ServSafe Vocabulary
Abrasive Cleaners - ANS-Cleaners containing a scouring agent used to wash off hard-to-put off
soils. They may additionally scratch a few surfaces.
Acidity - ANS-Level of acid in a food. An acidic substance has a pH under 7.Zero.
Active Managerial Control - ANS-Food safety control gadget designed to save you foodborne
contamination through addressing the five maximum common chance elements identified
through the Centers for Disease Control and Prevention (CDC)
ADA - ANS-Americans with Disabilities Act
Air Curtains - ANS-Devices set up above or along doorways that blow a regular stream of air
throughout an entryway, growing an air guard round open doorways. Insects avoid them.
Air Gap - ANS-Air space used to separate a water-deliver outlet from any potentially infected
supply. Only absolutely dependable method of preventing backflow.
Alkalinity - ANS-Level of alkali in meals. PH above 7.0. Most meals no longer alkaline.
Amercans with Disabilities Act - ANS-Federal law requiring affordable accomodation for
purchasers and employees with disabilities.
Aseptically Packaged Food - ANS-Food that has been sealed below sterile situations,
commonly after UHT (Ultra-High Temperature) pasteurization.
Backflow - ANS-Unwanted reverse drift of contaminants through a cross-connection right into a
potable water device. It takes place whilst the strain within the potable water supply drops
beneath the strain of the contaminated supply.
Bacteria - ANS-Single-celled, dwelling microorganisms which could wreck meals and reason
foodborne illness. Can quickly multiply to dangerous degrees while food is wrongly cooked,
held, or reheated. Some can live on freezing and really excessive temperatures.
Bacterial Growth - ANS-Reproduction of bacteria by using splitting in .
Bimetallic Stemmed Thermometer - ANS-The most common and flexible kind of thermometer,
measures through a metallic probe with a sensor in the end. Can degree temperatures from
zero F to 220 F (-18 C to 104 C) and are correct to within 2 F. Easily calibrated.
, Biological Contaminants - ANS-Microorganisms, such as viruses, bacteria, parasites, and fingu,
as well as pollutants observed in sure plants, mushrooms, and seafood, that have contaminated
meals.
Biological Toxins - ANS-Poisons produced by way of pathogens, plant life, or animals. They also
can occur in animals due to their diet.
Blast Chiller - ANS-Equipment designed to cool meals fast. Many are capable of cool food from
one hundred thirty five F to 37 F within ninety mins,
Boiling Point Method - ANS-Method of calibrating a thermometer based on the boiling factor of
water.
Booster Heater - ANS-Water heater attached to warm-water strains leading to dishwashing
macines or sinks. Raises temperature required for warmth sanitizing of tableware and utensils.
Calibration - ANS-Process of making sure that a thermometer gives accurate readings through
adjusting it to a known wellknown, consisting of the reezing point or boiling point of water.
Carriers - ANS-People who convey pathogens and infect others, but by no means grow to be ill
themselves.
CCP - ANS-Critical Control Point
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 look at foodborne-illness outbreaks, examine the reasons and
manipulate of sickness, publish statistical data, and behavior the vessel sanitation application.
Chemical Contaminants - ANS-Chemical materials, inclusive of cleaners, sanitizers, polishes,
device lubricants, and toxic metals that elach from cookware and gadget, which have
contaminated food.
Chemical Sanitizing - ANS-Using a chemical strategy to lessen the range of microorganisms on
a smooth floor to safe stages.
Chlorine - ANS-Commonly used chemical sanitizer due to its low fee and effectiveness. It kills a
extensive range of microorganisms. Bleach
Ciguatera Poisoning - ANS-Illness that takes place while a person eats fish that has consumed
the ciguatera toxin. Occurs in Tropical Fish,
Clean - ANS-Free of seen soil. It refersonly to appearance of a surface.
Abrasive Cleaners - ANS-Cleaners containing a scouring agent used to wash off hard-to-put off
soils. They may additionally scratch a few surfaces.
Acidity - ANS-Level of acid in a food. An acidic substance has a pH under 7.Zero.
Active Managerial Control - ANS-Food safety control gadget designed to save you foodborne
contamination through addressing the five maximum common chance elements identified
through the Centers for Disease Control and Prevention (CDC)
ADA - ANS-Americans with Disabilities Act
Air Curtains - ANS-Devices set up above or along doorways that blow a regular stream of air
throughout an entryway, growing an air guard round open doorways. Insects avoid them.
Air Gap - ANS-Air space used to separate a water-deliver outlet from any potentially infected
supply. Only absolutely dependable method of preventing backflow.
Alkalinity - ANS-Level of alkali in meals. PH above 7.0. Most meals no longer alkaline.
Amercans with Disabilities Act - ANS-Federal law requiring affordable accomodation for
purchasers and employees with disabilities.
Aseptically Packaged Food - ANS-Food that has been sealed below sterile situations,
commonly after UHT (Ultra-High Temperature) pasteurization.
Backflow - ANS-Unwanted reverse drift of contaminants through a cross-connection right into a
potable water device. It takes place whilst the strain within the potable water supply drops
beneath the strain of the contaminated supply.
Bacteria - ANS-Single-celled, dwelling microorganisms which could wreck meals and reason
foodborne illness. Can quickly multiply to dangerous degrees while food is wrongly cooked,
held, or reheated. Some can live on freezing and really excessive temperatures.
Bacterial Growth - ANS-Reproduction of bacteria by using splitting in .
Bimetallic Stemmed Thermometer - ANS-The most common and flexible kind of thermometer,
measures through a metallic probe with a sensor in the end. Can degree temperatures from
zero F to 220 F (-18 C to 104 C) and are correct to within 2 F. Easily calibrated.
, Biological Contaminants - ANS-Microorganisms, such as viruses, bacteria, parasites, and fingu,
as well as pollutants observed in sure plants, mushrooms, and seafood, that have contaminated
meals.
Biological Toxins - ANS-Poisons produced by way of pathogens, plant life, or animals. They also
can occur in animals due to their diet.
Blast Chiller - ANS-Equipment designed to cool meals fast. Many are capable of cool food from
one hundred thirty five F to 37 F within ninety mins,
Boiling Point Method - ANS-Method of calibrating a thermometer based on the boiling factor of
water.
Booster Heater - ANS-Water heater attached to warm-water strains leading to dishwashing
macines or sinks. Raises temperature required for warmth sanitizing of tableware and utensils.
Calibration - ANS-Process of making sure that a thermometer gives accurate readings through
adjusting it to a known wellknown, consisting of the reezing point or boiling point of water.
Carriers - ANS-People who convey pathogens and infect others, but by no means grow to be ill
themselves.
CCP - ANS-Critical Control Point
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 look at foodborne-illness outbreaks, examine the reasons and
manipulate of sickness, publish statistical data, and behavior the vessel sanitation application.
Chemical Contaminants - ANS-Chemical materials, inclusive of cleaners, sanitizers, polishes,
device lubricants, and toxic metals that elach from cookware and gadget, which have
contaminated food.
Chemical Sanitizing - ANS-Using a chemical strategy to lessen the range of microorganisms on
a smooth floor to safe stages.
Chlorine - ANS-Commonly used chemical sanitizer due to its low fee and effectiveness. It kills a
extensive range of microorganisms. Bleach
Ciguatera Poisoning - ANS-Illness that takes place while a person eats fish that has consumed
the ciguatera toxin. Occurs in Tropical Fish,
Clean - ANS-Free of seen soil. It refersonly to appearance of a surface.
