NRFSP PREPARATION TEST 2026
QUESTIONS AND CORRECT ANSWERS
GRADED A+
● food. Answer: anything that people normally eat or drink, including
water and ice
● foodborne illness/disease. Answer: any illness caused by eating or
drinking contaminated food
● hazard. Answer: anything that could cause harm to consumers
● foodborne disease outbreak. Answer: the occurrence of two or more
cases of a similar that result from eating a common food
● reasonable care. 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. Answer: Included in the duties of the person-in-charge are
ensuring that the relevant regulations are observed and the employees:
,● mycotoxins. 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. Answer: bacteria, viruses, parasites
(tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally
occurring poisons (often in fish & mushrooms) and mycotoxins
● Chemical foodborne hazards. Answer: cleaning/sanitizing products,
machine oil, pesticides, food additives, dissolved metals from the
inappropriate use of metal containers
● Physical foodborne hazards. 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. Answer: microorganisms responsible for may foodborne
illnesses. The pathogenic kind are responsible for the most foodborne
illnesses that result in hospitalization and death
, ● contamination. Answer: the presence in food of any harmful or
objectionable substance or object
● food allergen. Answer: a substance in food that causes an allergic
reaction with symptoms ranging from mild to life threatening
● anaphylaxis (anaphylactic reaction). Answer: life-threatening response
that includes closing of the throat and wheezing caused from eating a
protein of a food
● food-contact surface. Answer: any surface that is touched by food
● hand-contact surface. Answer: an surface that is touched by hand
● microorganism (or microbe). Answer: a very small life form including
bacteria, viruses, molds, yeasts, and some parasites
● potable. Answer: safe for humans to drink
● pathogen. Answer: an organism that causes disease
● spoilage. Answer: the process by which food becomes unwholesome
QUESTIONS AND CORRECT ANSWERS
GRADED A+
● food. Answer: anything that people normally eat or drink, including
water and ice
● foodborne illness/disease. Answer: any illness caused by eating or
drinking contaminated food
● hazard. Answer: anything that could cause harm to consumers
● foodborne disease outbreak. Answer: the occurrence of two or more
cases of a similar that result from eating a common food
● reasonable care. 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. Answer: Included in the duties of the person-in-charge are
ensuring that the relevant regulations are observed and the employees:
,● mycotoxins. 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. Answer: bacteria, viruses, parasites
(tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally
occurring poisons (often in fish & mushrooms) and mycotoxins
● Chemical foodborne hazards. Answer: cleaning/sanitizing products,
machine oil, pesticides, food additives, dissolved metals from the
inappropriate use of metal containers
● Physical foodborne hazards. 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. Answer: microorganisms responsible for may foodborne
illnesses. The pathogenic kind are responsible for the most foodborne
illnesses that result in hospitalization and death
, ● contamination. Answer: the presence in food of any harmful or
objectionable substance or object
● food allergen. Answer: a substance in food that causes an allergic
reaction with symptoms ranging from mild to life threatening
● anaphylaxis (anaphylactic reaction). Answer: life-threatening response
that includes closing of the throat and wheezing caused from eating a
protein of a food
● food-contact surface. Answer: any surface that is touched by food
● hand-contact surface. Answer: an surface that is touched by hand
● microorganism (or microbe). Answer: a very small life form including
bacteria, viruses, molds, yeasts, and some parasites
● potable. Answer: safe for humans to drink
● pathogen. Answer: an organism that causes disease
● spoilage. Answer: the process by which food becomes unwholesome
