NRFSP Part 3 Review Questions And Answers Latest Top Score.
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NRFSP Part 3
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NRFSP Part 3
NRFSP Part 3 Review Questions And Answers Latest Top Score.
Floors in dry food storage areas should be cleaned and sanitized:
a) daily
b) weekly
c) monthly
d) as needed - correct answer. d) as needed
TRUE or FALSE? To achieve the best cleaning results, it is a good idea ...
NRFSP Part 3 Review Questions And
Answers Latest Top Score.
Floors in dry food storage areas should be cleaned and sanitized:
a) daily
b) weekly
c) monthly
d) as needed - correct answer. d) as needed
TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together
a number of branded cleaning products. - correct answer. FALSE
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
A food service employee has a head cold with discharge from their eyes and nose.
What work activity would be acceptable for this employee?
a. washing utensils
b. folding cloth napkins and tablecloths
c. removing garbage from the premises
d. stocking paper products in dry storage - correct answer. c. removing garbage
from the premises
A food handler must always wash his or her hands and arms vigorously for:
a. 25 seconds
b. 20 seconds
c. 30 seconds
d. 35 seconds - correct answer. b. 20 seconds
When is it most important for a food employee to wash their hands?
,a. when switching from wiping down the cooler to taking out the trash
b. when switching from handling money to touching the cash register
c. when switching from preparing raw food to ready-to-eat food
d. when switching from stocking the dry storage area to stocking the cooler - correct
answer. c. when switching from preparing raw food to ready-to-eat food
The Food Manager notices an employee getting nervous while they make a sandwich at
a deli counter and start touching their hair. The employee should be instructed to:
a. wash their hands and stop touching their hair
b. work only in the kitchen if they are nervous
c. wash their hair frequently if they are going to be touching it
d. double check food to make sure they aren't dropping hair into it - correct answer.
a. wash their hands and stop touching their hair
What is the best way to reduce cross contamination?
a. use the prep sink to wash your hands
b. cover mouth when coughing
c. properly washing hands
d. use same cutting board for raw meat and raw vegetables - correct answer. c.
properly washing hands
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
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
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
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 washing hands which part of the hands is most frequently missed?
a. palms
b. fingernails
c. between the fingers
d. the backs of the hands - correct answer. b. fingernails
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
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 answer. d. cover cut
with a water tight bandage and a glove
A Food Manager will reassign duties to a food employee when the food employee
reports they have signs or symptoms of:
a. a headache
b. vomiting and diarrhea
c. a minor cut or burn
d. sneezing from seasonal allergies - correct answer. b. vomiting and diarrhea
A food handler is just starting a cold. What should a manager do?
a. send her home from work
b. ask her to wear gloves for the rest of the week
c. allocate tasks that do not involve exposed food
d. allocate tasks that keep her away from customers - correct answer. c. allocate
tasks that do not involve exposed food
A food handler causes a small cut to one of his fingers. What is it good practice for a
manager to ensure?
a. he wears a fabric dressing and rubber gloves
b. he wears a waterproof dressing and single-use gloves
c. he goes home for the day
d. he is allocated tasks that do not involve exposed food - correct answer. b. he
wears a waterproof dressing and single-use gloves
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