Servsafe Vocab

5. to keep food for later use
8. single-celled microorganisms that can cause foodborne illness
11. the process of keeping food at correct temperatures and conditions
14. reducing pathogens on a surface to safe levels
15. the transfer of harmful microorganisms from one surface or food to another
16. the process of accepting and inspecting food deliveries
17. to make something hot or cook it
18. free from harm or danger
21. a harmful microorganism that causes foodborne illness
22. the body part used to handle food

1. the process of adjusting a thermometer for accuracy
2. the stage where food is washed cut mixed or otherwise handled
3. removing food dirt and debris from surfaces
4. the measure of how hot or cold food is
6. a tool used to measure the temperature of food
7. the presence of harmful substances in food
9. a biological chemical or physical risk to food safety
10. poisons produced by certain pathogens that can make people sickclean make something free of dirt and food particles
11. to give food to a customer or guest
12. to prepare food by heating it
13. having a low temperature
15. adjust a thermometer to ensure it gives accurate readings
19. to clean with water and often soap
20. any substance eaten for nutrition