NRFSP BUNDLED EXAM STUDY GUIDE
COMPLETE Q AND A GUARANTEED TO PASS
2026
● Acidic Cleaners/Delimers. 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. Answer: a type of general food safety
management system that involves creating and implementing
comprehensive policies to minimize food safety risks
● Adulteration. Answer: another way of saying "contamination"
● Anisakis Simplex. 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. Answer: a government-regulated food distribution company
,● Asymptomatic Carrier. Answer: a person who houses a pathogen
inside of them but shows no symptoms
● Bacillus Cereus. Answer: a class of bacteria commonly found in the
soil that are capable of surviving harsh conditions
● Backflow. 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. Answer: single-celled microorganisms that are everywhere
around us, and can grow on food or in living things like people
● Bare Hand Contact. 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. 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. Answer: a type of thermometer used for measuring
the internal temperatures of large, thick foods
, ● Biological Hazards. Answer: microscopic organisms also known as
foodborne pathogens that cause foodborne illness
● Brevetoxin. Answer: a shellfish toxin that causes Neurotoxic Shellfish
Poisoning (NSP)
● Calibration. Answer: the process of adjusting a measurement device to
ensure that it measures accurately
● Campylobacter. 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. Answer: the strain of Campylobacter that most
often affects humans
● Carcinogen. Answer: a substance or agent that, with excessive
exposure, can cause cancer
● Casual Training. Answer: taking advantage of situations that occur at
work and using them as training opportunities
● Chemical Contaminants. Answer: chemical hazards that aren't
naturally found in food
COMPLETE Q AND A GUARANTEED TO PASS
2026
● Acidic Cleaners/Delimers. 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. Answer: a type of general food safety
management system that involves creating and implementing
comprehensive policies to minimize food safety risks
● Adulteration. Answer: another way of saying "contamination"
● Anisakis Simplex. 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. Answer: a government-regulated food distribution company
,● Asymptomatic Carrier. Answer: a person who houses a pathogen
inside of them but shows no symptoms
● Bacillus Cereus. Answer: a class of bacteria commonly found in the
soil that are capable of surviving harsh conditions
● Backflow. 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. Answer: single-celled microorganisms that are everywhere
around us, and can grow on food or in living things like people
● Bare Hand Contact. 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. 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. Answer: a type of thermometer used for measuring
the internal temperatures of large, thick foods
, ● Biological Hazards. Answer: microscopic organisms also known as
foodborne pathogens that cause foodborne illness
● Brevetoxin. Answer: a shellfish toxin that causes Neurotoxic Shellfish
Poisoning (NSP)
● Calibration. Answer: the process of adjusting a measurement device to
ensure that it measures accurately
● Campylobacter. 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. Answer: the strain of Campylobacter that most
often affects humans
● Carcinogen. Answer: a substance or agent that, with excessive
exposure, can cause cancer
● Casual Training. Answer: taking advantage of situations that occur at
work and using them as training opportunities
● Chemical Contaminants. Answer: chemical hazards that aren't
naturally found in food
