NRFSP Part 3 Review Exam Questions With Correct Answers
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Course
Nrfsp
Institution
Nrfsp
NRFSP Part 3 Review Exam Questions With
Correct Answers
Floors in dry food storage areas should be cleaned and sanitized:
a) daily
b) weekly
c) monthly
d) as needed - answerd) as needed
TRUE or FALSE? To achieve the best cleaning results, it is a good idea to mix together a number
of brande...
NRFSP Part 3 Review Exam Questions With
Correct Answers
Floors in dry food storage areas should be cleaned and sanitized:
a) daily
b) weekly
c) monthly
d) as needed - 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. - 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 - 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 - answer✔c. removing garbage from the premises
A food handler must always wash his or her hands and arms vigorously for:
a. 25 seconds
d. 35 seconds - 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 - 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 - 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 - 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 - 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 - 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 - 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. - 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 - 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
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