Download Food Safety: Preservatives, Illnesses, and Sanitizing Agents and more Exams Food Science and Technology in PDF only on Docsity!
MANAGER NRFSP GLOSSARY EXAM
Abrasive Cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - correct answer 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 - correct answer a type of general food safety management system that involves creating and implementing comprehensive policies to minimize food safety risks 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) 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
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 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 Domoic Acid - correct answer a shellfish toxin that causes Amnesic Shellfish Poisoning (ASP)
Environmental Contaminants - correct answer 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) - correct answer 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 - correct answer 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 - 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
Hemolytic Uremic Syndrome (HUS) - correct answer 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 Hemorrhagic Colitis - correct answer a severe illness aka "E. coli poisoning" caused by shiga-toxin producing strains of E. coli 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 Hygiene - correct answer the set of behaviors and practices that influence the cleanliness of the body and the prevention of illness, including hand-washing, bathing, etc. Infrared - correct answer a type of thermometer that measures only surface temperatures Integrated Pest Management (IPM) Program - correct answer preventative measures to first, keep pests out of the facility and second, to eliminate pests that still manage to make it in
Lead - correct answer a toxic metal frequently found in food facilities, often in the form of crystal drinking vessels, china, ceramics, pewter vessels, and paint Listeria Monocytogenes - correct answer bacteria that cause a deadly foodborne illness called Listeriosis 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
Pest Control Operator (PCO) - correct answer a professional hired to eliminate pests from an establishment Pesticide - correct answer a substance used by a Pest Control Operator (PCO) to eliminate pests Pest-to-Food - correct answer cross-contamination that spreads through animal or insect vectors Physical Hazards - correct answer objects that can cause injury or illness if eaten, such as bones or fragments of glass Polychlorinated Biphenyls (PCBs) - correct answer a toxic material used formerly in manufacturing and building materials Positive Reinforcement - correct answer providing rewards for employees who do things correctly; for example, verbal praise, 'employee of the month' programs, special bonus incentives, and merit- based pay increases Potentially Hazardous Foods (PHFs) - correct answer another name for Time/Temperature Control for Safety (TCS) Foods Preservatives - correct answer chemicals added to food in order to increase its shelf-life and limit fungal growth and spoilage 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 Restriction - correct answer restricting the activities of food handlers with illnesses that may not be foodborne, such as sore throat or fever, so they do not work with or near food Risk Factors - correct answer characteristics of the consumer, the food, or those preparing it that influence the likelihood of contamination occurring and of the consumer becoming sick Rotavirus - correct answer a virus similar to Norovirus, except that its symptoms take longer to appear and often last longer Safe Facility Design - correct answer the layout and structure of food preparation areas that helps systemize food safety behaviors 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)
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 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 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
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 Vector - correct answer the vehicle by which pathogens move from place to place or person to person Vibrio - correct answer a genus of bacteria commonly found in undercooked or raw seafood that can cause a variety of foodborne infections ranging from gastroenteritis to cholera Virus - correct answer a microscopic structure containing genetic material that can only multiply inside the cells of a living host organism
