NRFSP Study Guide 2026
Everything you need to pass the NRFSP exam in one place: the exam format, every topic to study, real practice questions with explanations, flashcards, and full-length practice tests. Free, no sign-up needed.
📋 NRFSP Exam Format at a Glance
📚 NRFSP Topics to Study (22)
✍️ Sample NRFSP Questions & Answers
1. What is the first principle of HACCP?
The first HACCP principle is to conduct a hazard analysis, identifying biological, chemical, and physical hazards that could occur at each step of food production.
2. Which of the following foods requires refrigeration after opening?
Opened salsa is a TCS food that supports bacterial growth and must be refrigerated at 41°F or below after opening.
3. What is the minimum hot-holding temperature for TCS foods like soup and gravy?
All hot TCS foods must be held at 135°F or above to prevent bacterial growth during service.
4. A food service manager measures soup at 120°F after being on a steam table for 30 minutes. What action is required?
Soup that has dropped below 135°F on a hot-holding unit must be reheated to 165°F within 2 hours before returning to hot holding.
5. What does a Master Cleaning Schedule help a food service manager do?
A Master Cleaning Schedule assigns specific cleaning tasks to specific times and employees, ensuring nothing is overlooked and creating an accountability record.
6. Which term describes the unintentional transfer of an allergen from one food or surface to another?
Cross-contact specifically refers to the unintentional transfer of allergen proteins from one food to another, which can trigger allergic reactions.