Foodborne Illness NRFSP Review Exam |
Questions with 100% Correct Answers |
Verified | Latest Update 2026/2027
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Terms in this set (39)
What can cause food Bacteria, toxins, viruses, parasites,
contamination? chemicals, or non-biological materials.
What defines a foodborne When two or more people contract the
illness outbreak? same illness from eating the same food.
What are the five major Improper holding temperatures,
foodborne illness risk factors? inadequate cooking, contaminated
equipment, food from unsafe sources,
and poor personal hygiene.
How can foodborne illnesses By implementing proper food safety
be prevented? techniques and operations.
What is 'reasonable care' in the Demonstrating that a foodservice
context of food safety? establishment took steps to prevent food
contamination.
, Who are considered Highly People with reduced immune systems, the
Susceptible Populations elderly, children, and pregnant women.
(HSP)?
What is food contamination? The presence of harmful chemicals,
microorganisms, or other substances in
food.
What are the three general Biological, physical, and chemical.
categories of food
contamination?
What are common biological Bacteria, viruses, parasites, seafood
contaminants? toxins, molds, and mycotoxins.
What does FAT TOM stand for? Food, Acidity, Temperature, Time, Oxygen,
Moisture - conditions necessary for
pathogen growth.
What temperature range is 41°F to 135°F (5ºC to 57°C).
known as the 'Temperature
Danger Zone'?
What types of food are Meats, poultry, fish, dairy products, shell
considered TCS foods? eggs, cut melons, cut tomatoes, cooked
beans, and ready-to-eat foods.
Questions with 100% Correct Answers |
Verified | Latest Update 2026/2027
Save
Terms in this set (39)
What can cause food Bacteria, toxins, viruses, parasites,
contamination? chemicals, or non-biological materials.
What defines a foodborne When two or more people contract the
illness outbreak? same illness from eating the same food.
What are the five major Improper holding temperatures,
foodborne illness risk factors? inadequate cooking, contaminated
equipment, food from unsafe sources,
and poor personal hygiene.
How can foodborne illnesses By implementing proper food safety
be prevented? techniques and operations.
What is 'reasonable care' in the Demonstrating that a foodservice
context of food safety? establishment took steps to prevent food
contamination.
, Who are considered Highly People with reduced immune systems, the
Susceptible Populations elderly, children, and pregnant women.
(HSP)?
What is food contamination? The presence of harmful chemicals,
microorganisms, or other substances in
food.
What are the three general Biological, physical, and chemical.
categories of food
contamination?
What are common biological Bacteria, viruses, parasites, seafood
contaminants? toxins, molds, and mycotoxins.
What does FAT TOM stand for? Food, Acidity, Temperature, Time, Oxygen,
Moisture - conditions necessary for
pathogen growth.
What temperature range is 41°F to 135°F (5ºC to 57°C).
known as the 'Temperature
Danger Zone'?
What types of food are Meats, poultry, fish, dairy products, shell
considered TCS foods? eggs, cut melons, cut tomatoes, cooked
beans, and ready-to-eat foods.
