NRFSP Quiz

What are food safety regulations?

• Rules and standards implemented by government agencies to ensure the safety and quality of food products.

• Procedures and protocols followed by restaurants to maintain food hygiene.

• Laws and regulations that govern the packaging and labeling of food products.

• Guidelines and recommendations provided by food manufacturers to ensure the safety of their products.

Name three common foodborne illnesses.

• salmonella, E. coli, norovirus

• listeria

• campylobacter

• botulism

What is HACCP?

• Hazard Analysis and Critical Control Points

• Highly Automated Control and Command Process

• Health and Safety Control and Prevention

• Hazard Assessment and Control of Critical Points

What are the seven principles of HACCP?

• Identify potential hazards, Establish non-critical control points, Determine acceptable limits, Establish monitoring protocols, Establish preventive actions, Establish validation procedures, Establish reporting and communication procedures

• Conduct a risk assessment, Determine non-critical control points, Establish acceptable thresholds, Establish surveillance procedures, Establish corrective measures, Establish audit procedures, Establish data management procedures

• Perform a hazard evaluation, Determine control points, Establish acceptable ranges, Establish inspection procedures, Establish preventive measures, Establish validation protocols, Establish reporting and record-keeping procedures

• Conduct a hazard analysis, Determine critical control points (CCPs), Establish critical limits, Establish monitoring procedures, Establish corrective actions, Establish verification procedures, Establish record-keeping and documentation procedures

What are some safe food handling practices?

• Eating raw food, not washing hands, storing food at room temperature, not separating raw and cooked foods

• Washing hands, separating raw and cooked foods, cooking food thoroughly, storing food at the correct temperature, and avoiding cross-contamination.

• Not cooking food thoroughly, not washing hands, storing food at the incorrect temperature, not separating raw and cooked foods

• Not avoiding cross-contamination, not washing hands, storing food at the incorrect temperature, not cooking food thoroughly

Why is food safety training important?

• Food safety training is only necessary for certain types of food and not all food products.

• Food safety training is only important for professional chefs and not for home cooks.

• Food safety training is a waste of time and money.

• Food safety training is important for preventing foodborne illnesses and ensuring compliance with regulations.

What are the three types of food safety hazards?

• environmental hazards

• radiological hazards

• physical hazards, chemical hazards, and biological hazards

• genetic hazards

What are the symptoms of foodborne illnesses?

• nausea, vomiting, diarrhea, abdominal pain, fever, and dehydration

• cough, sore throat, and runny nose

• headache, dizziness, fatigue, and muscle aches

• rash, itching, and hives

How can cross-contamination be prevented?

• By using the same cutting board for all types of food.

• By storing raw and cooked foods together in the refrigerator.

• By not washing hands before handling food.

• By practicing good hygiene and proper food handling techniques.

How many days must shellstock tags be kept on file?

• 30

• 60

• 90

• 120