SERVSAFE VOCABULARY TEST AND
ANSWERS.
Abrasive Cleaners - Answers-Cleaners containing a scouring agent used to scrub off
hard-to-remove soils. They may scratch some surfaces.
Acidity - Answers-Level of acid in a food. An acidic substance has a pH below 7.0.
Active Managerial Control - Answers-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 - Answers-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 - Answers-Air space used to separate a water-supply outlet from any potentially
contaminated source. Only completely reliable method of preventing backflow.
Alkalinity - Answers-Level of alkali in food. pH above 7.0. Most food not alkaline.
ADA - Answers-Americans with Disabilities Act
Amercans with Disabilities Act - Answers-Federal law requiring reasonable
accomodation for patrons and employees with disabilities.
Aseptically Packaged Food - Answers-Food that has been sealed under sterile
conditions, usually after UHT (Ultra-High Temperature) pasteurization.
Backflow - Answers-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 - Answers-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 - Answers-Reproduction of bacteria by splitting in two.
Bimetallic Stemmed Thermometer - Answers-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 - Answers-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 - Answers-Poisons produced by pathogens, plants, or animals. They
can also occur in animals as a result of their diet.
Blast Chiller - Answers-Equipment designed to cool food quickly. Many are able to cool
food from 135 F to 37 F within 90 minutes,
Boiling Point Method - Answers-Method of calibrating a thermometer based on the
boiling point of water.
Booster Heater - Answers-Water heater attached to hot-water lines leading to
dishwashing macines or sinks. Raises temperature required for heat sanitizing of
tableware and utensils.
Calibration - Answers-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 - Answers-People who carry pathogens and infect others, yet never become ill
themselves.
CDC - Answers-Centers for Disease Control and Prevention
Centers for Disease Control and Prevention - Answers-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 - Answers-Chemical substances, such as cleaners, sanitizers,
polishes, machine lubricants, and toxic metals that elach from cookware and equipment,
that have contaminated food.
Chemical Sanitizing - Answers-Using a chemical solution to reduce the number of
microorganisms on a clean surface to safe levels.
Chlorine - Answers-Commonly used chemical sanitizer due to its low cost and
effectiveness. It kills a wide range of microorganisms. Bleach
Ciguatera Poisoning - Answers-Illness that occurs when a person eats fish that has
consumed the ciguatera toxin. Occurs in Tropical Fish,
Clean - Answers-Free of visible soil. It refersonly to appearance of a surface.
ANSWERS.
Abrasive Cleaners - Answers-Cleaners containing a scouring agent used to scrub off
hard-to-remove soils. They may scratch some surfaces.
Acidity - Answers-Level of acid in a food. An acidic substance has a pH below 7.0.
Active Managerial Control - Answers-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 - Answers-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 - Answers-Air space used to separate a water-supply outlet from any potentially
contaminated source. Only completely reliable method of preventing backflow.
Alkalinity - Answers-Level of alkali in food. pH above 7.0. Most food not alkaline.
ADA - Answers-Americans with Disabilities Act
Amercans with Disabilities Act - Answers-Federal law requiring reasonable
accomodation for patrons and employees with disabilities.
Aseptically Packaged Food - Answers-Food that has been sealed under sterile
conditions, usually after UHT (Ultra-High Temperature) pasteurization.
Backflow - Answers-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 - Answers-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 - Answers-Reproduction of bacteria by splitting in two.
Bimetallic Stemmed Thermometer - Answers-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 - Answers-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 - Answers-Poisons produced by pathogens, plants, or animals. They
can also occur in animals as a result of their diet.
Blast Chiller - Answers-Equipment designed to cool food quickly. Many are able to cool
food from 135 F to 37 F within 90 minutes,
Boiling Point Method - Answers-Method of calibrating a thermometer based on the
boiling point of water.
Booster Heater - Answers-Water heater attached to hot-water lines leading to
dishwashing macines or sinks. Raises temperature required for heat sanitizing of
tableware and utensils.
Calibration - Answers-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 - Answers-People who carry pathogens and infect others, yet never become ill
themselves.
CDC - Answers-Centers for Disease Control and Prevention
Centers for Disease Control and Prevention - Answers-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 - Answers-Chemical substances, such as cleaners, sanitizers,
polishes, machine lubricants, and toxic metals that elach from cookware and equipment,
that have contaminated food.
Chemical Sanitizing - Answers-Using a chemical solution to reduce the number of
microorganisms on a clean surface to safe levels.
Chlorine - Answers-Commonly used chemical sanitizer due to its low cost and
effectiveness. It kills a wide range of microorganisms. Bleach
Ciguatera Poisoning - Answers-Illness that occurs when a person eats fish that has
consumed the ciguatera toxin. Occurs in Tropical Fish,
Clean - Answers-Free of visible soil. It refersonly to appearance of a surface.
