ServSafe Terms Pt. 1

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Across
  1. 3. Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass as well as naturally-occurring objects, such as bones in fillets.
  2. 5. Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Fungi most often cause food to spoil. Molds, yeasts, and mushrooms are examples.
  3. 7. Licensed professional who uses safe, current methods to prevent and control pests.
  4. 9. People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool-age children, older people, people taking certain medications, and those with certain diseases or weakened immune systems.
  5. 11. Food has been time-temperature abused any time it has been allowed to remain too long at a temperature favorable to the growth of foodborne microorganisms.
  6. 12. Disease-causing inflammation of the liver. It is transmitted to food by poor personal hygiene or contact with contaminated water.
  7. 13. Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to staff.
  8. 14. Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.
  9. 15. The temperature range between 41˚F and 135˚F (5˚C to 57˚C), within which most foodborne microorganisms rapidly grow.
  10. 16. An incident in which two or more people experience the same illness symptoms after eating the same food.
  11. 17. Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi.
  12. 18. Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their die
  13. 19. Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product’s flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
  14. 20. Food that contains moisture and protein and has a neutral or slightly acidic pH. Such food requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
  15. 21. Federal agency that issues the FDA Food Code working jointly with the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC). also inspects foodservice operations that cross state borders—interstate operations such as food manufacturers and processors, and planes and trains—because they overlap the jurisdictions of two or more states.
  16. 22. Organism that needs to live in a host organism to survive. can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Correct cooking and freezing will kill.
  17. 23. Eggs that have been cracked open and combined in a common container.
Down
  1. 1. Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines.
  2. 2. Document issued by a regulatory agency that allows a requirement to be waived or modified.
  3. 4. Packaging method that reduces the amount of oxygen available in order to slow microbial growth. ROP methods include sous vide, MAP, and vacuum packaging.
  4. 5. Group of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food.
  5. 6. Organization that develops and publishes standards for sanitary equipment design. It also assesses and certifies that equipment has met these standards.
  6. 8. Prohibiting food handlers from working with or around food, food equipment, and utensils.
  7. 10. Liquid or gel used to lower the number of microorganisms on the skin’s surface.
  8. 16. Unit of lighting equal to the illumination one foot from a uniform light source. Also called lux.