ServSafe

6. poisons produced by pathogens, plants, or animals. they can also occur in animals as a result of their diet.
8. level of acid in a food. An acidic substance has a pH below 7.0. Foodborne microorganisms typically do not grow in highly acidic food, while they grow best in food with a neutral to slightly acidic pH.
10. free of visible dirt. it refer only to the appearance of a surface.
11. people who carry pathogens and infects others, yet never get sick themselves.
12. suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.
14. Spill-over point of a sink.
15. equipment designed to cool food quickly. many are able to cool food from 135F to 37F(57C to 3C within 90 minutes.

1. alkaline detergents often called degreasers, that contain a grease - dissolving agent.
2. cleaner designed to penetrate and soften dirt to help remove it from a surface.
3. protective covering used to cover correctly bandaged cut or wound on the finger.
4. chemicals that remove food, dirt, rust stains, minerals, or other deposits from surfaces.
5. air space used to separate a water-supply outlet from any potentially contaminated source. the air space between the floor drain and the drainpipe of sink is an example. an air gap is the only completely reliable method for preventing backflow.
7. unwanted reverse flow of contaminants through a cross-connection into a drinkable water system. it occurs when the pressure in the drinkable water supply drops below the pressure of the contaminated supply.
9. process of illustrating a skill or task in front of another person or a group.
13. prohibiting food handlers from working in the operation due to specific medical condition.