NRFSP Exam study Latest Update 2025-2026 Actual Exam 80 Questions with 100% Verified Correct Answers Guaranteed A+ Verified by Professor
112 minutes - CORRECT ANSWER: If you cook a rare, roast beef at 130F, how long
should it be cooked?
120F - CORRECT ANSWER: What should be the temperature of the wash solution in
spray-type warewashers that use chemicals to SANITIZE?
130F for 112 minutes - CORRECT ANSWER: A rare roast beef can be served if it is
cooked to
135F - CORRECT ANSWER: What temperature do you need to hot hold chicken wings
at?
135F to 70F within 2 hours and 135F to 41F within 6 hours - CORRECT ANSWER:
When cooling food, the food must be cooled from
155F for 17 seconds - CORRECT ANSWER: Unpastuerized shell eggs that are cooked
for later service must be cooked to
165F (74C) within 2 hours - CORRECT ANSWER: Potentially hazardous foods MUST
be reheated to an internal temperature of
165F for 15 seconds - CORRECT ANSWER: Food service employees are reheating
hamburgers in a microwave to be served. What internal temperature should they be heated to? 1 / 2
2 or more - CORRECT ANSWER: A foodborne outbreak is defined as how many people
getting sick from the same food?
- days including the date of preparation - CORRECT ANSWER: Label unused prepared
TCS foods with the consume by date which is a maximum of
a 45 year old man with Celiac disease - CORRECT ANSWER: All of the following are a highly susceptible population EXCEPT
A detergent must - CORRECT ANSWER: remove soil
a guest who needs to enter the kitchen to get ice for their beverage - CORRECT
ANSWER: Which of the following people should NOT be allowed to walk through the
kitchen at a restaurant?
A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling - CORRECT ANSWER: During a self-inspection, you see the following situation.Which should you correct at once?
a well-organized food safety and sanitation program - CORRECT ANSWER: In order to assure a safe food handling environment, what should a food establishment have in place before it opens for business?
All personnel - CORRECT ANSWER: Who has legal responsibilities for ensuring that food is safe?
allocate tasks that do not involve exposed food - CORRECT ANSWER: A food handler is just starting a cold. What should a manager do?
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