Exam (elaborations)
National Registry of Food Safety Professionals (NRFSP) Exam
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National Registry of Food Safety Professionals (NRFSP) Exam
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Name: Score:22 Multiple choice questions
Definition 1 of 22
Required temperature for cooking chicken breasts:
145 degrees Fahrenheit or higher
165 degrees Fahrenheit or higher
155 degrees Fahrenheit or higher
cdc (center for disease control & prevention)
Definition 2 of 22
5 major causes of a foodborne illness:
Because they are required by their employer and they are required by the local board of
health to become knowledgeable in the prevention of foodborne illness
1. Inadequate cooking
2. Improper holding temperatures
3. Contaminated equipment (Cross contamination)
4. Poor Personal Hygiene
5. Food obtained from unsafe sources
Animal based products like meat, poultry, dairy, fish, shellfish, and eggs.
Cut melons, sliced tomatoes, raw sprouts, soy products, cut leafy greens such as lettuce
or cabbage, and garlic-in-oil mixtures.
Definition 3 of 22
Required temperature for cooking ground beef:
165 degrees Fahrenheit or higher
155 degrees Fahrenheit or higher
ensure compliance With code requirements.
145 degrees Fahrenheit or higher
,Definition 4 of 22
Potential Hazardous Food
PHF
RABIES
TCS
AN APPROVED SOURCE IS...
Definition 5 of 22
What government agency is responsible for writing the Food Code?
Ada (american dental association)
Osha (occupational safety and health administration)
FDA (Food & Drug Administration)
Person in charge (pic)
Definition 6 of 22
Category 3: PHF/TCS Food - Other
Canned vegetables, frozen meats, and packaged snacks.
Baked goods, confectioneries, and dairy desserts.
Whole fruits, unprocessed grains, and legumes.
Cut melons, sliced tomatoes, raw sprouts, soy products, cut leafy greens such as lettuce
or cabbage, and garlic-in-oil mixtures.
, Definition 7 of 22
Category 2: PHF/TCS Food - Heat Treated Plant Food
Cooked vegetables (and fruit) such as baked potatoes, cooked rice, baked beans,
steamed asparagus, etc.
Dairy products and eggs in their raw form.
Frozen foods and canned goods.
Raw vegetables and fruits such as salads and smoothies.
Definition 8 of 22
Consequences of a foodborne illness could result in:
Cooked vegetables (and fruit) such as baked potatoes, cooked rice, baked beans,
steamed asparagus, etc.
ALL:
- Customers becoming violently ill, possibly dying
- Lawsuits
- Loss of business and harm to the establishment's reputation.
Because they are required by their employer and they are required by the local board of
health to become knowledgeable in the prevention of foodborne illness
Animal based products like meat, poultry, dairy, fish, shellfish, and eggs.
Definition 9 of 22
Highly Susceptible Populations are at a higher risk of:
Gaining immunity to foodborne pathogens over time.
Having no impact from foodborne illnesses.
Suffering severe consequences from developing a foodborne illness, possibly death
Experiencing mild symptoms like a headache or fatigue.
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