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NRFSP FINAL EXAM QUESTIONS WITH DETAILED VERIFIED
100% CORRECT ANSWERS
"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
- 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"
"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-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"
"PSP - CORRECT ANSWER paralytic shellfish poisoning caused by fish"
"DSP - CORRECT ANSWER diarrhetic shellfish poisoning"
"NSP - CORRECT ANSWER neurotoxic shellfish poisoning"
"ASP - CORRECT ANSWER amnesic shellfish poisoning"
"roundworms - CORRECT ANSWER parasite like Trichinella spiralis and Anisakis"
"flatworms - CORRECT ANSWER parasite found in beef, pork and fish"
"protozoa - CORRECT ANSWER single-celled microorganism parasite like Giardia lamblia and
Cryptosporidium parvum"
"Salmonella - CORRECT ANSWER Bacterial Infection
Food sources: raw poultry, eggs, raw meat, untreated milk Symptoms: abdominal pain, diarrhea, vomiting, fever Onset time: 12-36 hours"
"Shigella (bacillary dysentery) - CORRECT ANSWER Bacterial Infection
Food sources: untreated water, milk, raw vegetables, shellfish, turkey, apple cider Symptoms: bloody diarrhea, fever, abdominal pain, dehydration Onset time: 1-7 days"
"Vibrio - CORRECT ANSWER Bacterial Infection
Food sources: raw/lightly cooked fish and shellfish Symptoms: vomiting, diarrhea, fever, headache, dehydration Onset time: 2-48 hours"
"Bacillus cereus - CORRECT ANSWER Bacterial Intoxication
Food sources: cereals, rice, soil, and dust Symptoms: abdominal pain, diarrhea, vomiting Onset time: 1-6 or 8-16 hours"
"Clostridium botulinum - CORRECT ANSWER 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 ANSWER 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 ANSWER 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 ANSWER 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 ANSWER 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 ANSWER Parasite
Food sources: water, raw fruits & vegetables Symptoms: diarrhea Onset time: up to 7 days"
"Trichinia spiralis - CORRECT ANSWER 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 ANSWER 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 ANSWER virus
Food sources: water, raw shellfish, raw vegetables, salads, fruits Symptoms: nausea, projectile vomiting, diarrhea, fever, headache Onset time: within 24 hours"
"Rotavirus - CORRECT ANSWER virus
Food sources: water, raw seafood, raw vegetables & salads Symptoms: vomiting, diarrhea, fever, dehydration Onset time: 24-36 hours"
"DSP, PSP, NSP and ASP - CORRECT ANSWER toxin
Food sources: shellfish Symptoms: numbness, uncoordination, diarrhea, vomiting, reverse sensation of hot and cold Onset time: 10-60 minutes"
"ambient temperature - CORRECT ANSWER ordinary room temperature"
"pest - CORRECT ANSWER an animal or insect that contamination or damages food"
"integrated pest management - CORRECT ANSWER a comprehensive system of pest
prevention and control"
"backflow - CORRECT ANSWER a reverse flow of contaminated water and potable water
supplies"
"workflow - CORRECT ANSWER 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"
"impervious - CORRECT ANSWER does not let water through"
"10 foot-candles - CORRECT ANSWER walk-in coolers, dry storage areas"
"20 foot-candles - CORRECT ANSWER handwash, dishwash, equipment/utensil storage areas"
"50 foot-candles - CORRECT ANSWER work surfaces, TCS food preparation areas or where
knives, grinders are used"
"HACCP - CORRECT ANSWER a formal, documented proactive system of hazard analysis and
prevention designed to keep food safe"
"Aflatoxin - CORRECT ANSWER a type of mycotoxin associated with peanuts"
"core temperature - CORRECT ANSWER the temperature at the center or thickest part of the
food"
"non-continuous cooking - CORRECT ANSWER 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 ANSWER mycotoxin associated with rye"
"165F for 15 seconds - CORRECT ANSWER poultry
stuffed poultry, fish, meat or pasta stuffing containing fish, meat or poultry wild game animals"
"155F for 15 seconds - CORRECT ANSWER ground beef and pork
exotic species of game animal comminuted fish and meat injected meat mechanically tenderized meat"
"145F for 15 seconds - CORRECT ANSWER fish and meat, unpasteurized shell eggs for
immediate service"
"155F for 5 seconds - CORRECT ANSWER unpasteurized shell eggs cooked for late service"
"165F then food stands for 2 minutes - CORRECT ANSWER food cooked in a microwave oven"
"145F for no specific time - CORRECT ANSWER steaks"
"130F for 112 minutes - CORRECT ANSWER rare roast beef"
"coving - CORRECT ANSWER the sealed edge between a floor and a wall that helps make floors
easier to clean"
"air gap - CORRECT ANSWER the ideal way to prevent the contamination of potable water
supplies by contaminated water"
A detergent must - CORRECT ANSWER remove soil"
"German - CORRECT ANSWER The most popular type of cockroach"
"Salmonella enteritidis - CORRECT ANSWER Bacteria that can cause a foodborne infection
are"
"Biological hazard - CORRECT ANSWER The presence of growth of microorganism is a type of"
"All personnel - CORRECT ANSWER Who has legal responsibilities for ensuring that food is
safe?" "The management responsibility to take all possible reasonable precautions and care to avoid
committing a violation - CORRECT ANSWER Which definition best explains the concept of
reasonable care?"
