NRFSP CERTIFICATION PAPER 2026 FULL
SOLUTION GRADED A+
● The delivery inspection of dry foods should include checking for
A. dry and undamaged food, dry food containers and driver in uniform.
B. intact packaging, food temperature of 65'F (18C) and clean delivery
truck.
C. Food temperature of 65°F (18C), dry and intact food packages, and
clean delivery truck.
D. intact packaging, dry and undamaged food, dry containers, insect
Infestation and clean delivery truck. Answer: D. intact packaging, dry
and undamaged food, dry containers, insect Infestation and clean
delivery truck.
● Upon delivery, fresh fish should have
A. a sea smell and flaking scales
B. green-grey gills and flesh that is soft to touch.
C. bright red moist gills, eyes that are clear and skin bright in color.
D. flesh that is soft to the touch, bright skin color and a smell like the
sea. Answer: C. bright red moist gills, eyes that are clear and skin bright
in color.
● Home-canned foods are NOT allowed in a food establishment because
of the potential danger of
, A. bacteria that produce botulism toxin.
B. molds that produce aflatoxin.
C. viruses that cause Hepatitis A.
D. parasites that cause cyclospora. Answer: A. bacteria that produce
botulism toxin.
● Pasteurized products, such as milk and fruit juices, are
A. boiled to destroy all organisms in the food.
B. treated with chemicals that destroy bacteria.
C. Heated to temperatures that reduce bacteria to safe levels
D. frozen to temperatures that destroy bacteria and parasites. Answer:
C. Heated to temperatures that reduce bacteria to safe levels
● When using chemical sanitizers for swab or spray application, it is
necessary to use ____ times the concentration as used for immersion
sanitizing.
A. 2
B. 3
C. 4
D. 5 Answer: A. 2
● Chlorine sanitizers used in low-temperature dishwashing machines
work best when the temperature of the final rinse water is maintained
SOLUTION GRADED A+
● The delivery inspection of dry foods should include checking for
A. dry and undamaged food, dry food containers and driver in uniform.
B. intact packaging, food temperature of 65'F (18C) and clean delivery
truck.
C. Food temperature of 65°F (18C), dry and intact food packages, and
clean delivery truck.
D. intact packaging, dry and undamaged food, dry containers, insect
Infestation and clean delivery truck. Answer: D. intact packaging, dry
and undamaged food, dry containers, insect Infestation and clean
delivery truck.
● Upon delivery, fresh fish should have
A. a sea smell and flaking scales
B. green-grey gills and flesh that is soft to touch.
C. bright red moist gills, eyes that are clear and skin bright in color.
D. flesh that is soft to the touch, bright skin color and a smell like the
sea. Answer: C. bright red moist gills, eyes that are clear and skin bright
in color.
● Home-canned foods are NOT allowed in a food establishment because
of the potential danger of
, A. bacteria that produce botulism toxin.
B. molds that produce aflatoxin.
C. viruses that cause Hepatitis A.
D. parasites that cause cyclospora. Answer: A. bacteria that produce
botulism toxin.
● Pasteurized products, such as milk and fruit juices, are
A. boiled to destroy all organisms in the food.
B. treated with chemicals that destroy bacteria.
C. Heated to temperatures that reduce bacteria to safe levels
D. frozen to temperatures that destroy bacteria and parasites. Answer:
C. Heated to temperatures that reduce bacteria to safe levels
● When using chemical sanitizers for swab or spray application, it is
necessary to use ____ times the concentration as used for immersion
sanitizing.
A. 2
B. 3
C. 4
D. 5 Answer: A. 2
● Chlorine sanitizers used in low-temperature dishwashing machines
work best when the temperature of the final rinse water is maintained
