Chapter 8 ServSafe

2. Documentation kept to show monitoring, corrective actions, and system verification.
7. Periodically assessing and re-evaluating the food safety system to ensure it works effectively.
11. Standard Operating Procedures that establish daily operational guidelines for sanitation and prep.
13. Document issued by a local regulatory authority allowing a food safety requirement to be waived or changed.
14. Predetermined steps taken when a critical limit is not met.
15. FDA public health intervention requiring managers to demonstrate food safety competence.
16. Five common factors (e.g., unsafe sources, wrong temp holding, dirty equipment) responsible for foodborne illness.
18. Systematically observing and measuring critical limits at CCPs to ensure control.
19. Disease-causing microorganisms targeted and controlled by food safety management systems.

1. Essential foundation program ensuring staff understand proper food safety practices.
3. Specialized food preservation method requiring a HACCP plan and a variance.
4. Group of practices and procedures intended to prevent foodborne illness across an operation.
5. FDA intervention requiring menu notices for raw or undercooked TCS items.
6. Packaging fresh beverage on-site for later sale requires a variance and a HACCP plan.
8. System based on identifying significant biological, chemical, or physical hazards throughout the flow of food.
9. Minimum or maximum thresholds that must be met at Critical Control Points to control hazards.
10. FDA recommendations designed to protect public health by controlling the five common risk factors.
12. Growing seeds or beans on-site; requires a variance and a HACCP plan.
14. Specific points in the flow of food where hazards can be prevented, eliminated, or reduced to safe levels (CCPs).
17. Proactive approach where managers actively control risk factors for foodborne illness.