"the process by which food becomes unacceptable for human consumption - CORRECT
ANSWER Spoilage is"
"come from reputable vendors who obtain the food from approved sources - CORRECT
ANSWER To help ensure that food is safe to eat, food purchased for your establishment must:"
"using products with the shortest shelf life before using similar products with a longer shelf life -
CORRECT ANSWER FIFO is the stock rotation principle that involves:"
"at 5C (41F) or below - CORRECT ANSWER TCS and perishable foods must be stored:"
"between 10C and 21C (50F and 70F) - CORRECT ANSWER The ideal temperature for storing
dry goods is:"
"allocate tasks that do not involve exposed food - CORRECT ANSWER A food handler is just
starting a cold. What should a manager do?"
"He wears a waterproof dressing and single use gloves - CORRECT ANSWER A food handlers
causes a small cut on one of his fingers. What is it good practice for a manager to ensure?"
"Shigella species, Salmonella Typhi, Shigatoxin-producing E. coli, and Hepatitis A - CORRECT
ANSWER Which of the following conditions must be reported to the regulatory authorities if a
food employee is diagnosed with one of them?"
"bird feces - CORRECT ANSWER Which of the following is a physical hazard?"
"Cleaning chemicals stored in a soda bottle - CORRECT ANSWER Which of the following is a
chemical hazard?"
"is present at a food establishment at the time of an inspection and is responsible for the
operation at that time - CORRECT ANSWER The FDA Food Code defines the person in charge
as the person who"
"any edible substance or ingredients that is intended for human consumption - CORRECT
ANSWER For the purposes of food safety, food is defined as:"
"eating contaminated food - CORRECT ANSWER Foodborne illness are diseases caused by:"
"wear clothing that is lightly colored and made of cotton - CORRECT ANSWER Which of the
following statements does NOT correctly describe the responsibilities of food employees?"
"Shigella - CORRECT ANSWER The person in charge must report to their regulatory authority if
an employee discloses that they have or have been exposed to"
"2 or more - CORRECT ANSWER A foodborne outbreak is defined as how many people getting
sick from the same food?"
"112 minutes - CORRECT ANSWER If you cook a rare, roast beef at 130F, how long should it be
cooked?"
"120F - CORRECT ANSWER What should be the temperature of the wash solution in spray-
type warewashers that use chemicals to SANITIZE?"
"in the manager's office - CORRECT ANSWER Where can an unprotected, uncovered light bulb
be in a restaurant?"
"In the sealed, original labeled container away from where children could reach it - CORRECT
ANSWER An employee has a medication that has to be refrigerated. Where should it be stored
in the refrigerator?"
"wash his hands - CORRECT ANSWER An employee was prepping sandwiches and left for his
break. He smoked and ate his dinner. He has put on a clean apron and hat. What needs to be done FIRST when the employee returns to work?"
"130F for 112 minutes - CORRECT ANSWER A rare roast beef can be served if it is cooked to"
"135F - CORRECT ANSWER What temperature do you need to hot hold chicken wings at?"
"potable water and non-potable water flow together - CORRECT ANSWER A cross connection
occurs when"
"copper - CORRECT ANSWER Acidic liquids, like lemonade, cannot be placed in a _________
pitcher."
"leaving food on the counter at room temperature - CORRECT ANSWER All of the following
are proper ways to thaw food EXCEPT"
"135F to 70F within 2 hours and 135F to 41F within 6 hours - CORRECT ANSWER When cooling
food, the food must be cooled from"
"155F for 17 seconds - CORRECT ANSWER Unpastuerized shell eggs that are cooked for later
service must be cooked to"
"a 45 year old man with Celiac disease - CORRECT ANSWER All of the following are a highly
susceptible population EXCEPT"
"before mopping the floor - CORRECT ANSWER An employee must wash their hands in all of
the following situations EXCEPT"
"sanitizing - CORRECT ANSWER When reducing the microoranisms to a safe level on a food
contact surface, this is known as"
"Ciguatoxin - CORRECT ANSWER Rachael is opening a new seafood restaurant and wants to
try a dish made with barracuda. What toxin does she need to be concerned about?"
"dispose of the entire bin of flour - CORRECT ANSWER Bridget dropped a glass which
shattered near an open bin of flour. What does she need to do with the flour?"
"Have a meeting with your employees - CORRECT ANSWER If you are using active managerial
control, what would be the BEST way to share a message with your employees?"
"Have them watch you and then demonstrate it - CORRECT ANSWER What is the BEST way to
test that your employees learned a task properly?"
"pregnant women - CORRECT ANSWER Which group of people is most vulnerable to
listeriosis?"
"Find another vendor for gloves - CORRECT ANSWER The new manager of your restaurant
wants to reduce costs by saving money on latex gloves. Which of the following solutions is considered safe?" "Imminent health hazard because the presence of a foreign contaminant in the food, it brings
concern for choking, cleaning, sanitizing, employee training, and public health. - CORRECT
ANSWER While in the process of being inspected by the health inspector, a chef is nervous and
forgets to take off her ring. While working with the rice pilaf she notices that a diamond from her wedding band is missing. Is this an example of an imminent health hazard or more of a personal issue?"
cooking/reheating temperature - CORRECT ANSWER 75C. Cooking food above 75C for 3
minutes kills bacteria and reheated food must be reheated above this temperature. Use a temperature probe to check when food is cooked."
"The danger zone - CORRECT ANSWER The danger zone is 5-63C. Bacteria grow and multiply
quickly at this temperature. Hot food should be held above 63C The optimum temperature for bacterial growth is 37C"
"Chilling temperature - CORRECT ANSWER Keeping food between 0C and 5C slows down
bacterial growth. This extends shelf life of the food. Chilling food does not change its properties-it looks and tastes the same, but may have a harder texture."
"Freezer temperature - CORRECT ANSWER -18C. Freezing food below -18C stops bacteria
growing-they become dormant. Freezing greatly expands the shelf life of the food and the nutrients aren't lost. It doesn't kill bacteria though. They become active again when the food defrosts."
"Fridges - CORRECT ANSWER Fridges should be 0-5C, ideal for chilling food (especially high
risk food). Keep food covered or in stored containers to prevent contaminating other food. Raw meat, poultry and fish should always be stored on the bottom shelf of the fridge in case blood and juices drip from it.
-Utensils, equipment, work surface-using unclean equipment, dirty clothes on work surfaces or the same work surface/chopping board for raw meat and ready to eat foods. -people-poor personal hygiene (especially unclean hands) and coughing and sneezing. -pests-flies, rodents etc. contaminate food directly by walking over it/eating it or by laying eggs and droppings on work surfaces. Waste bins attract pests."
"Preparing food safely/hygienically - CORRECT ANSWER -follow personal hygiene procedures
(wash hands, wear a clean apron, wear a hat, wear a hat or hair net to cover your hair, remove jewellery and cover cuts) -Separate raw and uncooked foods and use coloured chopping boards for different food groups -Wash raw vegetables thoroughly-even traces of soil contain bacteria -Use clean equipment and an antibacterial spray to sanitise work surfaces -Defrost frozen food thoroughly"
"Cooking food safely and hygienically - CORRECT ANSWER -Cook food at the right
temperatures and for the correct time -Make sure food is cooked all the way through-eg. cook thicker pieces of meat for longer than thinner cuts -Test the temperature in the food safely and hygienically"
"Using a temperature probe - CORRECT ANSWER -Sterilise the probe before and after use
with an anti-septic wipe -Insert into the middle and thickest part of the food -Leave the probe in until the temperature stabilises"
"Serving food safely and hygienically - CORRECT ANSWER -Serve hot food straight away and
keep it above 63C for no longer than 2 hours -If your serving food cold or storing it, cool it down within 90 minutes -Keep food covered to prevent flies or other pests contaminating it-preferably put it in the fridge. -Try to avoid wasting food, and check waste bins are not overfilled."
"Symptoms of food poisoning - CORRECT ANSWER Sickness, diarrhoea, stomach cramps and
fever. In extreme cases, especially when people are old, very young or vulnerable, it can lead to death."
"Cambylobacter - CORRECT ANSWER The most common cause of food poisoning in the UK. It
is mainly found in raw or undercooked poultry, but also in other raw meat and untreated milk/water. Onset time: 2-3 days."
"Onset time - CORRECT ANSWER The time it takes from ingesting the bacteria to when
symptoms first appear"
"E.coli 0157 - CORRECT ANSWER E.coli live in the intestines of animals. Most types are
harmless but E. coli 0157 can cause kidney damage and death. Sources include raw beef, untreated milk/water, unwashed salad vegetables and leaves. Onset time 1-3 days"
"Salmonella - CORRECT ANSWER Found in raw poultry, untreated milk and eggs.
