ServSafe Vocabulary

2. Population Groups of people more susceptible to foodborne illnesses, such as the elderly, infants, or those with compromised immune systems.
3. The presence of harmful substances in food.
5. A measure of how acidic or basic a substance is, crucial in food preservation.
9. The unwanted reverse flow of contaminants into a potable water system.
11. Pathogen Microorganisms that can cause disease when transmitted through food.
12. A step in the food process where control can be applied to prevent or eliminate a food safety hazard.
14. The process of removing food and other types of soil from a surface.
15. To adjust and mark a tool for accurate measurement, such as a thermometer.
16. A substance that can cause an allergic reaction.
17. The act of cleaning hands to remove soil, grease, microorganisms, or other unwanted substances.

1. The transfer of harmful substances or pathogens from one surface to another.
2. A source of danger or risk, particularly in food safety.
4. A systematic preventive approach to food safety.
6. Contaminant A hazard that comes from microorganisms, such as bacteria, viruses, parasites, or fungi.
7. Illness Illness resulting from the consumption of contaminated food.
8. Holding Keeping food cold to prevent bacterial growth.
9. Single-celled microorganisms that can cause foodborne illness.
10. A stock rotation system to ensure older inventory is used first.
11. A group of microorganisms that includes molds, yeasts, and mushrooms.
13. A severe, potentially life-threatening allergic reaction.