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SS FS Set 1
ServSafe FH Vocabulary Practice Set 1 Basic Food Safety
| Term | Definition |
|---|---|
| Foodborne Illness | An illness caused by eating food or drinking beverages contaminated with harmful microorganisms, chemicals, or other hazards. |
| Foodborne Outbreak | An event in which two or more people develop a similar illness after eating the same contaminated food. |
| Food Safety | Practices used to prevent food contamination and foodborne illness. |
| Pathogen | A harmful microorganism that can cause disease. |
| Microorganism | A very small living organism that can usually only be seen with a microscope. |
| Bacteria | Single-celled microorganisms; some types can cause foodborne illness. |
| Virus | A tiny infectious agent that can cause illness and may be spread through contaminated food, water, or people. |
| Parasite | An organism that lives in or on another organism and may cause illness. |
| Toxin | A poisonous substance that can cause illness. |
| Symptoms | Physical signs of an illness, such as nausea, vomiting, diarrhea, stomach cramps, or fever. |
| Incubation Period | The amount of time between exposure to a pathogen and the appearance of symptoms. |
| Foodborne Infection | Illness that occurs when a person consumes food containing harmful living pathogens. |
| Foodborne Intoxication | Illness caused by consuming toxins that are present in food. |
| High-Risk Population | A group of people who are more likely to become seriously ill from contaminated food. |
| Vulnerable Population | Another term for people who have a greater risk of severe foodborne illness. |
| Older Adults | People who may be at greater risk because their immune systems can weaken with age. |
| Young Children | Children, especially very young children, whose immune systems are still developing. |
| Pregnant Women | Individuals who may have an increased risk from certain foodborne pathogens during pregnancy. |
| Weakened Immune System | A reduced ability of the body to fight infections and disease. |
| Immunocompromised | Having an immune system that is less able to fight infections. |
| Hospitalization | Admission to a hospital for medical treatment, which may occur in serious cases of foodborne illness. |
| Dehydration | A dangerous loss of body fluids that can result from severe vomiting or diarrhea. |
| Food Recall | The removal of a food product from stores or consumers because it may be unsafe. |
| Contamination | The presence of harmful substances or microorganisms in food. |
| Contaminant | A harmful substance or organism that gets into food. |
| Biological Hazard | A food safety danger caused by pathogens such as bacteria, viruses, parasites, or fungi. |
| Chemical Hazard | A harmful chemical that gets into food, such as cleaning products, pesticides, or improper amounts of food additives. |
| Physical Hazard | A foreign object in food that can cause injury, such as glass, metal, hair, or pieces of plastic. |
| Cross-Contamination | The transfer of harmful microorganisms from one food, surface, or object to another. |
| Cross-Contact | The accidental transfer of a food allergen from one food or surface to another. |
| Food Allergen | A food ingredient that can cause an allergic reaction in some people. |
| Personal Hygiene | Cleanliness practices, such as proper handwashing, that help prevent food contamination. |
| Ready-to-Eat Food | Food that can be eaten without additional washing, cooking, or preparation. |
| Sanitation | Practices used to maintain clean and hygienic conditions. |
| Cleaning | Removing food, dirt, grease, and other visible material from a surface. |
| Sanitizing | Reducing harmful microorganisms on a cleaned surface to safer levels. |
| Time-Temperature Abuse | Allowing food to remain at temperatures that support rapid pathogen growth for too long. |
| Temperature Danger Zone | The temperature range in which many harmful microorganisms can grow rapidly. |
| TCS Food | Time/Temperature Control for Safety food that requires careful temperature control to limit pathogen growth or toxin formation. |
| Internal Temperature | The temperature measured inside the thickest part of a food. |
| Food Thermometer | A tool used to measure the internal temperature of food. |
| Minimum Internal Temperature | The lowest temperature food must reach during cooking to help make it safe. |
| Holding Temperature | The temperature at which prepared food is kept before it is served. |
| Hot Holding | Keeping cooked food at a safe hot temperature until it is served. |
| Cold Holding | Keeping food at a safe cold temperature until it is served. |
| Cooling | Reducing the temperature of cooked food safely and quickly. |
| Reheating | Heating previously cooked and cooled food to a safe temperature before holding or serving it. |
| Thermometer Calibration | Checking or adjusting a thermometer to make sure it gives an accurate temperature reading. |
| Receiving | Accepting and inspecting food deliveries to make sure foods are safe and meet quality standards. |
| Inspection | Carefully checking food for correct temperature, damage, contamination, spoilage, and other safety concerns. |
| Approved Supplier | A food supplier that follows required food safety laws and standards. |
| Storage | Keeping food under proper conditions to maintain its safety and quality. |
| FIFO | First In, First Out—a method of using older food products before newer ones. |
| Expiration Date | A date associated with a product's expected safety or quality, depending on the type of date labeling used. |
| Food Preparation | The steps used to prepare food for cooking or serving while preventing contamination. |
| Handwashing | Properly washing hands to remove dirt and reduce harmful microorganisms. |
| Single-Use Gloves | Disposable gloves used when appropriate to help prevent contamination of food. |
| Cooking | Heating food to the appropriate internal temperature to reduce harmful pathogens. |
| Thawing | Safely changing frozen food from a frozen state to an unfrozen state. |
| Serving | Providing prepared food to customers or consumers while protecting it from contamination. |
| Food Handler | A person who prepares, stores, cooks, packages, or serves food. |
| Food Contact Surface | Any surface that normally touches food, such as cutting boards, utensils, dishes, or preparation tables. |
| HACCP | Hazard Analysis and Critical Control Point—a systematic approach for identifying, evaluating, and controlling significant food safety hazards. |
| Critical Control Point (CCP) | A point in food preparation where control can be applied to prevent, eliminate, or reduce a significant food safety hazard to an acceptable level. |
| Corrective Action | A step taken when a food safety standard or critical limit has not been met. |
| Traceability | The ability to track food and ingredients through the supply chain. |
Created by:
PRO Teacher
dmiller7