NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A, Exams of Biology

Download NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A and more Exams Biology in PDF only on Docsity! NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A+ FOR SUCCESS Physical foodborne hazards - CORRECT ANSWERS 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 ANSWERS microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death contamination - CORRECT ANSWERS the presence in food of any harmful or objectionable substance or object food allergen - CORRECT ANSWERS a substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening anaphylaxis (anaphylactic reaction) - CORRECT ANSWERS life-threatening response that includes closing of the throat and wheezing caused from eating a protein of a food food-contact surface - CORRECT ANSWERS any surface that is touched by food hand-contact surface - CORRECT ANSWERS an surface that is touched by hand microorganism (or microbe) - CORRECT ANSWERS a very small life form including bacteria, viruses, molds, yeasts, and some parasites potable - CORRECT ANSWERS safe for humans to drink pathogen - CORRECT ANSWERS an organism that causes disease spoilage - CORRECT ANSWERS the process by which food becomes unwholesome vehicles of contamination - CORRECT ANSWERS hands, utensils or tools that can carry microorganisms onto food, causing contamination NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A+ FOR SUCCESS parasite - CORRECT ANSWERS an organism that lives on or in another life form toxin - CORRECT ANSWERS a poison produced by some living organisms, such as bacteria, molds, and algae virus - CORRECT ANSWERS an extremely small, highly infectious pathogen ciguatera toxin - CORRECT ANSWERS food sources: amberjack, barracuda, grouper, mackerel, and snapper symptoms: dizziness, reversal of hot/cold sensations, diarrhea, vomiting scromboid poisoning - CORRECT ANSWERS 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 - CORRECT ANSWERS paralytic shellfish poisoning caused by fish DSP - CORRECT ANSWERS diarrhetic shellfish poisoning NSP - CORRECT ANSWERS neurotoxic shellfish poisoning ASP - CORRECT ANSWERS amnesic shellfish poisoning roundworms - CORRECT ANSWERS parasite like Trichinella spiralis and Anisakis flatworms - CORRECT ANSWERS parasite found in beef, pork and fish protozoa - CORRECT ANSWERS single-celled microorganism parasite like Giardia lamblia and Cryptosporidium parvum Trichinella spiralis - CORRECT ANSWERS parasite/roundworm found in hogs NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A+ FOR SUCCESS Clostridium botulinum - CORRECT ANSWERS Bacterial Intoxication Food sources: Canned foods, temperature-abused potatoes, honey (infant botulism) Symptoms: double vision, difficulties in breathing and swallowing, paralysis Onset time: 12-36 hours Staphylococcus aureus - CORRECT ANSWERS Bacterial Intoxication found in the human nose Food sources: ham, poultry, milk and cheese touched by hand Symptoms: vomiting, abdominal pain, nausea, low temperature Onset time: 1-6 hours Clostridium perfringens - CORRECT ANSWERS Bacterial toxin-mediated infection Food sources: animal and human excreta, soil/dust, insects, raw meat Symptoms: abdominal pain, diarrhea Onset time: 12-18 hours Escherichia coli - CORRECT ANSWERS Bacterial toxin-mediated infection Food sources: human and animal gut, sewage, water, raw vegetables, raw beef Symptoms: abdominal pain, fever, bloody diarrhea, vomiting, kidney damage Onset time: 12-24 hours Anisakis - CORRECT ANSWERS Parasite Food sources: raw or lightly cooked seafood Symptoms: nausea, vomiting, coughing, fever, bloody stools Onset time: 4-6 hours Cryptosporidium parvum Giardia lamblia - CORRECT ANSWERS Parasite Food sources: water, raw fruits & vegetables Symptoms: diarrhea NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A+ FOR SUCCESS Onset time: up to 7 days Trichinia spiralis - CORRECT ANSWERS parasite Food sources: water, raw fruits/vegetables, pork, wild game Symptoms: watery diarrhea, abdominal pain, nausea, muscle pain, difficulty breathing Onset time: 2-28 days Hepatitis A - CORRECT ANSWERS virus Food sources: water, raw shellfish, ready-to-eat food, bare hand contact foods Symptoms: fever, nausea, vomiting, jaundice, fatigue Onset time: 15-50 