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
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
