ServSafe Manager 7th Edition Review

Flashcards for key terms and concepts related to food safety management and ServSafe training.

Foodborne Illness

A disease transmitted to people by food.

TCS Food

Food that requires Time and Temperature Control for Safety.

Cross-Contamination

Transferring pathogens from one surface or food to another.

Time-Temperature Abuse

Food has been held at temperatures that promote the growth of pathogens.

Active Managerial Control

Proactive approach to controlling food safety risks.

FIFO

First In, First Out -- a method for food storage and inventory management.

HACCP

Hazard Analysis Critical Control Point; a system for minimizing food safety risks.

Sanitizing Solutions

Chemical solutions used to reduce pathogens on surfaces to safe levels.

Cleaning and Sanitizing

Cleaning removes food and dirt; sanitizing reduces pathogens on surfaces.

Biological Contamination

Contamination caused by pathogens such as bacteria, viruses, and parasites.

Temperature Danger Zone

41°F (5°C) to 135°F (57°C); temperature range where pathogens grow rapidly.

Temperature Requirements for Poultry

Must be cooked to a minimum internal temperature of 165°F (74°C).

Cooling Food

Food must be cooled from 135°F to 70°F within two hours, then from 70°F to 41°F within four hours.

Single-Use Gloves

Designed for one task only; must be discarded after use.

Pest Management

Measures to prevent and control pest infestations in food operations.

Personal Hygiene Practices

Practices to ensure food handlers do not contaminate food.

Remembering FAT TOM

Food, Acidity, Temperature, Time, Oxygen, Moisture; conditions for bacterial growth.

Food Allergen

A protein in food that can cause an allergic reaction in some people.