10 terms

Serv Safe 11-15

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Heat Sanitizing
A method to sanitize tableware, utensils or equipment by immersing them in hot water (at least 171* F) for thirty seconds.
Chemical Sanitizing
3 most common types: chlorine, iodine, and quarternary ammonium compounds. It can done by immersing a clean object in a specific concentration of solution for a specific amount of time. It can also be done by rinsing, swabbing, or spraying the object with a specific concentration of solution.
Three-compartment sink
pre-soaked or scrapped clean, washed in detergent with 110F water, rinsed in clean water, and sanitized in either hot water at least 171F or a chemical-sanitizing solution. All items should be air-dried inverted.
Integrated Pest Management
a variety of pest control methods that include repairs, traps, bait, poison, etc. to eliminate pests
Air Curtains
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
Health Inspectors
City, county, or state employee who conducts food service inspections. Health inspectors are also known as sanitarians, health officials, and environmental health specialists. They are generally trained in food safety, sanitation, and public health principles.
Food and Drug Administration
a federal agency in the Department of Health and Human Services established to regulate the release of new foods and health-related products
Pesticides
any one of various substances used to kill harmful insects (insecticide), fungi (fungicide), vermin, or other living organisms that destroy or inhibit plant growth, carry disease, or are otherwise harmful.
Pest Control Operators
Licensed professional who uses safe, current methods to prevent and control pests
Master Cleaning Schedule
Detailed schedule listing all cleaning tasks in an establishment, when and how they are to be performed and who will perform them
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