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NSF READY

A chef reviewing safety protocols in a busy restaurant kitchen, with an NSF auditor observing, bright and professional atmosphere

NSF Readiness Quiz

Test your knowledge and preparedness for an NSF audit with this engaging quiz. Designed for those in the food service industry, this quiz covers essential topics such as food safety, hygiene practices, and proper protocols to follow during an audit.

Assess your understanding of NSF standards.
Learn best practices for maintaining food safety.
Prepare for a successful audit experience.

13 Questions3 MinutesCreated by InspectingChef42

WHAT SHOULD YOU DO WHEN AN NSF AUDITOR FIRST ARRIVES?

Panic and cry

Stay calm, greet them and ask for ID

Take them straight into the kitchen

How long is the contact time for Desguard?

5 minutes

30 seconds

Doesn't need any contact time

1 minute

Where is your fire evacuation point?

What temperature should food be cooked too?

65 degrees

85 degrees

75 degrees

70 degrees

How to complete a two stage clean?

Wipe surface of any debris, spray Oasis and allow contact time if required, wipe, spray desguard and leave for 1 minute, wipe.

Wipe surface of any debris, spray Oxivir Plus, then wipe, spray Desguard for 1 minute and wipe.

Spray desguard and leave for 1 minute and wipe, then spray Oasis for 1 minute and then wipe.

What is the correct product labeling policy?

28 days from when opened

If it don't need a day dot it doesn't need labeling

Manufacturing instructions

How long should you wash your hands for?

1 minute maximum

20 seconds minimum

45 seconds minimum

30 seconds

As soon as we open a new item of food, what should we do?

Bin it once you have used it

Label it at the end of service

Label it as soon as we've opened it

Put the allergen cycle into the correct order.

Guest makes you aware they have an allergy

Show Guest the online allergen guide on the Brand Website or Glass Onion (only use an up-to-date paper guide if online is not available)

Point out the Food Information Statement

If the guest would like further information this is available in the Kitchen Allergen Guide which gives a breakdown of allergens in each ingredient

Take order and ring through the till. Use allergen warning food mods

Speak to the chef personally to ensure the order is received and understood

When the food is ready check with the kitchen team to ensure the correct meal is taken, it will contain a flag. Deliver dish to the allergen guest

How should gas canisters be kept in the cellar when full?

Laying down on floor

Stood up with chain around them

Outside till they are needed

What checks should you make to the wash hand basin every day apart from availability of soap and paper towels?

That it is clean, particularly the taps, it has a useable plug and that the plug hole is clear of debris.

That it is clean

Hot water and that hand wash basin is clean

Where are team members allowed to smoke?

Anywhere away from guests

In the bin yard as long as the bin lids are all shut

3m away from any doors/ 5m from bins, oil, storage areas etc

3 metres away from the building

Which is your site?

The Cromwell Cottage

The Brampton Mill

The Green Man

The Fox and Hounds

The Red Lion

The Plough

The Swan

The Flying Horse

The Wavendon Arms

The Cowper Arms

The Kings Arms

The Black Horse

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