ServSafe Parts 10-12

Food Safety Management System

A group of practices and procedures intended to prevent foodborne illness.

Active Managerial Control

A system designed to actively prevent foodborne illness by focusing on common risk factors.

Critical Control Points (CCPs)

Points in the process where identified hazards can be prevented, eliminated, or reduced to safe levels.

HACCP

Hazard Analysis Critical Control Point; a system designed to identify and reduce hazards within food flow.

Public Health Intervention

FDA Food Code recommendations for controlling common risk factors for foodborne illness.

Crisis Management Program

A plan focusing on preparation, response, and recovery from a crisis.

Imminent Health Hazard

A significant threat to health requiring immediate correction or closure.

Emergency Contact List

A list of essential contacts for use during a crisis.

Backflow Prevention Device

A device that prevents the reverse flow of contaminants into the drinkable water supply.

Agitation or Pressure

Factors that affect the cleaning process by impacting the effectiveness of detergent.

Cleaning

The process of removing food and other dirt from surfaces.

Sanitizing

The process of reducing pathogens on a surface to safe levels.

Chlorine Sanitizer

A chemical sanitizer that must be mixed with water and has specific temperature and contact time requirements.

Three-Compartment Sink

A setup used for washing, rinsing, and sanitizing items.

Wet Wiping Cloth

Cloths used for wiping spills and should be stored in sanitizer when not in use.

Master Cleaning Schedule

A plan detailing what needs to be cleaned, who will clean it, when, and how.

Personal Hygiene Program

A program ensuring that employees maintain proper hygiene practices.

Supplier Selection and Specification

Choosing suppliers based on specific criteria and standards.

Facility Design and Equipment Maintenance Program

A program outlining best practices for facility layout and equipment upkeep.

Pest Control Program

Methods and practices to prevent and manage pest infestations.

Quality Control and Assurance Program

A system to ensure that food products meet safety and quality standards.

Monitoring Procedures

Processes to check that critical limits are consistently met.

Corrective Action

Steps taken to correct improper procedures or behaviors.

Record Keeping Procedures

Maintaining documentation related to monitoring, corrective actions, and equipment validation.

Emergency Handwashing Procedures

Plans in place to ensure handwashing can occur in the event of a water service interruption.

Foodborne Illness Outbreak

A situation where two or more people become sick from the same contaminated food.

Temperature Danger Zone

The temperature range in which food is unsafe due to the growth of pathogens.

Dressing Rooms or Lockers

Areas where staff can change clothes, separate from food preparation zones.

Flooring Requirements

Must be smooth, durable, nonabsorbent, and easy to clean.

Construction Plan Approval

Regulatory authority approval ensuring designs meet food safety requirements.

Light in Color

Walls and ceilings should be light-colored to aid in spotting dirt while cleaning.