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
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
