Manager NRFSP Glossary Exam 2024

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 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 Contaminated Food a food item (including beverages) that has become unfit to consume because of the addition of a food hazard Copper a micronutrient that is toxic in excessive amounts Crisis Management Team 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 in a HACCP plan, the point in a food service process at which a hazard can be ultimately prevented, eliminated, or reduced Critical Limits in a HACCP plan, what actually must be done at the critical control point to control a hazard Cross-Contact 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 the transfer of food hazards, usually bacteria or viruses, from one surface to another Cryptosporidium a parasite, also known as "crypto," quite similar to giardia, both in its effects and in the common modes of transmission Deliberate Contamination 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 cleaners that disrupt the surface tension of water, allowing it to interact more aggressively with other substances like grease, dirt, and pathogens Domoic Acid a shellfish toxin that causes Amnesic Shellfish Poisoning (ASP) Environmental Contaminants harmful chemicals that typically contaminate food during the growth and production of the food's ingredients including some pesticides, fungicides, and insecticides, as well as fertilizers, antibiotics, growth hormones, and various land and water pollutants Escherichia Coli (E. Coli) a class of bacteria naturally present in the intestinal tracts and feces of animals that is associated with beef, milk, and produce that has been contaminated with animal feces Exclusion prohibiting food handlers from working when they are vomiting, have diarrhea, or have jaundice, unless a doctor has confirmed that those symptoms are resulting from a non-infectious illness FAT TOM