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ServSafe Vocabulary (Complete) 2024 Questions and Answers Verified Solutions 2024/2025 $12.99   Add to cart

Exam (elaborations)

ServSafe Vocabulary (Complete) 2024 Questions and Answers Verified Solutions 2024/2025

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ServSafe Vocabulary (Complete) 2024 Questions and Answers Verified Solutions 2024/2025

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  • September 20, 2024
  • 11
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • ServSafe
  • ServSafe
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NurseFerian
ServSafe Vocabulary (Complete).pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Vocabula




ServSafe Vocabulary (Complete)



1. Foodborne illness: Illness carried or transmitted to people by food.

2. Foodborne-illness outbreak: An incidient in which two or more poeple experi-

ence the same illness syusmptoms after eating the same food.

3. Contamination: Presence of harmful substances in food.

4. Time-temperature abuse: Food has been time-temperature abused any time it

has been allowed to reamin too long at a temperature favorable to the growth of

foodborn microorganism.

5. Cross-contamination: Physical link through which contaminants from drains,

sweres, or other wasaterwater sources can enter a drainkable water supply.

6. TCS food: Food that contains moisture and protein and ahs a neutral or slightly

acidic pH.

7. Ready-to-eat food: Any food that is edible without further preparation, washing,

or cooking.

8. High-risk populations: People susceptible to foodborne illness due to teh effects of

age or health on their immune system. Including infants, pre-school age, pregantn

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,ServSafe Vocabulary (Complete).pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20Vocabula




women and older people.

9. Immune system: The body's defense system against illness.

10. Microorganism: A small, living organism that can be seen only through a

microscope.

11. Pathogens: Illness-causing microorganism.

12. Toxins: Poison produced by pathogens.

13. Bacteria: Single-celled, living microorganism that can spoil food and cause

foodborne illness.

14. FAT TOM: Acronym for teh conditions needed by most foodborne microorgan-

isms to grow: Food, acidity, temperature, time, oxygen, moisture.

15. Temperature Danger Zone: The temperature range between 41F and 135F (5C to

57C), within which most foodborne microorganisms rapidly grow.

16. Water Activity (Aw): Amount of moisture available in food for microorganisms to

grow. It is measured in a scale from 0.0 to 1.0. TCS food typically has a water-activity

value of 0.85 or higher.

17. Spore: Form that some bacteria can take to protect themeselves when nutrients

are not available. Can resist heat, allowing it to survive cooking temperature.

18. Virus: Smallest of the microbial food contaminants. They rely on a living host to

reproduce.
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