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NRFSP Exam - Questions With Verified Solutions
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NRFSP Exam - Questions With Verified Solutions
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NRFSP Exam - Questions With Verified SolutionsCase Correct Ans - the occurrence of illness affecting one person
Food Correct Ans - anything that people normally eat or drink,
including water and ice
Foodborne illness/disease Correct Ans - any illness caused by eating
or drinking contaminated food
Hazard Correct Ans - anything that could cause harm to consumers
Foodborne disease outbreak Correct Ans - the occurrence of two or
more cases of a similar that result from eating a common food
Reasonable care Correct Ans - the management responsibility to take
all reasonable precautions and care to avoid committing a violation
1. Clean their hands effectively
2. Cook/cool time/temperature control for safety foods properly
3. Receive proper training in food safety that is relevant to their assigned
duties Correct Ans - Included in the duties of the person-in-charge are
ensuring that the relevant regulations are observed and the employees:
Mycotoxins Correct Ans - particular types of poison produced by some
molds
Food sources: cereals, grains, nuts, dried fruits
Symptoms: cramps, severe bleeding, swelling, weight loss, liver damage
Onset time: wide variation
Biological foodborne hazards Correct Ans - bacteria, viruses, parasites
(tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally
occurring poisons (often in fish & mushrooms) and mycotoxins
Chemical foodborne hazards Correct Ans - cleaning/sanitizing
products, machine oil, pesticides, food additives, dissolved metals from the
inappropriate use of metal containers
, Physical foodborne hazards Correct Ans - broken glass,packaging
materials (string, paper & staples), leaves, stalks, scales, feathers, shell/bone,
nuts/bolts/screws, jewelry, hair, nails, nail polish, bandages, dust/dirt,
bodies/eggs/droppings of pests
Bacteria Correct Ans - microorganisms responsible for may foodborne
illnesses. The pathogenic kind are responsible for the most foodborne
illnesses that result in hospitalization and death
contamination Correct Ans - the presence in food of any harmful or
objectionable substance or object
food allergen Correct Ans - a substance in food that causes an allergic
reaction with symptoms ranging from mild to life threatening
anaphylaxis (anaphylactic reaction) Correct Ans - life-threatening
response that includes closing of the throat and wheezing caused from eating
a protein of a food
food-contact surface Correct Ans - any surface that is touched by food
hand-contact surface Correct Ans - an surface that is touched by hand
microorganism (or microbe) Correct Ans - a very small life form
including bacteria, viruses, molds, yeasts, and some parasites
potable Correct Ans - safe for humans to drink
pathogen Correct Ans - an organism that causes disease
spoilage Correct Ans - the process by which food becomes
unwholesome
vehicles of contamination Correct Ans - hands, utensils or tools that
can carry microorganisms onto food, causing contamination
parasite Correct Ans - an organism that lives on or in another life form
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