NRFSP International Certified Food Safety Manager (ICFSM)

According to the ICFSM blueprint, what is the #1 cause of foodborne illness that managers must train employees about?

• ACooking food at the wrong temperature
• BPoor or improper personal hygiene
• CBuying food from unapproved suppliers
• DStoring chemicals incorrectly

A food employee must wash hands for at least how long, including vigorous friction on all hand and arm surfaces?

• A5 seconds
• B10 to 15 seconds
• CAt least 20 seconds
• D60 seconds

A cook reports having jaundice that started two days ago. What is the manager's required action under the FDA Food Code?

• AAllow the cook to work but reassign to dishwashing
• BExclude the cook and notify the regulatory authority
• CRestrict the cook from handling exposed food only
• DSend the cook home for 24 hours then return to work

Which of the following is required by the FDA Food Code BEFORE a food employee handles ready-to-eat food with bare hands is permitted?

• AA written employee health policy and additional safeguards approved by the regulatory aut…
• BA signed waiver from the customer
• CA handwashing station within 10 feet of the prep area
• DManager certification only

A food handler should change disposable gloves in all of the following situations EXCEPT:

• AAfter handling raw poultry
• BEvery four hours of continuous use
• CEach time gloves are put on a freshly washed hand
• DAfter taking out the trash

A food employee reports a sore throat with fever. According to the FDA Food Code, the person in charge must:

• AAllow the employee to work normally with frequent handwashing
• BRestrict the employee from working with exposed food in non-HSP establishments and exclud…
• CExclude only if the employee handles raw meat
• DSend the employee for a strep test before any action

Which jewelry item is allowed on the hands and arms of a food employee per the FDA Food Code?

• AA wristwatch
• BA medical-alert bracelet
• CA plain ring band with no stones
• DA diamond engagement ring

Where should food employees be permitted to eat, drink, and use tobacco according to the FDA Food Code?

• AOnly in designated areas separate from food prep, equipment, and utensils
• BAt the prep table during slow periods only
• CAnywhere as long as hands are washed afterward
• DOnly outside the establishment

A food employee with an infected cut on a finger may continue to handle food only if:

• AThe wound is covered with a tight bandage and a single-use glove or finger cot
• BThe wound is covered with a colored bandage that can be easily found
• CThe employee promises not to touch the wound
• DThe wound has scabbed over

After which of the following activities must a food employee wash hands BEFORE returning to food prep?

• AOnly after using the restroom
• BAfter using the restroom, handling raw food, taking out trash, and touching face or hair
• COnly at the start and end of a shift
• DOnly after handling money

Which of the following symptoms requires a food employee to be EXCLUDED from the establishment until cleared?

• ASore throat without fever
• BPersistent sneezing
• CVomiting or diarrhea
• DA small healed cut on the hand

Fingernail polish or artificial nails on a food employee handling exposed food are:

• AAlways allowed without restriction
• BAllowed only if intact and the employee wears single-use gloves
• CAllowed only if approved by the manager
• DRequired for sanitary reasons

A food employee diagnosed with an infection from Salmonella Typhi must be:

• ARestricted from handling exposed food only
• BExcluded from the establishment until cleared by the regulatory authority
• CReassigned to dishwashing duties
• DAllowed to work with double handwashing

A handwashing sink in a food establishment must supply water at a minimum temperature of:

• A70 degrees F (21 degrees C)
• B85 degrees F (29 degrees C)
• C100 degrees F (38 degrees C)
• D120 degrees F (49 degrees C)

Hand sanitizers in a food establishment may be used:

• AAs a substitute for handwashing during busy times
• BOnly AFTER hands have been washed with soap and water
• CInstead of gloves when handling ready-to-eat food
• DOnly if approved by the local health department

Which best describes the manager's responsibility for employee training on personal hygiene?

• ATraining is optional if employees have prior food service experience
• BTrain at hire, retrain when policies change, document training, and verify competence
• CTraining is the responsibility of the regulatory authority
• DVerbal training during the first shift is sufficient

What is the maximum cold-holding temperature for time/temperature control for safety (TCS) food per the FDA Food Code?

• A32 degrees F (0 degrees C)
• B41 degrees F (5 degrees C)
• C45 degrees F (7 degrees C)
• D50 degrees F (10 degrees C)

What is the minimum hot-holding temperature for TCS food per the FDA Food Code?

• A120 degrees F (49 degrees C)
• B130 degrees F (54 degrees C)
• C135 degrees F (57 degrees C)
• D165 degrees F (74 degrees C)

The FDA Food Code two-stage cooling rule for hot TCS food requires:

• AFrom 135 degrees F to 41 degrees F within 6 hours total, with 70 degrees F reached in the…
• BFrom 135 degrees F to 41 degrees F within 4 hours total
• CFrom 135 degrees F to 70 degrees F within 6 hours, then 70 degrees F to 41 degrees F with…
• DCool to room temperature within 1 hour, then refrigerate overnight

When using time as a public health control (TPHC) in lieu of temperature, the maximum time TCS food may be held without refrigeration is:

• A1 hour
• B2 hours
• C4 hours from removal from temperature control
• D6 hours

Which thawing method is NOT approved under the FDA Food Code?

• AIn a refrigerator at 41 degrees F or below
• BSubmerged under running potable water at 70 degrees F or below
• COn a counter at room temperature
• DAs part of the cooking process

The FDA Food Code temperature danger zone — where pathogens grow most rapidly — is defined as:

• A32 degrees F to 100 degrees F (0 to 38 degrees C)
• B41 degrees F to 135 degrees F (5 to 57 degrees C)
• C50 degrees F to 150 degrees F (10 to 66 degrees C)
• D60 degrees F to 165 degrees F (16 to 74 degrees C)

How frequently should TCS food temperatures in cold-holding equipment be monitored and recorded as part of active managerial control?

