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MANAGER NRFSP GLOSSARY EXAM QUESTIONS WITH COMPLETE SOLUTIONS
"Adulteration - CORRECT ANSWER another way of saying "contamination""
"Anisakis Simplex - CORRECT ANSWER 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 - CORRECT ANSWER a government-regulated food distribution company"
"Asymptomatic Carrier - CORRECT ANSWER a person who houses a pathogen inside of them
but shows no symptoms"
"Bacillus Cereus - CORRECT ANSWER a class of bacteria commonly found in the soil that are
capable of surviving harsh conditions"
"Backflow - CORRECT ANSWER a plumbing issue that results when dirty water and drinkable
(also called potable) water are allowed to cross paths within a plumbing system"
"Bacteria - CORRECT ANSWER single-celled microorganisms that are everywhere around us,
and can grow on food or in living things like people"
"Bare Hand Contact - CORRECT ANSWER 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 - CORRECT ANSWER 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 - CORRECT ANSWER a type of thermometer used for measuring the internal
temperatures of large, thick foods"
"Biological Hazards - CORRECT ANSWER microscopic organisms also known as foodborne
pathogens that cause foodborne illness"
"Brevetoxin - CORRECT ANSWER a shellfish toxin that causes Neurotoxic Shellfish Poisoning
(NSP)"
"Chemical Machines - CORRECT ANSWER dishwashing machines that use chemical sanitizers"
"Ciguatoxin - CORRECT ANSWER 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 - CORRECT ANSWER 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 - CORRECT ANSWER chemicals such as cleaners, sanitizers, machine lubricants, and
paint that are used for a variety of purposes, including cleaning and equipment maintenance"
"Clostridium Botulinum - CORRECT ANSWER a genus of bacteria commonly found in water
and soil that causes botulism, a very serious foodborne illness"
"Contaminated Food - CORRECT ANSWER a food item (including beverages) that has become
unfit to consume because of the addition of a food hazard"
"Copper - CORRECT ANSWER a micronutrient that is toxic in excessive amounts"
"Crisis Management Team - CORRECT ANSWER a group of individuals representing various
aspects of the industry that work together to address all potential crisis situations, focusing on three stages of crisis management: preparation, response, and recovery"
"Critical Control Point - CORRECT ANSWER in a HACCP plan, the point in a food service process
at which a hazard can be ultimately prevented, eliminated, or reduced"
"Critical Limits - CORRECT ANSWER in a HACCP plan, what actually must be done at the critical
control point to control a hazard"
"Domoic Acid - CORRECT ANSWER a shellfish toxin that causes Amnesic Shellfish Poisoning
(ASP)"
"Hepatitis A Virus (HAV) - CORRECT ANSWER a virus that contaminates feces and travels from
person to person, usually using food or water as a vector"
"High Heat Sanitizing - CORRECT ANSWER the process of sanitizing an item by submerging it in
hot water, at least 171 degrees Fahrenheit or 77 degrees Celsius, for at least 30 seconds" "Highly Susceptible
Populations - CORRECT ANSWER types of individuals that are more susceptible to illness than
others, including children, the elderly, pregnant women, and patients suffering from transplant or illness, especially illnesses such as AIDS, that compromise the patient's immune system"
"High-Temperature Machines - CORRECT ANSWER dishwashing machines that sanitize with
hot water"
"Holding - CORRECT ANSWER the process of keeping—or holding—food at safe
temperatures"
"Hot-Holding - CORRECT ANSWER keeping hot foods at or above 135 degrees Fahrenheit until
serving" "Material Safety Data Sheet
(MSDS) - CORRECT ANSWER sheets that contain important information about chemicals,
including safe use, proper handling procedures, and any physical, health, fire, or reactivity hazards"
"Mercury - CORRECT ANSWER a toxic metal found in fish"
"Methemoglobinemia - CORRECT ANSWER illness caused by exposure to excessive nitrates"
"Microorganism - CORRECT ANSWER an organism that is too small to see with the naked eye"
"Molds - CORRECT ANSWER a type of fungus that releases tiny reproductive spores into the
air; can spoil food"
"Monitoring System - CORRECT ANSWER in a HACCP plan, the structure set up that designates
a process to make sure that the critical limits are met"
"Mycotoxins - CORRECT ANSWER poisons created by fungi, specifically mold, that attack the
liver, and readily attack crops; examples include aflatoxin and patulin"
"Naturally Occurring Toxins - CORRECT ANSWER harmful toxins that occur naturally in food"
"Nitrates - CORRECT ANSWER food additive used in cured meats that can also sometimes
contaminate water supplies"
"Norovirus - CORRECT ANSWER a virus that is the most common cause of gastroenteritis in
the US"
"Off-Site Service - CORRECT ANSWER serving food at a location other than where it was
prepared"
"Okadaic Acid - CORRECT ANSWER a shellfish toxin that causes Diarrheic Shellfish Poisoning
