ServSafe Vocabulary Exam Guide |100% Correct| Q&A [Verified Study Guide]

ServSafe Vocabulary Exam Guide |100% Correct| Q&A [Verified Study Guide] Abrasive Cleaners *Ans* Cleaners containing a scouring agent used to scrub off hard-toremove soils. They may scratch some surfaces. Acidity *Ans* Level of acid in a food. An acidic substance has a pH below 7.0. Active Managerial Control *Ans* 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) Air Curtains *Ans* 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. Air Gap *Ans* Air space used to separate a water-supply outlet from any potentially contaminated source. Only completely reliable method of preventing backflow. Alkalinity *Ans* Level of alkali in food. pH above 7.0. Most food not alkaline. ADA *Ans* Americans with Disabilities Act Amercans with Disabilities Act *Ans* Federal law requiring reasonable accomodation for patrons and employees with disabilities. Aseptically Packaged Food *Ans* Food that has been sealed under sterile conditions, usually after UHT (Ultra-High Temperature) pasteurization. Backflow *Ans* 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. Bacteria *Ans* 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. Bacterial Growth *Ans* Reproduction of bacteria by splitting in two. Bimetallic Stemmed Thermometer *Ans* 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. Biological Contaminants *Ans* Microorganisms, such as viruses, bacteria, parasites, and fingu, as well as toxins found in certain plants, mushrooms, and seafood, that have contaminated food. Biological Toxins *Ans* Poisons produced by pathogens, plants, or animals. They can also occur in animals as a result of their diet. Blast Chiller *Ans* Equipment designed to cool food quickly. Many are able to cool food from 135 F to 37 F within 90 minutes, Boiling Point Method *Ans* Method of calibrating a thermometer based on the boiling point of water. Booster Heater *Ans* Water heater attached to hot-water lines leading to dishwashing macines or sinks. Raises temperature required for heat sanitizing of tableware and utensils. Calibration *Ans* Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as the reezing point or boiling point of water. Carriers *Ans* People who carry pathogens and infect others, yet never become ill themselves. CDC *Ans* Centers for Disease Control and Prevention Centers for Disease Control and Prevention *Ans* 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. Chemical Contaminants *Ans* Chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that elach from cookware and equipment, that have contaminated food. Chemical Sanitizing *Ans* Using a chemical solution to reduce the number of microorganisms on a clean surface to safe levels. Chlorine *Ans* Commonly used chemical sanitizer due to its low cost and effectiveness. It kills a wide range of microorganisms. Bleach Ciguatera Poisoning *Ans* Illness that occurs when a person eats fish that has consumed the ciguatera toxin. Occurs in Tropical Fish, Clean *Ans* Free of visible soil. It refersonly to appearance of a surface. Cleaners *Ans* Chemicals that remove food, soil, rust stains, minerals, or other deposits from surfaces. Cleaning *Ans* Process of removing food and other types of soil from a surface, such as a countertop or plate. Cold-Holding Equipment *Ans* Equipment specifically designed to hold cold food at an internal temperature of 41 F or lower Contact Spray *Ans* Spray used to kill insects on contact. Usually used on groups of insects, such as clusters of roaches and nests of ants. Contamination *Ans* Presence of harmful substances in food. Some food safety hazards occur naturally, while others are introduced by humans or the environment. Corrective Action *Ans* HACCP Principle:Predetermined step taken when food does not meet a critical limit. Coving *Ans* Curved, sealed edge placed between the floor and wall to eliminate sharp corners or gaps that would be impossible to clean. CCP *Ans* Critical Control Point Critical Control Point *Ans* HACCP Principle: Points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels. Critical Limit *Ans* HACCP Principle: Minimum or maximum limit a critical control point