NRFSP Exam with all Correct & 100% Verified Answers |
Actual Complete Exam |Already Graded A+
the occurrence of illness affecting one person ✔Correct Answer-case
anything that people normally eat or drink, including water and ice ✔Correct Answer-food
any illness caused by eating or drinking contaminated food ✔Correct Answer-foodborne
illness/disease
anything that could cause harm to consumers ✔Correct Answer-hazard
the occurrence of two or more cases of a similar that result from eating a common food
✔Correct Answer-foodborne disease outbreak
the management responsibility to take all reasonable precautions and care to avoid committing
a violation ✔Correct Answer-reasonable care
Included in the duties of the person-in-charge are ensuring that the relevant regulations are
observed and the employees: ✔Correct Answer-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
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 ✔Correct Answer-mycotoxins
bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts),
naturally occurring poisons (often in fish & mushrooms) and mycotoxins ✔Correct Answer-
Biological foodborne hazards
cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the
inappropriate use of metal containers ✔Correct Answer-Chemical foodborne hazards
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 ✔Correct Answer-Physical foodborne hazards
microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible
for the most foodborne illnesses that result in hospitalization and death ✔Correct Answer-
Bacteria
, the presence in food of any harmful or objectionable substance or object ✔Correct Answer-
contamination
a substance in food that causes an allergic reaction with symptoms ranging from mild to life
threatening ✔Correct Answer-food allergen
life-threatening response that includes closing of the throat and wheezing caused from eating a
protein of a food ✔Correct Answer-anaphylaxis (anaphylactic reaction)
any surface that is touched by food ✔Correct Answer-food-contact surface
an surface that is touched by hand ✔Correct Answer-hand-contact surface
a very small life form including bacteria, viruses, molds, yeasts, and some parasites ✔Correct
Answer-microorganism (or microbe)
safe for humans to drink ✔Correct Answer-potable
an organism that causes disease ✔Correct Answer-pathogen
the process by which food becomes unwholesome ✔Correct Answer-spoilage
hands, utensils or tools that can carry microorganisms onto food, causing contamination
✔Correct Answer-vehicles of contamination
an organism that lives on or in another life form ✔Correct Answer-parasite
a poison produced by some living organisms, such as bacteria, molds, and algae ✔Correct
Answer-toxin
an extremely small, highly infectious pathogen ✔Correct Answer-virus
food sources: amberjack, barracuda, grouper, mackerel, and snapper
symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting ✔Correct Answer-
ciguatera toxin
also known as histamine poisoning
Food sources: fish like tuna, bonito, mackrel, or mahi mahi
Symptoms: burning in the mouth, dizziness, hives, pepper or metallic taste in mouth, itchy eyes
Onset time: 1-30 minutes ✔Correct Answer-scromboid poisoning
paralytic shellfish poisoning caused by fish ✔Correct Answer-PSP
Actual Complete Exam |Already Graded A+
the occurrence of illness affecting one person ✔Correct Answer-case
anything that people normally eat or drink, including water and ice ✔Correct Answer-food
any illness caused by eating or drinking contaminated food ✔Correct Answer-foodborne
illness/disease
anything that could cause harm to consumers ✔Correct Answer-hazard
the occurrence of two or more cases of a similar that result from eating a common food
✔Correct Answer-foodborne disease outbreak
the management responsibility to take all reasonable precautions and care to avoid committing
a violation ✔Correct Answer-reasonable care
Included in the duties of the person-in-charge are ensuring that the relevant regulations are
observed and the employees: ✔Correct Answer-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
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 ✔Correct Answer-mycotoxins
bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts),
naturally occurring poisons (often in fish & mushrooms) and mycotoxins ✔Correct Answer-
Biological foodborne hazards
cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the
inappropriate use of metal containers ✔Correct Answer-Chemical foodborne hazards
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 ✔Correct Answer-Physical foodborne hazards
microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible
for the most foodborne illnesses that result in hospitalization and death ✔Correct Answer-
Bacteria
, the presence in food of any harmful or objectionable substance or object ✔Correct Answer-
contamination
a substance in food that causes an allergic reaction with symptoms ranging from mild to life
threatening ✔Correct Answer-food allergen
life-threatening response that includes closing of the throat and wheezing caused from eating a
protein of a food ✔Correct Answer-anaphylaxis (anaphylactic reaction)
any surface that is touched by food ✔Correct Answer-food-contact surface
an surface that is touched by hand ✔Correct Answer-hand-contact surface
a very small life form including bacteria, viruses, molds, yeasts, and some parasites ✔Correct
Answer-microorganism (or microbe)
safe for humans to drink ✔Correct Answer-potable
an organism that causes disease ✔Correct Answer-pathogen
the process by which food becomes unwholesome ✔Correct Answer-spoilage
hands, utensils or tools that can carry microorganisms onto food, causing contamination
✔Correct Answer-vehicles of contamination
an organism that lives on or in another life form ✔Correct Answer-parasite
a poison produced by some living organisms, such as bacteria, molds, and algae ✔Correct
Answer-toxin
an extremely small, highly infectious pathogen ✔Correct Answer-virus
food sources: amberjack, barracuda, grouper, mackerel, and snapper
symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting ✔Correct Answer-
ciguatera toxin
also known as histamine poisoning
Food sources: fish like tuna, bonito, mackrel, or mahi mahi
Symptoms: burning in the mouth, dizziness, hives, pepper or metallic taste in mouth, itchy eyes
Onset time: 1-30 minutes ✔Correct Answer-scromboid poisoning
paralytic shellfish poisoning caused by fish ✔Correct Answer-PSP
