NRFSP Study Questions and Answers | 100% Pass!!

NRFSP Study Questions and Answers | 100% Pass!! Which is NOT a reportable foodborne illness condition? -Answer-Staphylococcus. What should a manager focus on when observing food workers? -Answer--Personal hygiene & health habits -Worker's use of thermometers -Worker's observation of cooler temperatures -Worker's handling of equipment A worker is diagnosed with Shigella. What should you do? -Answer-Require the worker to obtain medical clearance to handle food. What should you do if you discover a food service worker has AIDS? -Answer-Allow to work unless they have a secondary communicable disease. What is an example of a man-made chemical contamination? -Answer-Food additives (sulfites, MSG). What should you do with a swollen can of food? -Answer-Discard the can without opening it. What is NOT an example of a biological hazard? -Answer-A piece of metal falls into the salad. The MOST common cause of food contamination is? -Answer-Poor personal hygiene. What is most likely to cause foodborne illness? -Answer-A worker who did not wash their hands after using the toilet. What is not true about molds? -Answer-Molds do not grow below 41 F. Cross-contamination is the: -Answer-Transfer of harmful substances or microorganisms to food from food or from a non-food contact surface, such as equipment, utensils, or hands What is NOT true about Salmonella? -Answer-Can form spores. Staphylococcus bacteria is commonly found: -Answer-On the skin, nose, mouth and throat of people An infection is caused by eating food that contains: -Answer-Disease-causing microorganisms. What is not true about E. coli H7? -Answer-It is associated with temperature abuse. How can pathogenic bacteria be killed in ground beef? -Answer-Heat to 155 F for 15 seconds. What is the range of the pH Danger Zone? -Answer-Between 4.6 and 9.0. The two most important factors to control the growth of bacteria are: -Answer- Temperature and time.