National Registry of Food Safety Professionals (NRFSP) 2024 Exam questions and answers all are graded A+

Two or more cases that have been confirmed by a lab. - Answer-Outbreak Responsible at the national level for developing and applying disease prevention and control, and for developing environmental health, health promotion, and health education policies and activities designed to improve the health of people in the US. - Answer-CDC (Center for Disease Control & Prevention) Responsible for protecting, promoting, and advancing the health and safety of the nation. - Answer-The US PHS (Public Health Service) Responsible for ensuring that the nation's commercial supply of meat, poultry and egg products are safe, wholesome, and correctly labeled and packaged. - Answer-Food Safety and Inspection Service (FSIS) The individual present at a food establishment who is responsible for the operation at the time of an inspection. - Answer-Person In Charge (PIC) Many people attend Food Protection classes because: - Answer-Because they are required by their employer and they are required by the local board of health to become knowledgeable in the prevention of foodborne illness Consequences of a foodborne illness could result in: - Answer-ALL: - Customers becoming violently ill, possibly dying - Lawsuits - Loss of business and harm to the establishment's reputation. What government agency is responsible for writing the Food Code? - Answer-FDA (Food & Drug Administration)What is one of the primary roles of the PIC (Person in Charge)? - Answer-Ensure compliance with code requirements. Required temperature for cooking chicken breasts: - Answer-165 degrees Fahrenheit or higher Required temperature for cooking ground beef: - Answer-155 degrees Fahrenheit or higher Required temperature for cooking eggs "over easy" - Answer-145 degrees Fahrenheit or higher Ready to Eat Food - Answer-RTE Food Give three examples of people in the highly susceptible population (HSP) for foodborne illness. - AnswerElderly, very young, those with a weakened immune system. Potential Hazardous Food - Answer-PHF Time and Temperature Control for Safety - Answer-TCS Category 1: PHF/TCS Food - High Protein - Answer-Animal based products like meat, poultry, dairy, fish, shellfish, and eggs. Category 2: PHF/TCS Food - Heat Treated Plant Food - Answer-Cooked vegetables (and fruit) such as baked potatoes, cooked rice, baked beans, steamed asparagus, etc. Category 3: PHF/TCS Food - Other - Answer-Cut melons, sliced tomatoes, raw sprouts, soy products, cut leafy greens such as lettuce or cabbage, and garlic-in-oil mixtures. 5 major causes of a foodborne illness: - Answer-1. Inadequate cooking 2. Improper holding temperatures 3. Contaminated equipment (Cross contamination)4. Poor Personal Hygiene 5. Food obtained from unsafe sources Highly Susceptible Populations are at a higher risk of: - Answer-Suffering severe consequences from developing a foodborne illness, possibly death TCS Food refers to food that: - Answer-Food that is more likely to be implicated in foodborne illness outbreaks, especially if they are time-temperature abused.