ServSafe Basic Vocabulary

Question 1

Air gap

Answer 1

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

Question 2

Aseptically packaged food

Answer 2

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

Question 3

Backflow

Answer 3

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

Question 4

Bacteria

Answer 4

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.

Question 5

Abrasive Cleaners

Answer 5

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

Question 6

Acidity

Answer 6

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

Question 7

Acidification

Answer 7

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

Question 8

Active managerial control

Answer 8

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)

Question 9

Batch Out

Answer 9

Using a number of smaller pots to assist in cooling food

Question 10

Biological Hazards

Answer 10

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.

Question 11

Adulterants

Answer 11

Something added to a food to make it unsafe.

Question 12

Biological toxins

Answer 12

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

Question 13

Cross connection

Answer 13

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

Question 14

Carriers

Answer 14

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

Question 15

Cross contact

Answer 15

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

Question 16

Ciguatera poisoning

Answer 16

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

Question 17

Cross contamination

Answer 17

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

Question 18

Cold holding equipment

Answer 18

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

Question 19

Defrosting

Answer 19

The process used to thaw frozen foods

Question 20

Condiments

Answer 20

Assorted foods used to compliment main dishes

Question 21

Exclusion

Answer 21

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

Question 22

Contamination

Answer 22

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

Question 23

FAT TOM

Answer 23

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

Question 24

Corrective action

Answer 24

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

Question 25

FDA food code

Answer 25

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

Question 26

Coving

Answer 26

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

Question 27

Flow of food

Answer 27

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

Question 28

Chafing Dish

Answer 28

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

Question 29

Master cleaning schedule

Answer 29

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

Question 30

Food allergy

Answer 30

The body’s negative reaction to a particular food protein

Question 31

Food safety management system

Answer 31

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

Question 32

Safety Data Sheets (SDS

Answer 32

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

Question 33

Histamine

Answer 33

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

Question 34

Host

Answer 34

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

Question 35

Microorganisms

Answer 35

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

Question 36

Hot holding equipment

Answer 36

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

Question 37

National Safety Foundation (NSF)

Answer 37

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

Question 38

Hotel Pan

Answer 38

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

Question 39

Immune system

Answer 39

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

Question 40

Occupational Health and Safety Administration (OSHA

Answer 40

Federal agency that regulates and monitors workplace safety

Question 41

Job Aides

Answer 41

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

Question 42

Jurisdiction

Answer 42

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

Question 43

Pathogens

Answer 43

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

Question 44

Shell stock identification tags

Answer 44

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.

Question 45

Potable water

Answer 45

Water that is safe to drink

Question 46

Pre-Requisites

Answer 46

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

Question 47

Ready to eat food

Answer 47

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

Question 48

TCS food

Answer 48

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

Question 49

Restriction

Answer 49

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

Question 50

Temperature danger zone

Answer 50

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

Question 51

Risk Factor

Answer 51

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

Question 52

Thawing

Answer 52

Is the process of letting frozen foods defrost safely

Question 53

Sanitizing

Answer 53

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

Question 54

Time temperature abuse

Answer 54

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.

Question 55

Scombroid poisoning

Answer 55

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.

Question 56

Toxic metal poisoning

Answer 56

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

Question 57

Toxins

Answer 57

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

Question 58

Service sink

Answer 58

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

Question 59

Vacuum breaker

Answer 59

Device preventing the backflow of contaminants into a potable water system

Question 60

Shallow Out

Answer 60

Using 2’’ pans to help cool food quickly.

Question 61

Variance

Answer 61

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