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Servsafe > Servsafe Vocab > Flashcards

Servsafe Vocab Flashcards

1
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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2
Q

Acidity

A

Level of acid in a food. An acidic substance has a pH below 7.0.

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3
Q

Active Managerial Control

A

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

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4
Q

Air Curtains

A

Devices installed above or alongside doors that blow a steady stream of air across an entryway, creating an air shield around open doors. Insects avoid them.

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5
Q

Air Gap

A

Air space used to separate a water-supply outlet from any potentially contaminated source. Only completely reliable method of preventing backflow.

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6
Q

Alkalinity

A

Level of alkali in food. pH above 7.0. Most food not alkaline.

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7
Q

ADA (Americans with Disabilities Act)

A

Federal law requiring reasonable accommodation for patrons and employees with disabilities.

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8
Q

Aseptically Packaged Food

A

Food that has been sealed under sterile conditions, usually after UHT (Ultra-High Temperature) pasteurization.

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9
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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10
Q

Bacteria

A

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 can survive freezing and very high temperatures.

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11
Q

Bimetallic Stemmed Thermometer

A

The most common and versatile type of thermometer, measures through a metal probe with a sensor in the end. Can measure temperatures from 0 F to 220 F (-18 C to 104 C) and are accurate to within 2 F. Easily calibrated.

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12
Q

Biological Contaminants

A

Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have contaminated food.

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13
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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14
Q

Blast Chiller

A

Equipment designed to cool food quickly. Many are able to cool food from 135 F to 37 F within 90 minutes,

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15
Q

Boiling Point Method

A

Method of calibrating a thermometer based on the boiling point of water.

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16
Q

Booster Heater

A

Water heater attached to hot-water lines leading to dishwashing machines or sinks. Raises temperature required for heat sanitizing of tableware and utensils.

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17
Q

Calibration

A

Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the freezing point or boiling point of water.

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18
Q

Carriers

A

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

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19
Q

CDC (Centers for Disease Control and Prevention)

A

Agencies of the U.S. Department of Health and Human Services that investigate foodborne-illness outbreaks, study the causes and control of disease, publish statistical data, and conduct the vessel sanitation program.

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20
Q

Chemical Contaminants

A

Chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that detach from cookware and equipment, that have contaminated food.

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21
Q

Chemical Sanitizing

A

Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.

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22
Q

Chlorine

A

Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a wide range of microorganisms. Bleach

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23
Q

Ciguatera Poisoning

A

Illness that occurs when a person eats fish that has consumed the ciguatera toxin. Occurs in Tropical Fish

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24
Q

Cleaners

A

Chemicals that remove food, soil, rust stains, minerals, or other deposits from surfaces.

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25
Q

Cleaning

A

Process of removing food and other types of soil from a surface, such as a countertop or plate.

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26
Q

Cold-Holding Equipment

A

Equipment specifically designed to hold cold food at an internal temperature of 41 F or lower

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27
Q

Contact Spray

A

Spray used to kill insects on contact. Usually used on groups of insects, such as clusters of roaches and nests of ants.

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28
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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29
Q

Corrective Action

A

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

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30
Q

Coving

A

Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.

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31
Q

CCP (Critical Control Point)

A

HACCP Principle: Points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.

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32
Q

Critical Limit

A

HACCP Principle: Minimum or maximum limit a critical control point must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.

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33
Q

Cross Connection

A

Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply.

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34
Q

Cross Contact

A

Transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.

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35
Q

Cross Contamination

A

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

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36
Q

Death phase

A

The phase in bacterial growth in which the number of bacteria dying exceeds the number growing, resulting in a population decline.

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37
Q

Degreasers

A

Alkaline detergents, often called degreasers, that contain a grease-dissolving agent.

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38
Q

Delimers

A

Used on mineral deposits and other soils that alkaline cleaners cannot remove, such as scale, rust, and tarnish

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39
Q

Demonstration

A

Process of illustrating a skill or task in front of another person or group

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40
Q

Detergent

A

Cleaner designed to penetrate and soften soil to help remove it from a surface

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41
Q

Dry Storage

A

Storage used to hold dry and canned food at temperatures between 50 F and 70 F and at a relative humidity of 50 to 60 percent.

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42
Q

Electronic insect eliminator

A

Mechanical device that uses light to attract flying insects to an electrically charged grid that kills them.

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43
Q

EPA (Environmental Protection Agency)

A

Federal agency that sets standards for environmental quality, including air and water quality, and regulates pesticide use and waste handling.

