ServSafe Ch. 1 Vocabulary

2. Government agency that inspects meat, poultry and eggs.
3. Microorganisms causing illness that get into food - bacteria, viruses, parasites, fungi, and toxins.
6. Food stays too long at temperatures that are good for pathogen growth.
10. Keeping hands clean; avoiding unsanitary actions; and reporting illness.
13. Objects that accidentally get into food - hair, dirt, staples, fish bones, etc.
15. Government agencies, like health departments, that create and enforce food safety regulations.
16. Microorganisms transfer from one food or surface to another.
17. Presence of harmful substances in food.
18. Disease transmitted to people by food.
19. Food-handling mistakes that can cause food to become unsafe.

1. Two or more people have the same symptoms after eating the same food, confirmed through investigation and lab analysis.
4. Government agencies that research the causes of foodborne-illness outbreaks.
5. System The body's defense against illness.
7. Correcting a situation immediately.
8. Food that can be eaten without further preparation, washing, or cooking.
9. Chemical substances that get into food - cleaners, polishes, sanitizers, etc.
11. Food requiring Time and Temperature Control for safety.
12. Science-based code that provides recommendations for food safety regulations, issued by the FDA.
14. Government agency that inspects all food except meat, poultry and eggs and issues a Model Food Code.