NRFSP Questions and Answers A+
Graded (2025)
case .- .CORRECT .ANSWER-the .occurrence .of .illness .affecting .one .person
food .- .CORRECT .ANSWER-anything .that .people .normally .eat .or .drink, .including
.water .and .ice
foodborne .illness/disease .- .CORRECT .ANSWER-any .illness .caused .by .eating .or
.drinking .contaminated .food
hazard .- .CORRECT .ANSWER-anything .that .could .cause .harm .to .consumers
foodborne .disease .outbreak .- .CORRECT .ANSWER-the .occurrence .of .two .or
.more .cases .of .a .similar .that .result .from .eating .a .common .food
reasonable .care .- .CORRECT .ANSWER-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 .- .CORRECT .ANSWER-Included .in .the .duties .of .the .person-in-charge .are
.ensuring .that .the .relevant .regulations .are .observed .and .the .employees:
mycotoxins .- .CORRECT .ANSWER-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 .- .CORRECT .ANSWER-bacteria, .viruses, .parasites
.(tapeworms, .roundworms .& .protozoa), .fungi .(mold .& .yeasts), .naturally
.occurring .poisons .(often .in .fish .& .mushrooms) .and .mycotoxins
Chemical .foodborne .hazards .- .CORRECT .ANSWER-cleaning/sanitizing .products,
.machine .oil, .pesticides, .food .additives, .dissolved .metals .from .the .inappropriate
.use .of .metal .containers
, Physical .foodborne .hazards .- .CORRECT .ANSWER-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 .- .CORRECT .ANSWER-microorganisms .responsible .for .may .foodborne
.illnesses. .The .pathogenic .kind .are .responsible .for .the .most .foodborne
.illnesses .that .result .in .hospitalization .and .death
contamination .- .CORRECT .ANSWER-the .presence .in .food .of .any .harmful .or
.objectionable .substance .or .object
food .allergen .- .CORRECT .ANSWER-a .substance .in .food .that .causes .an .allergic
.reaction .with .symptoms .ranging .from .mild .to .life .threatening
anaphylaxis .(anaphylactic .reaction) .- .CORRECT .ANSWER-life-threatening
.response .that .includes .closing .of .the .throat .and .wheezing .caused .from .eating
.a .protein .of .a .food
food-contact .surface .- .CORRECT .ANSWER-any .surface .that .is .touched .by .food
hand-contact .surface .- .CORRECT .ANSWER-an .surface .that .is .touched .by .hand
microorganism .(or .microbe) .- .CORRECT .ANSWER-a .very .small .life .form
.including .bacteria, .viruses, .molds, .yeasts, .and .some .parasites
potable .- .CORRECT .ANSWER-safe .for .humans .to .drink
pathogen .- .CORRECT .ANSWER-an .organism .that .causes .disease
spoilage .- .CORRECT .ANSWER-the .process .by .which .food .becomes
.unwholesome
vehicles .of .contamination .- .CORRECT .ANSWER-hands, .utensils .or .tools .that
.can .carry .microorganisms .onto .food, .causing .contamination
parasite .- .CORRECT .ANSWER-an .organism .that .lives .on .or .in .another .life .form
toxin .- .CORRECT .ANSWER-a .poison .produced .by .some .living .organisms, .such
.as .bacteria, .molds, .and .algae
virus .- .CORRECT .ANSWER-an .extremely .small, .highly .infectious .pathogen
ciguatera .toxin .- .CORRECT .ANSWER-food .sources: .amberjack, .barracuda,
.grouper, .mackerel, .and .snapper .
symptoms: .dizziness, .reversal .of .hot/cold .sensations, .diarrhea, .vomiting
scromboid .poisoning .- .CORRECT .ANSWER-also .known .as .histamine .poisoning
Food .sources: .fish .like .tuna, .bonito, .mackrel, .or .mahi .mahi
Graded (2025)
case .- .CORRECT .ANSWER-the .occurrence .of .illness .affecting .one .person
food .- .CORRECT .ANSWER-anything .that .people .normally .eat .or .drink, .including
.water .and .ice
foodborne .illness/disease .- .CORRECT .ANSWER-any .illness .caused .by .eating .or
.drinking .contaminated .food
hazard .- .CORRECT .ANSWER-anything .that .could .cause .harm .to .consumers
foodborne .disease .outbreak .- .CORRECT .ANSWER-the .occurrence .of .two .or
.more .cases .of .a .similar .that .result .from .eating .a .common .food
reasonable .care .- .CORRECT .ANSWER-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 .- .CORRECT .ANSWER-Included .in .the .duties .of .the .person-in-charge .are
.ensuring .that .the .relevant .regulations .are .observed .and .the .employees:
mycotoxins .- .CORRECT .ANSWER-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 .- .CORRECT .ANSWER-bacteria, .viruses, .parasites
.(tapeworms, .roundworms .& .protozoa), .fungi .(mold .& .yeasts), .naturally
.occurring .poisons .(often .in .fish .& .mushrooms) .and .mycotoxins
Chemical .foodborne .hazards .- .CORRECT .ANSWER-cleaning/sanitizing .products,
.machine .oil, .pesticides, .food .additives, .dissolved .metals .from .the .inappropriate
.use .of .metal .containers
, Physical .foodborne .hazards .- .CORRECT .ANSWER-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 .- .CORRECT .ANSWER-microorganisms .responsible .for .may .foodborne
.illnesses. .The .pathogenic .kind .are .responsible .for .the .most .foodborne
.illnesses .that .result .in .hospitalization .and .death
contamination .- .CORRECT .ANSWER-the .presence .in .food .of .any .harmful .or
.objectionable .substance .or .object
food .allergen .- .CORRECT .ANSWER-a .substance .in .food .that .causes .an .allergic
.reaction .with .symptoms .ranging .from .mild .to .life .threatening
anaphylaxis .(anaphylactic .reaction) .- .CORRECT .ANSWER-life-threatening
.response .that .includes .closing .of .the .throat .and .wheezing .caused .from .eating
.a .protein .of .a .food
food-contact .surface .- .CORRECT .ANSWER-any .surface .that .is .touched .by .food
hand-contact .surface .- .CORRECT .ANSWER-an .surface .that .is .touched .by .hand
microorganism .(or .microbe) .- .CORRECT .ANSWER-a .very .small .life .form
.including .bacteria, .viruses, .molds, .yeasts, .and .some .parasites
potable .- .CORRECT .ANSWER-safe .for .humans .to .drink
pathogen .- .CORRECT .ANSWER-an .organism .that .causes .disease
spoilage .- .CORRECT .ANSWER-the .process .by .which .food .becomes
.unwholesome
vehicles .of .contamination .- .CORRECT .ANSWER-hands, .utensils .or .tools .that
.can .carry .microorganisms .onto .food, .causing .contamination
parasite .- .CORRECT .ANSWER-an .organism .that .lives .on .or .in .another .life .form
toxin .- .CORRECT .ANSWER-a .poison .produced .by .some .living .organisms, .such
.as .bacteria, .molds, .and .algae
virus .- .CORRECT .ANSWER-an .extremely .small, .highly .infectious .pathogen
ciguatera .toxin .- .CORRECT .ANSWER-food .sources: .amberjack, .barracuda,
.grouper, .mackerel, .and .snapper .
symptoms: .dizziness, .reversal .of .hot/cold .sensations, .diarrhea, .vomiting
scromboid .poisoning .- .CORRECT .ANSWER-also .known .as .histamine .poisoning
Food .sources: .fish .like .tuna, .bonito, .mackrel, .or .mahi .mahi
