NRFSP- FOOD SAFETY MANAGER CERTIFICATION EXAM NEWEST ACTUAL EXAM QUESTIONS AND ANSWERS, Exams of Nursing

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NRFSP- FOOD SAFETY MANAGER

CERTIFICATION EXAM NEWEST

ACTUAL EXAM QUESTIONS AND

DETAILED CORRECT ANSWERS 2024-

2025 (VERIFIED ANSWERS) | ALREADY

PASSED GRADED A+

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 Answer 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

d) the freezer Correct Answer c) a location away from any other food All of the following animals are allowed in a retail food establishment except a) a service animal under the control of a disabled person b) a small dog being kept in a dog carrier c) fish in an aquarium d) a patrol dog accompanying police Correct Answer b) a small dog being kept in a dog carrier A ventilation unit is located in the kitchen to prevent a) A fire b) The chef from getting too hot c) Grease collecting on the walls d) The employees talking too much Correct Answer c) Grease collecting on the walls A pest infestation is found in a facility. After resolving the problem, the Food Manager establishes procedures for all of the following except a) maintaining clean work areas b) training employees on using pesticides c) inspecting deliveries upon arrival d) checking all areas for cracks or crevices and sealing them if found Correct Answer b) training employees on using pesticides

There are ____ principles in a HACCP Plan. a) 10 b) 7 c) 5 d) 4 Correct Answer b) 7 An example of a Critical Control Point (CCP) is a) Checking a cooking temperature b) Cleaning procedures c) Effective pest control d) Inventory control Correct Answer 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 Answer 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 Answer b) Corrective Action 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 Answer b) Critical Control Point 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 Answer 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 Answer 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 Answer 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 Answer 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 Answer d) Hazard Analysis When transporting tuna salad to an event, the tuna salad must be transported at a temperature of a) 41°F or below b) 50°F to 70°F c) 0°F

d) 50°F or below Correct Answer a) 41°F or below A pH level below 4.6 will a) encourage bacteria to grow rapidly in the food b) inhibit the growth of bacteria in the food c) have no effect on bacteria in the food d) allow viruses to grow in the food Correct Answer b) inhibit the growth of bacteria in the food The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F? a) 5 ½ hours b) 4 hours c) 6 hours d) 3 ½ hours Correct Answer a) 5 ½ hours When storing raw poultry in the cooler, it should be stored a) On the shelf next to the lettuce b) On a shelf above the pasta salad c) On a shelf below everything else d) Raised a minimum of 2" off the floor Correct Answer c) On a shelf below everything else Meat and poultry must be all of the following except a) FDA approved b) stored below salad in the cooler

c) received at 41°F or below d) free of any signs of spoilage Correct Answer a) FDA approved Ciguatoxin can be prevented by a) purchasing fish from approved sources b) purchasing fish from private fisherman c) refrigerating fish for two weeks d) eating only fish high up in the food chain Correct Answer a) purchasing fish from approved sources Shellfish identification tags should be kept on file for a minimum of a) 30 days b) 60 days c) 90 days d) 120 days Correct Answer 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 Answer 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 Answer 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 Answer 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 Answer 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 Answer c) 155°F A virus typically spread through the fecal oral route is

a) Vibrio b) Anisakis c) Salmonella d) Hepatitis A Correct Answer d) Hepatitis A Items may be polished with a clean dry cloth a) after they air dry b) never c) after they are sanitized d) after they are washed Correct Answer 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 Answer d) Time and Temperature In order to ensure food safety, deliveries should be scheduled a) during off peak hours b) anytime facility is open c) on weekends d) only when a Food Manager is present Correct Answer a) during off peak hours

Mop water may be disposed of in a) three-compartment sink b) ladies restroom c) the utility sink d) men's urinal Correct Answer c) the utility sink PHF must be labeled with the Consume By Date, which is ____ days, including date of prep. a) 4 b) 2 c) 10 d) 7 Correct Answer d) 7 The freezer should be set at a minimum of a) 0°F b) 32°F c) 10°F d) - 10°F Correct Answer a) 0°F A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of ____ hours. a) 2 b) 4 c) 8 d) 3 Correct Answer b) 4

All of the following are approved methods of thawing EXCEPT a) in the microwave with no interruption in process 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 Answer d) in the sink under running water at 100°F or below Trichinosis can be prevented by all of the following except a) freezing the pork supply b) thoroughly cooking pork c) purchasing pork from approved sources d) refrigerating pork for 30 days Correct Answer 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 Answer 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 Answer a) 41°F to 135°F 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 Answer 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 Answer 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 Answer 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 Answer 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 Answer d) using a cloth towel to dry hands after proper washing 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 Answer d) 540 lux ( 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 Answer 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 Answer 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 Answer 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 Answer 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 Answer b) covering tightly and placing on counter The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks the cooler temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam table to reheat, and then answers the phone. What mistake was made? a) The chef washed his hands before starting work. b) The cooler temperature was too warm.

