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ServSafe Vocabulary 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Vocabulary 2024 Questions and Answers Verified Solutions 2024/2025
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ServSafe Vocabulary.pdf file:///C:/Users/HP/Desktop/New%20Conver/ServSafe%20VocabularySERVSAFE VOCABULARY
1. Abrasive Cleaners
ANS Cleaners containing a scouring agent used to scrub offhard-to-remove soils. They may
scratch some surfaces.
2. Acidity
ANS Level of acid in a food. An acidic substance has a pH below 7.0.
3. Active Managerial Control
ANS Food safety management system designed to pre-vent foodborne illness by addressing the
five most common risk factors identified bythe Centers for Disease Control and Prevention
(CDC)
4. Air Curtains
ANS Devices installed above or alongside doors that blow a steady stream of air across an
entryway, creating an air shield around open doors. Insectsavoid them.
5. Air Gap
ANS Air space used to separate a water-supply outlet from any potentiallycontaminated
source. Only completely reliable method of preventing backflow.
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6. Alkalinity
ANS Level of alkali in food. pH above 7.0. Most food not alkaline.
7. ADA
ANS Americans with Disabilities Act
8. Amercans with Disabilities Act
ANS Federal law requiring reasonable accomoda-tion for patrons and employees with
disabilities.
9. Aseptically Packaged Food
ANS Food that has been sealed under sterile conditions,usually after UHT (Ultra-High
Temperature) pasteurization.
10. Backflow
ANS Unwanted reverse flow of contaminants through a cross-connection into a potable water
system. It occurs when the pressure in the potable water supplydrops below the pressure of the
contaminated supply.
11. Bacteria
ANS Single-celled, living microorganisms that can spoil food and cause foodborne illness. Can
quickly multiply to dangerous levels when food is improperlycooked, held, or reheated. Some
can survive freezing and very high temperatures.
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12. Bacterial Growth
ANS Reproduction of bacteria by splitting in two.
13. Bimetallic Stemmed Thermometer
ANS The most common and versatile type of thermometer, measures through a metal probe
with a sensor in the end. Can measure temperatures from 0 F to 220 F (-18 C to 104 C) and are
accurate to within2 F. Easily calibrated.
14. Biological Contaminants
ANS Microorganisms, such as viruses, bacteria, para- sites, and fingu, as well as toxins found in
certain plants, mushrooms, and seafood,that have contaminated food.
15. Biological Toxins
ANS Poisons produced by pathogens, plants, or animals. Theycan also occur in animals as a
result of their diet.
16. Blast Chiller
ANS Equipment designed to cool food quickly. Many are able to coolfood from 135 F to 37 F
within 90 minutes,
17. Boiling Point Method
ANS Method of calibrating a thermometer based on theboiling point of water.
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