NRFSP flashcards questions with correct
answer(100%) verified.
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
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 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
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
vehicles of contamination - CORRECT ANSWER.hands, utensils or tools that can
carry microorganisms onto food, causing contamination
parasite - CORRECT ANSWER.an organism that lives on or in another life form
toxin - CORRECT ANSWER.a poison produced by some living organisms, such as
bacteria, molds, and algae
virus - CORRECT ANSWER.an extremely small, highly infectious pathogen
ciguatera toxin - CORRECT ANSWER.food sources: amberjack, barracuda, grouper,
mackerel, and snapper
symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting
scromboid poisoning - CORRECT ANSWER.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
answer(100%) verified.
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
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 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
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
vehicles of contamination - CORRECT ANSWER.hands, utensils or tools that can
carry microorganisms onto food, causing contamination
parasite - CORRECT ANSWER.an organism that lives on or in another life form
toxin - CORRECT ANSWER.a poison produced by some living organisms, such as
bacteria, molds, and algae
virus - CORRECT ANSWER.an extremely small, highly infectious pathogen
ciguatera toxin - CORRECT ANSWER.food sources: amberjack, barracuda, grouper,
mackerel, and snapper
symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting
scromboid poisoning - CORRECT ANSWER.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