(DSP)"
"Online Training - CORRECT ANSWER a type of formal training where employees review
training materials over the internet"
"Operation - CORRECT ANSWER another way of saying "food service establishment""
"Outbreak - CORRECT ANSWER a foodborne illness that infects two or more people"
"Parasites - CORRECT ANSWER harmful organisms that have adapted to living inside a host
body"
"Pathogen - CORRECT ANSWER a disease-causing microorganism"
"Personal Hygiene Program - CORRECT ANSWER a program that communicates and enforces
an establishment's rules for employee hygiene"
"Pest Control Operator (PCO) - CORRECT ANSWER a professional hired to eliminate pests
from an establishment"
"Salmonella - CORRECT ANSWER a class of bacteria naturally present in the intestinal tracts
and feces of animals, particularly poultry, that causes a severe foodborne illness known as salmonellosis, the most commonly reported foodborne illness in the US"
"Salmonella Typhi - CORRECT ANSWER a strain of Salmonella that causes the foodborne
illness Typhoid Fever"
"Sanitizing - CORRECT ANSWER the process of reducing the number of pathogens on an item
or surface to a safe level by submerging it in a sanitizing solution"
"Sanitizing Solution - CORRECT ANSWER water into which a sanitizing ingredient has been
mixed"
"Saxitoxin - CORRECT ANSWER a shellfish toxin that causes Paralytic Shellfish Poisoning (PSP)"
"Shigella - CORRECT ANSWER potent pathogenic bacteria not naturally found in food that can
cause a serious foodborne illness called shigellosis"
"Solvent Cleaners/Degreasers - CORRECT ANSWER alkaline or basic cleaners that dissolve
grease on a molecular level"
"Source Contamination - CORRECT ANSWER any contamination that occurs before food is
purchased or received by the establishment"
"Spoilage - CORRECT ANSWER when bacteria, mold, or yeast grow to unsafe levels, making an
otherwise safe food hazardous" "Staphylococcus Aureus
(Staph) - CORRECT ANSWER a type of bacteria that produces a heat-resistant toxin that causes
foodborne gastroenteritis"
"Sulfiting Agents - CORRECT ANSWER preservatives used in some alcoholic beverages,
imported seafood, and other processed foods"
"Symptomatic Carrier - CORRECT ANSWER someone who is displaying symptoms of a disease,
or in other words, is sick"
"Thermometer - CORRECT ANSWER an instrument that measures the temperature of an
object or substance (air, the human body, food, etc.)"
"Three-Compartment Sinks - CORRECT ANSWER a sink with three separate compartments, or
basins, one for each step in the washing process" "Time and Temperature
Abuse - CORRECT ANSWER the failure to properly manage the amount of time that food is
kept at certain temperatures, which can result in the food becoming unsafe to eat"
"Toxic Metals - CORRECT ANSWER metals such as mercury, copper, and lead that are a
chemical hazard when present in food"
"Toxin - CORRECT ANSWER a poisonous substance of organic origin (created by a living thing,
such as a bacteria, fungus, plant, or animal)"
"Toxoplasma Gondii - CORRECT ANSWER a parasite that is transmitted to humans through
food, usually in undercooked meat and meat products"
"Training Gap/Training Need - CORRECT ANSWER the difference between what food workers
actually know and what they need to know to perform their jobs"
"Training Meetings - CORRECT ANSWER a type of formal training where a group of employees
are taught in a classroom- type setting away from their regular duties"
"Two-Stage Cooling Process - CORRECT ANSWER the process of cooling food from 135 to 70
degrees Fahrenheit in no longer than 2 hours, and then from 70 to 41 degrees or lower in no longer than 4 hours"
"Typhoid Mary - CORRECT ANSWER an early-20th century cook who was discovered to be an
asymptomatic carrier of Salmonella typhi; she caused several typhoid fever outbreaks"
"Variance - CORRECT ANSWER a document issued by a regulatory authority that allows a food
safety requirement to be waived or changed"
"Calibration - CORRECT ANSWER the process of adjusting a measurement device to ensure
that it measures accurately"
"Campylobacter - CORRECT ANSWER 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 - CORRECT ANSWER the strain of Campylobacter that most often
affects humans"
"Carcinogen - CORRECT ANSWER a substance or agent that, with excessive exposure, can
cause cancer"
"Casual Training - CORRECT ANSWER taking advantage of situations that occur at work and
using them as training opportunities"
"Chemical Contaminants - CORRECT ANSWER chemical hazards that aren't naturally found in
food"
"Chemical Hazards - CORRECT ANSWER 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"
"Clostridium Perfringens - CORRECT ANSWER a pathogen, aka the "Cafeteria Germ," that
causes Perfringens food poisoning; it is associated most commonly with meats, meat products, and gravies"
"Cold-Holding - CORRECT ANSWER keeping cold food at 41 degrees Fahrenheit or lower until
serving"
"Concentration - CORRECT ANSWER 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 - CORRECT ANSWER imposing negative results for employees who fail to
