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Manager NRFSP Glossary Exam | Questions with 100% Correct Answers | Verified | Latest Update 2026/2027

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Manager NRFSP Glossary Exam | Questions with 100% Correct Answers | Verified | Latest Update 2026/2027

Institution
NRFSP
Course
NRFSP

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Manager NRFSP Glossary Exam |
Questions with 100% Correct Answers |
Verified | Latest Update 2026/2027

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Practice questions for this set


Learn 1 /7 Study using Learn




a species of bacteria that is naturally found in the intestinal tract
of animals, especially pigs, and is commonly in pork and pork
products like chitterlings; can cause yersiniosis



Choose an answer



1 Abrasive Cleaners 2 Bimetallic Stem



3 Yersinia Enterocolitica 4 Anisakis Simplex

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Terms in this set (151)



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 a government-regulated food distribution
Provider 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

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