Exam (elaborations)
National Registry of Food Safety Professionals -Part 2 questions and answers
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National Registry of Food Safety Professionals -Part 2 questions and answers
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Name: Score:43 Multiple choice questions
Definition 1 of 43
harmful bacteria that cause illness and is responsible for many cases of foodborne illness
fungi
virus
helpful bacteria
pathogenic bacteria
Definition 2 of 43
type of mold and yeast
fungi
pathogen
bacteria
parasite
Definition 3 of 43
parasite associated with water
Cryptosporidium
Salmonella
Aflatoxin
Pathogen
,Definition 4 of 43
poison produced by some living organisms
virus
pathogen
toxin
bacteria
Definition 5 of 43
associated with cooked rice
Bacillus cereus
Staphylococcus aureus
Clostridium botulinum
Helpful bacteria
Definition 6 of 43
home canning
Bacillus cereus
Staphylococcus aureus
Salmonella
Clostridium botulinum
Definition 7 of 43
bacteria associated with people
bare hand contact with food
Salmonella
Clostridium botulinum
Staphylococcus aureus
Bacillus cereus
,Definition 8 of 43
substance in food that causes an allergic reaction
food allergen
food intolerance
foodborne illness
ciguatera toxin
Definition 9 of 43
types of bacteria that help us grow crops, digest food we eat
spoilage bacteria
bacillus cereus
helpful bacteria
pathogenic bacteria
Definition 10 of 43
simple microscopic life form responsible for many foodborne illness
bacteria
fungi
parasite
virus
Definition 11 of 43
number of microorganisms that are likely to cause an illness
infective dose
infective total
hazard
virulence
, Definition 12 of 43
very small life form including bacteria, viruses, molds, yeasts, and some parasites
multiplication
vehicle of contamination
microoganism[microbe]
onset[incubation period]
Definition 13 of 43
foodborne illness resulting from eating food contaminated by toxins[poisons]
foodborne intoxication
foodborne illness
salmonella
virus
Definition 14 of 43
fungi
foodborne illness
helpful bacteria
wild mushrooms
homemade beers
Definition 15 of 43
foodborne illness resulting from eating food contaminated by living pathogens which multiply
inside the human body
food contact surface
foodborne intoxication
bacterial foodborne infection
bacterial toxin-mediated infection
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