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NRFSP EXAM STUDY #1 QUESTIONS AND ANSWERS LATEST
UPDATE 202 5 /202 6 WITH CORRECT ANSWERS GRADED A+
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The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for? a) All food is kept covered and clean b) The serving utensil is stored in the food with the handle exposed C) A customer is reusing their plate for a second trip to the buffet d) The buffet is brightly lit - CORRECT ANSWERS C) A customer is reusing their plate for a second trip to the buffet Which of the following is a violation when cooking food? a) Cooking rare roast beef to 130°F for 112 minutes b) Cooking hamburgers to 140°F with no disclosure on the menu c) Cooking hamburgers to 140°F with a disclosure on the menu d) Cooking pork to 145°F for 15 seconds - CORRECT ANSWERS b) Cooking hamburgers to 140°F with no disclosure on the menu Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately? a) Raw foods are stored above ready-to-eat foods. b) Loosely covered cooked food is cooling on the top shelf. c) Ice is being used to cool sauce in a shallow pan. d) Foods are being stored in plastic containers with lids after cooled. - CORRECT ANSWERS a) Raw foods are stored above ready-to-eat foods. An employee must be excluded from work if they have or have been expOsed to a) Anisakis b) Hepatitis A c) Staphylococcus Aureus
d) Listeria - CORRECT ANSWERS b) Hepatitis A When training staff in proper handwashing, all of the following should be included except a) including any exposed area on the arm up to the elbow b) hand sanitizer is not required c) the whole process should take a minimum of 20 seconds d) using a cloth towel to dry hands after proper washing - CORRECT ANSWERS d) using a cloth towel to dry hands after proper washing 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 ANSWERS 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 ANSWERS 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 ANSWERS 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. A diamond engagement ring C. A charm bracelet D. A plain wedding band - CORRECT ANSWERS D. Plain wedding band The chef is allowed to taste test food only if they: A. Use a small finger to taste B. Stir the food before testing C. Use the same spoon they previously used to taste D. Use a clean sanitizer utensil each time they tasre - CORRECT ANSWERS D. Use a clean sanitizer utensil each time they taste All of following are a hazard to food except: A. Biological hazard B. Environmental hazard C. Physical hazard D. Chemical hazard - CORRECT ANSWERS B. Environmental hazard An example of a chemical hazard would not include: A. Lemonade served in a copper pitcher B. Cleaning compounds stored above the food prep counter C. Bony Fragments in meat D. Pesticide sprayed directly onto a cutting board - CORRECT ANSWERS C. Bony Fragments in meat A parasite found in raw or lightly cooked seafood is: A. Staphylococcus Aureus B. Norwalk C. Anisakiasis D. Trichina spiralis - CORRECT ANSWERS 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 - CORRECT ANSWERS D. Clostridium Botulinum The following Would be an example of a highly susceptible population: A. Teachers at an elementary school B. Nurses at a hospital C. Elderly people living in an nursing home D. College students living in an apartment - CORRECT ANSWERS C. Elderly people living in an nursing home The most common place to find Staphylococcus Aureus is: A. Raw Vegetables B. Shell Fish C. Ground Meat D. People - CORRECT ANSWERS D. People A major food allergen could include all of the following except: A. Shellfish B. Peanuts C. Tree pollen D. Soybeans - CORRECT ANSWERS 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 - CORRECT ANSWERS B. Cooked Meat Ways to prevent a physical hazard include all of the following except: A. Effective hair restraint
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 - CORRECT ANSWERS 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 - CORRECT ANSWERS 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 D. In the Refrigerator at 41 degrees or below - CORRECT ANSWERS D. In the Refrigerator at 41 degrees or below Foods may not be stored in all of the following except what? A. In a locker room B. Under open stairs C. Cooler D. In a bathroom - CORRECT ANSWERS C. Cooler Dry storage should be kept at a temperature of: A. 41° or below B. 135° or higher C. 41° to 135° D. 50° to 70° - CORRECT ANSWERS D. 50° to 70° 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 ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS 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 ANSWERS D) 2°F When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the
