ServSafe Acronyms

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A.L.E.R.T

Assure-Look-Employees-Reports-Threat

Danger Zone

41*-135*F/ 5*-57*C

Dry storage

50*-70*F or 10*-21*C

Fast Growth for Pathogens

70*-125*F/ 21*-52*C

MSDS

Material Safety Data Sheet

Internal Temperatures for foods cooked in ?

Microwave

NTS

Nontyphoidal Salmonella

OSHA

Occupational Safety & Hazard Agency

PHS

Public Health Service

ROP

Reduced Oxygen Packaging

STEC

Shiga toxin producing Escherichia Coli

165*F/74*C

Hot holding temp for re-heating TCS foods/15 sec w/ thermometer

Accuracy Range for Thermometers/Food

+/-2*F or +/-1*C

Accuracy Range for Thermometers/equipment

+/-3*F or +/-1.5*C

Temperature Check for Food

15 seconds

CDC

Center of Disease Control

FIFO

First in, First out

FDA

Food and Drug Administration

135*F/57*C down to 70*F/21*C

Food cooled during the first two hours

70*F/21*C down to 41*F/5*C

Food cooled during the last two hours

FAT TOM

Food-Acidity-Time-Temperature-oxygen-moisture

GMP

Good Manufacturing Practices

GAP

Good agricultural Practices

HACCP

Hazard Analysis critical control points

SOP

Standard Operating Procedures

TCS Food

Time, temp control for safety

USDA

United States Department of Agriculture


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