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NRFSP EXAM QUESTIONS WITH CORRECT ANSWERS
"hazard - CORRECT ANSWER anything that could cause harm to consumers"
"foodborne disease outbreak - CORRECT ANSWER the occurrence of two or more cases of a
similar that result from eating a common food"
"reasonable care - CORRECT ANSWER the management responsibility to take all reasonable
precautions and care to avoid committing a violation" "1. Clean their hands effectively
- Cook/cool time/temperature control for safety foods properly
3. Receive proper training in food safety that is relevant to their assigned duties - CORRECT
ANSWER Included in the duties of the person-in-charge are ensuring that the relevant
regulations are observed and the employees:"
"mycotoxins - CORRECT ANSWER particular types of poison produced by some molds
Food sources: cereals, grains, nuts, dried fruits Symptoms: cramps, severe bleeding, swelling, weight loss, liver damage Onset time: wide variation"
"Physical foodborne hazards - CORRECT ANSWER broken glass,packaging materials (string,
paper & staples), leaves, stalks, scales, feathers, shell/bone, nuts/bolts/screws, jewelry, hair, nails, nail polish, bandages, dust/dirt, bodies/eggs/droppings of pests"
"food allergen - CORRECT ANSWER a substance in food that causes an allergic reaction with
symptoms ranging from mild to life threatening"
"anaphylaxis (anaphylactic reaction) - CORRECT ANSWER life-threatening response that
includes closing of the throat and wheezing caused from eating a protein of a food"
"food-contact surface - CORRECT ANSWER any surface that is touched by food"
"hand-contact surface - CORRECT ANSWER an surface that is touched by hand"
"microorganism (or microbe) - CORRECT ANSWER a very small life form including bacteria,
viruses, molds, yeasts, and some parasites"
"potable - CORRECT ANSWER safe for humans to drink"
"pathogen - CORRECT ANSWER an organism that causes disease"
"spoilage - CORRECT ANSWER the process by which food becomes unwholesome"
"vehicles of contamination - CORRECT ANSWER hands, utensils or tools that can carry
microorganisms onto food, causing contamination"
"parasite - CORRECT ANSWER an organism that lives on or in another life form"
"toxin - CORRECT ANSWER a poison produced by some living organisms, such as bacteria,
molds, and algae"
"PSP - CORRECT ANSWER paralytic shellfish poisoning caused by fish"
"DSP - CORRECT ANSWER diarrhetic shellfish poisoning"
"NSP - CORRECT ANSWER neurotoxic shellfish poisoning"
"ASP - CORRECT ANSWER amnesic shellfish poisoning"
"roundworms - CORRECT ANSWER parasite like Trichinella spiralis and Anisakis"
"flatworms - CORRECT ANSWER parasite found in beef, pork and fish"
"protozoa - CORRECT ANSWER single-celled microorganism parasite like Giardia lamblia and
Cryptosporidium parvum"
"Trichinella spiralis - CORRECT ANSWER parasite/roundworm found in hogs"
"Anisakis - CORRECT ANSWER parasite/roundworm found in fish such as cod and herring"
Symptoms: bloody diarrhea, fever, abdominal pain, dehydration Onset time: 1-7 days"
"Vibrio - CORRECT ANSWER Bacterial Infection
Food sources: raw/lightly cooked fish and shellfish Symptoms: vomiting, diarrhea, fever, headache, dehydration Onset time: 2-48 hours"
"Bacillus cereus - CORRECT ANSWER Bacterial Intoxication
Food sources: cereals, rice, soil, and dust Symptoms: abdominal pain, diarrhea, vomiting Onset time: 1-6 or 8-16 hours"
"Clostridium botulinum - CORRECT ANSWER Bacterial Intoxication
Food sources: Canned foods, temperature-abused potatoes, honey (infant botulism) Symptoms: double vision, difficulties in breathing and swallowing, paralysis Onset time: 12-36 hours"
"Staphylococcus aureus - CORRECT ANSWER Bacterial Intoxication
found in the human nose Food sources: ham, poultry, milk and cheese touched by hand Symptoms: vomiting, abdominal pain, nausea, low temperature Onset time: 1-6 hours"
"Clostridium perfringens - CORRECT ANSWER Bacterial toxin-mediated infection
Food sources: animal and human excreta, soil/dust, insects, raw meat Symptoms: abdominal pain, diarrhea Onset time: 12-18 hours"
"Escherichia coli - CORRECT ANSWER Bacterial toxin-mediated infection
Food sources: human and animal gut, sewage, water, raw vegetables, raw beef Symptoms: abdominal pain, fever, bloody diarrhea, vomiting, kidney damage Onset time: 12-24 hours"
"Anisakis - CORRECT ANSWER Parasite
Food sources: raw or lightly cooked seafood Symptoms: nausea, vomiting, coughing, fever, bloody stools Onset time: 4-6 hours"
"Cryptosporidium parvum
Giardia lamblia - CORRECT ANSWER Parasite
Food sources: water, raw fruits & vegetables Symptoms: diarrhea Onset time: up to 7 days"
"Trichinia spiralis - CORRECT ANSWER parasite
Food sources: water, raw fruits/vegetables, pork, wild game Symptoms: watery diarrhea, abdominal pain, nausea, muscle pain, difficulty breathing Onset time: 2-28 days"