A Clean In Place (CIP) item must a) be easily disassembled for daily cleaning and sanitizing b) be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item c) be able to fit in the mechanical ware washing machine d) be able to fit in the manual ware washing sink - CORRECT ANSWERS b) be designed so cleaning and sanitizing solution will circulate and contact all food contact When using the slush method to calibrate a thermometer, the thermometer should be place into a) A bowl filled with ice cubes and water b) A bowl filled with very cold water c) A bowl filled with ice cubes only d) A bowl filled with crushed ice and water - CORRECT ANSWERS d) A bowl filled with crushed ice and water A dumpster should have all of the following except a) Tight fitting lids kept closed b) Located on a smooth, sloped, non-absorbent pad c) Scheduled pick ups as needed to prevent overflow d) Drain holes to remove the excess liquid - CORRECT ANSWERS d) Drain holes to remove the excess liquid When eliminating pests, all of the following are acceptable except a) Glueboards except b) Ultraviolet fly traps c) Rodent bait traps d) Tracking powder - CORRECT ANSWERS d) Tracking powder A cross connection occurs when a) Chicken drips onto lettuce in the cooler
b) An employee uses the same gloves for cleaning shrimp and making a sandwich c) Potable water and non-potable water flow together d) A customer takes a dirty plate back up to a buffet line - CORRECT ANSWERS c) Potable water and non-potable water flow together An air gap is required above the rim of a sink and a faucet equal to a) 2 inches b) 1 inch or twice the diameter of the faucet c) 4 inches d) 2 inches or four times the diameter of the faucet - CORRECT ANSWERS b) 1 inch or twice the diameter of the faucet Equipment mounted to the counter must be raised a minimum of a) 2 inches b) 4 inches c) 6 inches d) 8 inches - CORRECT ANSWERS b) 4 inches An employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the employee's needs? a) No medication is allowed in the workplace. b) No medication is allowed in the workplace without a written letter from a doctor. c) The medication must be kept on a shelf in the food prep area so everyone can see what it is. d) The medication must be clearly labeled and stored away from food and food prep areas. - CORRECT ANSWERS d) The medication must be clearly labeled and stored away from food and food prep areas. A recall was announced for a specific food. The Food Manager gathers up all that they have and keeps this food for return to the vendor in a) the cooler b) the dry storage area c) a location away from any other food
c) Effective pest control d) Inventory control - CORRECT ANSWERS a) Checking a cooking temperature The Food Manager uses a calibrated thermometer to check the temperature of fish when it Is finished cooking. This is an example of which principle in a HACCP Plan? a) Hazard Analysis b) Monitoring the Critical Control Point c) Corrective Action d) Verification - CORRECT ANSWERS b) Monitoring the Critical Control Point The value that must be met to ensure the food's safety is which principle in a HACCP plan? a) Critical Limit b) Corrective Action c) Hazard Analysis d) Documentation - CORRECT ANSWERS a) Critical Limit The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle? a) Hazard Analysis b) Critical Control Point c) Verification d) Corrective Action - CORRECT ANSWERS d) Corrective Action After checking the cooler to make sure it is the correct temperature, the Food Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan? a) Verification b) Documentation c) Corrective Action d) Critical Control Point - CORRECT ANSWERS b) Documentation
A HACCP plan will assist in all of the following except a) Decrease incidents of food borne illness b) Increase food safety c) Reduce liability d) Increase profitability - CORRECT ANSWERS d) Increase profitability During a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except a) Physical b) Chemical c) Biological d) Environmental - CORRECT ANSWERS d) Environmental Verification of a HACCP plan means to a) check the requirements with your local Health Dept. b) check periodically to ensure the system is working properly c) check that meat is USDA inspected d) check employee backgrounds - CORRECT ANSWERS b) check periodically to ensure the system is working properly What is the first principle in a HACCP plan? a) Critical Control Point b) Verification c) Documentation d) Hazard Analysis - CORRECT ANSWERS d) Hazard Analysis When transporting tuna salad to an event, the tuna salad must be transpoe a) 41°F or below b) 50°F to 70F c) 0°F
