NRA Exam, serve safe practice
questions & answers35
Contamination - ANSWERS-When harmful things are present in food, making it unsafe to eat
Pathogens - ANSWERS-The microorganisms that cause illness, from your body to the food
Cross-Contamination - ANSWERS-Transfers pathogens from one surface or food to another
Microorganisms - ANSWERS-Small, living organisms that can be seen only through a microsope
Viruses, Bacteria, Parasites, and Fungi - ANSWERS-The four types of pathogens that can
contaminate food, causing food-borne illness
Food, Acidity, Temperature, Time, Oxygen, and Moisture - ANSWERS-FATTOM
FATTOM - ANSWERS-The acronym to remember the conditions that pathogens need to grow in
TCS food - ANSWERS-Food that is most vulnerable for pathogen growth and is also referred to as
food that needs time and temperature control for safety
41*F-135*F - ANSWERS-Temperature Danger Zone
Viruses - ANSWERS-The leading cause of food-borne illness
,True - ANSWERS-True or False? Viruses can survive refrigerator and freezer temperatures
Norovirus and Hepatitis A - ANSWERS-Two viruses that can cause food-borne illness
Risk Factors - ANSWERS-Practicing poor personal hygiene, purchasing from unsafe sources,
failing to cook food correctly, holding at incorrect temps, using contaminated equipment
SOP - ANSWERS-Standard Operating Procedures
Norovirus - ANSWERS-Associated food: ready to eat food, shellfish
Symptoms: vomiting, diarrhea, nausea
Hepatitis A - ANSWERS-Associated food: ready to eat food, shellfish
Symptoms: fever, weakness, nausea, jaundice
Salmonella - ANSWERS-Associated food: poultry, eggs shellfish, produce, ready to eat food
Symptoms: fever, vomiting, headache, rose colored spots on torso
Shigella (Dysentery) - ANSWERS-Associated food: produce, potato, tuna, shrimp, macaroni
Symptoms: bloody diarrhea, fever, abdominal pain
E. coli - ANSWERS-Associated food: beef, produce, contaminated water
Symptoms: bloody diarrhea
Jaundice - ANSWERS-Yellowing of skin and eyes
,Wet hands with warm water? - ANSWERS-100
Apply soap and vigorously scrub hands and arms for? - ANSWERS-10-15 sec
Handwashing 101 - ANSWERS-Wet hands with warm water, apply soap and vigorously scrub
hands and arms, clean under fingernails and between fingers, rinse under running water, dry
hands with single use paper towel or hand dryer, use the towel to turn off the water and use
towel to open door or use foot pull
Using disposable gloves - ANSWERS-Must wash and dry hands first, must be replaced every 4
hrs if continually worn, must be replaced once contaminated
Must wash hands before starting work and after? - ANSWERS-Using the restroom, handling any
raw meat, poultry or fish, touching the hair, face, or body, sneezing, coughing, or using a tissue,
smoking, eating, drinking or chewing gum or tobacco, taking out the garbage, clearing the
tables or bussing dirty dishes, touching clothing or aprons, handling chemicals that might affect
the safety of food, using an oven mitt, touching the walk-in door handle
Handwashing Stations - ANSWERS-required in all restrooms or nearby, food prep, service,
dishwashing areas
Acceptable jewlery - ANSWERS-plain band ring
Physical - ANSWERS-something you can spit out
Chemical - ANSWERS-in soultion
Biological - ANSWERS-microorganisms and their waste, parasites, and plant, fish, mushroom
toxins
, FAT TOM - ANSWERS-food, acidity, temperature, time, oxygen, and moisture
TCS - ANSWERS-time and temperature control food
Ready-to-eat-foods - ANSWERS-food that can be eaten without further preparation, washing, or
cooking
TDZ - ANSWERS-41-135
Most dangerous temp zone - ANSWERS-125-70
Take the temp of hot food - ANSWERS-every 2hrs
Take the temp of cold food - ANSWERS-every 4hrs
What can arrive at 45? - ANSWERS-Eggs
Bimetallic Stemmed - ANSWERS-checking temp during flow of food
Thermocouple or probe - ANSWERS-temp of thick and thin food
Infrared - ANSWERS-do not need to touch surface
Hanging - ANSWERS-walk-in cooler
