National Registry of Food Safety Professionals (NRFSP) Exam Latest Update with Verified Solutions

National Registry of Food Safety Professionals (NRFSP) Exam Latest Update with Verified Solutions Outbreak Two or more cases that have been confirmed by a lab. CDC (Center for Disease Control & Prevention) Responsible at the national level for developing and applying disease prevention and control, and for developing environmental health, health promotion, and health education policies and activities designed to improve the health of people in the US. The US PHS (Public Health Service) Responsible for protecting, promoting, and advancing the health and safety of the nation. Food Safety and Inspection Service (FSIS) Responsible for ensuring that the nation's commercial supply of meat, poultry and egg products are safe, wholesome, and correctly labeled and packaged. Person In Charge (PIC) The individual present at a food establishment who is responsible for the operation at the time of an inspection. Because they are required by their employer and they are required by the local board of health to become knowledgeable in the prevention of foodborne illness Many people attend Food Protection classes because: ALL: - Customers becoming violently ill, possibly dying - Lawsuits - Loss of business and harm to the establishment's reputation. Consequences of a foodborne illness could result in: FDA (Food & Drug Administration) What government agency is responsible for writing the Food Code? Ensure compliance with code requirements. What is one of the primary roles of the PIC (Person in Charge)? 165 degrees Fahrenheit or higher Required temperature for cooking chicken breasts: 155 degrees Fahrenheit or higher Required temperature for cooking ground beef: 145 degrees Fahrenheit or higher Required temperature for cooking eggs "over easy" RTE Food Ready to Eat Food Elderly, very young, those with a weakened immune system. Give three examples of people in the highly susceptible population (HSP) for foodborne illness. PHF Potential Hazardous Food TCS Time and Temperature Control for Safety Animal based products like meat, poultry, dairy, fish, shellfish, and eggs. Category 1: PHF/TCS Food - High Protein Cooked vegetables (and fruit) such as baked potatoes, cooked rice, baked beans, steamed asparagus, etc. Category 2: PHF/TCS Food - Heat Treated Plant Food Cut melons, sliced tomatoes, raw sprouts, soy products, cut leafy greens such as lettuce or cabbage, and garlic-in-oil mixtures. Category 3: PHF/TCS Food - Other 1. Inadequate cooking 2. Improper holding temperatures 3. Contaminated equipment (Cross contamination) 4. Poor Personal Hygiene 5. Food obtained from unsafe sources 5 major causes of a foodborne illness: Suffering severe consequences from developing a foodborne illness, possibly death Highly Susceptible Populations are at a higher risk of: Food that is more likely to be implicated in foodborne illness outbreaks, especially if they are time-temperature abused. TCS Food refers to food that: