NRFSP Manager Practice Exam

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• Which term denotes a poisonous organic substance produced by living organisms?
• What term refers to chemical hazards that aren't naturally found in food?
• What term describes the policy that prohibits sick food handlers from working until they are cleared by a doctor?
• Which term is used to describe contamination in the context of food safety?
• Which term describes harmful toxins that occur naturally in food?
• Which parasite is transmitted to humans through food, usually via undercooked meat?
• A substance used by a Pest Control Operator to eliminate pests is called a?
• Which term denotes visible signs of contamination or spoilage in foods, such as abnormal color, texture, or odor?
• The acronym PHF stands for which category of foods in food safety?
• What term describes the deterioration of food quality due to growth of microorganisms?
• Time/Temperature Control for Safety (TCS) Foods are also known as what category?
• What term describes keeping cold food at 41 degrees Fahrenheit or lower until serving?
• Which category includes cookware, service and dining utensils, and glass service items?
• Illness caused by exposure to excessive nitrates is called what?
• Preservatives are chemicals added to foods to extend shelf-life and limit fungal growth. Which term matches this definition?
• Which virus is similar to Norovirus, but with longer incubation and duration, and is commonly discussed in food safety contexts?
• Which term describes throw-away materials, including meat scraps or packaging from meat products, that are extremely likely to harbor bacteria that could cause illness if allowed to spread to ready-to-eat foods?
• What is the sink with three separate compartments used for the washing process called?
• The 'Big 5' pathogens are a subset of which broader category of hazards?
• Which HACCP component monitors ongoing process performance to ensure critical limits are achieved?
• Which term is another name for a food service establishment?
• The transfer of food hazards, usually bacteria or viruses, from one surface to another?
• What term describes the negative results used to reinforce safe food handling practices?
• In a HACCP plan, what actually must be done at the critical control point to control a hazard?
• Which condition is a kidney-related complication that can occur after an E. coli infection?
• Which bacterium produces a heat-resistant toxin that causes foodborne gastroenteritis?
• What term describes the control of temperature at which food is stored, cooked, and served, and the time spent outside a controlled temperature environment?
• Which bacterium is naturally found in the intestinal tract of animals, especially pigs, and is commonly present in pork and pork products such as chitterlings, and can cause yersiniosis?
• What term describes substances with chemical properties that can cause injury or illness when consumed in or with food, including pesticides, cleaning supplies, and toxic metals from improper cookware?
• Which pathogen, nicknamed the Cafeteria Germ, is associated with Perfringens food poisoning and meats?
• What term designates stations for washing hands that are required in restrooms, food preparation areas, and dishwashing areas, and must provide both hot (100 degrees Fahrenheit or more) and cold running water, soap, a sanitary dispenser of disposable towels or a sanitary air dryer, a garbage container, and a sign telling employees that they must wash their hands before returning to work?
• Which instrument is used to measure the temperature of an object or substance?
• The process of reducing the number of pathogens on an item or surface to a safe level by submerging it in a sanitizing solution is called?
• Which term describes the practice of maintaining personal cleanliness to prevent illness?
• Which virus is the most common cause of gastroenteritis in the United States?
• Which bacterium is known to cause yersiniosis when present in pork products?
• Cross-contamination that spreads through animal or insect vectors is called?
• What is the process of adjusting a measurement device to ensure it measures accurately called?
• FAT TOM is an acronym in food safety. Which option lists the six factors it represents?
• Which instrument measures temperature with a ceramic probe for liquids?
• Which pathogen is the second most reported cause of foodborne illness in the United States?
• Which training method involves the employee learning by doing under an experienced worker in real-life tasks?
• What term describes providing rewards like verbal praise and 'employee of the month' programs to reinforce correct behavior?
• Which condition can occur as a result of E. coli poisoning and involves kidney damage?
• Scombrotoxin is described as which of the following?
• Contamination that occurs when an allergen is allowed to touch a non-allergenic food either directly or indirectly, becoming dangerous for those with food allergies?
• What term is another word for contamination?
• Which metals are identified as chemical hazards when present in food?
• Self-Inspection is defined as which of the following?
• Paralytic Shellfish Poisoning is caused by which toxin?
• Which virus contaminates feces and travels from person to person, usually using food or water as a vector?
• Which term describes cross-contamination that occurs between contaminated and uncontaminated food?
• Which term refers to toxins that are harmful and occur naturally in foods?
• What term describes touching food items or eating surfaces with bare hands, a practice to avoid especially for ready-to-eat foods?
• Brevetoxin is a shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP). NSP stands for which poisoning?
• Sanitizing Solution is defined as which of the following?
• What term is another way of saying 'food service establishment'?
• What toxin found in certain tropical and subtropical fish can cause Ciguatera Poisoning?
