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NRFSP Study Set
the occurrence of illness affecting one person - correct answer case anything that people normally eat or drink, including water and ice - correct answer food any illness caused by eating or drinking contaminated food - correct answer foodborne illness/disease anything that could cause harm to consumers - correct answer hazard the occurrence of two or more cases of a similar that result from eating a common food - correct answer foodborne disease outbreak the management responsibility to take all reasonable precautions and care to avoid committing a violation - correct answer reasonable care Included in the duties of the person-in-charge are ensuring that the relevant regulations are observed and the employees: - correct answer 1. Clean their hands effectively
- Cook/cool time/temperature control for safety foods properly
- Receive proper training in food safety that is relevant to their assigned duties 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 - correct answer mycotoxins
bacteria, viruses, parasites (tapeworms, roundworms & protozoa), fungi (mold & yeasts), naturally occurring poisons (often in fish & mushrooms) and mycotoxins - correct answer Biological foodborne hazards cleaning/sanitizing products, machine oil, pesticides, food additives, dissolved metals from the inappropriate use of metal containers - correct answer Chemical 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 - correct answer Physical foodborne hazards microorganisms responsible for may foodborne illnesses. The pathogenic kind are responsible for the most foodborne illnesses that result in hospitalization and death
- correct answer Bacteria the presence in food of any harmful or objectionable substance or object - correct answer contamination a substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening - correct answer food allergen life-threatening response that includes closing of the throat and wheezing caused from eating a protein of a food - correct answer anaphylaxis (anaphylactic reaction) any surface that is touched by food - correct answer food-contact surface an surface that is touched by hand - correct answer hand-contact surface a very small life form including bacteria, viruses, molds, yeasts, and some parasites
- correct answer microorganism (or microbe) safe for humans to drink - correct answer potable
amnesic shellfish poisoning - correct answer ASP parasite like Trichinella spiralis and Anisakis - correct answer roundworms parasite found in beef, pork and fish - correct answer flatworms single-celled microorganism parasite like Giardia lamblia and Cryptosporidium parvum - correct answer protozoa parasite/roundworm found in hogs - correct answer Trichinella spiralis parasite/roundworm found in fish such as cod and herring - correct answer Anisakis an illness caused by pathogenic microorganisms that live and multiply in your body after you have eaten contaminated food - correct answer foodborne infection an illness caused by toxins in food - correct answer foodborne intoxication the time it takes for the symptoms of a foodborne illness to start after contaminated food has been eaten - correct answer onset (or incubation period) an illness caused by eating live pathogens that make toxins as they live in the stomach or intestines - correct answer toxin-mediated infection 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) - correct answer highly susceptible populations caused by Camplyobacter jejuni, Listeria, Salmonella, Shigella, and Vibrio - correct answer bacterial infections
caused by Bacillus cereus, Clostridium botulinum, and Staphylococcus aureus - correct answer bacterial intoxications caused by Clostridium perfringens and Escherichia coli - correct answer bacterial toxin-mediated infections Hepatitis A, Norovirus, and rotavirus - correct answer viruses Anisakis, Cryptosporidium parvum, Giardia lamblia, and Trichina spiralis - correct answer parasites Ciguatoxin, DSP/NSP/PSP/ASP, mycotoxins, and scrombotoxin - correct answer toxins Bacterial Infection Food sources: raw poulty, raw meat, untreated milk Symptoms: bloody diarrhea, abdominal pain, fever Onset time: 48-60 hours - correct answer Camplyobacter jejuni Bacterial Infection Food sources: untreated milk, ready-to-eat food Symptoms: Flulike; severe for pregnant women Onset time: 1-70 days - correct answer Listeria Bacterial Infection Food sources: raw poultry, eggs, raw meat, untreated milk Symptoms: abdominal pain, diarrhea, vomiting, fever Onset time: 12-36 hours - correct answer Salmonella Bacterial Infection Food sources: untreated water, milk, raw vegetables, shellfish, turkey, apple cider
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 - correct answer Escherichia coli Parasite Food sources: raw or lightly cooked seafood Symptoms: nausea, vomiting, coughing, fever, bloody stools Onset time: 4-6 hours - correct answer Anisakis Parasite Food sources: water, raw fruits & vegetables Symptoms: diarrhea Onset time: up to 7 days - correct answer Cryptosporidium parvum Giardia lamblia 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 - correct answer Trichinia spiralis 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 - correct answer Hepatitis A virus Food sources: water, raw shellfish, raw vegetables, salads, fruits Symptoms: nausea, projectile vomiting, diarrhea, fever, headache Onset time: within 24 hours - correct answer Norovirus
virus Food sources: water, raw seafood, raw vegetables & salads Symptoms: vomiting, diarrhea, fever, dehydration Onset time: 24-36 hours - correct answer Rotavirus toxin Food sources: shellfish Symptoms: numbness, uncoordination, diarrhea, vomiting, reverse sensation of hot and cold Onset time: 10-60 minutes - correct answer DSP, PSP, NSP and ASP ordinary room temperature - correct answer ambient temperature the process by which bacteria multiply by splitting into two - correct answer binary fission the temperature range 5C to 57C (41F to 135F) in which pathogenic bacteria multiply most rapidly - correct answer danger zone a period of inactivity when bacteria do not multiply - correct answer dormant a protective coating formed by some bacteria to help them to survive adverse conditions such as cooking or drying - correct answer spore a person who carries pathogenic microorganisms without suffering symptoms - correct answer carrier clothing and equipment designed to protect food from contamination and food handlers from injury - correct answer protective clothing
a chemical that destroys many pathogenic microorganisms, reducing them to safe levels - correct answer sanitizer the process of killing all microorganisms - correct answer sterilization the presence of pests - correct answer infestation an animal or insect that contamination or damages food - correct answer pest a comprehensive system of pest prevention and control - correct answer integrated pest management a reverse flow of contaminated water and potable water supplies - correct answer backflow the route through food premises for food employees and equipment during all the stages from delivery of raw food and ingredients to dispatch or service of products - correct answer workflow does not let water through - correct answer impervious walk-in coolers, dry storage areas - correct answer 10 foot-candles handwash, dishwash, equipment/utensil storage areas - correct answer 20 foot- candles work surfaces, TCS food preparation areas or where knives, grinders are used - correct answer 50 foot-candles 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 - correct answer active managerial control (AMC)
an action designed to eliminate a hazard or to reduce the risk from it to an acceptable level - correct answer control (or control measure) In HACCP, a point or procedure in the food system where the loss of control may result in an acceptable health risk - correct answer critical control point 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 - correct answer critical limit a formal, documented proactive system of hazard analysis and prevention designed to keep food safe - correct answer HACCP a type of mycotoxin associated with peanuts - correct answer Aflatoxin the temperature at the center or thickest part of the food - correct answer core temperature 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
- correct answer non-continuous cooking mycotoxin associated with rye - correct answer Ergot poultry stuffed poultry, fish, meat or pasta stuffing containing fish, meat or poultry wild game animals - correct answer 165F for 15 seconds ground beef and pork exotic species of game animal comminuted fish and meat injected meat
