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National Registry of Food Safety Professionals (NRFSP) Study Set with 100% correct answers
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National Registry of Food Safety Professionals (NRFSP) Study Set with 100% correct answers
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Name: Score:111 Multiple choice questions
Term 1 of 111
safe for humans to drink
10 foot-candles
infestation
hazard
potable
Term 2 of 111
a reverse flow of contaminated water and potable water supplies
food
Anisakis
parasites
backflow
Term 3 of 111
single-celled microorganism parasite like Giardia lamblia and Cryptosporidium parvum
protozoa
danger zone
parasites
coving
,Term 4 of 111
a comprehensive system of pest prevention and control
integrated pest management
bacterial infections
control (or control measure)
binary fission
Term 5 of 111
an illness caused by toxins in food
bacterial intoxications
non-continuous cooking
foodborne intoxication
foodborne illness/disease
Term 6 of 111
mycotoxin associated with rye
Ergot
air gap
detergent
toxins
Term 7 of 111
parasite/roundworm found in hogs
Trichinella spiralis
foodborne intoxication
Trichinia spiralis
ambient temperature
,Term 8 of 111
the occurrence of illness affecting one person
spoilage
pest
foodborne disease outbreak
case
Term 9 of 111
a type of mycotoxin associated with peanuts
roundworms
toxins
Aflatoxin
flatworms
Term 10 of 111
a formal, documented proactive system of hazard analysis and prevention designed to keep
food safe
sanitizer
backflow
Bacteria
HACCP
, Term 11 of 111
Bacterial Intoxication
Food sources: Canned foods, temperature-abused potatoes, honey (infant botulism)
Symptoms: double vision, difficulties in breathing and swallowing, paralysis
Onset time: 12-36 hours
Shigella (bacillary dysentery)
Camplyobacter jejuni
Clostridium botulinum
Listeria
Term 12 of 111
rare roast beef
onset (or incubation period)
Staphylococcus aureus
130F for 112 minutes
155F for 5 seconds
Term 13 of 111
steaks
145F for no specific time
Trichinella spiralis
155F for 15 seconds
Chemical foodborne hazards
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