The following sample questions are provided as examples of the types of questions that will appear on the National Registry of Food Safety Professional’s exam.

1. Bacteria that can cause a food borne infection are:

  1. Ciguatera
  2. Hepatitis A
  3. Salmonella enteritidis
  4. Clostridium botulinum

2. The presence or growth of microorganisms is a type of

  1. Acid hazard
  2. Physical hazard
  3. Chemical hazard
  4. Biological hazard

3. A shipment of frozen fish arrives in your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:

  1. Thawing and refreezing
  2. Safe, high quality seafood
  3. Seafood that has been kept in frozen storage too long
  4. Seafood that has been blast chilled

4. Checking the walk-in refrigerator, you see food stored in the following ways. Which one would you correct IMMEDIATELY?

  1. Raw foods are stored on a shelf above ready-to-eat foods
  2. Loosely covered cooked foods are cooling on the top shelf
  3. Ice is being used to cool spaghetti sauce in a shallow pan
  4. Foods are being stored in plastic containers with tight fitting lids after cooling

5. When cooked and raw foods are displayed in a deli, you should:

  1. Raw foods are stored on a shelf above ready-to-eat foods
  2. physically separate raw and cooked foods
  3. Physically separate whole raw fish and raw fish fillets
  4. Use window cleaner on glass inside the case

6. Which of the following practices is approved for use in a food establishment?

  1. Wooden cutting boards are wished in a 2 compartment sink.
  2. Serving utensils are stored with their food-contact surfaces in the food.
  3. The guard is removed from the slicer to handle large food items.
  4. Single use aluminum pans are reused.

7. Which of the following are the CORRECT steps to follow when using your manual 3-compartment sink to wash dishes and utensils?

  1. Pre-scrape and pre-flush, wash, rinse, sanitize, and air dry.
  2. Pre-scrape and pre-flush, rinse, wash, sanitize, and air dry.
  3. Pre-scrape and pre-flush, wash, rinse, sanitize, and towel dry.
  4. Pre-scrape and pre-flush, rinse, wash, sanitize, and towel dry

8. The only correct way to make sure the proper strength of a chemical sanitizer in the third compartment of the manual warewashing sink is to:

  1. Measure it using correct test strips
  2. Change the solution every three hours
  3. Change the solution at the end of each shift.
  4. Look for the color of the sanitizer in the final rinse water

9. Which of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY?

  1. Locked fence
  2. Containers without covers
  3. Location too far from the building
  4. Containers located on a hard surface

10.During a self-inspection, you see the following situation. Which should you correct at once?

  1. Employees and customers are using the same restroom.
  2. The waste basket at the hand washing station does NOT have a plastic liner.
  3. The handwashing station in the kitchen does NOT have foot pedals to turn the water on.
  4. A hand washing sink in the kitchen is being used to hold a tray of cookies that are cooling.

11Correction action needs to be taken IMMEDIATELY if you see a food handler

  1. Using hand sanitizer instead of washing hands
  2. Wearing a plain wedding band during food production
  3. Wearing the same apron when changing from raw beef to raw chicken
  4. Using the same paper towel they dried their hands with to turn off the water


  1. C
  2. D
  3. A
  4. A
  5. B
  6. B
  7. A
  8. A
  9. B
  10. D
  11. A