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44
Q

Exclusion

A

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

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45
Q

FAT TOM

A

Acronym for the conditions needed by most foodborne microorganisms to grow: Food, Acidity, Time, Temperature, Oxygen, Moisture

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46
Q

FDA (Food and Drug Administration)

A

Federal agency that issues the FDA food code working jointly with USDA and the CDC. Inspects foodservice operations that cross state borders - interstate establishments such as food manufacturers and processors, and planes and trains - because they overlap the jurisdictions of two or more states.

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47
Q

Food Bar

A

Self-Service buffet at which patrons can choose what they want and serve themselves.

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48
Q

Food Contact Surfaces

A

Surface that comes into direct contact with food, such as a cutting board.

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49
Q

Food Defense

A

Program developed and implemented by an operation to prevent deliberate contamination of its food

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50
Q

FSIS (Food Safety and Inspection Service)

A

Agency of USDA that inspects and grades meat, meat products, poultry, dairy products, eggs, and egg products, and fruit and vegetables shipped across state boundaries.

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51
Q

Food Safety Management System

A

Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.`

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52
Q

Foodborne Illness

A

Illness carried or transmitted to people by food

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53
Q

Foodborne Illness Outbreak

A

An incident in which two or more people experience the same illness after eating the same food.

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54
Q

Foot Candle

A

Unit of lighting equal to the illumination one foot from a uniform light source. Also called lux.

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55
Q

Frozen Storage

A

Storage designed to hold food at temperatures that will keep in frozen

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56
Q

Gastrointestinal Illness

A

Illness related to the stomach or intestine.

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57
Q

Glue Board

A

Pest-Control device in which mice are trapped by glue and then die from exhaustion or lack of water or air.

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58
Q

HACCP Plan

A

Written document based on HACCP describing procedures a particular establishment will follow to ensure the food safety.

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59
Q

Hair Restraint

A

Device used to keep a food handler’s hair away from food and to keep the individual from touching it.

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60
Q

Hand antiseptic

A

Liquid or gel used to lower the number of microorganisms on the skin’s surface. Only used AFTER handwashing

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61
Q

Handwashing Station

A

Sink designated for handwashing.

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62
Q

Hard Water

A

Water containing minerals such as calcium and iron in concentrations higher than 120 parts per million.

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63
Q

Hazard Analysis

A

HACCP Principle: Process of identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan.

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64
Q

Health Inspector

A

City, county, or state employee who conducts foodservice inspections.

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65
Q

Heat Sanitizing

A

Using heat to reduce the number of microorganisms on a clean surface to safe levels.

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66
Q

Hepatitis A

A

Disease-causing inflammation of the liver. It is transmitted to food by poor personal hygiene or contact with contaminated water.

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67
Q

High Risk Population

A

People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, pregnant women, older people, people taking certain medications, and those with certain diseases or weakened immune systems.

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68
Q

Histamine

A

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

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69
Q

Host

A

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

70
Q

Hot Holding Equipment

A

Equipment such as chafing dishes, steam tables, and heated cabinets specifically designed to hold food at an internal temperature of 135 F or higher.

71
Q

Ice Point Method

A

Method of calibrating thermometers based on the freezing point of water

72
Q

Ice Water Bath

A

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.

73
Q

Ice Paddle

A

Plastic [paddle filled with ice or water and then frozen

74
Q

Infestation

A

Situation that exists when pests overrun or inhabit an establishment in large numbers

75
Q

IPM (Integrated Pest Management)

A

Program using prevention measures to keep pests from entering an establishment and control measures to eliminate any pests that do get inside.

76
Q

Iodine

A

Sanitizer effective at low concentrations and not as quickly inactivated by soil as chlorine.

77
Q

Jaundice

A

Yellowing of the skin and eyes that could indicate a person is ill with Hepatitis A

78
Q

Job Aids

A

Materials or visual reminders used to deliver training content to employees

79
Q

Lag Phase

A

Phase in bacterial growth in which bacteria are first introduced to a new environment,

80
Q

Log Phase

A

Phase in bacterial growth in which conditions are favorable for bacteria to multiply very rapidly.

81
Q

Master Cleaning Schedule

A

Detailed schedule listing all cleaning tasks in an establishment, when and how they are to be performed, and who will perform them.

82
Q

MSDS (Material Safety Data Sheets)

A

Sheets supplied by the chemical manufacturer listing the chemical and its common names, potential physical and health hazards, info about using and handling it safely, and other important information.

83
Q

Microorganisms

A

Small, living organisms that can be seen only with the aid of a microscope.

84
Q

Minimum Internal Temperature

A

The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present.

85
Q

Mobile Unit

A

Portable foodservice facilities, ranging from concession vans to full field kitchens capable of preparing and cooking elaborate meals.

