Best ServSafe Study Guide.pdf file:///C:/Users/HP/Desktop/New%20Conver/Best%20ServSafe%20
BEST SERVSAFE STUDY GUIDE
1. Foodborne illness: Illness carried or transmitted to people by food.
2. Outbreak of foodborne illness: incident in which two or more people experiencethe same
illness after eating the same food
3. Warranty of Sale: rules stating how food must be handled in an establishment
4. reasonable care defense: defense against a food related lawsuit stating that anestablishment
did everything reasonably expected to ensure that the food served was safe
5. HACCP Principle 1: Conduct a hazard analysis
6. HACCP Principle 2: determine critical control points
7. HACCP Principle 3: Establich critical limits
8. HACCP Principle 4: establish monitoring procedures
9. HACCP Principle 5: Identify corrective actions
10. HACCP Principle 6: Verify that the system works
11. HACCP Principle 7: establish procedures for record keeping and documenta-tion
12. Flow of Food: Path food takes through an establishment, from purchasing and receiving
through storing, preparing, cooking, holding, cooling, reheating, andserving
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,Best ServSafe Study Guide.pdf file:///C:/Users/HP/Desktop/New%20Conver/Best%20ServSafe%20
13. high risk populations: People susceptible to foodborne illness due to the ef- fects of age or
health on their immune systems, including infants and preschool agechildren, pregnant women,
elders, medicated ppl, diseased or weakened immune systems
14. immune system: body's defense against illness. ppl with compromised immunesystems are
more susceptible to foodborne illness
15. contamination: presence of harmful substances in food.
16. food safety hazards: biological, physical, chemical
17. time temperature abuse: any time it has been allowed to remain too long at atemperature
favorable to the growth of foodborne microorganisms
18. cross-contamination: occurs when microorganisms are transferred from onefood or
surface to another
19. food contact surfaces: surface that comes into direct contact with food, suchas a cutting
board
20. clean: visibly free of soils
21. sanitary: reduced amount of microorganisms to safe level
22. pathogens: illness-causing microorganism
23. microorganisms: small, living organisms that can be seen only with iad ofmicroscope.
24. toxins: waste of microorganism
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BEST SERVSAFE STUDY GUIDE
1. Foodborne illness: Illness carried or transmitted to people by food.
2. Outbreak of foodborne illness: incident in which two or more people experiencethe same
illness after eating the same food
3. Warranty of Sale: rules stating how food must be handled in an establishment
4. reasonable care defense: defense against a food related lawsuit stating that anestablishment
did everything reasonably expected to ensure that the food served was safe
5. HACCP Principle 1: Conduct a hazard analysis
6. HACCP Principle 2: determine critical control points
7. HACCP Principle 3: Establich critical limits
8. HACCP Principle 4: establish monitoring procedures
9. HACCP Principle 5: Identify corrective actions
10. HACCP Principle 6: Verify that the system works
11. HACCP Principle 7: establish procedures for record keeping and documenta-tion
12. Flow of Food: Path food takes through an establishment, from purchasing and receiving
through storing, preparing, cooking, holding, cooling, reheating, andserving
1/3
1 of 6 9/18/2024, 10:55
,Best ServSafe Study Guide.pdf file:///C:/Users/HP/Desktop/New%20Conver/Best%20ServSafe%20
13. high risk populations: People susceptible to foodborne illness due to the ef- fects of age or
health on their immune systems, including infants and preschool agechildren, pregnant women,
elders, medicated ppl, diseased or weakened immune systems
14. immune system: body's defense against illness. ppl with compromised immunesystems are
more susceptible to foodborne illness
15. contamination: presence of harmful substances in food.
16. food safety hazards: biological, physical, chemical
17. time temperature abuse: any time it has been allowed to remain too long at atemperature
favorable to the growth of foodborne microorganisms
18. cross-contamination: occurs when microorganisms are transferred from onefood or
surface to another
19. food contact surfaces: surface that comes into direct contact with food, suchas a cutting
board
20. clean: visibly free of soils
21. sanitary: reduced amount of microorganisms to safe level
22. pathogens: illness-causing microorganism
23. microorganisms: small, living organisms that can be seen only with iad ofmicroscope.
24. toxins: waste of microorganism
2/3
2 of 6 9/18/2024, 10:55
