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NRFSP NATIONAL REGISTRY OF FOOD SAFETY
PROFESSIONALS (NRFSP) EXAM A, B, C & STUDY
GUIDE COMPLETE 400 QUESTIONS AND VERIFIED
SOLUTIONS LATEST UPDATE THIS YEAR
NRFSP NATIONAL REGISTRY OF FOOD SAFETY PROFESSIONALS (NRFSP) EXAM A
QUESTION: In the food prep area, the only jewelry allowed on an employees hands or arms is: A. A medical bracelet B. A diamond engagement ring C. A charm bracelet D. A plain wedding band - ANSWER-D. Plain wedding band QUESTION: 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 - ANSWER-D. Use a clean sanitizer utensil each time they taste
QUESTION: All of following are a hazard to food except: A. Biological hazard B. Environmental hazard C. Physical hazard D. Chemical hazard - ANSWER-B. Environmental hazard QUESTION: 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 - ANSWER-C. Bony Fragments in meat QUESTION: A parasite found in raw or lightly cooked seafood is: A. Staphylococcus Aureus B. Norwalk C. Anisakiasis D. Trichina spiralis - ANSWER-C. Anisakiasis
QUESTION: A major food allergen could include all of the following except: A. Shellfish B. Peanuts C. Tree pollen D. Soybeans - ANSWER-C. Tree Pollen 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 - ANSWER-D. Complying with staffs vacation requests QUESTION: 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 - ANSWER-D. Cover cut with a water tight bandage and a glove
QUESTION: 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 - ANSWER-A. Restrict the employee from working with the open food QUESTION: All of the following are used to handle ready to eat foods except: A. Bare hands B. Tongs C. Gloved hands D. Deli paper - ANSWER-A. Bare hands QUESTION: It is most important for an employee to use proper hand washing techniques after they: A. Talk on the phone B. Use a restroom C. Take an order D. Drink from a closed container - ANSWER-B. Use a restroom
QUESTION: 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 QUESTION: 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 QUESTION: 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
QUESTION: 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 QUESTION: 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 QUESTION: 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
QUESTION: 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 - ANSWER-C. Cooler QUESTION: 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° - ANSWER-D. 50° to 70° QUESTION: 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 - ANSWER-B. 135° or higher
QUESTION: Food should be raised a minimum of how many inches off the floor? A. 4 B. 6 C. 8 D. 12 - ANSWER-B. 6 QUESTION: 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 - ANSWER-a) Dark in color to hide the dirt QUESTION: 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 - ANSWER-b) It is made from hard maple
QUESTION: When the hostess is seating customers at a table with preset tableware, it is most important that the hostess a) seat ladies first b) place the menus on the table c) take a drink order d) remove any excess tableware - ANSWER-d) remove any excess tableware QUESTION: Acidic foods cannot be placed in or on a) coolers b) copper or galvanized metal containers c) cutting boards d) serving trays - ANSWER-b) copper or galvanized metal containers QUESTION: When sanitizing with chlorine, the chlorine should be checked and be at a temperature of A) 100 degrees B) 171 degrees C) 75 degrees D) 50 degrees - ANSWER-C) 75 degrees
QUESTION: 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 - ANSWER-b) be designed so cleaning and sanitizing solution will circulate and contact all food contact QUESTION: 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 - ANSWER-d) A bowl filled with crushed ice and water QUESTION: A dumpster should have all of the following except a) Tight fitting lids kept closed
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 - ANSWER-b) 1 inch or twice the diameter of the faucet QUESTION: Equipment mounted to the counter must be raised a minimum of a) 2 inches b) 4 inches c) 6 inches d) 8 inches - ANSWER-b) 4 inches QUESTION: 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. - ANSWER-d) The medication must be clearly labeled and stored away from food and food prep areas.
QUESTION: 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 - ANSWER-c) a location away from any other food QUESTION: 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 - ANSWER-b) a small dog being kept in a dog carrier QUESTION: A ventilation unit is located in the kitchen to prevent A fire b) The chef from getting too hot c) Grease collecting on the walls
c) Effective pest control d) Inventory control - ANSWER-a) Checking a cooking temperature QUESTION: 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 - ANSWER-b) Monitoring the Critical Control Point QUESTION: 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 - ANSWER-a) Critical Limit QUESTION: 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 - ANSWER-d) Corrective Action QUESTION: 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 - ANSWER-b) Documentation QUESTION: A HACCP plan will assist in all of the following except a) Decrease incidents of food borne illness b) Increase food safety
