NRFSP Cheat Sheet 2026

The 30 highest-yield NRFSP facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Which pest poses the greatest risk for contaminating food with Salmonella in a food service environment? → Rodents
2. When a customer informs the server they have a fish allergy, which action is MOST appropriate? → Note it on the order ticket and notify the kitchen and chef immediately
3. What is the purpose of installing air curtains or self-closing doors at food facility entrances? → To prevent insects and pests from entering when doors are opened
4. Which regulation requires food businesses to maintain a Hazard Analysis and Critical Control Points (HACCP) plan? → The Food Safety Modernization Act (FSMA)
5. Under a HACCP system, who is ultimately responsible for ensuring the plan is implemented correctly? → The food service manager or person in charge
6. Which bacteria is most commonly associated with undercooked poultry? → Salmonella
7. What is the purpose of establishing critical limits in a HACCP plan? → To define the maximum or minimum value a control measure must meet to prevent a hazard
8. Which of the following is a non-food-contact surface that still requires a regular cleaning schedule? → Refrigerator door handles
9. What facility maintenance practice most directly helps prevent drain flies in a food service kitchen? → Regularly scrubbing floor drains to remove organic buildup
10. Which piece of equipment best maintains required cold-holding temperatures for a salad bar? → Ice bath
11. How long can TCS food safely remain in the temperature danger zone before it must be discarded? → 4 hours
12. According to the FASTER Act of 2021, by what date did sesame become required to be labeled as a major allergen on packaged foods sold in the United States? → January 1, 2023
13. What is the recommended gap size under exterior doors in a food service facility to block rodent entry? → No larger than 1/4 inch
14. Which of the following is one of the nine major food allergens recognized by the FDA under FALCPA and the FASTER Act? → Sesame
15. What is the safest way to thaw frozen food? → In the refrigerator
16. A food service manager finds cockroach egg cases behind a piece of equipment. What is the correct immediate response? → Contact a licensed pest control operator and increase sanitation immediately
17. What does FIFO stand for in food storage management? → First In, First Out
18. Pork chops must reach what minimum internal temperature when served immediately? → 145°F
19. What is the key difference between a food allergy and food intolerance? → A food allergy involves an immune system response while intolerance does not
20. What must be done to a cutting board immediately after cutting raw chicken before it is used to cut vegetables? → Clean and sanitize thoroughly
21. How should wiping cloths used on food-contact surfaces be stored between uses? → In a sanitizing solution at the proper concentration
22. What is the maximum shelf life for ready-to-eat TCS food prepared on-site and held at 41°F? → 7 days
23. A thermometer used for measuring food temperatures should be calibrated using which method? → Either ice-point or boiling point method
24. Which HACCP principle involves confirming that the HACCP plan is working effectively? → Verification
25. What is the primary purpose of using separate, color-coded cutting boards for allergen-free meal preparation? → To prevent cross-contact with allergens
26. How often must food-contact surfaces be cleaned and sanitized during continuous use? → Every 4 hours
27. How many principles make up a complete HACCP plan? → 7
28. What is the purpose of the rinse compartment in a three-compartment sink? → To remove detergent residue after washing before sanitizing
29. A customer with a tree nut allergy asks if a dish contains any allergens. Which of the following would be the BEST response from the food handler? → Check the recipe and ingredient list, then confirm with the chef
30. What is the minimum concentration for a chlorine (bleach) sanitizing solution used on food-contact surfaces? → 50 ppm