ServSafe Manager Key Terms

2. Illness causing microorganism (8 letters).
3. The most critical part of personal hygiene for preventing the spread of pathogens (11 letters).
4. A living animal or human being that a parasite requires to grow and reproduce (4 letters).
6. The process of removing food and dirt from a surface (8 letters).
7. ____ temperature abuse occurs when food has stayed too long at temperatures favorable to pathogen growth (4 letters).
8. A curved, sealed edge between a floor and a wall that is used in food establishments (6 letters).
10. A step in the flow of food where a hazard can be prevented or eliminated (3 letters abbr.)
11. Ready-to-eat TCS food must be ______ marked if it is held for longer than 24 hours (4 letters).
13. A form that some bacteria take to protect themselves when nutrients are not available (5 letters).
14. Sanitizer concentration is measured in (abbr. 3 letters).
17. Food that can be consumed without further washing, cooking, or prep (10 letters).
19. A stemmed thermometer checks temperatures through a metal stem with a sensor in the end (10 letters).

1. The transfer of an allergen from a food that contains the allergen to a food that does not (12 letters).
5. A form of backflow that occurs when high water use in one area creates a vacuum (13 letters).
9. A system to control pests (abbr. 3 letters).
12. Food that requires temperature control for safety (3 letters).
15. Active _______________ Control is a food safety management system (10 letters).
16. A critical step in the flow of food that can prevent a foodborne illness by reaching an internal temperature (7 letters).
18. Conditions needed for bacteria to grow (abbr. 6 letters).