ServSafe Terms 1
ServSafe Terms 2
ServSafe Terms 3
Servsafe Terms 4
ServSafe Terms 5
100
Protective covering used to cover a properly bandaged cut or wound on the finger.
What is a Finger Cot?
100
Single-celled, living microorganisms that can spoil food and cause foodborne illness. Can quickly multiply to dangerous levels when food is improperly cooked, held, or reheated. Some form spores that can survive freezing and very high temperatures.
What is Bacteria?
100
Process of reducing the number of microorganisms on a clean surface to safe levels.
What is Sanitizing?
100
Illness carried or transmitted to people by food.
What is Foodborne Illness?
100
What HACCP stands for.
What is Hazard Analysis Critical Control Point?
200
Pathogens need these to grow.
What is Food, Acidity, Temperature, Time, Oxygen, Moisture (FAT TOM)?
200
Viruses, bacteria, parasites, fugi: the leading causes of foodborne illness.
What are Biological Contaminants?
200
Organism that needs to live in a host organism to survive. Can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Can be killed by Proper cooking and freezing.
What is a Parasite?
200
Daily Double!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! A condition in which the body's immune system reacts to substances in some foods.
What is a Food Allergy?
200
Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms. If not practiced can offend customers.
What is Personal Hygiene?
300
foreign objects that are accidentally introduced into food, or a naturally occuring object, such as a bone in a fish, that present a physical hazard. Common hazards include metal shavings from cans, staples from cartons, glass from broken light bulbs, blades from plastic or rubber scrapers, fingernails, hair, bandages, dirt and bones.
What physical contaminants?
300
Unwanted reverse flow of contaminates through a cross connection into a potable water system. It occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply.
What is Backflow?
300
Chemical used to kill pests (as rodents or insects).
What is a Pesticide?
300
Substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leach from cookware and equipment that have contaminated food.
What are Chemical Contaminants?
300
Type of fungus that causes food spoilage.
What is Yeast?
400
Daily Double!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! A human reservoir. The person carries and spreads the disease without necessarily having symptoms.
What is a Carrier?
400
The transfer of an allergen from a food containing and allergen to a food that does not contain the allergen
What is Cross Contact?
400
Physical link through which contaminants from drains, sewers, or other waste water sources can enter a potable water supply. A hose connected to a faucet and submerged in a mop bucket ia an example.
What is a Cross Connection?
400
Ilnness caused when toxic metals have leached from utensils into food.
What is Toxic-metal poisoning?
400
Food processed by removing air from around it while sealed in a package.
What is Vacuum-packed Food?
500
When food has been allowed to remain too long at a temperature favorable to the growth of food borne microorganisms.
What is Time-temperature abuse?
500
Rules stating how food must be handled in an establishment.
What is Warranty of Sale?
500
In a HACCP system, the point in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
What is Critical Control Point (CCP)?
500
Tags that accompany live shellfish shipment which must remain on the packaging until the last product has been used and then dated and kept on file 90 days.
What are Shellstock Identification Tags?
500
Ranging in size from microscopic, single-celled organisms to very large, multi-cellular organisms. Most often cause food to spoil. Molds, yeasts, and mushrooms are examples.
What are Fungi?
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