• Which term describes the layout and structure of food preparation areas that helps systemize food safety behaviors?
• What is the first step of creating a HACCP plan—thinking of the obstacles that stand in the way of your establishment's serving safe food?
• Which thermometer type measures temperature through a ceramic probe and is generally used to check the temperature of liquids?
• A professional hired to eliminate pests from an establishment is known as a?
• What is the minimum temperature in degrees Fahrenheit required for high heat sanitizing?
• Which term refers to cleaners that disrupt the surface tension of water?
• Which genus of fungi releases spores into the air and prefers foods with high water content, especially carbohydrate-rich or sugary items that are liquid?
• Which document abbreviated MSDS provides information on chemical hazards and safe handling?
• Which foods are categorized as Time/Temperature Control for Safety (TCS) foods?
• Preservatives used in some alcoholic beverages, imported seafood, and other processed foods are known as what?
• Which illness is caused by exposure to excessive nitrates?
• Which category of cleaners contains acids to break up mineral deposits and binds minerals to water for rinsing?
• Which microorganism is commonly associated with foods that have high moisture content and sugary items and can release spores into the air?
• Which term defines contamination when an allergen touches a non-allergenic food?
• Which term is used for cleaners designed to dissolve grease on a molecular level?
• Which term is used for keeping cold foods cold before serving, at 41°F or below?
• What term refers to contamination that occurs before the product is bought by the consumer?
• Which term describes a government-regulated supplier?
• Which of the following is true about Yersinia enterocolitica?
• Which term describes foods that require strict time-temperature control to prevent pathogen growth?
• Which term refers to alkaline cleaners that dissolve grease on a molecular level?
• A class of bacteria naturally present in the intestinal tracts and feces of animals, particularly poultry, that causes a severe foodborne illness.
• Which term describes cleaning agents with abrasive particles used to scrub heavy dirt?
• What is the Temperature Danger Zone range (41-135 F / 5-57 C)?
• The illness most commonly reported as a foodborne illness in the US is caused by which organism?
• Dishwashing machines that sanitize with hot water are known as which type?
• Which term refers to toxins found naturally in fish that can cause illness?
• What term refers to visible signs of contamination or spoilage, including abnormal coloring, texture, or odor?
• Which toxin is produced by a puffer fish?
• What term describes taking advantage of situations that occur at work and using them as training opportunities?
• What is the Campylobacter strain that most often affects humans?
• What term refers to chemicals such as cleaners, sanitizers, machine lubricants, and paint used for cleaning and equipment maintenance?
• The difference between what food workers actually know and what they need to know to perform their jobs is called what?
• What term describes serving food at a location other than where it was prepared?
• The process of keeping—or holding—food at safe temperatures is called?
• In the FAT TOM framework, which factor represents the moisture level required for bacterial growth?
• Which term describes items that protect workers from hazards and protect food from contamination?
• Which chemical class is used as a food additive in cured meats and can also contaminate water supplies?
• Which term denotes the poisons produced by fungi?
• Which organism is a roundworm known as the herring worm that can infect people from undercooked seafood?
• Which category of cleaners contains acids to dissolve mineral deposits and helps bind minerals to water for rinsing?
• What term describes a government-regulated food distribution company?
• What is the formal training type in which a group of employees is taught in a classroom away from their regular duties?
• Which term is a disease carried to people through food?
• Which group is described as Highly Susceptible Populations?
• What term describes a foodborne illness that infects two or more people?
• What is the term for the vehicle by which pathogens move from place to place or person to person?
• What type of thermometer measures only surface temperatures?
• Which term refers to a toxic material used in the past in electrical equipment and building materials?
• Keeping hot foods at or above 135 degrees Fahrenheit until serving is referred to as what?
• Illnesses, conditions, and symptoms that must be reported by food handlers to managers include Norovirus, Hepatitis A, Shigella, E. coli, and Salmonella Typhi; symptoms include vomiting, diarrhea, jaundice, a sore throat with fever, and pus-filled infected wounds. What is this collection called?
• Which term describes a system that analyzes risks and applies controls across the establishment, commonly referred to by its acronym?
• Which term refers to single-celled microorganisms that are everywhere around us and can grow on food?
• Which term refers to poisons created by fungi that attack the liver and crops, including aflatoxin and patulin?
• Which virus is similar to Norovirus but has longer incubation and symptoms lasting longer?
• NSP is the abbreviation for Neurotoxic Shellfish Poisoning. Which option represents this poisoning?
• Which term describes cleaners that disrupt the surface tension of water, enabling it to interact more effectively with grease, dirt, and pathogens?
• What term describes contamination that occurs before the food is purchased or received by the establishment?
• Which term describes the failure to properly manage the amount of time that food is kept at certain temperatures, potentially making it unsafe to eat?
• Which term refers to a parasite transmitted via food?
• Which term describes the sequence of steps a food item follows from purchasing to serving in a foodservice operation?
• The extraordinarily poisonous toxin produced naturally by puffer fish is called what?
• Which term refers to harmful organisms that have adapted to living inside a host body?
• What is the name of the pest prevention approach that emphasizes keeping pests out and eliminating those that get in?
• Which term describes a regulatory document that permits a deviation from a standard?
• What is the term for the process of cooling food from 135°F to 70°F in no more than 2 hours, followed by cooling from 70°F to 41°F or lower in no more than 4 hours?
• When bacteria, mold, or yeast grow to unsafe levels, making an otherwise safe food hazardous, this is called what?
• Which term describes a chemical hazard in food?
• The name 'yersiniosis' refers to disease caused by which organism?
• Which term describes the gap between what workers know and what they need to know to perform their jobs?
• What is the scientific name of the bacterium commonly linked to yersiniosis in pork products?
• Which statement best defines a microorganism?
• The set of behaviors and practices that influence the cleanliness of the body and the prevention of illness, including hand-washing, bathing, etc., is called?
• Hemolytic Uremic Syndrome primarily affects which organ system?
• What term refers to the amount of a substance that is mixed with another substance, i.e., the strength of a solution or the amount of a sanitizing ingredient dissolved in water?
• Which condition is an inflammation of the stomach and intestines, commonly referred to as stomach flu?
• In a food establishment, who is trained to control and remove pests?
• Which term describes cleaners that include acids to break up mineral deposits and bind minerals to water for rinsing?
• Which animal is specifically mentioned as a common reservoir for Yersinia enterocolitica?
• Which term means teaching employees in an organized setting where the primary purpose is learning?
• What term describes microscopic organisms that cause foodborne illness and are considered hazards?
• What term refers to a food item that has become unfit to consume because of a food hazard?
• Which parasite is commonly known as crypto?
• Which term describes cookware, service and dining utensils, and glass service items?
• Which term refers to harmful chemicals that can contaminate food during growth and production, including pesticides and antibiotics?
• What is the term for a food item that is no longer safe to eat due to a hazard?
• Which term refers to harmful chemicals that can contaminate food during production, such as pesticides, fungicides, insecticides, fertilizers, antibiotics, and growth hormones?
• Which practice should be avoided to prevent contamination of ready-to-eat foods?
• Salmonella Typhi is best described as which of the following?
• Active Managerial Control refers to a general food safety management system aimed at minimizing risks through policies.
• Which of the following describes a typical habitat of Yersinia enterocolitica?
• Which term describes proteins in foods that can trigger allergic reactions in some people?
• Which pathogen is commonly associated with pork products and can cause a gastrointestinal illness?
• A common sanitizing agent used in the food service industry, also known as quaternary ammonium, is called what?
• Which type of fungus releases tiny spores into the air and can spoil food?
• What microscopic structure contains genetic material and can multiply only inside living host cells?
• Which agency should be notified of food handler illnesses?
• What document provides information on chemical safety, safe handling procedures, and hazards?
• Someone who is displaying symptoms of a disease is described as what?
• Which term best describes the amount of a sanitizing ingredient dissolved in water to make a sanitizing solution?
• Chitterlings are commonly associated with contamination by which bacterium?
• Which class of bacteria is commonly found in soil and can survive harsh conditions?
• Characteristics of the consumer, the food, or those preparing it that influence the likelihood of contamination and sickness are known as what?
• The practice of reviewing safe food handling practices by management or a third party to prepare for inspections is called?
• What term describes a substance or agent that, with excessive exposure, can cause cancer?
• What term refers to the five pathogens Shigella, E. coli, Salmonella, Hepatitis A, and Norovirus that are easily transmitted through food?
• The act of limiting a sick food handler's duties to prevent illness transmission is called what?
• Which micronutrient is toxic in excessive amounts?
• Which term describes items or pathogens that can contaminate food?
• Objects that can cause injury or illness if eaten, such as bones or fragments of glass, are known as?
• The detection of yersiniosis in a patient most likely implicates which bacterium if pork products are a suspected source?
• In the context of foodborne pathogens, Yersinia enterocolitica is most closely linked to which practice?
• Which term defines a group of organisms that can spoil foods and produce toxins?
• What term is used for dishwashing machines that use chemical sanitizers?
• Which term refers to a category of supplies used for cleaning and equipment maintenance, including cleaners, sanitizers, lubricants, and paint?
• Cross-contamination that spreads through animal or insect vectors is called?
• Which historical figure was an early-20th century cook who acted as an asymptomatic carrier of Salmonella typhi and caused typhoid fever outbreaks?
• Which term refers to toxins that occur naturally in fish and can cause illness?
• Yersinia enterocolitica is most commonly associated with which type of food product?
• Which organism is also known as the herring worm?
• What do you call a person who harbors a pathogen but shows no symptoms?
• Which term describes chemical hazards including pesticides, cleaners, and toxic metals that can contaminate food?
• What is the program that communicates and enforces an establishment's rules for employee hygiene?
• Which thermometer is used for measuring the internal temperatures of large, thick foods?
• Cross-contamination from a person to nearby food is described by which term?
• Saxitoxin is which of the following?
• What term describes cross-contamination that happens between contaminated and uncontaminated food, or via surfaces?
• The process of sanitizing an item by submerging it in hot water, at least 171 degrees Fahrenheit (77 degrees Celsius) for at least 30 seconds is called?
• Which group addresses crisis situations through three stages of crisis management: preparation, response, and recovery?
• Which toxic metal is often found in crystal drinking vessels, china, pewter, and paint?
• A toxin formed in fish due to bacteria acting on a chemical in fish is which toxin?
• Which toxin is associated with Amnesic Shellfish Poisoning (ASP)?
• Brevetoxin is a shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP). Which toxin is responsible for NSP?
• Which genus of bacteria is commonly found in undercooked or raw seafood and can cause a variety of infections from gastroenteritis to cholera?
• Which shellfish toxin is associated with Diarrheic Shellfish Poisoning (DSP)?
• A toxic material used formerly in manufacturing and building materials is known as?
• What term describes chemicals intentionally added to food to modify shelf-life, flavor, color, or nutritional value?
• Which term describes items or pathogens that can contaminate food?
• Which toxic metal is commonly found in fish?
• An organism that is too small to see with the naked eye is called what?
• When a person, whether or not the person is employed in the preparation of food, intentionally contaminates food that will be presented to someone else?
• The disease yersiniosis is primarily associated with which pathogen?
• In a HACCP plan, the point in a food service process at which a hazard can be ultimately prevented, eliminated, or reduced?
• Items that are either meant to protect food from contamination by employees or to protect employees from hazards are called?
• Which bacterium is naturally found in the intestinal tracts of animals, especially poultry, and can contaminate food, potentially causing campylobacteriosis?
• Which shellfish toxin causes Diarrheic Shellfish Poisoning (DSP)?
• Which group is described as the most at risk for illness due to immune compromise, such as AIDS?
• A type of general food safety management system that involves assessing specific food safety risks and taking steps to mitigate those risks on an establishment-wide level.
• Shigella is described as which?
• What is the process of removing food, dirt, and other particles from a surface by washing with soap and rinsing with clean water?
• Which term best describes the act of removing surface dirt and particles by washing and rinsing with soap and water?
• Ready-to-Eat Food is best defined as food that can be eaten without further preparation. Which option correctly reflects that definition?
• Which agency typically conducts on-site reviews of food establishments to verify safe handling practices?
• Shellfish Toxins are toxins passed through shellfish that have eaten toxin-producing algae.
• Which foods are identified as requiring Time/Temperature Control for Safety to prevent pathogen growth?
• Which term is used for a toxin produced by fungi that can contaminate crops?
• Which microscopic parasite is transmitted via the fecal-oral route and causes giardiasis?
• Which term refers to a disease carried to people through food?
• What is the genus of bacteria commonly found in water and soil that can cause botulism?
• Which plumbing issue results when dirty water and potable water cross paths within a plumbing system?
• Scombroid Poisoning is associated with which toxin?
• Hemorrhagic Colitis is a severe illness caused by shiga-toxin producing strains of Escherichia coli. Which of the following is a plausible description of this condition?
• A parasite, also known as "crypto," quite similar to giardia, both in its effects and in the common modes of transmission?
• What term describes food that can be eaten without further preparation?
• In a HACCP plan, which structure designates a process to ensure critical limits are met?
• Which pork-derived food item is specifically associated with Yersinia enterocolitica?
• Which bacterium is responsible for Listeriosis?
• What is the term for formal training where employees review training materials over the internet?
• Which micronutrient is an example of a substance that is toxic in excessive amounts?
• What term refers to a poisonous substance of organic origin produced by living organisms?
• What is the name of the shellfish toxin that causes Amnesic Shellfish Poisoning?
• A group focusing on crisis preparation, response, and recovery across the industry?
• Restricting the activities of food handlers with illnesses that may not be foodborne, so they do not work with or near food, is known as what?
• IPM stands for which comprehensive approach to pest control in facilities?
• Which genus is associated with undercooked seafood and can cause gastroenteritis or cholera?
• Which thermometer type measures temperature through a metal probe at the end of a wire, connected to a digital display?
• The term for protective equipment used to protect workers and food is?