days Norovirus - CORRECT ANSWERS virus Food sources: water, raw shellfish, raw vegetables, salads, fruits Symptoms: nausea, projectile vomiting, diarrhea, fever, headache Onset time: within 24 hours Rotavirus - CORRECT ANSWERS virus Food sources: water, raw seafood, raw vegetables & salads Symptoms: vomiting, diarrhea, fever, dehydration Onset time: 24-36 hours case - CORRECT ANSWERS the occurrence of illness affecting one person food - CORRECT ANSWERS anything that people normally eat or drink, including water and ice foodborne illness/disease - CORRECT ANSWERS any illness caused by eating or drinking contaminated food hazard - CORRECT ANSWERS anything that could cause harm to consumers foodborne disease outbreak - CORRECT ANSWERS the occurrence of two or more cases of a similar that result from eating a common food NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A+ FOR SUCCESS reasonable care - CORRECT ANSWERS 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 ANSWERS Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and the employees: mycotoxins - CORRECT ANSWERS 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 ANSWERS bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins Chemical foodborne hazards - CORRECT ANSWERS cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers DSP, PSP, NSP and ASP - CORRECT ANSWERS toxin Food sources: shellfish Symptoms: numbness, uncoordination, diarrhea, vomiting, reverse sensation of hot and cold Onset time: 10-60 minutes ambient temperature - CORRECT ANSWERS ordinary room temperature binary fission - CORRECT ANSWERS the process by which bacteria multiply by splitting into two danger zone - CORRECT ANSWERS the temperature range 5C to 57C (41F to 135F) in which pathogenic bacteria multiply most rapidly NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A+ FOR SUCCESS 50 foot-candles - CORRECT ANSWERS work surfaces, TCS food preparation areas or where knives, grinders are used active managerial control (AMC) - CORRECT ANSWERS used to describe industry's responsibility for developing and implementing food safety management systems to prevent, eliminate or reduce the occurrence of foodborne illness risk factors control (or control measure) - CORRECT ANSWERS an action designed to eliminate a hazard or to reduce the risk from it to an acceptable level critical control point - CORRECT ANSWERS In HACCP, a point or procedure in the food system where the loss of control may result in an acceptable health risk critical limit - CORRECT ANSWERS In HACCP, the standard (maximum or minimum value) that must be applied at a critical control point to minimize the risk that an identified hazard will occur. The 'border' between what is safe or unsafe HACCP - CORRECT ANSWERS a formal, documented proactive system of hazard analysis and prevention designed to keep food safe Aflatoxin - CORRECT ANSWERS a type of mycotoxin associated with peanuts core temperature - CORRECT ANSWERS the temperature at the center or thickest part of the food non-continuous cooking - CORRECT ANSWERS the process in which the initial heating of the food is intentionally halted, so that it may be cooled and held for complete cooking at a later time prior to sale or service Ergot - CORRECT ANSWERS mycotoxin associated with rye 165F for 15 seconds - CORRECT ANSWERS poultry stuffed poultry, fish, meat or pasta stuffing containing fish, meat or poultry wild game animals NRFSP EXAM QUESTIONS AND ANSWERS 2023/2024 ALL ANSWERS CORRECT BEST EXAM SOLUTION GRADED A+ FOR SUCCESS 155F for 15 seconds - CORRECT ANSWERS ground beef and pork exotic species of game animal comminuted fish and meat injected meat mechanically tenderized meat 145F for 15 seconds - CORRECT ANSWERS fish and meat, unpasteurized shell eggs for immediate service 155F for 5 seconds - CORRECT ANSWERS unpasteurized shell eggs cooked for late service 165F then food stands for 2 minutes - CORRECT ANSWERS food cooked in a microwave oven 145F for no specific time - CORRECT ANSWERS steaks 130F for 112 minutes - CORRECT ANSWERS rare roast beef coving - CORRECT ANSWERS the sealed edge between a floor and a wall that helps make floors easier to clean air gap - CORRECT ANSWERS the ideal way to prevent the contamination of potable water supplies by contaminated water