NRFSP || Answers 100% Rated Correct.
case correct answers the occurrence of illness affecting one person
food correct answers anything that people normally eat or drink, including water and ice
foodborne illness/disease correct answers any illness caused by eating or drinking contaminated
food
hazard correct answers anything that could cause harm to consumers
foodborne disease outbreak correct answers the occurrence of two or more cases of a similar that
result from eating a common food
reasonable care correct answers 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 answers
Included in the duties of the person-in-charge are ensuring that the relevant regulations are
observed and the employees:
mycotoxins correct answers 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 answers bacteria, viruses, parasites (tapeworms,
roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish &
mushrooms) and mycotoxins
Chemical foodborne hazards correct answers cleaning/sanitizing products, machine oil,
pesticides, food additives, dissolved metals from the inappropriate use of metal containers
Physical foodborne hazards correct answers 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 answers microorganisms responsible for may foodborne illnesses. The
pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and
death
contamination correct answers the presence in food of any harmful or objectionable substance or
object
food allergen correct answers a substance in food that causes an allergic reaction with symptoms
ranging from mild to life threatening
anaphylaxis (anaphylactic reaction) correct answers life-threatening response that includes
closing of the throat and wheezing caused from eating a protein of a food
food-contact surface correct answers any surface that is touched by food
hand-contact surface correct answers an surface that is touched by hand
microorganism (or microbe) correct answers a very small life form including bacteria, viruses,
molds, yeasts, and some parasites
case correct answers the occurrence of illness affecting one person
food correct answers anything that people normally eat or drink, including water and ice
foodborne illness/disease correct answers any illness caused by eating or drinking contaminated
food
hazard correct answers anything that could cause harm to consumers
foodborne disease outbreak correct answers the occurrence of two or more cases of a similar that
result from eating a common food
reasonable care correct answers 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 answers
Included in the duties of the person-in-charge are ensuring that the relevant regulations are
observed and the employees:
mycotoxins correct answers 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 answers bacteria, viruses, parasites (tapeworms,
roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish &
mushrooms) and mycotoxins
Chemical foodborne hazards correct answers cleaning/sanitizing products, machine oil,
pesticides, food additives, dissolved metals from the inappropriate use of metal containers
Physical foodborne hazards correct answers 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 answers microorganisms responsible for may foodborne illnesses. The
pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and
death
contamination correct answers the presence in food of any harmful or objectionable substance or
object
food allergen correct answers a substance in food that causes an allergic reaction with symptoms
ranging from mild to life threatening
anaphylaxis (anaphylactic reaction) correct answers life-threatening response that includes
closing of the throat and wheezing caused from eating a protein of a food
food-contact surface correct answers any surface that is touched by food
hand-contact surface correct answers an surface that is touched by hand
microorganism (or microbe) correct answers a very small life form including bacteria, viruses,
molds, yeasts, and some parasites
