ServSafe Vocabulary

8. /A group of people who have health problems and can be affected easily
9. /People who spread and carry pathogens
11. /The Yellowing of Skin or Eyes
13. /Food that has to be controlled with time and temperature to prevent pathogens
17. /Soy,Milk,Wheat,Fish,Tree Nuts,and Peanuts
18. /Covering of hair to prevent physical contamination.
19. /A thing that covers a surface to prevent any gasses,food,or liquids to go through it
21. /Bacteria or virus that can get people sick from foods
22. /Organs that work together to help keep safe from harmful substances
23. /A reverse of unwanted fluid
25. /A surface that can be measured without being touched.

1. /Should be used after correct hand washing
2. /A malfunction that causes an immediate attention
3. /Negative pressure causes a portable water system to create a siphon effect
4. /Water that should always be clean a safe to carry around
5. /When a food allergen touched another food was served to a customer
6. /A physical separation to prevent connection through water
7. /United States Department of Agriculture
10. /Foods ready to be eaten with no preparation
12. /A disease transmitted to people by food
14. /Food,Acidity,Time,Temperature,Oxygen,and Moisture
15. /When pathogens is transferred to people by food from improper personal hygiene
16. /The washing of tables and surfaces with soap and water
20. /This safety device helps prevent contaminated water connection
24. /Using sanitizing solution to clean off a surface