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NRFSP Manager NRFSP Glossary Exam Questions and Answers 100% Correct | Latest Update 2024
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Manager NRFSP Glossary Exam
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Name: Score:151 Multiple choice questions
Definition 1 of 151
a virus that contaminates feces and travels from person to person, usually using food or water
as a vector
Hepatitis A Virus (HAV)
Human Immunodeficiency Virus (hiv)
Escherichia Coli (e. coli)
Personal Protective Equipment (ppe)
Definition 2 of 151
acronym that stands for the six things bacteria need to grow: food, acidity, time, temperature,
oxygen, and moisture
FAT TOM
NOROVIRUS
FOOD ALLERGENS
BACTERIA
Definition 3 of 151
metals such as mercury, copper, and lead that are a chemical hazard when present in food
Toxic Metals
Contaminated Food
Salmonella
Mercury
,Definition 4 of 151
a serious kidney defect that can linger for weeks and potentially cause kidney failure and
subsequent death; can occur as a result of E. coli poisoning
Hemolytic Uremic Syndrome
(HUS)
Pest-to-food
Staphylococcus aureus
(staph)
Escherichia Coli (e. coli)
Definition 5 of 151
toxins passed through shellfish that have eaten toxin-producing algae
Shellfish Toxins
Saxitoxin
Mycotoxins
Salmonella
Definition 6 of 151
a type of formal training where a group of employees are taught in a classroom- type setting
away from their regular duties
Conventions
Educational Seminars
Training Meetings
Online Training
,Definition 7 of 151
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
Rinsing
Sanitizing
Cleaning
Handwashing
Definition 8 of 151
the set of behaviors and practices that influence the cleanliness of the body and the
prevention of illness, including hand-washing, bathing, etc.
Sanitizing
Risk Factors
Pathogen
Hygiene
Definition 9 of 151
alkaline or basic cleaners that dissolve grease on a molecular level
Abrasive Cleaners
Acidic Cleaners/delimers
Cleaning
Solvent Cleaners/Degreasers
, Definition 10 of 151
chemicals added to food in order to increase its shelf-life and limit fungal growth and spoilage
Environmental Contaminants
Critical Control Point
Preservatives
Surfactants
Definition 11 of 151
single-celled microorganisms that are everywhere around us, and can grow on food or in
living things like people
Virus
Yeast
Parasites
Bacteria
Definition 12 of 151
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
Health Department Inspection
Time and Temperature Regulation
Exclusion
Time and Temperature
Abuse
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