NRFSP Exam Questions and Answers with
Verified Solutions | Latest Updated 2026
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 Included in the duties of the person-in-
2. Cook/cool time/temperature charge are ensuring that the relevant
control for safety foods regulations are observed and the
properly employees:
3. Receive proper training in
food safety that is relevant to
their assigned duties
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 mycotoxins
Chemical 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
Verified Solutions | Latest Updated 2026
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 Included in the duties of the person-in-
2. Cook/cool time/temperature charge are ensuring that the relevant
control for safety foods regulations are observed and the
properly employees:
3. Receive proper training in
food safety that is relevant to
their assigned duties
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 mycotoxins
Chemical 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
