NRFSP Certification Practice questions with answers

NRFSP Certification PracticeWho published the food code and how often? - correct answer The United States Department of Health and Human Services/FDA posts the food code every 4 years. What is HACCP? - correct answer Hazard Analysis Critical Control Point. It is to identify problems and prevent possible illnesses. Person In Charge - correct answer The person present at a food establishment who is responsible for the operation at the time of inspection. Viruses - correct answer Invade the cells of a host. Fungi - correct answer Colonize and make poisonous mycotoxins. Parasites - correct answer Ex. Roundworms, Flatworms, Protozoa that survive and reproduce on a host. High Risk Populations - correct answer elderly, pregnant women, preschool aged children, people with compromised immune systems. Food Borne Infection - correct answer Caught by eating contaminated live pathogenic bacteria which make you ill. Food Borne Intoxication - correct answer Caught by the bacteria that produced toxins in the contaminated food. Scombrotoxin - correct answer toxin that forms as a result of bacterial breakdown of fish tissue that has been improperly stored. Symptoms form after 1-30 minutes. Toxin Mediated Infection - correct answer Live pathogenic bacteria make toxins in your body