questions & answers35
Contamination - ANSWERS-When harmful things are present in food, making it unsafe to eat
Pathogens - ANSWERS-The microorganisms that cause illness, from your body to the food
Cross-Contamination - ANSWERS-Transfers pathogens from one surface or food to another
Microorganisms - ANSWERS-Small, living organisms that can be seen only through a microsope
Viruses, Bacteria, Parasites, and Fungi - ANSWERS-The four types of pathogens that can
contaminate food, causing food-borne illness
Food, Acidity, Temperature, Time, Oxygen, and Moisture - ANSWERS-FATTOM
FATTOM - ANSWERS-The acronym to remember the conditions that pathogens need to grow in
TCS food - ANSWERS-Food that is most vulnerable for pathogen growth and is also referred to as
food that needs time and temperature control for safety
41*F-135*F - ANSWERS-Temperature Danger Zone
Viruses - ANSWERS-The leading cause of food-borne illness
,True - ANSWERS-True or False? Viruses can survive refrigerator and freezer temperatures
Norovirus and Hepatitis A - ANSWERS-Two viruses that can cause food-borne illness
Risk Factors - ANSWERS-Practicing poor personal hygiene, purchasing from unsafe sources,
failing to cook food correctly, holding at incorrect temps, using contaminated equipment
SOP - ANSWERS-Standard Operating Procedures
Norovirus - ANSWERS-Associated food: ready to eat food, shellfish
Symptoms: vomiting, diarrhea, nausea
Hepatitis A - ANSWERS-Associated food: ready to eat food, shellfish
Symptoms: fever, weakness, nausea, jaundice
Salmonella - ANSWERS-Associated food: poultry, eggs shellfish, produce, ready to eat food
Symptoms: fever, vomiting, headache, rose colored spots on torso
Shigella (Dysentery) - ANSWERS-Associated food: produce, potato, tuna, shrimp, macaroni
Symptoms: bloody diarrhea, fever, abdominal pain
E. coli - ANSWERS-Associated food: beef, produce, contaminated water
Symptoms: bloody diarrhea
Jaundice - ANSWERS-Yellowing of skin and eyes
,Wet hands with warm water? - ANSWERS-100
Apply soap and vigorously scrub hands and arms for? - ANSWERS-10-15 sec
Handwashing 101 - ANSWERS-Wet hands with warm water, apply soap and vigorously scrub
hands and arms, clean under fingernails and between fingers, rinse under running water, dry
hands with single use paper towel or hand dryer, use the towel to turn off the water and use
towel to open door or use foot pull
Using disposable gloves - ANSWERS-Must wash and dry hands first, must be replaced every 4
hrs if continually worn, must be replaced once contaminated
Must wash hands before starting work and after? - ANSWERS-Using the restroom, handling any
raw meat, poultry or fish, touching the hair, face, or body, sneezing, coughing, or using a tissue,
smoking, eating, drinking or chewing gum or tobacco, taking out the garbage, clearing the
tables or bussing dirty dishes, touching clothing or aprons, handling chemicals that might affect
the safety of food, using an oven mitt, touching the walk-in door handle
Handwashing Stations - ANSWERS-required in all restrooms or nearby, food prep, service,
dishwashing areas
Acceptable jewlery - ANSWERS-plain band ring
Physical - ANSWERS-something you can spit out
Chemical - ANSWERS-in soultion
Biological - ANSWERS-microorganisms and their waste, parasites, and plant, fish, mushroom
toxins
, FAT TOM - ANSWERS-food, acidity, temperature, time, oxygen, and moisture
TCS - ANSWERS-time and temperature control food
Ready-to-eat-foods - ANSWERS-food that can be eaten without further preparation, washing, or
cooking
TDZ - ANSWERS-41-135
Most dangerous temp zone - ANSWERS-125-70
Take the temp of hot food - ANSWERS-every 2hrs
Take the temp of cold food - ANSWERS-every 4hrs
What can arrive at 45? - ANSWERS-Eggs
Bimetallic Stemmed - ANSWERS-checking temp during flow of food
Thermocouple or probe - ANSWERS-temp of thick and thin food
Infrared - ANSWERS-do not need to touch surface
Hanging - ANSWERS-walk-in cooler