c) A steam table was used to reheat food. d) The chef did not wash his hands before answering the phone. Correct Answer c) A steam table was used to reheat food. If an employee has gloves on and they need to wash their hands, they should a) remove the glove, wash the hand and put new gloves on b) wash the glove while it is on the hand c) remove the glove, wash the hand and put the same glove back on d) no hand washing is needed because they have gloves on Correct Answer a) remove the glove, wash the hand and put new gloves on The Person In Charge (PIC) 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 staff's vacation requests Correct Answer d) complying with staff's 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 a minor cut b) Must be checked by a doctor first

c) Nothing needs to be done d) Cover cut with a watertight bandage and a glove Correct Answer d) Cover cut with a watertight 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 the 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 Answer 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) tongs c) gloved hands d) deli paper Correct Answer a) bare hands It is most important for an employee to use proper handwashing techniques after they a) talk on the phone b) use a restroom c) take an order d) drink from a closed container Correct Answer b) use a restroom

An inspection can occur only a) when the Person in Charge is present b) when the inspector notifies the facility 24 hours in advance c) when the facility is open or during reasonable hours d) when the facility is not too busy Correct Answer c) when the facility is open or during reasonable hours An employee must wash their hands in all of the following situations except a) before putting gloves on b) after handling raw pork c) after sneezing d) before mopping the floor Correct Answer d) before mopping the floor Where should a Food Employee take a break to smoke? a) In the dry storage area b) In the kitchen c) In designated areas only d) In the walk-in cooler Correct Answer c) In designated areas only In the food prep area, the only jewelry allowed on an employee's hands or arms is a) a medical bracelet

b) a diamond engagement ring c) a charm bracelet d) a plain wedding band Correct Answer d) a plain wedding band The chef is allowed to taste test a 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 and sanitized utensil each time they taste Correct Answer d) use a clean and sanitized utensil each time they taste All of the following are a hazard to food except a) Biological hazard b) Environmental hazard c) Physical hazard d) Chemical hazard Correct Answer 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 the meat d) Pesticide sprayed directly onto a cutting board Correct Answer c) Bony fragments in the meat

A parasite found in raw or lightly cooked seafood is a) Staphylococcus Aureus b) Norwalk c) Anisakiasis d) Trichina Spiralis Correct Answer c) Anisakiasis When removing a can from dry storage, you notice the can is swollen. You discard the can immediately due to the risk of a) Salmonella b) Hepatitis A c) Listeria d) Clostridium Botulinum Correct Answer 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 Answer c) elderly people living in an nursing home The most common place to find Staphylococcus Aureus is a) Raw vegetables b) Shellfish c) Ground meat

d) People Correct Answer d) People A major food allergen could include all of the following except a) shellfish b) peanuts c) tree pollen d) soybeans Correct Answer c) tree pollen Ways to prevent a physical hazard include all of the following except a) effective hair restraint b) refrigerate potentially hazardous foods c) minimize jewelry throughout the facility d) keep nails trimmed and clean Correct Answer b) refrigerate potentially hazardous foods Hepatitis A can be found in all of the following except a) raw shellfish b) cooked meat c) unwashed hands d) raw vegetables Correct Answer b) cooked meat All of the following are an example of a physical hazard except a) pesticide on the food prep counter b) metal shavings from the can opener

c) gemstone from a ring d) broken glass in the ice Correct Answer a) pesticide on the food prep counter Potentially Hazardous Foods (PHF) must be reheated to a temperature of a) 155°F b) 135°F c) 165°F d) 175°F Correct Answer c) 165°F Food that is being reheated to hot hold must reach a temperature of a) 135°F b) 155°F c) 165°F d) 175°F Correct Answer c) 165°F What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices? a) 135°F b) 145°F c) 155°F d) 165°F Correct Answer d) 165°F When cooling food the food must cooled from

a) 135°F to 50°F within 2 hours, and 135°F to 41°F within 6 hours b) 135°F to 70°F within 4 hours, and 135°F to 41°F within 6 hours c) 135°F to 50°F within 4 hours, and 135°F to 41°F within 6 hours d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours Correct Answer d) 135°F to 70°F within 2 hours, and 135°F to 41°F within 6 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 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°F to 70°F d) In the refrigerator at 41°F or below Correct Answer d) In the refrigerator at 41°F or below Foods may not be stored in all of the following except a) in a locker room b) under open stairs c) cooler

d) in a bathroom Correct Answer c) cooler Dry storage should be kept at a temperature of a) 41°F or below b) 135°F or higher c) 41°F to 135°F d) 50°F to 70°F Correct Answer d) 50°F to 70°F According to the 2005 FDA Food Code, when hot holding food, it must be held at a minimum temperature of a) 140°F or higher b) 135°F or higher c) 165°F or higher d) 150°F or higher Correct Answer b) 135°F or higher Food should be raised a minimum of ____ inches off the floor. a) 4 b) 6 c) 8 d) 12 Correct Answer 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 Answer 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 Answer 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 Answer d) ± 2°F When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the a) core temperature b) surface temperature c) oven temperature d) temperature of the juices that run out Correct Answer a) core temperature The five steps to a manual ware washing sink in order are