Onset time: 6-72 hours"
"Staphylococcus aureus - CORRECT ANSWER Found in the skin, hair, and in the noses of
animals and people. Onset time: 1-6 hours"
"Listeria - CORRECT ANSWER Listeria can be found in soft cheeses, pate and shellfish. Unlike
other bacteria, it can grow in cold temperatures, such as in a fridge. Pregnant women are at a higher risk of infection-it can lead to miscarriage or health problems in the child. Onset time: up to 70 days"
"Methods to make milk and eggs safe to eat - CORRECT ANSWER -Pasteurisation-all milk sold
in supermarkets has been pasteurised. Milk is heated at around 72C for 15 seconds to kill off any pathogenic bacteria before being chilled. -Vaccinations-the British Lion Quality mark on egg shells and in boxes is for hens that have been vaccinated against salmonella, so that it doesn't contaminate their eggs."
"Uses of moulds - CORRECT ANSWER Some mould are safe to eat-these are really important in
the production of certain cheeses -the blue bits on blue cheese (eg. Gorgonzola, stilton) are due to the moulds that have been added to them. -The mould gives the cheese a creamy texture and a distinctive sharp, tangy taste."
"Uses of yeast - CORRECT ANSWER The production of bread relies on yeast as a raising agent.
-Yeast, flour and water form a dough. Salt is added for flavour, but to also strengthen the gluten in the dough. With the ideal conditions (warmth, moisture etc.) the yeast quickly starts to grow. -The yeast ferments the sugar to produce CO2-causing the bread to rise. -Sourdough bread uses naturally occurring bacteria and yeast already in the flour-this produces a distinctive, slightly sour taste."
You should check for visible signs of spoilage when buying foods; -Fresh meat should be brightly coloured, firm and have a fresh smell. -Fresh fish should have a shiny skin, red gills, clear eyes and a clean smell or slightly salty."
"Enzymes in ripening - CORRECT ANSWER Enzymes in fruit cause them to ripen, which affects
the sweetness, colour and texture of the fruit. eg. unripe bananas are green and firm-enzymes break down starch inside them which makes the banana softer and sweeter"
"Enzymic browning - CORRECT ANSWER When you slice fruits (apples, pears etc.) the oxygen
in the air will turn the fruit brown. Enzymes in the fruit speed up this process. Leaving some fruit (bananas, avocados etc.) to overripen will give them a brown colour too."
"Preventing enzymic ripening and browning - CORRECT ANSWER -Adding an acid-enzymes
work best at a certain pH. -Blanching (plunging into boiling water for a short period) is used to prepare vegetables for freezing. Natural ripening enzymes will cause veg to loose colour, texture, flavour and nutrients over time. Freezing will slow down the enzymes but not stop them completely. Blanching destroys the ripening enzymes, so the ve retain their colour, nutrients etc."
"Examples of physical contaminants - CORRECT ANSWER Metal shavings from cans, staples
from cartons, glass, dirt, fingernails, bandaids"
"Examples of chemical contaminants - CORRECT ANSWER cleaners, sanitizers, polishes"
"Examples of biological contaminants - CORRECT ANSWER bacteria, viruses, parasites, fungi"
"How do moulds spoil food? - CORRECT ANSWER Mould spoil bread, cheese and fruit-they
change the way the food looks, smells and tastes. You can easily spot mould due to its fuzzy appearance. Waste products from the moulds cause food poisoning-even if you scrape it off, the toxins may still remain."
"How does yeast spoil food? - CORRECT ANSWER Yeast commonly grows on the surfaces of
fruit. It can spoil fruit by fermenting the sugars, turning them into alcohol and carbon dioxide."
“case - CORRECT ANSWER the occurrence of illness affecting one person"
"food - CORRECT ANSWER anything that people normally eat or drink, including water and
ice"
"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"
"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"
"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 Symptoms: burning in the mouth, dizziness, hives, pepper or metallic taste in mouth, itchy eyes Onset time: 1-30 minutes"
"highly susceptible populations - CORRECT ANSWER 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)"
"bacterial infections - CORRECT ANSWER caused by Camplyobacter jejuni, Listeria,
Salmonella, Shigella, and Vibrio"
"danger zone - CORRECT ANSWER the temperature range 5C to 57C (41F to 135F) in which
pathogenic bacteria multiply most rapidly"
"dormant - CORRECT ANSWER a period of inactivity when bacteria do not multiply"
"spore - CORRECT ANSWER a protective coating formed by some bacteria to help them to
survive adverse conditions such as cooking or drying"
"carrier - CORRECT ANSWER a person who carries pathogenic microorganisms without
suffering symptoms"
