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NRFSP Exam #3 Study Guide - Questions/Solutions
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NRFSP Exam #3 Study Guide - Questions/Solutions
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NRFSP Exam Study #1 - Questions With Correct &Verified Solutions (Guaranteed Pass!!)
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 Ans - 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 Ans - 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 Ans - 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 Ans - A. Bare hands
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 Correct Ans - B. Use a restroom
,An inspection can occur only:
A. When the person in charge is present
B. When the inspector notified 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 Ans - 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 Ans - 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 a designated area only
D. The walk in cooler Correct Ans - C. Designated areas okly
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 Correct Ans - 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 Ans - 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 Ans - 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 Ans - 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 Ans - 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 Ans - 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 Ans - 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 Ans - D. People
A major food allergen could include all of the following except:
A. Shellfish
B. Peanuts
C. Tree pollen
D. Soybeans Correct Ans - C. Tree Pollen
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