National Registry of Food Safety Professionals (NRFSP)
Exam Verified 100% Correct!!
Outbreak
Two or more cases that have been confirmed by a lab.
CDC (Center for Disease Control & Prevention)
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.
The US PHS (Public Health Service)
Responsible for protecting, promoting, and advancing the health and safety of the
nation.
Food Safety and Inspection Service (FSIS)
Responsible for ensuring that the nation's commercial supply of meat, poultry and egg
products are safe, wholesome, and correctly labeled and packaged.
Person In Charge (PIC)
The individual present at a food establishment who is responsible for the operation at
the time of an inspection.
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
Many people attend Food Protection classes because:
ALL:
- Customers becoming violently ill, possibly dying
- Lawsuits
- Loss of business and harm to the establishment's reputation.
Consequences of a foodborne illness could result in:
FDA (Food & Drug Administration)
What government agency is responsible for writing the Food Code?
Ensure compliance with code requirements.
What is one of the primary roles of the PIC (Person in Charge)?
165 degrees Fahrenheit or higher
Required temperature for cooking chicken breasts:
155 degrees Fahrenheit or higher
Required temperature for cooking ground beef:
145 degrees Fahrenheit or higher
Required temperature for cooking eggs "over easy"
RTE Food
Ready to Eat Food
Elderly, very young, those with a weakened immune system.
Give three examples of people in the highly susceptible population (HSP) for foodborne
illness.
PHF
Potential Hazardous Food
TCS
Time and Temperature Control for Safety
Exam Verified 100% Correct!!
Outbreak
Two or more cases that have been confirmed by a lab.
CDC (Center for Disease Control & Prevention)
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.
The US PHS (Public Health Service)
Responsible for protecting, promoting, and advancing the health and safety of the
nation.
Food Safety and Inspection Service (FSIS)
Responsible for ensuring that the nation's commercial supply of meat, poultry and egg
products are safe, wholesome, and correctly labeled and packaged.
Person In Charge (PIC)
The individual present at a food establishment who is responsible for the operation at
the time of an inspection.
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
Many people attend Food Protection classes because:
ALL:
- Customers becoming violently ill, possibly dying
- Lawsuits
- Loss of business and harm to the establishment's reputation.
Consequences of a foodborne illness could result in:
FDA (Food & Drug Administration)
What government agency is responsible for writing the Food Code?
Ensure compliance with code requirements.
What is one of the primary roles of the PIC (Person in Charge)?
165 degrees Fahrenheit or higher
Required temperature for cooking chicken breasts:
155 degrees Fahrenheit or higher
Required temperature for cooking ground beef:
145 degrees Fahrenheit or higher
Required temperature for cooking eggs "over easy"
RTE Food
Ready to Eat Food
Elderly, very young, those with a weakened immune system.
Give three examples of people in the highly susceptible population (HSP) for foodborne
illness.
PHF
Potential Hazardous Food
TCS
Time and Temperature Control for Safety