C) refrigerating fish for twO weeks d) eating only fish high up in the food chain - CORRECT ANSWERS a) purchasing fish from approved sources Shellfish identification tags should be kept on file fora minimum of a) 30 days b) 60 days c) 90 days d) 120 days - CORRECT ANSWERS c) 90 days The bacteria Listeria is unusual because it can a) grow at refrigerated temperatures b) grow in the Danger Zone c) grow at 135°F or higher d) grow in the freezer - CORRECT ANSWERS a) grow at refrigerated temperatures In order to maintain safety with chemicals in the facility, all of the following should be considered except a) proper storage of the chemicals b) proper labeling of the chemicals c) maintaining Material Safety Data Sheets (MSDS) in case of emergency d) proper ordering procedures for chemicals - CORRECT ANSWERS d) proper ordering procedures for chemicals Which food is not a PHF? a) Bean sprouts b) Cut melon c) Beef jerky d) Chocolate custard - CORRECT ANSWERS c) Beef jerky An example of a Critical Control Point is a) cook the chicken to a specific temperature
b) clean the floors at night c) receive deliveries when you are not busy d) serve customers quickly - CORRECT ANSWERS a) cook the chicken to a specific temperature
- Ground beef is required to be cooked to a minimum temperature of a) 135°F b) 145°F c) 155°F d) 165°F - CORRECT ANSWERS c) 155°F A virus typically spread through the fecal oral route is a) Vibrio b) Anisakis c) Salmonella d) Hepatitis A - CORRECT ANSWERS d) Hepatitis A Items may be polished with a dean dry cloth a) after they air dry b) never c) after they are sanitized d) after they are washed - CORRECT ANSWERS a) after they air dry
- In regards to FATTOM, the critical control points for a retail food service establishment are a) Food and Acid b) Oxygen and Moisture c) Food and Moisture d) Time and Temperature - CORRECT ANSWERS d) Time and Temperature In order to ensure food safety, deliveries should be scheduled a) during off peak hours b) anytime facility is open
b) in the stove as part of the cooking process c) in the refrigerator at 41°F or below d) in the sink under running water at 100°F or below - CORRECT ANSWERS d) in the sink under running water at 100°F or below Trichinosis can be prevented by all of the folowing except a) freezing the pork supply b) thorughly cooking pork c) purchasing pork from approved sources d) refrigerating pork for 30 days - CORRECT ANSWERS d) refrigerating pork for 30 days When cooking food in a microwave, the food must be cooked to a minimum of a) 175°F b) 165°F c) 155°F d) 145°F - CORRECT ANSWERS b) 165°F According to the 2009 FDA Food Code, the Danger Zone is a) 41°F to 135°F b) 50°F to 70°F c) 70°F to 140°F d) 0°F to 212°F - CORRECT ANSWERS a) 41°F to 135°F The light intensity over a prep table in the kitchen must be a minimum of a) 430 lux (40 foot candles) b) 110 lux (10 foot candles) c) 220 lux (20 foot candles) d) 540 lux (50 foot candles) - CORRECT ANSWERS d) 540 lux (50 foot candles) The prep cook is checking the temperature of the rotisserie chickens as they cook. The best
thermometer to use would be a) a glass bi-metallic stem thermometer b) an infra-red thermometer c) no thermometer is needed d) a calibrated digital thermometer - CORRECT ANSWERS d) a calibrated digital thermometer If an employee arrives at work with a sore throat and fever, they should be allowed to a) take out the trash and mop floors b) make the salads c) prep the meats and poultry only d) wash and sanitize dishes - CORRECT ANSWERS a) take out the trash and mop floors The Food Manager notices that a food employee they assigned to prepare the salad has a small cut on their hand. The Food Manager should a) Have them continue preparing the salad anyway. b) Move them to the meat slicing area. c) Send them to the doctor, and then home for the day. d) Have them put on a watertight bandage over the cut and wear gloves. - CORRECT ANSWERS d) Have them put on a watertight bandage over the cut and wear gloves. Corrective action needs to be taken immediately if a Food Manager sees a food employee a) Using hand sanitizer instead of washing their hands. b) Wearing a plain wedding band during food production. c) Wearing a clean apron, neatly tied. d) Utilizing an effective hair restraint to prevent a physical hazard. - CORRECT ANSWERS a) Using hand sanitizer instead of washing their hands. When cooling foods all of the following are acceptable practices except a) using ice made with potable water b) covering tightly and placing on counter c) placing in shallow (2-3" deep) pans d) stirring the food - CORRECT ANSWERS b) covering tightly and placing on counter
