ServSafe Terms

4. An incident where 2 or more people eat the same food, an investigation is conducted, and laboratory analysis confirms the illness.
5. Food eaten without further preparation, washing, or cooking.
7. Tiny plants that grow under any condition, spoil food, and can produce toxins.
9. Objects in food resulting from natural occurrences or accidents and mistakes.
10. Microorganisms that spoil food quickly, often resulting in alcohol smell/taste, discoloration, or slime.
12. Microorganisms that cause illness and serve as a food safety threat.
13. Potential to cause harm.
16. Time and temperature control for safety food commonly involved in outbreaks.

1. Disease transmitted to people by food.
2. Harmful items present in food that make it unsafe to eat.
3. Microorganisms that can grow rapidly and create toxins; some toxins are not killed by cooking.
6. Contamination from substances used or stored incorrectly.
8. Leading cause of foodborne illness that grows in intestines and survives cold temperatures.
11. Small, living organisms only seen through a microscope.
12. Organisms that require a host (person, animal, plant, or water) for nourishment and protection.
14. Organisms found in air, soil, plants, and water that can cause illness or spoil food.
15. Acronym representing the six conditions bacteria need to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture.