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NRFSP Study Guide – Questions With Solutions
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NRFSP Study Guide – Questions With Solutions
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NRFSP Study Guide – Questions With SolutionsFoodborne illnesss ✔️Ans - disease carried or transmitted to people by
food.
Foodborne illness outbreak ✔️Ans - when two or more people experience
the same illness after eating the same food
Higher risk population ✔️Ans - Infants, preschool age children, the
elderly, people taking medications, and people who are seriously ill.
Contamination ✔️Ans - The presence of harmful substances in food.
Biological Contamination ✔️Ans - Bacteria, Virus, Parasites, Fungi,
Natural Toxins.
Chemical Contamination ✔️Ans - Cleaners, Sanitizers, Toxic Metal from
Non Food Service Grade Utensils and Cookware and Pesticides.
Physical Contamination ✔️Ans - Foreign Objects - Hair, Glass, Paper,
Metal Shavings and naturally occurring objects
Top 5 reasons for outbreaks ✔️Ans - 1. Purchasing food from unsafe
sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Contaminated equipment
5. Poor personal hygiene
4 ways food can be contaminated ✔️Ans - 1. Time/Temperature abuse
2.Cross Contamination
3.Poor Personal Hygiene
4.Poor Cleaning and Sanitizing
Temperature Danger Zone ✔️Ans - 41F° - 135F°
TCS foods ✔️Ans - Food requiring time and temperature control for
safety
, Ready-to-eat foods ✔️Ans - Food that can be eaten without further
preparation, washing, or cooking.
Manager's Responsibilities ✔️Ans - ensure that employees have the
knowledge and skills needed to handle food safely in your establishment
The Food Code ✔️Ans - A science based code that provides
recommendations for food safety
FDA ✔️Ans - issues the Food Code, regulates foods that cross state lines
except meat, poultry and eggs.
USDA ✔️Ans - Inspects and regulates meat, poultry and eggs. Regulates
foods that cross state lines or involves more than one state.
CDC and PHS ✔️Ans - Assist the FDA, USDA and local and state health
departments. Investigate outbreaks and conduct research into foodborne-
illness outbreaks.
State and local regulatory authorities (DHEC) ✔️Ans - Write or adopt
code that regulates retail
or foodservice operations. They also inspect operations, enforce
regulations, investigate illnesses,
issue licenses, issue variances and approve HACCP plans.
Types of Pathogens ✔️Ans - viruses, bacteria, parasites, fungi
Symptoms of Foodborne Illness ✔️Ans - Diarrhea, vomiting, fever, nausea,
abdominal cramps, and jaundice
Onset Time ✔️Ans - Time it takes for the symptoms of a foodborne illness
to appear after exposure to contaminated food
FATTOM ✔️Ans - Food, Acidity, Temperature/Time, Oxygen, Moisture
4 Major Bacteria That Cause Foodborne Illnesses ✔️Ans - 1) Salmonella
Typhi, 2) Non-Typhoidal Salmonella, 3) Shigella, 4) E. Coli
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