NRFSP Questions and Answers Graded A+

NRFSP Questions and Answers Graded A+ 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 ...

NRFSP Questions and Answers Graded A+ 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 2. Cook/cool time/temperature control for safety foods properly 3. Receive proper training in food safety that is relevant to their assigned duties ✔✔Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and the employees: 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 Bacteria ✔✔microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death contamination ✔✔the presence in food of any harmful or objectionable substance or object food allergen ✔✔a substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening anaphylaxis (anaphylactic reaction) ✔✔life-threatening response that includes closing of the throat and wheezing caused from eating a protein of a food food-contact surface ✔✔any surface that is touched by food hand-contact surface ✔✔an surface that is touched by hand microorganism (or microbe) ✔✔a very small life form including bacteria, viruses, molds, yeasts, and some parasites potable ✔✔safe for humans to drink pathogen ✔✔an organism that causes disease spoilage ✔✔the process by which food becomes unwholesome vehicles of contamination ✔✔hands, utensils or tools that can carry microorganisms onto food, causing contamination parasite ✔✔an organism that lives on or in another life form toxin ✔✔a poison produced by some living organisms, such as bacteria, molds, and algae virus ✔✔an extremely small, highly infectious pathogen ciguatera toxin ✔✔food sources: amberjack, barracuda, grouper, mackerel, and snapper symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting scromboid poisoning ✔✔also known as histamine poisoning Food sources: fish like tuna, bonito, mackrel, or mahi mahi Symptoms: burning in the mouth, dizziness, hives, pepper or metallic taste in mouth, itchy eyes Onset time: 1-30 minutes PSP ✔✔paralytic shellfish poisoning caused by fish DSP ✔✔diarrhetic shellfish poisoning NSP ✔✔neurotoxic shellfish poisoning ASP ✔✔amnesic shellfish poisoning roundworms ✔✔parasite like Trichinella spiralis and Anisakis flatworms ✔✔parasite found in beef, pork and fish protozoa ✔✔single-celled microorganism parasite like Giardia lamblia and Cryptosporidium parvum Trichinella spiralis ✔✔parasite/roundworm found in hogs Anisakis ✔✔parasite/roundworm found in fish such as cod and herring foodborne infection ✔✔an illness caused by pathogenic microorganisms that live and multiply in your body after you have eaten contaminated food foodborne intoxication ✔✔an illness caused by toxins in food onset (or incubation period) ✔✔the time it takes for the symptoms of a foodborne illness to start after contaminated food has been eaten toxin-mediated infection ✔✔an illness caused by eating live pathogens that make toxins as they live in the stomach or intestines highly susceptible populations ✔✔elderly pregnant women and unborn babies breast-fed babies and the very young people who are ill, recovering from illness or who have weakened immune systems (immunocompromised) bacterial infections ✔✔caused by Camplyobacter jejuni, Listeria, Salmonella, Shigella, and Vibrio bacterial intoxications ✔✔caused by Bacillus cereus, Clostridium botulinum, and Staphylococcus aureus bacterial toxin-mediated infections ✔✔caused by Clostridium perfringens and Escherichia coli viruses ✔✔Hepatitis A, Norovirus, and rotavirus parasites ✔✔Anisakis, Cryptosporidium parvum, Giardia lamblia, and Trichina spiralis toxins ✔✔Ciguatoxin, DSP/NSP/PSP/ASP, mycotoxins, and scrombotoxin Camplyobacter jejuni ✔✔Bacterial Infection Food sources: raw poulty, raw meat, untreated milk Symptoms: bloody diarrhea, abdominal pain, fever Onset time: 48-60 hours Listeria ✔✔Bacterial Infection Food sources: untreated milk, ready-to-eat food Symptoms: Flulike; severe for pregnant women Onset time: 1-70 days Salmonella ✔✔Bacterial Infection Food sources: raw poultry, eggs, raw meat, untreated milk Symptoms: abdominal pain, diarrhea, vomiting, fever Onset time: 12-36 hours Shigella (bacillary dysentery) ✔✔Bacterial Infection Food sources: untreated water, milk, raw vegetables, shellfish, turkey, apple cider Symptoms: bloody diarrhea, fever, abdominal pain, dehydration Onset time: 1-7 days Vibrio ✔✔Bacterial Infection Food sources: raw/lightly cooked fish and shellfish Symptoms: vomiting, diarrhea, fever, headache, dehydration Onset time: 2-48 hours Bacillus cereus ✔✔Bacterial Intoxication Food sources: cereals, rice, soil, and dust Symptoms: abdominal pain, diarrhea, vomiting Onset time: 1-6 or 8-16 hours Clostridium botulinum ✔✔Bacterial Intoxication Food sources: Canned foods, temperature-abused potatoes, honey (infant botulism) Symptoms: double vision, difficulties in breathing and swallowing, paralysis Onset time: 12-36 hours Staphylococcus aureus ✔✔Bacterial Intoxication found in the human nose Food sources: ham, poultry, milk and cheese touched by hand Symptoms: vomiting, abdominal pain, nausea, low temperature Onset time: 1-6 hours Clostridium perfringens ✔✔Bacterial toxin-mediated infection Food sources: animal and human excreta, soil/dust, insects, raw meat Symptoms: abdominal pain, diarrhea Onset time: 12-18 hours Escherichia coli ✔✔Bacterial toxin-mediated infection Food sources: human and animal gut, sewage, water, raw vegetables, raw beef Symptoms: abdominal pain, fever, bloody diarrhea, vomiting, kidney damage Onset time: 12-24 hours Anisakis ✔✔Parasite Food sources: raw or lightly