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NRFSP Exam Practice Questions and Answers (100% Pass)
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NRFSP Exam Practice Questions and Answers (100% Pass)
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©PREP4EXAMS@2024 [REAL-EXAM-DUMPS] Monday, July 29, 2024 12:15 PMNRFSP Exam Practice Questions and
Answers (100% Pass)
case - ✔️✔️the occurrence of illness affecting one person
food - ✔️✔️anything that people normally eat or drink, including water and ice
foodborne illness/disease - ✔️✔️any illness caused by eating or drinking contaminated
food
hazard - ✔️✔️anything that could cause harm to consumers
foodborne disease outbreak - ✔️✔️the occurrence of two or more cases of a similar that
result from eating a common food
reasonable care - ✔️✔️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 -
✔️✔️Included in the duties of the person-in-charge are ensuring that the relevant
regulations are observed and the employees:
mycotoxins - ✔️✔️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
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, ©PREP4EXAMS@2024 [REAL-EXAM-DUMPS] Monday, July 29, 2024 12:15 PM
Biological foodborne hazards - ✔️✔️bacteria, viruses, parasites (tapeworms, roundworms
& protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish &
mushrooms) and mycotoxins
Chemical foodborne hazards - ✔️✔️cleaning/sanitizing products, machine oil, pesticides,
food additives, dissolved metals from the inappropriate use of metal containers
Physical foodborne hazards - ✔️✔️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 - ✔️✔️microorganisms responsible for may foodborne illnesses. The pathogenic
kind are responsible for the most foodborne illnesses that result in hospitalization and
death
contamination - ✔️✔️the presence in food of any harmful or objectionable substance or
object
food allergen - ✔️✔️a substance in food that causes an allergic reaction with symptoms
ranging from mild to life threatening
anaphylaxis (anaphylactic reaction) - ✔️✔️life-threatening response that includes closing
of the throat and wheezing caused from eating a protein of a food
food-contact surface - ✔️✔️any surface that is touched by food
hand-contact surface - ✔️✔️an surface that is touched by hand
microorganism (or microbe) - ✔️✔️a very small life form including bacteria, viruses,
molds, yeasts, and some parasites
potable - ✔️✔️safe for humans to drink
pathogen - ✔️✔️an organism that causes disease
spoilage - ✔️✔️the process by which food becomes unwholesome
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