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ServSafe Terms > ServSafe Basic Vocabulary > Flashcards

ServSafe Basic Vocabulary Flashcards

1
Q

Air gap

A

Air space used to separate a water supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow

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2
Q

Aseptically packaged food

A

Is food that has been sealed under sterile conditions, usually after UHT pasteurization. UHT stands for ultra-high temperature

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3
Q

Backflow

A

Unwanted reverse flow of contaminants 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

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4
Q

Bacteria

A

Single celled, living microorganisms that can spoil food and cause food borne illness. Bacteria present in food 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.

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5
Q

Abrasive Cleaners

A

Cleaners containing a scouring agent used to scrub off hard to remove soils. They may scratch some surfaces.

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6
Q

Acidity

A

The level of acid in a food. An acidic substance has a pH below 7.0. Food borne microorganisms typically do not grow in highly acidic food, while they best in food with a neutral to slightly acidic pH

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7
Q

Acidification

A

Raising the acid level in a food to help slow bacterial growth

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8
Q

Active managerial control

A

Food safety management system is designed to prevent food borne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC)

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9
Q

Batch Out

A

Using a number of smaller pots to assist in cooling food

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10
Q

Biological Hazards

A

Illness causing microorganisms that can contaminate food, such as certain bacteria, viruses, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood.

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11
Q

Adulterants

A

Something added to a food to make it unsafe.

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12
Q

Biological toxins

A

Poisons produced by pathogens, plants, or animals. They can also occur in animals as a result of their diet

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13
Q

Cross connection

A

Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply. A hose connected to a faucet and submerged in a mop bucket is an example

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14
Q

Carriers

A

People who carry pathogens and infect others, yet never become ill themselves.

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15
Q

Cross contact

A

The transfer of an allergen from a food containing an allergen to a food that does not contain an allergen

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16
Q

Ciguatera poisoning

A

llness that occurs when a person eats fish that has consumed the ciguatera toxin. This toxin occurs in certain predatory tropical reef fish, such as amberjack, barracuda, grouper and snapper

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17
Q

Cross contamination

A

Occurs when microorganisms are transferred from one food or surface to another

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18
Q

Cold holding equipment

A

Equipment specifically designed to hold cold food at an internal temperature of 41 ° Fahrenheit (5 ° Celsius) or lower

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19
Q

Defrosting

A

The process used to thaw frozen foods

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20
Q

Condiments

A

Assorted foods used to compliment main dishes

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21
Q

Exclusion

A

Prohibiting food handlers from working in the establishment due to specific medical conditions

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22
Q

Contamination

A

Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment

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23
Q

FAT TOM

A

Acronym for the conditions need by most food borne microorganisms to grow: food, acidity, temperature, time oxygen, moisture

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24
Q

Corrective action

A

Predetermined step taken when food does not meet a critical limit.

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25
Q

FDA food code

A

Science based reference for retail food establishments on how to prevent food borne illness. These recommendations are issued by the FDA to assist state health departments in developing regulations for foodservice inspection program

26
Q

Coving

A

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that be impossible to clean. Coving also eliminates hiding places for pests and prevents moisture from deteriorating walls

27
Q

Flow of food

A

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

28
Q

Chafing Dish

A

Assorted sizes and shapes for keeping food hot on a buffet. It can be fueled by electricity but usually by gel fuel

29
Q

Master cleaning schedule

A

Detailed scheduling listing all cleaning tasks in an establishment, when and how they are performed, and who will perform them

30
Q

Food allergy

A

The body’s negative reaction to a particular food protein

31
Q

Food safety management system

A

Group of programs and measure designed to prevent food borne illness by actively controlling risks and hazards throughout the flow of food

32
Q

Safety Data Sheets (SDS

A

Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so that they are accessible to employees

33
Q

Histamine

A

Biological toxin associated with temperature abused Scombroid fish (and other affected species), which causes Scombroid poisoning

34
Q

Host

A

Person, animal, or plant on which another organism lives and from which it takes nourishment

35
Q

Microorganisms

A

Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause food borne illnesses: bacteria, viruses, parasites and fungi

36
Q

Hot holding equipment

A

Equipment such as chafing dishes, steam tables, and heated cabinets specifically designed to hold at an internal temperature of 135 ° Fahrenheit (57 ° Celsius) or higher

37
Q

National Safety Foundation (NSF)

A

Organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards. Restaurants and food service managers should look for an NSF international mark (or UL EPH product mark) on commercial food service equipment

38
Q

Hotel Pan

A

A 12” x 20” stainless or aluminum pan with varying depths. It is used as a storage pan for food stuff and is the food pan in a chafing dish

39
Q

Immune system

A

The body’s defense system against illness. People with compromised immune systems are more susceptible to food borne illnesses

40
Q

Occupational Health and Safety Administration (OSHA

A

Federal agency that regulates and monitors workplace safety

41
Q

Job Aides

A

Posters that are used to remind staff about different responsibilities on the job

42
Q

Jurisdiction

A

Is a town, city or state who oversees food safety in a particular region

43
Q

Pathogens

A

a bacterium, virus, or other microorganism that can cause disease

44
Q

Shell stock identification tags

A

Each container of live, mollusk shell fish received must have an id tag that must remain attached to the container until all the shellfish have been used. Tags are to be kept on file for 90 days starting from the last day of procession.

45
Q

Potable water

A

Water that is safe to drink

46
Q

Pre-Requisites

A

something that is required as a prior condition for something else to happen or exist.

47
Q

Ready to eat food

A

Any food that is edible without further preparation, washing, or cooking. It includes washed fruit and vegetables, both whole and cut; deli meats; and bakery items. Sugars, spices, seasoning, and properly cooked food items are also considered ready to eat

48
Q

TCS food

A

Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time temperature control to prevent the growth of microorganisms and the production of toxins

49
Q

Restriction

A

Prohibiting food handlers from working with or around food, food equipment, and utensils

50
Q

Temperature danger zone

A

The temperature range between 41 and 135 ° Fahrenheit (5 and 57 ° Celsius), within which most food borne microorganism rapidly grow

51
Q

Risk Factor

A

Defined by the CDC as potentially dangerous situations that impact food safety

52
Q

Thawing

A

Is the process of letting frozen foods defrost safely

53
Q

Sanitizing

A

Process of reducing the number of microorganisms on a clean surface to safe levels

54
Q

Time temperature abuse

A

Food has been time temperature abused anytime it has been allowed to remain too long at a temperature favorable to the growth of food borne organisms.

55
Q

Scombroid poisoning

A

Illness that occurs when a person eats a scombroid fish (or certain other species) that has been time temperature abused. Scombroid fish includes tuna, mackerel, blue fish, skipjack, and bonito.

56
Q

Toxic metal poisoning

A

Illness caused when toxic metals are leached from utensils or equipment containing them

57
Q

Toxins

A

Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet

58
Q

Service sink

A

Sink used exclusively for cleaning mops and disposing of waste water. At least one service sink or one curbed drain area is required in an establishment

59
Q

Vacuum breaker

A

Device preventing the backflow of contaminants into a potable water system

60
Q

Shallow Out

A

Using 2’’ pans to help cool food quickly.

61
Q

Variance

A

Document issued by a regulatory agency that allows a requirement to be waived or modified.

ServSafe Terms (1 decks)

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