NRFSP Exam Study Guide with Complete Solutions Latest Updated 2024/2025 Case - Correct Answer the occurrence of illness affecting one person food - Correct Answer anything that people normally eat or drink, including water and ice foodborne illness/disease - Correct Answer any illness caused by eating or drinking contaminated food hazard - Correct Answer anything that could cause harm to consumers foodborne disease outbreak - Correct Answer the occurrence of two or more cases of a similar that result from eating a common food reasonable care - Correct Answer the management responsibility to take all reasonable precautions and care to avoid committing a violation
- Clean their hands effectively
- Cook/cool time/temperature control for safety foods properly
- Receive proper training in food safety that is relevant to their assigned duties - Correct Answer
Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed
and the employees:
mycotoxins - Correct Answer 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 Answer bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins 1 / 2
Chemical foodborne hazards - Correct Answer cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers Physical foodborne hazards - Correct Answer 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 Answer microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death contamination - Correct Answer the presence in food of any harmful or objectionable substance or object food allergen - Correct Answer a substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening anaphylaxis (anaphylactic reaction) - Correct Answer life-threatening response that includes closing of the throat and wheezing caused from eating a protein of a food food-contact surface - Correct Answer any surface that is touched by food hand-contact surface - Correct Answer an surface that is touched by hand microorganism (or microbe) - Correct Answer a very small life form including bacteria, viruses, molds, yeasts, and some parasites potable - Correct Answer safe for humans to drink pathogen - Correct Answer an organism that causes disease spoilage - Correct Answer the process by which food becomes unwholesome
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