cooked seafood Symptoms: nausea, vomiting, coughing, fever, bloody stools Onset time: 4-6 hours Cryptosporidium parvum Giardia lamblia ✔✔Parasite Food sources: water, raw fruits & vegetables Symptoms: diarrhea Onset time: up to 7 days Trichinia spiralis ✔✔parasite Food sources: water, raw fruits/vegetables, pork, wild game Symptoms: watery diarrhea, abdominal pain, nausea, muscle pain, difficulty breathing Onset time: 2-28 days Hepatitis A ✔✔virus Food sources: water, raw shellfish, ready-to-eat food, bare hand contact foods Symptoms: fever, nausea, vomiting, jaundice, fatigue Onset time: 15-50 days Norovirus ✔✔virus Food sources: water, raw shellfish, raw vegetables, salads, fruits Symptoms: nausea, projectile vomiting, diarrhea, fever, headache Onset time: within 24 hours Rotavirus ✔✔virus Food sources: water, raw seafood, raw vegetables & salads Symptoms: vomiting, diarrhea, fever, dehydration Onset time: 24-36 hours DSP, PSP, NSP and ASP ✔✔toxin Food sources: shellfish Symptoms: numbness, uncoordination, diarrhea, vomiting, reverse sensation of hot and cold Onset time: 10-60 minutes ambient temperature ✔✔ordinary room temperature binary fission ✔✔the process by which bacteria multiply by splitting into two danger zone ✔✔the temperature range 5C to 57C (41F to 135F) in which pathogenic bacteria multiply most rapidly dormant ✔✔a period of inactivity when bacteria do not multiply spore ✔✔a protective coating formed by some bacteria to help them to survive adverse conditions such as cooking or drying carrier ✔✔a person who carries pathogenic microorganisms without suffering symptoms protective clothing ✔✔clothing and equipment designed to protect food from contamination and food handlers from injury 1. Before they are first used 2. At regular intervals, as a matter of course 3. When there is damage to a device or an inaccurate reading is suspected 4. If there has been confirmed case of foodborne illness linked to temperature ✔✔When should you calibrate a thermometer? code date ✔✔a date on packaging indicating the period when the food is safe and in the best condition to eat freezer burn ✔✔dehydration damage to food caused by the formation of ice crystals preservation ✔✔the treatment of food to delay spoilage and extend shelf life shelf life ✔✔period when food is safe to eat and at its best, if the storage conditions are correct clean ✔✔to make something free from visible dirt and residue contact (or exposure) time ✔✔the period that a sanitizer must be left in contact with an item to enable it to work properly detergent ✔✔a chemical that helps dissolve grease and remove dirt master cleaning schedule ✔✔details of the cleaning to be carried out by specified people at specified intervals and times risk ✔✔the likelihood of harm sanitizing ✔✔the process of reducing pathogenic microorganisms to safe levels sanitizer ✔✔a chemical that destroys many pathogenic microorganisms, reducing them to safe levels sterilization ✔✔the process of killing all microorganisms infestation ✔✔the presence of pests pest ✔✔an animal or insect that contamination or damages food integrated pest management ✔✔a comprehensive system of pest prevention and control backflow ✔✔a reverse flow of contaminated water and potable water supplies workflow ✔✔the route through food premises for food employees and equipment during all the stages from delivery of raw food and ingredients to dispatch or service of products impervious ✔✔does not let water through 10 foot-candles ✔✔walk-in coolers, dry storage areas 20 foot-candles ✔✔handwash, dishwash, equipment/utensil storage areas 50 foot-candles ✔✔work surfaces, TCS food preparation areas or where knives, grinders are used active managerial control (AMC) ✔✔used to describe industry's responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodborne illness risk factors control (or control measure) ✔✔an action designed to eliminate a hazard or to reduce the risk from it to an acceptable level critical control point ✔✔In HACCP, a point or procedure in the food system where the loss of control may result in an acceptable health risk critical limit ✔✔In HACCP, the standard (maximum or minimum value) that must be applied at a critical control point to minimize the risk that an identified hazard will occur. The 'border' between what is safe or unsafe HACCP ✔✔a formal, documented proactive system of hazard analysis and prevention designed to keep food safe Aflatoxin ✔✔a type of mycotoxin associated with peanuts core temperature ✔✔the temperature at the center or thickest part of the food non-continuous cooking ✔✔the process in which the initial heating of the food is intentionally halted, so that it may be cooled and held for complete cooking at a later time prior to sale or service Ergot ✔✔mycotoxin associated with rye 165F for 15 seconds ✔✔poultry stuffed poultry, fish, meat or pasta stuffing containing fish, meat or poultry wild game animals 155F for 15 seconds ✔✔ground beef and pork exotic species of game animal comminuted fish and meat injected meat mechanically tenderized meat 145F for 15 seconds ✔✔fish and meat, unpasteurized shell eggs for immediate service 155F for 5 seconds ✔✔unpasteurized shell eggs cooked for late service 165F then food stands for 2 minutes ✔✔food cooked in a microwave oven 145F for no specific time ✔✔steaks 130F for 112 minutes ✔✔rare roast beef coving ✔✔the sealed edge between a floor and a wall that helps make floors easier to clean air gap ✔✔the ideal way to prevent the contamination of potable water supplies by contaminated water