - ....ANSWER...B. Cooked Meat
,Ways to prevent a physical hazard include all of the
following except:
A. Effective hair restraint
B. Refrigerate potentially hazardous foods
C. Minimize jewelry through the facility
D. Keep nails trimmed and clean - ....ANSWER...B.
Refrigerate potentially hazardous foods
All of the following are an example of a physical hazard
except:
A. Pesticide on the food prep counter
B. Metal shavings from a can opener
C. Gemstone from a ring
D. Broken glass in the ixe - ....ANSWER...A. Pesticide On
the food prep counter
Potentially hazardous foods must be reheated to a
temperature of:
A. 155 Degrees
B. 135 degrees
C. 165 degrees
,D. 175 degrees - ....ANSWER...C. 165 degrees
Food that is being reheated too hot hold must reach a
temperature of what?
A. 135 degrees
B. 155 degrees
C. 165 degrees
D. 175 degrees - ....ANSWER...C. 165 degrees
What temperature is required when cooking chili
containing tomatoes, kidney beans, ground chicken, and
spices?
A. 135 degrees
B. 145 degrees
C. 155 degrees
D. 165 degrees - ....ANSWER...D. 165 degrees
When cooling food the food must be cold from what?
A. 135° to 50° within two hours, and 135° to 41° within six
hours
, B. 135° to 70° within four hours, and 135° to 41° within
six hours
C. 135° to 50° within four hours, and 135° to 41° with in
six hours
D. 135° to 70° within two hours, and 135° to 41° within six
hours - ....ANSWER...D. 135° to 70° within two hours,
and 135° to 41° within six hours
A PHF is a food that:
A. Allows bacteria to grow rapidly
B. Inhibits the growth of bacteria
C. Allows viruses to become bacteria
D. Inhibit parasites - ....ANSWER...A. Allows bacteria to
grow rapidly
The safest method for thawing a roast is:
A. On the counter at ambient temperature
B. In the sink filled with warm water
C. In the dry storage area at 50-70 degrees