"Hepatitis A - CORRECT ANSWER virus
Food sources: water, raw shellfish, ready-to-eat food, bare hand contact foods Symptoms: fever, nausea, vomiting, jaundice, fatigue Onset time: 15-50 days"
"Norovirus - CORRECT ANSWER virus
Food sources: water, raw shellfish, raw vegetables, salads, fruits Symptoms: nausea, projectile vomiting, diarrhea, fever, headache Onset time: within 24 hours"
"Rotavirus - CORRECT ANSWER virus
Food sources: water, raw seafood, raw vegetables & salads Symptoms: vomiting, diarrhea, fever, dehydration Onset time: 24-36 hours"
"DSP, PSP, NSP and ASP - CORRECT ANSWER toxin
Food sources: shellfish Symptoms: numbness, uncoordination, diarrhea, vomiting, reverse sensation of hot and cold Onset time: 10-60 minutes"
"ambient temperature - CORRECT ANSWER ordinary room temperature"
"binary fission - CORRECT ANSWER the process by which bacteria multiply by splitting into
two"
"code date - CORRECT ANSWER a date on packaging indicating the period when the food is
safe and in the best condition to eat"
"20 foot-candles - CORRECT ANSWER handwash, dishwash, equipment/utensil storage areas"
"50 foot-candles - CORRECT ANSWER work surfaces, TCS food preparation areas or where
knives, grinders are used"
"HACCP - CORRECT ANSWER a formal, documented proactive system of hazard analysis and
prevention designed to keep food safe"
"Aflatoxin - CORRECT ANSWER a type of mycotoxin associated with peanuts"
"core temperature - CORRECT ANSWER the temperature at the center or thickest part of the
food"
"non-continuous cooking - CORRECT ANSWER the process in which the initial heating of the
food is intentionally halted, so that it may be cooled and held for complete cooking at a later time prior to sale or service"
"Ergot - CORRECT ANSWER mycotoxin associated with rye"
"165F for 15 seconds - CORRECT ANSWER poultry
stuffed poultry, fish, meat or pasta stuffing containing fish, meat or poultry wild game animals"
"155F for 15 seconds - CORRECT ANSWER ground beef and pork
exotic species of game animal comminuted fish and meat injected meat mechanically tenderized meat"
"145F for 15 seconds - CORRECT ANSWER fish and meat, unpasteurized shell eggs for
immediate service"
"155F for 5 seconds - CORRECT ANSWER unpasteurized shell eggs cooked for late service"
"165F then food stands for 2 minutes - CORRECT ANSWER food cooked in a microwave oven"
"145F for no specific time - CORRECT ANSWER steaks"
"130F for 112 minutes - CORRECT ANSWER rare roast beef"
"coving - CORRECT ANSWER the sealed edge between a floor and a wall that helps make floors
easier to clean"
"air gap - CORRECT ANSWER the ideal way to prevent the contamination of potable water
supplies by contaminated water"
“case - CORRECT ANSWER the occurrence of illness affecting one person"
"food - CORRECT ANSWER anything that people normally eat or drink, including water and
ice"
"foodborne illness/disease - CORRECT ANSWER any illness caused by eating or drinking
contaminated food"
"Biological foodborne hazards - CORRECT ANSWER bacteria, viruses, parasites (tapeworms,
roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins"
"Chemical foodborne hazards - CORRECT ANSWER cleaning/sanitizing products, machine oil,
pesticides, food additives, dissolved metals from the inappropriate use of metal containers"
"Bacteria - CORRECT ANSWER microorganisms responsible for may foodborne illnesses. The
pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death"
"contamination - CORRECT ANSWER the presence in food of any harmful or objectionable
substance or object"
"virus - CORRECT ANSWER an extremely small, highly infectious pathogen"
"ciguatera toxin - CORRECT ANSWER food sources: amberjack, barracuda, grouper, mackerel,
and snapper symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting"
"scromboid poisoning - CORRECT ANSWER also known as histamine poisoning
Food sources: fish like tuna, bonito, mackrel, or mahi mahi Symptoms: burning in the mouth, dizziness, hives, pepper or metallic taste in mouth, itchy eyes
"workflow - CORRECT ANSWER the route through food premises for food employees and
equipment during all the stages from delivery of raw food and ingredients to dispatch or service of products"
"active managerial control (AMC) - CORRECT ANSWER used to describe industry's
responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodborne illness risk factors"
"control (or control measure) - CORRECT ANSWER an action designed to eliminate a hazard or
to reduce the risk from it to an acceptable level"
"critical control point - CORRECT ANSWER In HACCP, a point or procedure in the food system
where the loss of control may result in an acceptable health risk"
"critical limit - CORRECT ANSWER In HACCP, the standard (maximum or minimum value) that
must be applied at a critical control point to minimize the risk that an identified hazard will occur. The 'border' between what is safe or unsafe"
