NRFSP EXAM SOLVED 100% CORRECT!!

NRFSP EXAM SOLVED 100% CORRECT!! 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)