NRFSP Study Set Questions & Answers 100% VERIFIED!!

the occurrence of illness affecting one person - ANSWER-case anything that people normally eat or drink, including water and ice - ANSWER-food any illness caused by eating or drinking contaminated food - ANSWER-foodborne illness/disease anything that could cause harm to consumers - ANSWER-hazard the occurrence of two or more cases of a similar that result from eating a common food - ANSWER-foodborne disease outbreak the management responsibility to take all reasonable precautions and care to avoid committing a violation - ANSWER-reasonable care Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and the employees: - ANSWER-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 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 - ANSWER-mycotoxins bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins - ANSWER-Biological foodborne hazards cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers - ANSWER-Chemical 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 - ANSWER-Physical foodborne hazards microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death - ANSWER-Bacteria the presence in food of any harmful or objectionable substance or object - ANSWER-contamination