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NRFSP Test Exam (1 11 Questions And Answers)
latest update 202 5 /202 6 Graded A+
case - CORRECT ANSWERS the occurrence of illness affecting one person food - CORRECT ANSWERS anything that people normally eat or drink, including water and ice foodborne illness/disease - CORRECT ANSWERS any illness caused by eating or drinking contaminated food hazard - CORRECT ANSWERS anything that could cause harm to consumers foodborne disease outbreak - CORRECT ANSWERS the occurrence of two or more cases of a similar that result from eating a common food reasonable care - CORRECT ANSWERS the management responsibility to take all reasonable precautions and care to avoid committing a violation
- Clean their hands effectively
- Cook/cool time/temperature control for safety foods properly
- Receive proper training in food safety that is relevant to their assigned duties - CORRECT ANSWERS Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and the employees: mycotoxins - CORRECT ANSWERS 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
Biological foodborne hazards - CORRECT ANSWERS bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins Chemical foodborne hazards - CORRECT ANSWERS cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers Physical foodborne hazards - CORRECT ANSWERS 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 Bacteria - CORRECT ANSWERS microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death contamination - CORRECT ANSWERS the presence in food of any harmful or objectionable substance or object food allergen - CORRECT ANSWERS a substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening anaphylaxis (anaphylactic reaction) - CORRECT ANSWERS life-threatening response that includes closing of the throat and wheezing caused from eating a protein of a food food-contact surface - CORRECT ANSWERS any surface that is touched by food hand-contact surface - CORRECT ANSWERS an surface that is touched by hand microorganism (or microbe) - CORRECT ANSWERS a very small life form including bacteria, viruses, molds, yeasts, and some parasites potable - CORRECT ANSWERS safe for humans to drink
roundworms - CORRECT ANSWERS parasite like Trichinella spiralis and Anisakis flatworms - CORRECT ANSWERS parasite found in beef, pork and fish protozoa - CORRECT ANSWERS single-celled microorganism parasite like Giardia lamblia and Cryptosporidium parvum Trichinella spiralis - CORRECT ANSWERS parasite/roundworm found in hogs Anisakis - CORRECT ANSWERS parasite/roundworm found in fish such as cod and herring foodborne infection - CORRECT ANSWERS an illness caused by pathogenic microorganisms that live and multiply in your body after you have eaten contaminated food foodborne intoxication - CORRECT ANSWERS an illness caused by toxins in food onset (or incubation period) - CORRECT ANSWERS the time it takes for the symptoms of a foodborne illness to start after contaminated food has been eaten toxin-mediated infection - CORRECT ANSWERS an illness caused by eating live pathogens that make toxins as they live in the stomach or intestines highly susceptible populations - CORRECT ANSWERS elderly pregnant women and unborn babies breast-fed babies and the very young people who are ill, recovering from illness or who have weakened immune systems (immunocompromised) bacterial infections - CORRECT ANSWERS caused by Camplyobacter jejuni, Listeria, Salmonella, Shigella, and Vibrio
bacterial intoxications - CORRECT ANSWERS caused by Bacillus cereus, Clostridium botulinum, and Staphylococcus aureus bacterial toxin-mediated infections - CORRECT ANSWERS caused by Clostridium perfringens and Escherichia coli viruses - CORRECT ANSWERS Hepatitis A, Norovirus, and rotavirus parasites - CORRECT ANSWERS Anisakis, Cryptosporidium parvum, Giardia lamblia, and Trichina spiralis toxins - CORRECT ANSWERS Ciguatoxin, DSP/NSP/PSP/ASP, mycotoxins, and scrombotoxin Camplyobacter jejuni - CORRECT ANSWERS Bacterial Infection Food sources: raw poulty, raw meat, untreated milk Symptoms: bloody diarrhea, abdominal pain, fever Onset time: 48-60 hours Listeria - CORRECT ANSWERS Bacterial Infection Food sources: untreated milk, ready-to-eat food Symptoms: Flulike; severe for pregnant women Onset time: 1-70 days Salmonella - CORRECT ANSWERS Bacterial Infection Food sources: raw poultry, eggs, raw meat, untreated milk Symptoms: abdominal pain, diarrhea, vomiting, fever Onset time: 12-36 hours Shigella (bacillary dysentery) - CORRECT ANSWERS Bacterial Infection
Escherichia coli - CORRECT ANSWERS 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 ANSWERS 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 ANSWERS Parasite Food sources: water, raw fruits & vegetables Symptoms: diarrhea Onset time: up to 7 days Trichinia spiralis - CORRECT ANSWERS 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 ANSWERS 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 ANSWERS virus Food sources: water, raw shellfish, raw vegetables, salads, fruits
Symptoms: nausea, projectile vomiting, diarrhea, fever, headache Onset time: within 24 hours Rotavirus - CORRECT ANSWERS 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 ANSWERS toxin Food sources: shellfish Symptoms: numbness, uncoordination, diarrhea, vomiting, reverse sensation of hot and cold Onset time: 10-60 minutes ambient temperature - CORRECT ANSWERS ordinary room temperature binary fission - CORRECT ANSWERS the process by which bacteria multiply by splitting into two danger zone - CORRECT ANSWERS the temperature range 5C to 57C (41F to 135F) in which pathogenic bacteria multiply most rapidly dormant - CORRECT ANSWERS a period of inactivity when bacteria do not multiply spore - CORRECT ANSWERS a protective coating formed by some bacteria to help them to survive adverse conditions such as cooking or drying carrier - CORRECT ANSWERS a person who carries pathogenic microorganisms without suffering symptoms protective clothing - CORRECT ANSWERS clothing and equipment designed to protect food from contamination and food handlers from injury
sanitizer - CORRECT ANSWERS a chemical that destroys many pathogenic microorganisms, reducing them to safe levels sterilization - CORRECT ANSWERS the process of killing all microorganisms infestation - CORRECT ANSWERS the presence of pests pest - CORRECT ANSWERS an animal or insect that contamination or damages food integrated pest management - CORRECT ANSWERS a comprehensive system of pest prevention and control backflow - CORRECT ANSWERS a reverse flow of contaminated water and potable water supplies workflow - CORRECT ANSWERS 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 impervious - CORRECT ANSWERS does not let water through 10 foot-candles - CORRECT ANSWERS walk-in coolers, dry storage areas 20 foot-candles - CORRECT ANSWERS handwash, dishwash, equipment/utensil storage areas 50 foot-candles - CORRECT ANSWERS work surfaces, TCS food preparation areas or where knives, grinders are used active managerial control (AMC) - CORRECT ANSWERS 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 ANSWERS an action designed to eliminate a hazard or to reduce the risk from it to an acceptable level critical control point - CORRECT ANSWERS 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 ANSWERS 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 HACCP - CORRECT ANSWERS a formal, documented proactive system of hazard analysis and prevention designed to keep food safe Aflatoxin - CORRECT ANSWERS a type of mycotoxin associated with peanuts core temperature - CORRECT ANSWERS the temperature at the center or thickest part of the food non-continuous cooking - CORRECT ANSWERS 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 ANSWERS mycotoxin associated with rye 165F for 15 seconds - CORRECT ANSWERS poultry stuffed poultry, fish, meat or pasta stuffing containing fish, meat or poultry wild game animals 155F for 15 seconds - CORRECT ANSWERS ground beef and pork exotic species of game animal comminuted fish and meat
