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SERVSAFE 7TH EDITION VOCABULARY QUESTIONS AND ANSWERS WITH VERIFIED SOLUTIONS 2024
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SERVSAFE 7TH EDITION VOCABULARY QUESTIONS AND ANSWERS WITH VERIFIED SOLUTIONS 2024
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SERVSAFE 7TH EDITION VOCABULARYQUESTIONS AND ANSWERS WITH
VERIFIED SOLUTIONS 2024
Abrasive cleaners - ANSWER contain a scouring agent that helps scrub hard-to-remove dirt
Active Managerial Control - ANSWER Food safety management system designed to prevent foodborne
illness by addressing the five most common risk factors identified by the Centers for Disease Control and
Prevention (CDC)
Air curtains - ANSWER Devices installed above or alongside doors that blow a steady stream of air across
an entryway, creating an air shield around open doors. Insects avoid them. Also called air doors or fly
fans.
Air gap - ANSWER an air space that separates a water supply outlet from a potentially contaminated
source
A.L.E.R.T. - ANSWER Acronym developed by the FDA to help operations develop a food defense program.
Assure, look, employees, reports, threat
Anaphylaxis - ANSWER Severe allergic reaction
Approved suppliers - ANSWER Suppliers that have been inspected, are able to provide an inspection
report, and that meet applicable local, state, and federal laws.
Backflow - ANSWER the reverse flow of contaminants through a cross-connection into a drinkable water
supply
Backsiphonage - ANSWER A vacuum created in the plumbing system that sucks contaminants back into
the water supply
Bacteria - ANSWER Single-celled, living microorganisms that can spoil food and cause food borne illness
, Best by date - ANSWER Date by which product should be eaten for best flavor or quality
Bimetallic stemmed thermometer - ANSWER The most common and versatile type of thermometer,
which measures temperature through a metal stem with a sensor in the end
Boiling point method - ANSWER Method of calibrating a thermometer based on the boiling point of
water.
Booster heater - ANSWER Water heater attached to hot-water lines leading to dishwashing machines or
sinks. Raises water to temperature required for heat sanitizing of tableware and utensils.
Calibration - ANSWER Process of adjusting a thermometer to a known standard, such as the freezing or
boiling point of water, to ensure that the thermometer gives accurate readings
Carriers - ANSWER People who carry pathogens and infect others, yet never get sick themselves.
Centers for Disease Control and Prevention (CDC) - ANSWER Agencies of the U.S. Department of Health
and Human Services that investigate foodborne-illness outbreaks, study the causes and control of
disease, publish statistical data, and conduct the Vessel Sanitation Program.
Cleaning - ANSWER Removing food and other dirt from a surface.
Concentration - ANSWER The amount of sanitizer for a given amount of water measured in parts per
million (ppm)
Contamination - ANSWER Presence of harmful substances in food. Some food safety hazards occur
naturally, while others are introduced by humans or the environment.
Coving - ANSWER Curved, sealed edge placed between the floor and wall to eliminate sharp corners or
gaps that would be impossible to clean. Eliminates hiding places for pests and prevents moisture from
deteriorating walls
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