Servsafe Vocab Flashcards
(172 cards)
1
Q
Abrasive Cleaners
A
Cleaners containing a scouring agent used to scrub off hard-to-remove soils. They may scratch some surfaces.
2
Q
Acidity
A
Level of acid in a food. An acidic substance has a pH below 7.0.
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)
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.
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.
6
Q
Alkalinity
A
Level of alkali in food. pH above 7.0. Most food not alkaline.
7
Q
ADA (Americans with Disabilities Act)
A
Federal law requiring reasonable accommodation for patrons and employees with disabilities.
8
Q
Aseptically Packaged Food
A
Food that has been sealed under sterile conditions, usually after UHT (Ultra-High Temperature) pasteurization.
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.
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.
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.
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.
13
Q
Biological Toxins
A
Poisons produced by pathogens, plants, or animals. They can also occur in animals as a result of their diet.
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,
15
Q
Boiling Point Method
A
Method of calibrating a thermometer based on the boiling point of water.
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.
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.
18
Q
Carriers
A
People who carry pathogens and infect others, yet never become ill themselves.
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.
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.
21
Q
Chemical Sanitizing
A
Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels.
22
Q
Chlorine
A
Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a wide range of microorganisms. Bleach
23
Q
Ciguatera Poisoning
A
Illness that occurs when a person eats fish that has consumed the ciguatera toxin. Occurs in Tropical Fish
24
Q
Cleaners
A
Chemicals that remove food, soil, rust stains, minerals, or other deposits from surfaces.
25
Cleaning
Process of removing food and other types of soil from a surface, such as a countertop or plate.
26
Cold-Holding Equipment
Equipment specifically designed to hold cold food at an internal temperature of 41 F or lower
27
Contact Spray
Spray used to kill insects on contact. Usually used on groups of insects, such as clusters of roaches and nests of ants.
28
Contamination
Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.
29
Corrective Action
HACCP Principle: Predetermined step taken when food does not meet a critical limit.
30
Coving
Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean.
31
CCP (Critical Control Point)
HACCP Principle: Points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
32
Critical Limit
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.
33
Cross Connection
Physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply.
34
Cross Contact
Transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
35
Cross Contamination
Occurs when microorganisms are transferred from one food or surface to another.
36
Death phase
The phase in bacterial growth in which the number of bacteria dying exceeds the number growing, resulting in a population decline.
37
Degreasers
Alkaline detergents, often called degreasers, that contain a grease-dissolving agent.
38
Delimers
Used on mineral deposits and other soils that alkaline cleaners cannot remove, such as scale, rust, and tarnish
39
Demonstration
Process of illustrating a skill or task in front of another person or group
40
Detergent
Cleaner designed to penetrate and soften soil to help remove it from a surface
41
Dry Storage
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.
42
Electronic insect eliminator
Mechanical device that uses light to attract flying insects to an electrically charged grid that kills them.
43
EPA (Environmental Protection Agency)
Federal agency that sets standards for environmental quality, including air and water quality, and regulates pesticide use and waste handling.
44
Exclusion
Prohibiting food handlers from working in the establishment due to specific medical conditions
45
FAT TOM
Acronym for the conditions needed by most foodborne microorganisms to grow: Food, Acidity, Time, Temperature, Oxygen, Moisture
46
FDA (Food and Drug Administration)
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.
47
Food Bar
Self-Service buffet at which patrons can choose what they want and serve themselves.
48
Food Contact Surfaces
Surface that comes into direct contact with food, such as a cutting board.
49
Food Defense
Program developed and implemented by an operation to prevent deliberate contamination of its food
50
FSIS (Food Safety and Inspection Service)
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.
51
Food Safety Management System
Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.`
52
Foodborne Illness
Illness carried or transmitted to people by food
53
Foodborne Illness Outbreak
An incident in which two or more people experience the same illness after eating the same food.
54
Foot Candle
Unit of lighting equal to the illumination one foot from a uniform light source. Also called lux.
55
Frozen Storage
Storage designed to hold food at temperatures that will keep in frozen
56
Gastrointestinal Illness
Illness related to the stomach or intestine.
57
Glue Board
Pest-Control device in which mice are trapped by glue and then die from exhaustion or lack of water or air.
58
HACCP Plan
Written document based on HACCP describing procedures a particular establishment will follow to ensure the food safety.
59
Hair Restraint
Device used to keep a food handler's hair away from food and to keep the individual from touching it.
60
Hand antiseptic
Liquid or gel used to lower the number of microorganisms on the skin's surface. Only used AFTER handwashing
61
Handwashing Station
Sink designated for handwashing.
62
Hard Water
Water containing minerals such as calcium and iron in concentrations higher than 120 parts per million.
63
Hazard Analysis
HACCP Principle: Process of identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan.
64
Health Inspector
City, county, or state employee who conducts foodservice inspections.
65
Heat Sanitizing
Using heat to reduce the number of microorganisms on a clean surface to safe levels.
66
Hepatitis A
Disease-causing inflammation of the liver. It is transmitted to food by poor personal hygiene or contact with contaminated water.
67
High Risk Population
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.
68
Histamine
Biological toxin associated with temperature-abused scombroid fish (and other affected species), which causes scombroid poisoning.
69
Host
Person, animal, or plant on which another organism lives and from which it takes nourishment
70
Hot Holding Equipment
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
Ice Point Method
Method of calibrating thermometers based on the freezing point of water
72
Ice Water Bath
Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.
73
Ice Paddle
Plastic [paddle filled with ice or water and then frozen
74
Infestation
Situation that exists when pests overrun or inhabit an establishment in large numbers
75
IPM (Integrated Pest Management)
Program using prevention measures to keep pests from entering an establishment and control measures to eliminate any pests that do get inside.
76
Iodine
Sanitizer effective at low concentrations and not as quickly inactivated by soil as chlorine.
77
Jaundice
Yellowing of the skin and eyes that could indicate a person is ill with Hepatitis A
78
Job Aids
Materials or visual reminders used to deliver training content to employees
79
Lag Phase
Phase in bacterial growth in which bacteria are first introduced to a new environment,
80
Log Phase
Phase in bacterial growth in which conditions are favorable for bacteria to multiply very rapidly.
81
Master Cleaning Schedule
Detailed schedule listing all cleaning tasks in an establishment, when and how they are to be performed, and who will perform them.
82
MSDS (Material Safety Data Sheets)
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
Microorganisms
Small, living organisms that can be seen only with the aid of a microscope.
84
Minimum Internal Temperature
The required minimum temperature the internal portion of food must reach to sufficiently reduce the number of microorganisms that might be present.
85
Mobile Unit
Portable foodservice facilities, ranging from concession vans to full field kitchens capable of preparing and cooking elaborate meals.
86
MAP (Modified Atmosphere Packaging)
Packaging method by which the air inside of a package is altered using gases, such as carbon dioxide and nitrogen.
87
Mold
Type of fungus that causes food spoilage.
88
Monitoring
HACCP principle: Process of analyzing whether critical limits are being met and procedures are being followed
89
NMFS (National Marine Fisheries Service)
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
NSF International
Organization that develops and publishes standards for sanitary equipment design.
91
OSHA (Occupational Safety and Health Administration)
Federal Agency that regulates and monitors workplace safety.
92
Off Site Service
Service of food to someplace other than where it is prepared or cooked, including catering and vending.
93
On The Job Training
Method in which experienced staff members teach learners while on the job
94
Parasite
Organism that needs to live in a host organism to survive.
95
Pathogens
Illness-Causing Microorganisms
96
Personal Hygiene
Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.
97
PCO (Pest Control Operator)
Licensed professional who uses safe, current methods to prevent and control pests.
98
Pesticide
Chemical used to control pests, usually insects.
99
pH
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
Physical Contaminants
Physical objects such as hair, dirt, metal staples, and broken glass, as well as bones in fillets, that have CONTAMINATED food.
101
Physical Hazards
Foreign OBJECTS that can accidentally get into food and contaminate it.
102
Plant Toxins
Poisons found naturally in some plants
103
Pooled Eggs
Eggs that have been cracked open and combined in a common container.
104
Porosity
Extent to which water and other liquids are absorbed by a substance. Term usually used in relation to FLOORING material
105
Potable Water
Water that is safe to drink
106
Pulper
Device used to grind food and other waste into small parts that are flushed with water, which is then removed.
107
Quaternary Ammonium Compounds (Quats)
Group of sanitizers all having the same basic chemical structure.
108
Ready to Eat Food
Any food that is edible without further preparation, washing, or cooking.
109
Reasonable care defense
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
Record Keeping
HACCP Process: Process of collecting documents that allow you to show you are continuously preparing and serving safe food.
111
ROP (Reduced Oxygen Packaging)
Packaging method that reduces the amount of oxygen available in order to slow microbial growth.
112
Refrigerated Storage
Storage used to hold TCS food at an internal temperature of 41 F or lower.
113
Regulations
Laws determining standards of behavior.
114
Residual Spray
Type of pesticide spray that leaves behind a film that insects absorb as they crawl across it.
115
Resiliency
Ability of a surface to react to a shock without breaking or cracking, usually used in relation to a flooring material.
116
Restriction
Prohibiting food handlers from working with or around food, food equipment, and utensils.
117
Role-Play
Training method in which trainees act out a situation to try new skills or apply new knowledge.
118
Sanitizer
Chemical used to sanitize. Chlorine, Iodine, and quats are the three most common types.
119
Sanitizing
Process of reducing the number of microorganisms on a clean surface to safe levels.
120
Scombroid Poisoning
Illness that occurs when a person eats a scombroid fish that has been time-temperature abused.
121
Service Sink
Sink used exclusively for cleaning mops and disposing of wastewater.
122
Shelf Life
Recommended period of time during which food can be stored and remain suitable for use.
123
Shellstock identification tags
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
Single Use Gloves
Disposable gloves designed for one-time use.
125
Single Use Paper Towel
Paper towel designed to be used once, then discarded.
126
Slacking
Process of gradually thawing frozen food in preparation for deep-frying
127
Sneeze Guard
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
Sous Vide
Packaging method by which cooked or partially cooked food is vacuum packed in individual pouches and then chilled.
129
Spore
Form that some bacteria can take to protect themselves when nutrients are not available.
130
Stationary Phase
Phase of bacterial growth in which just as many bacteria are growing as are dying.
131
TCS Food
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
Technology Based Training
Training programs delivered via a computer or other technology
133
Temperature Danger Zone
Temperature range between 41 F and 135 F, within which most foodborne microorganisms rapidly grow.
134
Temporary Unit
Establishment operating in one location for no more than fourteen consecutive days in conjunction with a special even or celebration
135
Thermometer
Device for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler, or the temperature of equipment.
136
Time Temperature Abuse
Anytime food has been allowed to remain favorable to the growth of foodborne microorganisms.
137
Toxic Metal Poisoning
Illness caused when toxic metals are leached from utensils or equipment containing them.
138
Toxins
Poisons produced by pathogens, plants, or animals.
139
Training Delivery Methods
Approaches for providing training to employees
140
Training Need
Gap between what employees are required to know and what they actually know
141
Tumble Chiller
Equipment designed to cool food quickly.
142
Two Stage Cooling
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
UHT (Ultra High Temperature)
Food that is heat treated at very high temperatures to kill microorganisms.
144
UL (Underwriters Laboratories)
Provides Sanitation classification listings for equipment found in compliance with NSF International Standards
145
USDA (U.S. Department of Agriculture)
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
Vacuum Breaker
Device preventing the backflow of contaminants into a potable water system
147
Vacuum Packed Food
Food processed by removing air from around it while sealed in a package.
148
Variance
Document issued by a regulatory agency that allows a acquirement to be waived or modified.
149
Vending Machine
Machines that dispense hot and cold food, beverages, and snacks
150
Verification
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
Virus
Smallest of microbial food contaminants
152
Warranty of Sale
Rules stating how food must be handled in an establishment
153
Water Activity
Amount of moisture available in food for microorganisms to grow. Measured on a scale from 0 to 1, 1 being pure water
154
Water Hardness
The amount of minerals in water
155
Yeast
Type of fungus that causes food spoilage.
156
Adulterated
To render something poorer in quality by adding another substance, typically an inferior one
157
Key Drop Delivery
The receipt of food by a foodservice operation while it is closed for business
158
Time Temperature Indicator (TTI)
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
Thermistors & Thermocouples
Thermometers that check food temperature through the sever tip of a metal probe.
160
Flow of Food
Path that food takes through an operation, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating and serving
161
A.L.E.R.T
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
Onset Time
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
Training Need
Gap between what staff should know to do their jobs and what they actually know.
164
Fecal-Oral Route
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
Fungi
Pathogen that can spoil food and sometimes make people sick. Molds and yeasts are examples
166
Galvanized
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
Anaphylaxis
A severe allergic reaction that can lead to death
168
Food Allergen
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
Pewter
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
FIFO
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
Partial Cooking
Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sal
172
Ratite
A bird that has a flat breast bone without a keel, which makes them unable to fly. Examples: Ostrich and emu.