handle food safely; consequences are most effective when they are serious enough to express the importance of proper procedures, but not so severe that they damage employee morale"
"Cross-Contact - CORRECT ANSWER contamination that occurs when an allergen is allowed to
touch a non- allergenic food either directly or indirectly, becoming dangerous for those with food allergies"
"Cross-Contamination - CORRECT ANSWER the transfer of food hazards, usually bacteria or
viruses, from one surface to another"
"Cryptosporidium - CORRECT ANSWER a parasite, also known as "crypto," quite similar to
giardia, both in its effects and in the common modes of transmission"
"Deliberate Contamination - CORRECT ANSWER when a person, whether or not the person is
employed in the preparation of food, intentionally contaminates food that will be presented to someone else"
"Detergents - CORRECT ANSWER cleaners that disrupt the surface tension of water, allowing
it to interact more aggressively with other substances like grease, dirt, and pathogens"
"FAT TOM - CORRECT ANSWER acronym that stands for the six things bacteria need to grow:
food, acidity, time, temperature, oxygen, and moisture"
"Fish Toxins - CORRECT ANSWER toxins found naturally in fish that can cause serious illness"
"Flow of Food - CORRECT ANSWER the process by which food moves through a food service
operation, from purchasing food to receiving, storing, preparing, cooking, and serving it"
"Food Additives - CORRECT ANSWER chemicals intentionally added to food in order to modify
the food's natural shelf-life, flavor, color, nutritional value, or other properties"
"Food Allergens - CORRECT ANSWER proteins in food that cause allergic reactions in some
people; common foods associated with these allergens are milk, eggs, fish and shellfish, wheat, soy and soy products, and nuts"
"Food Hazards - CORRECT ANSWER items or pathogens that can contaminate food"
"Foodborne Illness - CORRECT ANSWER a disease carried to people through food"
"Food-to-Food - CORRECT ANSWER cross-contamination that happens between
contaminated and uncontaminated food, either directly, when a contaminated food item
example) or chemical hazards (perhaps cleaning products on a food worker's hands), but most commonly happens when an infected person allows pathogens to pass from them onto food"
"Quat Ammonium - CORRECT ANSWER a common sanitizing agent used in the food service
industry, also known as quaternary ammonium, or simply, quat"
"Ready-to-Eat Food - CORRECT ANSWER food that can be eaten without further preparation"
"Regulatory Authority - CORRECT ANSWER an agency, such as the local health department or
the Centers for Disease Control, that should be notified of food handler illnesses"
"Reportable Illness - CORRECT ANSWER illnesses, conditions, and symptoms that must be
reported by food handlers to their managers or supervisors; illnesses include Norovirus, Hepatitis A, Shigella, E. coli, and Salmonella Typhi; conditions and symptoms include vomiting, diarrhea, jaundice, a sore throat accompanied by a fever, and a lesion containing pus—including boils or infected wounds—that is open or draining and is not properly bandaged"
"Scombrotoxin - CORRECT ANSWER a type of toxin that forms when an enzyme produced by
certain bacteria reacts with a chemical commonly found in certain fish; can cause Scombroid Poisoning, a serious foodborne illness"
"Self-Inspection - CORRECT ANSWER a review of an establishment's food handling practices
by the management of the establishment or a third party hired by the establishment, to ensure that safe practices are being followed; can help to prepare for health department inspections"
"Shellfish Toxins - CORRECT ANSWER toxins passed through shellfish that have eaten toxin-
producing algae"
"Temperature Danger Zone - CORRECT ANSWER the temperature range in which pathogens
will multiply most rapidly to reach unsafe levels, causing TCS food to become deadly; between 41 and 135 degrees Fahrenheit, or 5 and 57 degrees Celsius"
"Tetrodotoxin - CORRECT ANSWER an extraordinarily poisonous toxin produced naturally by
puffer fish"
"Thermistors - CORRECT ANSWER a type of thermometer that measures temperature
through a ceramic probe and is generally used to check the temperature of liquids"
"Thermocouples - CORRECT ANSWER a type of thermometer that measures temperature
through a metal probe at the end of a wire, which is connected to a digital display" "Time and Temperature
Regulation - CORRECT ANSWER control of the temperature at which food is stored, cooked,
and served, and the amount of time food spends once it leaves a controlled temperature environment (such as a refrigerator or oven) before it is consumed"
"Time/Temperature Control for Safety (TCS) Foods - CORRECT ANSWER types of food that are
more conducive to the survival and growth of pathogens and the formation of toxins, including foods rich in carbohydrates and proteins, foods that are neutral or slightly acidic, and foods with high moisture content"
