NRFSP Exam Study #1 Flashcards

Questions and Answers

The person in charge is responsible for all of the following except:

Complying with staffs vacation requests (correct)

Complying with all state and local regulations

Correctly answer questions regarding food safety

Training all staff in food safety

In order to continue working, what should a food employee with a minor cut on their hand do?

Cover cut with a water tight bandage and a glove (correct)

Not allowed to work with minor cut

Must be checked by a doctor first

Nothing needs to be done

If a food employee has an infected open wound, the food manager must:

Exclude the employee from working until a letter from a doctor is received

Allow the employee to work only with salads

Restrict the employee from working with the open food (correct)

Send employee to a doctor

All of the following are used to handle ready-to-eat foods except:

Bare hands Signup and view all the answers

It is most important for an employee to use proper hand washing techniques after they:

Use a restroom Signup and view all the answers

An inspection can occur only:

When the facility is open or during reasonable hours Signup and view all the answers

An employee must wash their hands in all of the following situations except:

Before mopping the floor Signup and view all the answers

Where should a food employee take a break to smoke?

In a designated area only Signup and view all the answers

In the food prep area, the only jewelry allowed on an employee's hands or arms is:

A plain wedding band Signup and view all the answers

The chef is allowed to taste test food only if they:

Use a clean sanitized utensil each time they taste Signup and view all the answers

All of the following are a hazard to food except:

Environmental hazard Signup and view all the answers

An example of a chemical hazard would not include:

Bony fragments in meat Signup and view all the answers

A parasite found in raw or lightly cooked seafood is:

Anisakiasis Signup and view all the answers

When removing a can from dry storage, you notice the can is swollen. You discard the can immediately due to the risk of:

Clostridium Botulinum Signup and view all the answers

The following would be an example of a highly susceptible population:

Elderly people living in a nursing home Signup and view all the answers

The most common place to find Staphylococcus Aureus is:

People Signup and view all the answers

A major food allergen could include all of the following except:

Tree pollen Signup and view all the answers

Hepatitis A can be found in all of the following except:

Cooked meat Signup and view all the answers

Ways to prevent a physical hazard include all of the following except:

Refrigerate potentially hazardous foods Signup and view all the answers

Study Notes

Responsibilities of the Person in Charge

In charge of training staff in food safety and ensuring compliance with state and local regulations.
Does not include managing staff vacation requests.

Handling Minor Injuries

Food employees with a minor cut on their hand must cover it with a watertight bandage and a glove to continue working.

Management of Open Wounds

Food managers must restrict employees with infected open wounds from handling open food until they are healed.

Proper Handling of Ready-to-Eat Foods

Use of bare hands is prohibited when handling ready-to-eat foods; substitutions include tongs, gloved hands, or deli paper.

Importance of Hand Washing

Hands must be washed properly after using the restroom to prevent contamination.

Inspection Protocols

Inspections can occur when the facility is open or during reasonable hours, allowing inspectors to evaluate food safety practices.

Hand Washing Rules

Employees should wash their hands before putting on gloves, after handling raw meat, and after sneezing; washing before mopping the floor is not necessary.

Designated Smoking Areas

Food employees are required to smoke in designated areas only, ensuring no contamination in food prep areas.

Jewelry Restrictions in Food Prep Areas

Only plain wedding bands are permitted on employees' hands or arms while working in food prep areas to maintain hygiene.

Tasting Food Safely

Chefs may taste food using a clean sanitized utensil each time to avoid cross-contamination.

Food Hazards

Biological, physical, and chemical hazards threaten food safety; environmental hazards do not constitute foodborne risks.

Chemical Hazards

Examples include improper storage of cleaning compounds and use of toxic materials like pesticides; bone fragments in meat are not a chemical hazard.

Parasites in Seafood

Anisakiasis is a parasite commonly found in raw or lightly cooked seafood.

Discarding Unsafe Food

Swollen canned goods should be discarded due to the risk of Clostridium Botulinum, a dangerous toxin.

Highly Susceptible Populations

Groups at high risk for foodborne illness include elderly individuals living in nursing homes.

Sources of Staphylococcus Aureus

The most common source of Staphylococcus Aureus is humans, particularly those with skin infections.

Major Food Allergens

Common allergens include shellfish, peanuts, and soybeans; tree pollen is not considered a food allergen.

Hepatitis A and Contamination

Hepatitis A can be transmitted through raw shellfish, unwashed hands, and raw vegetables, but not cooked meat.

Preventing Physical Hazards

Effective hair restraint, minimizing jewelry, and maintaining clean nails help prevent physical hazards; refrigerating hazardous foods does not relate to physical hazards.

Physical Hazards Examples

Examples of physical hazards include foreign objects that may contaminate food, further emphasizing the need for safety protocols.

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Description

Prepare for your NRFSP exam with these flashcards covering key concepts in food safety management. Each card presents questions and answers to help reinforce your understanding of food safety responsibilities and protocols. Perfect for those looking to excel in their NRFSP certification.