NRA-FPM questions - NRA ServSafe Food Protection Manager Updated: 2023
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NRA-FPM NRA ServSafe Food Protection Manager
Providing Safe Food
•Foodborne Illness
• How Food borne Illnesses Occur
•Keeping Food Safe
Forms of Contamination
•Biological, Chemical, and Physical Contaminants
•Deliberate Contamination of Food
•Responding to a Foodborne Illness Outbreak
•Food Allergens
The Safe Food Handler
•How Food Handlers Can Contaminate Food
•A Good Personal Hygiene Program
The Flow of Food: An Introduction
•Hazards in the Flow of Food
•Monitoring Time and Temperature
The Flow of Food: Purchasing, Receiving, and Storage
•General Purchasing and Receiving Principles
•Storage
The Flow of Food: Preparation
•Preparation
•Cooking Food
•Cooling and Reheating Food
The Flow of Food: Service
•Holding Food
•Serving Food
Food Safety Management Systems
•Food Safety Management Systems
Safe Facilities and Pest Management
•Interior requirements for a Safe Operation
•Emergencies that Affect the Facility
•Pest Management
Cleaning and Sanitizing
•Cleaning and Sanitizing
•Dishwashing
•Cleaning and Sanitizing in the Organization
Appendix
•Organisms That Cause Foodborne Illness
This Syllabus is strictly adhered to and there are no provisions for ‘practical experience.
I. Providing Safe Food including the ethical responsibility of operators to provide a safe product, how to produce
such a product, what can happen when sanitation is breached, common sense approach to maintaining good
sanitation, and the role of the NYS Board of Health in keeping the food supply safe, the FAT TOM concept.
II. Forms of Contamination including biological, chemical, and physical contaminants, how to prevent common
problems and outbreaks of foodborne illnesses, specific pathogens and their preferred growing environments, the
four phases of bacterial growth.
III. The Safe Foodhandler including effective training and protocols for staff to maintain good sanitation, the role of
personal hygiene in maintain safe food handling practices, making every day a "health inspection day".
IV. The Flow of Food
V. Food Prep and Service including the role of HACCP in the food safety arsenal, following potentially hazardous
foods through the operation from purchasing to post production reports.
VI. Food Safety Management
VII. The Safe Facility including modeling safe food handling practices, providing tools and training for safe food
handling, response to outbreaks of foodborne illness (perceived or real), discussion keeping the facility pest and
contaminant free including proactive tactics, how to read and use Material Safety Data Sheets.
VIII. Cleaning and sanitizing and National Certification exam including the definitions of the terms clean versus
sanitary, different types of sanitizers including chlorides, and quaternary sanitizing agents and their uses,
sanitizing practices for major equipment, surfaces, service ware and hand tools.
Food Protection questions
Other Food exams
ACF-CCP ACF Certified Cooking ProfessionalFSMC Food Service Manager Certification
IFSEA-CFM IFSEA Certified Food Manager
NRA-FPM NRA ServSafe Food Protection Manager
NRA-FPM
NRA ServSafe Food Protection Manager
https://killexams.com/pass4sure/exam-detail/NRA-FPM
Question: 225
Which of the following cooling methods is an unacceptable method for cooling
food?
A. Using a plastic bag filled with ice cubes
B. Adding ice cubes to the food
C. Placing the food in a shallow dish the refrigerator
D. Placing the food in a shallow dish in the freezer
Answer: A
Using a plastic bag filled with ice cubes is not an acceptable method for cooling
food in a restaurant. If the plastic was to tear while cooling the food, this would
introduce a physical hazard to the food, forcing you to throw the food away.
Question: 226
Which of the following best protects against cross contamination?
A. Time and temperature controls
B. Using separate cutting boards for raw and cooked foods
C. A sound pest management system
D. All of the above
Answer: B
Using a separate cutting board for raw and cooked meats best protects against
cross contamination when compared to other items listed above. While time,
temperature, and pest control are important, they are less effective to prevent
cross contamination than using separate cutting boards for raw and cooked foods.