86
Q

MAP (Modified Atmosphere Packaging)

A

Packaging method by which the air inside of a package is altered using gases, such as carbon dioxide and nitrogen.

87
Q

Mold

A

Type of fungus that causes food spoilage.

88
Q

Monitoring

A

HACCP principle: Process of analyzing whether critical limits are being met and procedures are being followed

89
Q

NMFS (National Marine Fisheries Service)

A

Agency of U.S. Department of Commerce that provides a voluntary inspection program that includes product standards and sanitary requirements for fish-processing operations.

90
Q

NSF International

A

Organization that develops and publishes standards for sanitary equipment design.

91
Q

OSHA (Occupational Safety and Health Administration)

A

Federal Agency that regulates and monitors workplace safety.

92
Q

Off Site Service

A

Service of food to someplace other than where it is prepared or cooked, including catering and vending.

93
Q

On The Job Training

A

Method in which experienced staff members teach learners while on the job

94
Q

Parasite

A

Organism that needs to live in a host organism to survive.

95
Q

Pathogens

A

Illness-Causing Microorganisms

96
Q

Personal Hygiene

A

Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.

97
Q

PCO (Pest Control Operator)

A

Licensed professional who uses safe, current methods to prevent and control pests.

98
Q

Pesticide

A

Chemical used to control pests, usually insects.

99
Q

pH

A

Measure of a food’s acidity or alkalinity. Ranges from 0.0 to 6.9: acidic, 7 is neutral, and 7.1 to 14.0 is basic.

100
Q

Physical Contaminants

A

Physical objects such as hair, dirt, metal staples, and broken glass, as well as bones in fillets, that have CONTAMINATED food.

101
Q

Physical Hazards

A

Foreign OBJECTS that can accidentally get into food and contaminate it.

102
Q

Plant Toxins

A

Poisons found naturally in some plants

103
Q

Pooled Eggs

A

Eggs that have been cracked open and combined in a common container.

104
Q

Porosity

A

Extent to which water and other liquids are absorbed by a substance. Term usually used in relation to FLOORING material

105
Q

Potable Water

A

Water that is safe to drink

106
Q

Pulper

A

Device used to grind food and other waste into small parts that are flushed with water, which is then removed.

107
Q

Quaternary Ammonium Compounds (Quats)

A

Group of sanitizers all having the same basic chemical structure.

108
Q

Ready to Eat Food

A

Any food that is edible without further preparation, washing, or cooking.

109
Q

Reasonable care defense

A

Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that the food served was safe.

110
Q

Record Keeping

A

HACCP Process: Process of collecting documents that allow you to show you are continuously preparing and serving safe food.

111
Q

ROP (Reduced Oxygen Packaging)

A

Packaging method that reduces the amount of oxygen available in order to slow microbial growth.

112
Q

Refrigerated Storage

A

Storage used to hold TCS food at an internal temperature of 41 F or lower.

113
Q

Regulations

A

Laws determining standards of behavior.

114
Q

Residual Spray

A

Type of pesticide spray that leaves behind a film that insects absorb as they crawl across it.

115
Q

Resiliency

A

Ability of a surface to react to a shock without breaking or cracking, usually used in relation to a flooring material.

116
Q

Restriction

A

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

117
Q

Role-Play

A

Training method in which trainees act out a situation to try new skills or apply new knowledge.

118
Q

Sanitizer

A

Chemical used to sanitize. Chlorine, Iodine, and quats are the three most common types.

119
Q

Sanitizing

A

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

120
Q

Scombroid Poisoning

A

Illness that occurs when a person eats a scombroid fish that has been time-temperature abused.

121
Q

Service Sink

A

Sink used exclusively for cleaning mops and disposing of wastewater.

122
Q

Shelf Life

A

Recommended period of time during which food can be stored and remain suitable for use.

123
Q

Shellstock identification tags

A

Each container of live, molluscan shellfish received must have an ID tag that must remain attached to the container until all the shellfish have been used.

124
Q

Single Use Gloves

A

Disposable gloves designed for one-time use.

125
Q

Single Use Paper Towel

A

Paper towel designed to be used once, then discarded.

126
Q

Slacking

A

Process of gradually thawing frozen food in preparation for deep-frying

127
Q

Sneeze Guard

A

Food shield placed over self-service displays and food bars that extends seven inches beyond the food and fourteen inches above the food counter.

128
Q

Sous Vide

A

Packaging method by which cooked or partially cooked food is vacuum packed in individual pouches and then chilled.

129
Q

Spore

A

Form that some bacteria can take to protect themselves when nutrients are not available.

130
Q

Stationary Phase

A

Phase of bacterial growth in which just as many bacteria are growing as are dying.

