NRFSP Exam Questions and Answers

NRFSP Exam Questions and Answers case -Answer-the occurrence of illness affecting one person food -Answer-anything that people normally eat or drink, including water and ice foodborne illness/disease -Answer-any illness caused by eating or drinking contaminated food hazard -Answer-anything that could cause harm to consumers foodborne disease outbreak -Answer-the occurrence of two or more cases of a similar that result from eating a common food reasonable care -Answer-the management responsibility to take all reasonable precautions and care to avoid committing a violation 1. Clean their hands effectively 2. Cook/cool time/temperature control for safety foods properly 3. Receive proper training in food safety that is relevant to their assigned duties - Answer-Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and the employees: mycotoxins -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 Biological foodborne hazards -Answer-bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins Chemical foodborne hazards -Answer-cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers Physical foodborne hazards -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 Bacteria -Answer-microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death contamination -Answer-the presence in food of any harmful or objectionable substance or object food allergen -Answer-a substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening anaphylaxis (anaphylactic reaction) -Answer-life-threatening response that includes closing of the throat and wheezing caused from eating a protein of a food food-contact surface -Answer-any surface that is touched by food hand-contact surface -Answer-an surface that is touched by hand microorganism (or microbe) -Answer-a very small life form including bacteria, viruses, molds, yeasts, and some parasites potable -Answer-safe for humans to drink pathogen -Answer-an organism that causes disease spoilage -Answer-the process by which food becomes unwholesome vehicles of contamination -Answer-hands, utensils or tools that can carry microorganisms onto food, causing contamination parasite -Answer-an organism that lives on or in another life form toxin -Answer-a poison produced by some living organisms, such as bacteria, molds, and algae virus -Answer-an extremely small, highly infectious pathogen ciguatera toxin -Answer-food sources: amberjack, barracuda, grouper, mackerel, and snapper symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting scromboid poisoning -Answer-also known as histamine poisoni