National Registry of Food Safety Professionals (NRFSP) Practice Exam

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• Where is the ideal spot to check the temperature of a cooler?
• What mistake did the chef make while preparing for the lunch buffet?
• What is the main purpose of establishing Critical Control Points in a HACCP plan?
• Scombrotoxin can be found in which of the following?
• In which of the following situations is handwashing NOT required?
• In what situation should gloves be removed?
• If a customer informs their server about a peanut allergy, what should the Person In Charge do?
• Which of the following is NOT a suitable material for food contact surfaces?
• Which of the following is not a method to prevent physical hazards?
• What is the primary risk of storing food at incorrect temperatures?
• Which of the following cannot be used to sanitize effectively?
• How should food items be stored to prevent cross-contamination?
• What is the correct action an employee should take if they cough or sneeze?
• When calibrating a thermometer, what temperature should it be set to using the slush method?
• What is the role of monitoring in a Critical Control Point?
• Which of the following is an example of a Critical Control Point in food safety?
• What effect does food with an Aw of .85 or greater have on bacteria?
• What is a key reason for performers wearing hair restraints in a food production environment?
• What is the minimum internal cooking temperature for poultry?
• What action should a food employee take if they have a minor cut on their hand?
• What does verification of a HACCP plan involve?
• A bacterial intoxication is caused by what?
• Which of the following is an example of potential cross-contamination?
• What should an employee do if they are touching their hair while preparing a sandwich?
• What should food handlers do to prevent cross-contamination?
• What defines a potentially hazardous food (PHF)?
• When using the slush method to calibrate a thermometer, the thermometer should be placed into what?
• After resolving a pest infestation, what should the Food Manager not include in procedures?
• When storing raw poultry in the cooler, where should it be placed?
• What temperature must potentially hazardous foods be reheated to?
• Which food item is NOT considered a potentially hazardous food (PHF)?
• Bacteria prefer foods that are high in which two factors?
• What is the best way to thaw frozen food safely?
• Which of the following methods is typically not acceptable for pest control?
• What is a violation staff should monitor for during buffet service?
• Which of the following is NOT a requirement for meat and poultry?
• Which of the following is not considered a hazard to food?
• What is the main purpose of wearing gloves while handling food?
• If cardboard boxes have food residue on them, what should the Food Manager instruct the employee to do?
• What is the maximum temperature at which tuna salad must be transported to ensure safety?
• If a chef has cooled a stew to 70°F in 30 minutes, how much more time is needed to cool it to 41°F?
• Which parasite is commonly found in raw or lightly cooked seafood?
• Which of the following is NOT considered a chemical hazard?
• Which of the following is not classified as a major food allergen?
• What temperature must food reach when being reheated for hot holding?
• Who is responsible for training all staff in food safety?
• When using the FIFO method for stock rotation, which food should be used first?
• What should a dumpster have for effective waste management?
• What is the appropriate way to cool cooked food to prevent bacterial growth?
• Why is it important to check the core temperature of poultry while cooking?
• When reheating food, which equipment should not be used?
• At what temperature must water be when used as a sanitizer?
• Which item must be cooked to a minimum of 165°F?
• Which of the following statements about viruses is true?
• When seating customers at a table with preset tableware, what is the hostess's priority?
• Which group represents a highly susceptible population?
• What is the proper use of cast iron in food handling?
• At what temperature should leftovers be cooled to within 2 hours?
• What is the best thermometer to use for checking the temperature of rotisserie chickens?
• What is the minimum height for equipment mounted to the counter?
• What is the correct order of the steps for manual ware washing?
• What effect does a pH level below 4.6 have on bacteria in food?
• When using time as a measure for food safety, how long can PHF be stored before it must be discarded?
• Which method of cooling foods is not acceptable?
• When corrective action is needed, which of the following scenarios requires immediate attention?
• To ensure microwave safety, food must reach a minimum internal temperature of?
• Which two factors are critical control points in a retail food service establishment according to FATTOM?
• When is it most important for a Food Employee to wash their hands?
• What does the term sewage refer to?
• The most common reservoir for Staphylococcus Aureus is found in:
• For how long should shellfish identification tags be kept on file?
• What is the first principle in a HACCP plan?
• If a food employee has an infected open wound, what must the food manager do?
• The presence or growth of microorganisms is classified as what type of hazard?
• When the Food Manager checks the temperature of fish when it is finished cooking, this exemplifies which HACCP principle?
• What temperature must chlorine be when used for sanitizing?
• Which practice does not help avoid a chemical hazard?
• What must the Food Manager do if an employee needs medication at work?
• What is the most effective way to reduce cross-contamination?
• What is the correct procedure for a chef to taste test food?
• Which of the following is an acceptable sanitizer?
• What is the purpose of a ventilation unit in the kitchen?
• A Clean In Place (CIP) item must be designed to do what?
• Which of the following cooking practices is considered a violation?
• To maintain safety with chemicals in the facility, which of the following is NOT essential?
• Which of the following is a key component of a successful HACCP plan?
• Which food item must be cooked to the highest internal temperature to ensure safety?
• Food borne illnesses can often be traced back to which of the following factors?
• Which of the following is NOT a biological hazard?
• What should be done with unused excess tableware after a customer leaves a table?
• What does using the same thermometer for cooked chicken and cold buffet items exemplify?
• When cooling food, it must be cooled from what temperature range within two hours?
• What should a Food Manager do with recalled food items?
• What temperature range is considered the danger zone for food storage?
• All of the following are examples of physical hazards except:
• Which of the following animals is generally not allowed in a retail food establishment?
• A HACCP plan assists in all of the following except:
• When sanitizing with chlorine, what should the temperature of the chlorine solution be?
• Why should copper containers not be used?
• Which bacterial infection is commonly found on raw poultry and eggs?
• At what internal temperature should fish and shellfish be received?
• When should a Food Manager reassign duties to an employee?
• When transferring bulk items into a smaller container, what must the smaller container be?
• Which of the following is required when working with ready-to-eat foods?
• How many inches must food be raised off the floor for safety?
• How should a Food Manager check the temperature of milk upon delivery?
• What action should the Person in Charge take if a customer claims a credible illness?
• At what minimum temperature should a freezer be set to ensure safe food storage?
• What is an important step to ensure food safety during food preparation?
• When should an employee wash their hands?
• At delivery, when should food be rejected?
• What is the process of reducing microorganisms to a safe level on a food contact surface called?
• What is the safest method for thawing a roast?
• Which of the following is not classified as a foodborne illness?
• What method can NOT effectively prevent trichinosis?
• Thermometers that measure temperatures in Fahrenheit only must be accurate to what degree?
• What should be done if a food employee shows symptoms of a foodborne illness?
• What should an employee do before preparing food after using the restroom?
• During a Hazard Analysis, which of the following hazard types is not identified?
• Where is an employee allowed to eat a sandwich?
• What is the recommended temperature range for storing potentially hazardous foods (PHF)?
• An example of a chemical hazard would not include:
• Which of the following pathogens is associated with improperly handled dairy products?
• Which of the following practices helps ensure food safety during storage?
• A bacterial infection is primarily caused by what?
• If an employee is wearing gloves and needs to wash their hands, what should they do?
• Which method is NOT permissible for handling ready-to-eat foods?
• Placing a cooked pork chop on top of a raw pork chop is an example of what?
• When checking the temperature of a turkey, which temperature should be prioritized?
• What is one of the primary roles of a Food Manager in a restaurant?
• What is NOT required for a hand washing sink?
• What is necessary for labeling a smaller container after transferring food items?
• A designated employee break area must do all of the following except?
• The act of cutting ham into smaller portions to help it cool quicker demonstrates which HACCP principle?
• Which of the following is an example of a Critical Control Point (CCP)?
• What step in a HACCP plan does the Food Manager complete by marking a chart with date, temperature, and initials?
• Why is it not allowed to stack dishes in the dishwasher?
• What is the term for the value that must be met to ensure food's safety in a HACCP plan?
• Acidic foods should NOT be placed in which type of containers?
• Which of the following is NOT a part of the FATTOM acronym?
• What should a Food Manager correct immediately in a walk-in cooler?
• According to the FDA Food Code, what is the defining range for the Danger Zone?
• Which of the following is a potential consequence of consuming food contaminated with Clostridium Botulinum?
• What is unique about the bacteria Listeria?
• How much air gap is required above the rim of a sink and a faucet?
• Which hazard is responsible for most foodborne illnesses?
• What is the minimum light intensity required over a prep table in the kitchen?
• Which common practice can lead to contamination of food through physical hazards?
• What should NOT be included when training staff on proper handwashing?
• Which of the following actions helps ensure food safety?
• What is a common method to prevent cross-contamination in food storage?
• Under what condition must an employee be excluded from work?
• How many principles are there in a HACCP Plan?
• Where is the appropriate place for a food employee to take a smoking break?
• In which location may mop water be disposed of?
• What should be done if food is suspected to be contaminated?
• When is it appropriate for an employee to handle an animal that may be present in a food establishment?
• Perishable food items must be labeled with a Consume By Date. How many days does this include from the date of preparation?
• When can an inspection of the food facility occur?
• What is the required cooking temperature for chili containing tomatoes and ground chicken?
• Effective ways to prevent food allergies include:
• What is an appropriate action if a food employee is not washing their hands properly?
• What is the primary purpose of using food thermometers?
• Which of the following is NOT an approved method of thawing food?
• According to food safety guidelines, what is the minimum holding temperature for hot foods?
• What practice will not help avoid cross-contamination?
• What step comes immediately after washing in a manual ware washing process?
• How can Ciguatoxin be prevented?
• To ensure food safety, when should deliveries be scheduled?
• Which of the following is a suitable practice when seating customers?
• What type of jewelry is allowed on an employee's hands or arms in the food prep area?
• What type of wood is acceptable for use as a cutting block or baker's table?
• Hepatitis A is commonly associated with all of the following except:
• What is the safe cold holding temperature for food?
• What is the first step in the HACCP process?
• When you find a swollen can in dry storage, what should you do?
• What occurrence defines a cross connection?
• The Food Manager cooled macaroni and cheese to 70°F in 3 hours. Was this done correctly?
• What is a common symptom of foodborne illness?
• What is the correct order for placing items in a reach-in cooler from top shelf to bottom shelf?
• Which food storage practice helps prevent cross-contamination?
• Which of the following is essential for a successful corrective action in a HACCP plan?
• What is an essential characteristic of materials used for food contact surfaces?
• Which of the following is essential for maintaining proper food safety during food preparation?
• What is the minimum temperature for cooking ground beef to ensure food safety?
• Which of the following is an acceptable storage location for food?
• What is the recommended temperature for dry storage?
• What should a Food Manager do if a food employee has a small cut on their hand?
• Which situation should a Food Manager correct immediately during a self-inspection?
• Which of the following is NOT a responsibility of the food safety manager?
• Which virus is commonly spread through the fecal-oral route?
• When should items be polished with a clean dry cloth?
• How should food employee uniforms be managed to ensure hygiene?
• Which of the following is an example of a physical hazard?