Question: 227
What is the minimum temperature at which duck and goose should be cooked
internally?
A. 170 F
B. 165 F
C. 155 F
D. 145 F
Answer: B
Duck and goose should be cooked to an internal temperature of 165 F. This
ensures that all food pathogens associated with duck and goose is completely
killed during the cooking process.
Question: 228
Which of the following is an example of a physical contaminant?
A. Chicken bones
B. Cleaning chemicals
C. Pesticides
D. Sneezing
Answer: A
Chicken bones are an example of a physical contaminant. To reduce the incidence
of this physical hazard from affecting your food, make sure to thoroughly clean
the chicken when cutting for use.
Question: 229
What is the minimum temperature at which raw pork should be cooked
internally?
A. 165F
B. 160F
C. 155F
D. 145F
Answer: D
Raw pork should be cooked to an internal temperature of at least 145F to assure
that all pathogens associated with pork are completely killed. The FDA
previously recommended the minumim temperature to be 160F, but lowered it in
2011.
Question: 230
What is the minimum temperature at which bird stuffing should be cooked
internally?
A. 180 F
B. 165 F
C. 160 F
D. 145 F
Answer: B
Bird stuffing should be cooked to an internal temperature of 165 F or higher. If
you plan on using the stuffing on a day other than the day you have prepared the
recipe, you should make sure to cool the stuffing as quickly as possible.
Question: 231
What is the minimum temperature at which fried eggs should be cooked
internally?
A. 165 F
B. 145 F
C. 160 F
D. Until yolks and whites are firm
Answer: D
The minimum temperature at which fried eggs should be cooked is until the yolks
and whites of the egg are firm. This technicality does not require a temperature
reading since the food is served very quickly and it is difficult to obtain an
accurate temperature practicing with fried eggs. For this reason, federal guidelines
recommend that you cook the egg until the yolk and whites are firm.
Question: 232
The greatest threat of Salmonella contamination can be traced to which of the
following foods:
A. Eggs
B. Turkey meat
C. Chicken wings
D. All of the above
Answer: D
All of the above listed foods are potential sources of salmonella poisoning. Since
all of the foods are poultry derived, it is fair to expect that they are potential
sources of salmonella poisoning.
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HEALTH RISK: HIGH
Cody Kahlig
202-720-9113
FSISpress@usda.gov
FSIS-RC-057-2023
TYSON FOODS INC. RECALLS CHICKEN PATTY PRODUCT
DUE TO POSSIBLE FOREIGN MATTER CONTAMINATION
The frozen chicken patties were produced on September 5, 2023. The following product is subject to recall [view labels]:
- 29-oz. Plastic bag packages containing “Tyson FULLY COOKED FUN NUGGETS BREADED SHAPED CHICKEN PATTIES” with a Best If Used By date of SEP 04, 2024, and lot codes 2483BRV0207, 2483BRV0208, 2483BRV0209 and 2483BRV0210.
The product subject to recall bears establishment number “P-7211” located on the back on the package. The product was shipped to distributors in Alabama, California, Illinois, Kentucky, Michigan, Ohio, Tennessee, Virginia, and Wisconsin for further distribution to the retail level.
The problem was discovered after the firm notified FSIS that it had received consumer complaints reporting small metal pieces in the chicken patty product.
There has been one reported minor oral injury associated with consumption of this product. FSIS has received no additional reports of injury or illness from consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
FSIS is concerned that some product may be in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers with questions about the recall can contact Tyson Consumer Relations at (855)-382-3101. Members of the media with questions about the recall can contact Laura Burns, Vice President of External Communications, Tyson Foods, Inc. at (479)-719-9890 or Laura.Burns2@Tyson.com.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
USDA is an equal opportunity provider, employer and lender. To file a complaint of discrimination, write: USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call 800-795-3272 (voice), or 202-720-6382 (TDD).
WASHINGTON (7News) — Tyson Foods Inc. is recalling nearly 30,000 pounds of chicken due to a possible contamination with "extraneous materials," according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).
