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