ServSafe Acronyms
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
