NRFSP 2024 LATEST QUESTIONS & ANSWERS SOLVED 100% CORRECT!

case - the occurrence of illness affecting one person food - anything that people normally eat or drink, including water and ice foodborne illness/disease - any illness caused by eating or drinking contaminated food hazard - anything that could cause harm to consumers foodborne disease outbreak - the occurrence of two or more cases of a similar that result from eating a common food reasonable care - 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 - Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and the employees: mycotoxins - 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 - bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxinsChemical foodborne hazards - cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers Physical 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 Bacteria - microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death contamination - the presence in food of any harmful or objectionable substance or object food allergen - a substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening anaphylaxis (anaphylactic reaction) - life-threatening response that includes closing of the throat and wheezing caused from eating a protein of a food food-contact surface - any surface that is touched by food hand-contact surface - an surface that is touched by hand microorganism (or microbe) - a very small life form including bacteria, viruses, molds, yeasts, and some parasites potable - safe for humans to drink pathogen - an organism that causes disease spoilage - the process by which food becomes unwholesomevehicles of contamination - hands, utensils or tools that can carry microorganisms onto food, causing contamination parasite - an organism that lives on or in another life form toxin - a poison produced by some living organisms, such as bacteria, molds, and algae virus - an extremely small, highly infectious pathogen ciguatera toxin - food sources: amberjack, barracuda, grouper, mackerel, and snapper symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting scromboid poisoning - 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 PSP - paralytic shellfish poisoning caused by fish DSP - diarrhetic shellfish poisoning NSP - neurotoxic shellfish poisoning ASP - amnesic shellfish poisoning roundworms - parasite like Trichinella spiralis and Anisakisflatworms - parasite found in beef, pork and fish protozoa - single-celled microorganism parasite like Giardia lamblia and Cryptosporidium parvum Trichinella spiralis - parasite/roundworm found in hogs