ServSafe Vocab Word Scramble

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Question	Answer
CDC	Conduct research and assist in investigating foodborne illness outbreaks.
Poor Cleaning and Sanitizing	Equipment, utensils and food contact surfaces are not washed and sanitized correctly; wiping cloths not stored in a sanitizing solution; sanitizing solution not at the correct level.
Chemical Contamination	Include cleaners, sanitizers and polishes.
4 Major Bacteria	(that cause Foodborne Illness) Salmonella Typhi, Nontyphoidal Salmonella, Shigella and Shiga Toxin or E. Coli
Gathering Information	Get the who, what, where, when and why from the person making the complaint
Food Allergen	A protein in food that some people are sensitive to; occurs naturally and when enough is eaten an allergic reaction occurs
Jewelry	Remove from hands and arms before prepping food; can wear a plain band ring (wedding)
Corrective Actions	(List 3) Dispose of contaminated foods; clean equipment and utensils and retrain staff
Calibration Nut	Used to adjust a bimetallic stem thermometer to be accurate
Thermometer Accuracy	Food - plus/minus 2 degrees F and Air - plus/minus 3 degrees F
Approved Supplier	Suppliers that have been inspected and can show you and can show you an inspection report. They also meet all local, state and federal laws
Best-by Date	Is the date by which the product should be eaten for best flavor and quality
2 - 4 Rule	Cool from 135 F to 70 F in 2 hours and then from 70 F to 41 F or lower in 4 hours
Foods cooked to	165 degrees F / 15 seconds Poultry (whole or ground), stuffing, stuffed meats and dishes that include previously cooked TCS ingredients
Minimum Time Required to Check Food Temperatures	At least every 4 hours
Containers for Off-site Service	Must be food grade and insulated
Cold Food held without Temperature Control for how long	Up to 6 hours
Reheating foods for immediate service	Can be reheated to any temperature if it was cooked and cooled correctly
Maximum Registering Thermometer	Indicates the highest temperature reached during use
Jewelry	Remove from hands and arms before prepping food; can wear a plain band ring (wedding)
Hand Antiseptics	Must comply with FDA standards and used after handwashing. Never in place of handwashing

Created by: foodielyn