• AOnce per shift
• BEvery 2 to 4 hours, with records maintained
• COnly when the regulatory authority visits
• DOnce per week

Which thermometer is the most appropriate for checking the internal temperature of a thin hamburger patty?

• ABimetallic stem thermometer with a 1-inch sensing dimple
• BThermocouple with a thin penetration probe
• CGlass mercury thermometer
• DInfrared (laser) thermometer

How should a food thermometer be calibrated using the ice-point method?

• ASubmerge in boiling water until it reads 212 degrees F
• BPlace in ice water (50/50 ice and water) and adjust to read 32 degrees F (0 degrees C)
• CCompare with an oven thermometer at 350 degrees F
• DHold in air at room temperature and adjust to 70 degrees F

Cooked TCS food being date-marked for refrigerated storage may be kept for a maximum of:

• A3 days from preparation
• B5 days from preparation
• C7 days, including the day of preparation, at 41 degrees F or below
• D10 days from preparation

When reheating leftover TCS food for hot holding, the food must reach an internal temperature of:

• A135 degrees F (57 degrees C) within 2 hours
• B145 degrees F (63 degrees C) within 2 hours
• C165 degrees F (74 degrees C) within 2 hours
• D212 degrees F (100 degrees C) within 1 hour

Which of the following cooling methods is LEAST effective for a large pot of soup?

• ADividing into shallow pans no more than 2 inches deep
• BPlacing the entire pot on the counter to cool
• CUsing an ice-water bath with frequent stirring
• DAdding ice paddles or frozen ice wands

A food employee returns the buffet TCS food to the cooler at the end of service after 3 hours of holding at 130 degrees F. What is the proper action?

• ACool it to 41 degrees F using two-stage cooling and reheat to 165 degrees F before reuse
• BDiscard the food
• CStore it as-is and use the next day
• DReheat to 145 degrees F immediately

When using the 6-hour TPHC option (rather than the 4-hour option), the food's starting temperature must be:

• A70 degrees F or below
• B41 degrees F (5 degrees C) or below at start, not exceeding 70 degrees F (21 degrees C) d…
• CAnywhere in the danger zone
• DAbove 135 degrees F

Cross-contamination is best described as:

• AMixing two cuisines on a single menu
• BTransfer of harmful microorganisms or substances from one food, surface, or person to ano…
• CUsing the same recipe at multiple locations
• DReheating food after cooling

In a walk-in cooler, raw chicken should be stored:

• AOn the top shelf above ready-to-eat foods to keep it visible
• BOn the bottom shelf below all other foods including raw beef and ready-to-eat foods
• CNext to whole produce
• DAnywhere as long as it is wrapped

Which of the following is one of the Big 9 (or Big 8) major food allergens recognized in the United States?

• AStrawberries
• BSesame
• CGarlic
• DBlack pepper

Which of the following is NOT one of the Big 9 major food allergens?

• ATree nuts
• BSoybeans
• CWheat
• DCorn

A guest reports a severe peanut allergy. The cook prepares a fresh meal but uses the same fryer that was used for peanut-coated chicken earlier. This is an example of:

• AAcceptable practice if the fryer was hot enough
• BCross-contact, which can trigger an allergic reaction
• CCross-contamination, but only if surfaces are dirty
• DAn issue only if the cooking oil was reused

Which is an example of a PHYSICAL contaminant in food?

• ASalmonella enterica
• BA piece of broken glass from a light fixture
• CCleaning detergent residue
• DHistamine from spoiled tuna

Which fish species is most commonly associated with scombroid (histamine) poisoning when temperature-abused?

• ACod
• BTilapia
• CTuna
• DPollock

Ciguatera toxin is associated with which type of fish?

• AFarmed salmon
• BPredatory reef fish such as barracuda, grouper, and amberjack
• CFreshwater trout
• DAnchovies

Which mushroom-related risk is best controlled by purchasing from an approved supplier?

• AToxin from wild-foraged poisonous mushrooms (e.g., Amanita)
• BHistamine accumulation
• CNorovirus contamination
• DListeria growth

Color-coded cutting boards are an effective tool to prevent cross-contamination because:

• ADifferent colors are made of different materials
• BColor assignment by food type (e.g., red=raw meat, green=produce) prevents accidental sha…
• CColored boards are easier to sanitize
• DHealth departments require specific colors by law

An ill customer reports a foodborne illness incident. The manager's FIRST action should be:

• ADiscard all food from the establishment immediately
• BDocument details (food eaten, time, symptoms), preserve suspect food samples, contact the…
• CRefund the customer and ask them not to spread word
• DWait for additional reports before acting

Salmonella in eggs is most reliably controlled by:

• AWashing eggs in vinegar before use
• BStoring eggs at 45 degrees F or below and cooking to 145 degrees F for 15 seconds (or 155…
• CBuying organic eggs only
• DDiscarding eggs after the printed sell-by date

The toxin produced by Clostridium botulinum is most likely to develop in:

• AAcidic foods like citrus juice
• BAnaerobic, low-acid environments such as improperly canned foods or oil-garlic mixtures s…
• CFresh frozen vegetables
• DPasteurized milk

Cleaning chemicals must be stored:

• AOn a shelf above the food prep area for easy access
• BIn a separate, locked or labeled storage area away from food, food-contact surfaces, and…
• CIn food-grade containers in the dry-storage room
• DIn any unlabeled bottle as long as employees know what is in them