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SERVSAFE GENERAL TERMS
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SERVSAFE GENERAL TERMSFoodborne Illness - ✔A disease trasmitted to people by food.
Foodborne Illness Outbreak - ✔Two or more people have the same symptoms after
eating the same food.
Biological Contaminants - ✔Include certain viruses, parasites, fungi, bacteria, and
toxins.
Chemical Contaminants - ✔Include cleaners, sanitizers and polishes that can
contaminate food.
Physical Contaminants - ✔Foreign objects such as metal shavings, staples, bandages,
glass, dirt, bag ties, fish bones and fruit pits are examples of this contaminant.
Cross Contamination - ✔Pathogens transferrd from one surface or food to another.
TCS Food - ✔Foods that needs time and temperature control to limit the growth of
pathogens; Time and temperature Control for Safety
High Risk Populations - ✔The elderly, preschool children, people with compromised
immune systems (people with cancer or on chemotherapy, people with HIV/Aids,
transplant recepients, people taking certain medications)
USDA - ✔Regulates and inspects meat, poultry, and eggs. Also regulates food that
crosses state boundaries or involves more than one state.
FDA - ✔Inspects all food EXCEPT meat, poultry and eggs. Issues the Model Food
Code, which provides recommendations for food safety regulations.
FAT TOM - ✔Conditions that bacteria grow well under
Foodborne Illness Symptoms - ✔Diarrhea, vomiting, fever, nausea, abdominal cramps,
and jaundice
Food allergen - ✔A protein in food or ingredients that some people are sensitive to.
Cross Contact - ✔Allergens being transferred from food containing an allergen to the
food served to a customer.
Handwashing - ✔The most important component of a personal hygiene program.
Jaundice - ✔The yellowing of the skin and eyes.
FIFO - ✔First In First Out; a way to rotate food
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