FSIS said the fully cooked, breaded, shaped chicken patties were produced on September 5. The problem was discovered when the inspection service was notified of multiple consumer complaints about small metal pieces in the chicken.
ALSO READ | North Carolina case triggers nationwide investigation, recall on fruit pouches
Virginia is one of nine states the chicken was shipped to along with Alabama, California, Illinois, Kentucky, Michigan, Ohio, Tennessee and Wisconsin.
The chicken, which is shaped like small dinosaurs, is in a 29-oz. plastic bag that reads, “Tyson FULLY COOKED FUN NUGGETS BREADED SHAPED CHICKEN PATTIES” with a Best If Used By date of SEP 04, 2024, and lot codes 2483BRV0207, 2483BRV0208, 2483BRV0209 and 2483BRV0210.
There has been one reported minor oral injury associated with the consumption of the chicken. Anyone concerned about an injury or illness should contact a healthcare provider.
SEE ALSO | Salmonella outbreak prompts recall of Gills Onions products in multiple states
Consumers with questions about the recall can contact Tyson Consumer Relations at (855)-382-3101. Members of the media with questions about the recall can contact Laura Burns, Vice President of External Communications, Tyson Foods, Inc. at (479)-719-9890 or Laura.Burns2@Tyson.com.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers who need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
A Center for Disease Control and Prevention food safety alert regarding an outbreak of Salmonella has been shared recently, which included the following points:
• This outbreak has been linked to Victor brand Hi-Pro Plus dry dog food, manufactured by Mid America Pet Food. The outbreak strain was found in this pet food during routine testing.
• FDA has announced recalls for several dog and cat food brands made by Mid America Pet Food. See CDC’s outbreak notice for more details on each recall.
• Infants and young children can get sick from contaminated pet food if they have access to pet food bowls on the floor, handle or put pet food in their mouths, or if caregivers don’t wash hands after feeding pets.
What Pet Owners Should Do:
• Throw away recalled pet food in a sealed trash bag and place it in a sealed trash can.
Don’t let children touch the recalled pet food.
Don’t feed recalled pet food to pets or other animals.
Don’t donate recalled pet food.
• Clean surfaces and items, including pet items that might have touched the recalled pet food. Wash your hands after feeding your pets or touching pet items.
• Contact the pet food company if you have any questions about the recall.
Email info@mapf.com or call 1-888-428-7544 from 8 AM to 5 PM Central Time, Monday
For more information, see FDA’s Salmonellosis in Dogs and Cats page.
In collaboration with the National Institutes of Health (NIH), FDA found “conclusive scientific evidence to support our proposal to remove the FDA’s food additive authorization for BVO,” the agency wrote in a Nov. 2 statement.
In 1970, FDA removed BVO from the Generally Recognized as Safe (GRAS) list and instead authorized it as a food additive which allowed companies to use it in minute amounts to prevent separation in citrus flavored beverages.
Since its GRAS removal, beverage manufacturers reformulated its products with alternative ingredients.
In a statement, FDA wrote that it “prioritizes its review of chemicals in food based on risk, science, and regulatory authority. Although BVO has a long history of use in foods and was at one time considered GRAS, we have continued to study it to understand any potential health impacts. Recent toxicology studies conducted in collaboration with the NIH have now given us conclusive scientific evidence to support our proposal to remove the FDA’s food additive authorization for BVO. The proposed action is an example of how the agency monitors emerging evidence and, as needed, conducts scientific research to investigate safety related questions, and takes regulatory action when the science does not support the continued safe use of additives in foods.”
The agency cited California’s accurate ban of four additives, including BVO, affirming that it is “continuously reviewing and reassessing the safety of a variety of chemicals in food to ensure the science and the law support their safe use in food.”
FDA is also reviewing the use of FD&C Red No. 3 in drugs and food, including dietary supplements under the Delaney Clause of the Federal Food, Drug and Cosmetic Act, which “prohibits the FDA from approving a color additive that is ingested if it causes cancer in animals or humans when ingested.
Under the proposed Human Foods Program (HFP) which includes the formation of the Office of Food Chemical Safety, Dietary Supplements and Innovation, FDA intends to “develop a faster and more nimble process for evaluating chemicals in the food supply.”
- The CDC issued a health advisory on high levels of blood lead in children who consumed recalled cinnamon applesauce baby food pouches.
- Multiple states reported potential lead toxicity cases to the FDA, which is investigating three companies issuing voluntary recalls of the lead-contaminated pouches.
- The federal investigation follows multiple reports of lead poisoning among young children ages 1 to 3.
- Heavy metals like lead are found in many foods, but toxicity from lead exposure can build up over time.
- Consumers can protect themselves by avoiding the recalled baby food pouches and taking precautions to minimize lead exposure from other foods.
The Centers for Disease Control and Prevention (CDC) issued a health advisory on November 13 warning against lead toxicity cases from contaminated baby food pouches, which has affected young children in at least 14 states.
Three companies manufacturing apple cinnamon baby food pouches have issued a voluntary product recall and are under investigation by the Food and Drug Administration (FDA). As of November 3, there were 22 cases of potential lead poisoning among children ages 1 to 3.
The products at the center of the recall include:
- WanaBana apple cinnamon fruit puree pouches (available at most retailers, including Amazon)
- Schnucks cinnamon-flavored applesauce pouches and variety pack (sold at Schnucks and Eatwell Markets grocery stores)
- Weis brand cinnamon applesauce pouches (sold at Weis grocery stores)
The FDA advises consumers to not eat sell or serve the recalled products, since all lot codes and expiration dates are included in the recalls. The agency is working to pinpoint the source of the contamination, which is likely linked to high amounts of lead in raw cinnamon material used by the products’ manufacturers.
According to the CDC, lead toxicity cases tied to the recalled baby food pouches include:
- Alabama
- Arkansas
- Louisiana
- Maryland
- Missouri
- New Mexico
- New York
- North Carolina
- Ohio
- Pennsylvania
- South Carolina
- Tennessee
- Texas
- Washington
In North Carolina, where the FDA’s investigation began, four cases of acute lead toxicity were reported in children. State health officials urged caution to not buy or feed WanaBana apple cinnamon fruit puree pouches to toddlers and young children due to potentially elevated levels of lead.
“WanaBana USA has initiated a voluntary recall of the affected batches and is working closely with the FDA to investigate the source of the contamination,” the company said in a statement posted by the FDA. “The company is committed to ensuring the safety of its products and the well-being of its consumers.”
Officials at Schnucks said their provider reported higher than normal lead levels in cinnamon.
“Consumers who have purchased this product are urged to stop using it immediately. Affected products may be returned to the Schnucks or Eatwell Market store of purchase for a full refund. Customers with questions may contact the Schnucks Customer Care team at 314-994-4400 or 1-800-264-4400,” the company said in a statement.
Healthline has reached out to Weis for further comment but has not immediately received a reply.
Lead poisoning can affect anyone regardless of age and health status. Here’s what you need to know to protect yourself.
Contaminants like lead can get into foods during the manufacturing process. Some spices, such as cinnamon, have been found to harbor heavy metals like lead.
In 2021, Consumer Reports tested 126 common herbs and spices and found that many common products contained arsenic, cadmium, and lead. A 2018 review notes that lead can contaminate spices at various points in the global supply chain.
Food scientist Bryan Quoc Le, PhD, a faculty research fellow at Pacific Lutheran University and author of “150 Food Science Questions Answered,” explained to Healthline:
“Contaminants may come in through ingredients that have been previously contaminated during harvesting and processing, water used in the production process, process piping that may contain heavy metals in the alloy or accidental incorporation of metal filings or shards into vats and production lines from workers during repairs or reconstruction.”
Lead exposure is usually minimal and toxicity builds up over time. This means most children exposed to lead may not experience symptoms at the immediate onset.
