Best ServSafe Study Guide (servsafe vocab) 2023/2024 Update.
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Best ServSafe
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Best ServSafe
Foodborne illness - ANSWER-Illness carried or transmitted to people by food.
Outbreak of foodborne illness - ANSWER-incident in which two or more people experience the same illness after eating the same food
Warranty of Sale - ANSWER-rules stating how food must be handled in an establishment
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Best ServSafe Study Guide (servsafe
vocab) 2023/2024 Update.
Foodborne illness - ANSWER-Illness carried or transmitted to people by food.
Outbreak of foodborne illness - ANSWER-incident in which two or more people
experience the same illness after eating the same food
Warranty of Sale - ANSWER-rules stating how food must be handled in an
establishment
reasonable care defense - ANSWER-defense against a food related lawsuit stating that
an establishment did everything reasonably expected to ensure that the food served
was safe
HACCP Principle 1 - ANSWER-Conduct a hazard analysis
HACCP Principle 2 - ANSWER-determine critical control points
HACCP Principle 6 - ANSWER-Verify that the system works
HACCP Principle 7 - ANSWER-establish procedures for record keeping and
documentation
Flow of Food - ANSWER-Path food takes through an establishment, from purchasing
and receiving through storing, preparing, cooking, holding, cooling, reheating, and
serving
high risk populations - ANSWER-People susceptible to foodborne illness due to the
effects of age or health on their immune systems, including infants and preschool age
children, pregnant women, elders, medicated ppl, diseased or weakened immune
systems
immune system - ANSWER-body's defense against illness. ppl with compromised
immune systems are more susceptible to foodborne illness
contamination - ANSWER-presence of harmful substances in food.
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