Manager NRFSP Glossary Exam Questions With 100% Correct Answers

Manager NRFSP Glossary Exam Questions With 100% Correct Answers Abrasive Cleaners - answercleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - answercleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - answera type of general food safety management system that involves creating and implementing comprehensive policies to minimize food safety risks Adulteration - answeranother way of saying "contamination" Anisakis Simplex - answera type of roundworm, commonly known as the "herring worm," that enters human hosts through the consumption of undercooked or raw seafood Approved Supplier or Provider - answera government-regulated food distribution company Asymptomatic Carrier - answera person who houses a pathogen inside of them but shows no symptoms Bacillus Cereus - answera class of bacteria commonly found in the soil that are capable of surviving harsh conditions Backflow - answera plumbing issue that results when dirty water and drinkable (also called potable) water are allowed to cross paths within a plumbing system Bacteria - answersingle-celled microorganisms that are everywhere around us, and can grow on food or in living things like people Bare Hand Contact - answerthe touching of food items or eating surfaces with one's bare hands; a practice to avoid, especially regarding ready-to-eat food Big 5 - answerfive pathogens (three bacteria and two viruses) that are easily transmitted through food and cause severe illness: Shigella, E. coli, Salmonella, Hepatitis A, and Norovirus Bimetallic Stem - answera type of thermometer used for measuring the internal temperatures of large, thick foods Biological Hazards - answermicroscopic organisms also known as foodborne pathogens that cause foodborne illness Brevetoxin - answera shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP) Calibration - answerthe process of adjusting a measurement device to ensure that it measures accurately Campylobacter - answerbacteria naturally found in the intestinal tracts of animals, especially poultry, that spreads to food when food or water is contaminated with animal feces; can cause campylobacteriosis, the second most reported cause of foodborne illness in the US Campylobacter Jejuni - answerthe strain of Campylobacter that most often affects humans Carcinogen - answera substance or agent that, with excessive exposure, can cause cancer Casual Training - answertaking advantage of situations that occur at work and using them as training opportunities Chemical Contaminants - answerchemical hazards that aren't naturally found in food Chemical Hazards - answersubstances with chemical properties that can cause injury or illness when consumed in or with food including pesticides, cleaning supplies, and toxic metals that come from using improper cookware Chemical Machines - answerdishwashing machines that use chemical sanitizers Ciguatoxin - answera toxin found in fish harvested from tropical and subtropical waters, including, for example, groupers, barracudas, and snappers, whose diet includes certain types of algae; may cause Ciguatera Poisoning, a serious foodborne illness Cleaning - answerthe removal of food, dirt, and other particles from the surface of something through washing it with soap and rinsing it with clean, drinkable water Cleaning and Maintenance Supplies - answerchemicals such as cleaners, sanitizers, machine lubricants, and paint that are used for a variety of purposes, including cleaning and equipment maintenance Clostridium Botulinum - answera genus of bacteria commonly found in water and soil that causes botulism, a very serious foodborne illness Clostridium Perfringens - answera pathogen, aka the "Cafeteria Germ," that causes Perfringens food poisoning; it is associated most commonly with meats, meat products, and gravies Cold-Holding - answerkeeping cold food at 41 degrees Fahrenheit or lower until serving Concentration - answerthe amount of a substance that is mixed with another substance; the strength of a solution; the amount of a sanitizing ingredient that is dissolved into a certain volume of water to make a sanitizing solu