1) Cleaners containing a scouring agent for scrubbing off hard to remove dirt. a) Abrasive Cleaners b) Cross Contact c) Inspection Stamp d) Food Defense Program 2) Type of fungus that can cause food spoilage. a) Spore b) Toxins c) Thermocouples d) Yeast 3) Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors. a) Active Managerial Control b) Air Gap c) Public Health Service d) Parasite 4) Devices installed above of alongside doors that blow a steady stream of air across an entryway. a) Inspection Stamp b) FAT TOM c) Temporary Units d) Air Curtains 5) The amount of minerals in water. a) Yeast b) Water Activity c) Water Hardness d) Variance 6) Last date recommended for a product to be at peak quality. a) Temporary Units b) Temperature Danger Zone c) Slacking d) Use By Date 7) Water that is safe to drink. a) Potable b) Parasite c) Onset Time d) Microorganisms 8) Portable foodservice operations, ranging from concession vans to full field kitchens. a) Mobile Units b) Flow of Food c) Active Managerial Control d) Approved Suppliers 9) A space used to separate a water supply outlet from potentially contaminated water. a) Air Gap b) Air Curtains c) Pest Control Operator d) pH 10) Chemicals used to destroy pests. Usually insects. a) pH b) Pesticides c) Virus d) Yeast 11) Reducing the number of pathogens on a surface to a safe level. a) Resiliency b) Sell-by-Date c) Pest Control Operator d) Sanitizing 12) Date that tells a store how long to display a product for sale. a) Sell-by-Date b) ALERT c) Approved Suppliers d) Centers for Disease Control 13) Removing food and dirt from a surface. a) Sanitizing b) Cleaning c) Hand Antiseptic d) Contamination 14) People susceptible to foodborne illness due to the effects of age or health on their immune systems. a) Health Inspectors b) Food Defense Program c) High Risk Populations d) Microorganisms 15) 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. a) Food Allergen b) Onset Time c) Pathogens d) Resiliency 16) A tag that identifies when and where shellfish were harvested and the supplier. a) Shellstock Identification Tag b) Inspection Stamp c) HACCP d) Food Codes 17) Situation that exists when pests overrun or inhabit an operation in large numbers. a) Immune System b) Microorganisms c) Infestation d) Pest Control Operator 18) Intentionally stopping the cooking process to cool a food item, so cooking can be finished just before service or sale. a) Food Defense Program b) Pooled Eggs c) Expiration Date d) Partial Cooking (Parcooking) 19) A severe allergic reaction that can lead to death. a) ALERT b) HACCP c) Anaphylaxis d) Contamination 20) Agencies of the US Department of Health and Human Services that investigate foodborne-illness outbreaks. a) Centers for Disease Control and Prevention (CDC) b) Calibration c) Food and Drug Administration (FDA) d) Food Defense Program 21) Assure, Look, Employees, Reports, and Threat a) Air Gap b) ALERT c) Concentration d) Critical Control Points (CCPs) 22) Curved, sealed edge places between the floor and wall to eliminate sharp corners or gaps. a) Cross-Contact b) Flow of Food c) Inspection Stamp d) Coving 23) A yellowing of the skin and eyes, which can be a symptom of a foodborne illness. a) Jaundice b) Impermeable c) Mold d) Parasite 24) Illness-Causing Microorganisms a) Parasite b) Pathogens c) pH d) Porosity 25) Any food that can be eaten without further preparation, washing, or cooking. a) Reduced Oxygen Packaged Food (ROP) b) Ready-to-Eat Food c) Sanitizing d) Time-Temperature Abuse 26) Thermometers that check food temperature through a sensory on the tip of a metal probe. a) Thermocouples b) Training Need c) Virus d) FAT TOM 27) Last date recommended for a product to be at peak quality. a) FDA Food Code b) Cleaning c) Centers for Disease Control (CDC) d) Expiration Date 28) Suppliers who have been inspected, are able to provide an inspection report, and meet local, state, and federal laws. a) Active Managerial Control b) Approved Suppliers c) Cross-Contamination d) Cross-Contact

ServSafe Vocabulary

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