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Servsafe Terms 1
Servsafe Terms 2
Servsafe Terms 3
Servsafe Terms 4
Servsafe Terms 5
100
Small, living organisms that can be seen only with the aid of a microscope. There are four types that can contaminate food and cause food borne illness: bacteria, viruses, parasites, and fungi.
What is a Microorganism?
100
An incident in which two or more people experience the same illness after eating the same food.
What is a Foodborne-illness Outbreak?
100
Temperature from 41 to 135 degrees in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth.
What is the Temperature Danger Zone (TDZ)?
100

What is the best way to cool hot soup?

What is water bath

100
Occurs when microorganisms are transferred from one food or surface to another.
What is Cross-Contamination?
200

The space between a sink drain and floor drain.

What is a air gap

200

This system is based on identifying significant biological, chemical or physical hazards at specific points within a products flow.

What is HACCP

200

Process of removing food and other types of soil from a surface, such as a counter tops or plates.

What is Cleaning?

200
The body's defense system against illness.
What is the Immune System?
200

What is FIFO?

First in First out

300

You can get this virus from eating oysters.

What is norovirus

300
A curved, sealed edge, placed between the floor and wall, eliminates sharp corners or gaps that would be impossible to clean. Must adhere tightly to the wall to eliminate hiding places for pests and prevent moisture from deteriorating the wall.
What is Coving?
300
Chemical used to sanitize. Include chlorine, iodine, and quats as the three most common types in the restaurant and food service industry.
What is Sanitizer?
300
Water is safe to drink.
What is Potable Water?
300
Poisons produced by pathogens, plant, or animals. Some occur in animals as a result of their diet.
What are Toxins?
400
Device used to keep food handlers' hair away from food and to keep them from touching it.
What is a Hair Restraint (Hair Net)?
400
Substances added to food to lengthen its shelf life. They are also used to alter food so it does not need time and temperature control. Some are used to enhance flavor.
What food additives?
400
A program developed and implemented by an operation to prevent deliberate contamination of its food.
What is Food Defense program?
400
Recommended period of time during which food can be stored and remain suitable for use.
What is Shelf Life?
400

What temp is the TDZ?

What is 41-135

500
DAILY DOUBLE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Any disease-producing agent (especially a virus or bacterium or other microorganism).
What is a Pathogen?
500
Type of fungus that causes food spoilage. Some produce toxins that can cause foodborne ilness.
What is Mold?
500

Points in the process where the identified hazards can be prevented, eliminated or reduced to safe levels.

What is Critical Control Points

500
Presense of harmful subastances in food. Some food safety hazards occur natrually, while others are introduced by humans or the environment.
What is Contamination?
500

Path that food takes from purchasing and receiving, storing, preparing, cooking, holding, cooling, reheating, and serving.

What is the Flow of Food?