Trista Best, MPH, a registered dietitian and Environmental Health Specialist with Balance One Supplements, told Healthline that lead poisoning can present with various symptoms and signs. These may include:
- decreased appetite
- irritability
- fatigue
- poor sleep
- headaches
- loss of concentration or focus
- abdominal pain or cramping
- diarrhea
- vomiting
- constipation
- weight loss
More severe cases of lead poisoning and toxicity in children may lead to learning difficulties and developmental delays, Best said.
“High lead levels can affect an infant’s cognitive and physical development, potentially resulting in speech and language delays, as well as behavioral problems,” Best said.
“Additionally, lead exposure can cause anemia, which may lead to paleness, fatigue, and weakness in affected infants. It’s important to note that symptoms of lead poisoning can be subtle, making it challenging to diagnose.”
If you believe your child has been exposed to lead in their food, you should contact a healthcare professional. Your doctor or pediatrician may administer a blood test to check for lead exposure.
If lead toxicity is determined, your doctor may advise a protocol to remove lead from the body or reduce further exposure. In severe cases, your doctor may recommend chelation therapy, a treatment that binds to lead that has built up in the body.
“Regular check-ups and monitoring for lead exposure in infants, especially those who have ingested contaminated baby food, are essential to ensure early detection and intervention to mitigate potential long-term health effects,” Best advised.
The FDA advises consumers to avoid purchasing apple cinnamon baby food pouches, but trace amounts of lead can still be found in many foods.
You can reduce the potential for lead exposure from other foods by washing fruits, vegetables, and grains thoroughly.
Be sure to get enough calcium in your diet, which research suggests may help prevent lead from being absorbed by your body.
The FDA is investigating three companies selling apple cinnamon puree baby food pouches after reports of acute lead toxicity in children.
Consumers are advised to avoid the recalled products until the FDA’s investigation is complete.
Popular food brand Tyson Foods has issued a recall of nearly 30,000 pounds of frozen, fully-cooked chicken nuggets.
The Fun Nuggets — shaped like dinosaurs — may contain metal pieces and were sold in 29-ounce packages. The recalled Fun Nuggets packages all have a “best by” date of September 4, 2024 printed on them.
According to the recall announcement, “There has been one reported minor oral injury associated with consumption of this product. FSIS has received no additional reports of injury or illness from consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.”
The recalled packages all have an “establishment code” of P7211 printed just below the ‘best by” date. They’re also stamped with one of the following product codes:
- 2483BRV02 07
- 2483BRV02 08
- 2483BRV02 09
- 2483BRV02 10
“Usually, if the foreign material is less than 7 millimeters in dimension, it rarely causes serious injury. However, with at-risk groups such as infants, the elderly, or surgery patients, even tiny objects can pose a threat,” the announcement noted.
Consumers with questions about the recall can contact Tyson Consumer Relations at 855-382-3101. Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov.
Tyson Foods recalled nearly 30,000 pounds of chicken nuggets that could be contaminated with metal pieces, the U.S. Department of Agriculture's Food Safety and Inspection Service announced Saturday.
The nuggets were shipped to distributors in Wisconsin, as well as Alabama, California, Illinois, Kentucky, Michigan, Ohio, Tennessee and Virginia.
The frozen chicken patties were produced on Sept. 5, 2023. There's been one reported minor oral injury after someone consumed the product, according to the USDA. If you have any concern about injury or illness, be sure to contact a healthcare provider.
If you have the chicken product in you're freezer, don't consume it. These products should either be thrown away or returned to the place of purchase.
Frozen chicken patties with the following label are subject to recall:
-
29-oz. Plastic bag packages containing "Tyson FULLY COOKED FUN NUGGETS BREADED SHAPED CHICKEN PATTIES" with a best if used by date of SEP 04, 2024, and lot codes 2483BRV0207, 2483BRV0208, 2483BRV0209 and 2483BRV0210
-
The product has establishment number "P-7211" on the back of the package
If you have any food safety questions, you can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov.
If you need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
This article originally appeared on Milwaukee Journal Sentinel: Tyson Foods dino chicken nuggets recalled in Wisconsin
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