131
Q

TCS Food

A

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

132
Q

Technology Based Training

A

Training programs delivered via a computer or other technology

133
Q

Temperature Danger Zone

A

Temperature range between 41 F and 135 F, within which most foodborne microorganisms rapidly grow.

134
Q

Temporary Unit

A

Establishment operating in one location for no more than fourteen consecutive days in conjunction with a special even or celebration

135
Q

Thermometer

A

Device for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler, or the temperature of equipment.

136
Q

Time Temperature Abuse

A

Anytime food has been allowed to remain favorable to the growth of foodborne microorganisms.

137
Q

Toxic Metal Poisoning

A

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

138
Q

Toxins

A

Poisons produced by pathogens, plants, or animals.

139
Q

Training Delivery Methods

A

Approaches for providing training to employees

140
Q

Training Need

A

Gap between what employees are required to know and what they actually know

141
Q

Tumble Chiller

A

Equipment designed to cool food quickly.

142
Q

Two Stage Cooling

A

Criteria by which food is cooled from 135 F to 70 F within two hours and then from 70 F to 41 F within four hours.

143
Q

UHT (Ultra High Temperature)

A

Food that is heat treated at very high temperatures to kill microorganisms.

144
Q

UL (Underwriters Laboratories)

A

Provides Sanitation classification listings for equipment found in compliance with NSF International Standards

145
Q

USDA (U.S. Department of Agriculture)

A

Federal Agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines.

146
Q

Vacuum Breaker

A

Device preventing the backflow of contaminants into a potable water system

147
Q

Vacuum Packed Food

A

Food processed by removing air from around it while sealed in a package.

148
Q

Variance

A

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

149
Q

Vending Machine

A

Machines that dispense hot and cold food, beverages, and snacks

150
Q

Verification

A

HACCP Principle: Process of confirming that critical control points and critical limits are appropriate, that monitoring is alerting you to hazards, that corrective actions are adequate to prevent foodborne illness from occurring, and that employees are following established procedures.

151
Q

Virus

A

Smallest of microbial food contaminants

152
Q

Warranty of Sale

A

Rules stating how food must be handled in an establishment

153
Q

Water Activity

A

Amount of moisture available in food for microorganisms to grow. Measured on a scale from 0 to 1, 1 being pure water

154
Q

Water Hardness

A

The amount of minerals in water

155
Q

Yeast

A

Type of fungus that causes food spoilage.

156
Q

Adulterated

A

To render something poorer in quality by adding another substance, typically an inferior one

157
Q

Key Drop Delivery

A

The receipt of food by a foodservice operation while it is closed for business

158
Q

Time Temperature Indicator (TTI)

A

Time and temperature monitoring device attacked to a food shipment to determine of the product’s temperature has exceeded safe limits during shipment or storage.

159
Q

Thermistors & Thermocouples

A

Thermometers that check food temperature through the sever tip of a metal probe.

160
Q

Flow of Food

A

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

161
Q

A.L.E.R.T

A

Acronym developed by the FDA to help operations develop a food defense program. A.L.E.R.T stands for Assure, Look, Employees, Reports, and Threat

162
Q

Onset Time

A

Time it takes for the symptoms of a foodborne illness to appear after exposure to the pathogen, toxin, or parasite that caused the illness. This time varies depending on the type of foodborne illness and other factors.

163
Q

Training Need

A

Gap between what staff should know to do their jobs and what they actually know.

164
Q

Fecal-Oral Route

A

The transfer of pathogens from a person’s feces to his or her hands, and then from that person’s unwashed or improperly washed hands to good that is eaten by someone else. A foodborne illness may result.

165
Q

Fungi

A

Pathogen that can spoil food and sometimes make people sick. Molds and yeasts are examples

166
Q

Galvanized

A

Coat of iron or steel with a protective layer of zinc. Anything galvanized (like pitchers and buckets) is considered a toxic metal and can leach into acidic food.

167
Q

Anaphylaxis

A

A severe allergic reaction that can lead to death

168
Q

Food Allergen

A

A naturally occurring protein in food or in an ingredient that some people are sensitive to. When enough of an allergen is eaten, the immune system mistakenly considers it harmful and attacks the protein; can result in an allergic reaction.

169
Q

Pewter

A

A gray alloy of tin with copper and antinomy (used to be tin and lead. Pewter is a toxic metal that can leach into acidic foods.

170
Q

FIFO

A

Acronym for First In First Out. Method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first

171
Q

Partial Cooking

A

Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sal

172
Q

Ratite

A

A bird that has a flat breast bone without a keel, which makes them unable to fly. Examples: Ostrich and emu.

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