Manager NRFSP Glossary Exam 2024
Abrasive Cleaners
cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris
Acidic Cleaners/Delimers
cleaning agents that contain acids that help to break up mineral deposits, as well as ...
Manager NRFSP Glossary Exam 2024
Abrasive Cleaners
cleaning agents that are accompanied by small particles of mineral or metal that cut
through heavy accumulations of dirt or debris
Acidic Cleaners/Delimers
cleaning 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
a type of general food safety management system that involves creating and
implementing comprehensive policies to minimize food safety risks
Adulteration
another way of saying "contamination"
Anisakis Simplex
a 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
a government-regulated food distribution company
Asymptomatic Carrier
a person who houses a pathogen inside of them but shows no symptoms
Bacillus Cereus
a class of bacteria commonly found in the soil that are capable of surviving harsh
conditions
Backflow
a plumbing issue that results when dirty water and drinkable (also called potable) water
are allowed to cross paths within a plumbing system
Bacteria
single-celled microorganisms that are everywhere around us, and can grow on food or
in living things like people
Bare Hand Contact
the touching of food items or eating surfaces with one's bare hands; a practice to avoid,
especially regarding ready-to-eat food
Big 5
five 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
a type of thermometer used for measuring the internal temperatures of large, thick foods
Biological Hazards
microscopic organisms also known as foodborne pathogens that cause foodborne
illness
Brevetoxin
a shellfish toxin that causes Neurotoxic Shellfish Poisoning (NSP)
Calibration
, the process of adjusting a measurement device to ensure that it measures accurately
Campylobacter
bacteria 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
the strain of Campylobacter that most often affects humans
Carcinogen
a substance or agent that, with excessive exposure, can cause cancer
Casual Training
taking advantage of situations that occur at work and using them as training
opportunities
Chemical Contaminants
chemical hazards that aren't naturally found in food
Chemical Hazards
substances 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
dishwashing machines that use chemical sanitizers
Ciguatoxin
a 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
the 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
chemicals such as cleaners, sanitizers, machine lubricants, and paint that are used for a
variety of purposes, including cleaning and equipment maintenance
Clostridium Botulinum
a genus of bacteria commonly found in water and soil that causes botulism, a very
serious foodborne illness
Clostridium Perfringens
a pathogen, aka the "Cafeteria Germ," that causes Perfringens food poisoning; it is
associated most commonly with meats, meat products, and gravies
Cold-Holding
keeping cold food at 41 degrees Fahrenheit or lower until serving
Concentration
the 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 solution
Consequences
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