ServSafe Acronyms

ADA

Americans with Disabilities Act—forbids discrimination on the basis of a physical or mental disability if the individual can perform "essential function" of the job.

ALERT

Assure Look Employees Reports Threat used for deliberate contamination of food

IPM

Integrated Pest Management. Program used to keep pests from entering and establishment and to eliminate any pests that do get in

MFP

ManageFirst Professional

MSDS

Material Safety Data Sheet; contains information on the possible health effects of exposure to chemicals

MMWR

Morbidity and Mortality Weekly Report; a CDC publication containing data on notifiable diseases and topics of special interest

NRA

National Restaurant Association

NRAEF

National Restaurant Association Education Foundation

NSF

National Sanitary Foundation Creates instructions and inspects equipment

NSP

Neurotoxic Shellfish Poisoning

NTS

Nontyphoidal Salmonella

OSHA

Occupational Safety and Health Administration, a government agency in the Department of Labor to maintain a safe and healthy work environment

OJT

On-the-Job Training - Training received by performing daily work duties under managerial supervision.

PSP

Paralytic Shellfish poisoning

PPE

Personal Protection Equipment- all equipment that is used to protect yourself from biological contamination. examples: Mask, goggles, shirt covers, pant covers

PCO

Pest Control Operator. Licensed professional who uses safe and current methods to prevent and control pests

PHS

Public Health Service: The US PHS is the main division of the US Dept of Health and Human Services and comprises all agency divisions of the DHHS and the Commissioned Corps (led by the Surgeon General). The mission of US PHS is protecting, promoting, and advancing the nation's health and safety.

Quats

Quaternary ammonium compounds, disinfectants that are very effective when used properly in the salon

ROP

Reduced Oxygen Packaging (vacuum sealed, canned goods, etc.)

PPM

parts per million- Unit of measurement, used to measure sanitizer

PIC

person in charge- usually the manager who enforces food safety, monitors, and models behavior

pH

potential hydrogen; scale to indicate degree of acidity or alkalinity

SDS

safety data sheet- where to store and ingredients of all products

MAP

modified atmosphere packaging

TTI

*time temperature indicator *attached to food packaging from supplier *color changes when food had been time temperature abused

STEC

-shiga toxin producing e. coli -toxin come from Shigella dysenteriae gene -found in intestines of cattle

CDC

Centers for Disease Control and Prevention; provides safety guidelines for medical offices and facilities

CFR

Code of Federal Regulations (4.7)

CCP

Critical control point, is a point, step or procedure at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable (critical) levels.

EPA

Environmental Protection Agency An independent federal agency established to coordinate programs aimed at reducing pollution and protecting the environment

FIFO

First in-first out; a method for rotating inventory to make sure that the items that arrive first are used first.

FDA

Food and Drug Administration. The agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public.

FATTOM

Food, Acidity, Temperature, Time, Oxygen, Moisture (What Bacteria needs to grow)

lux

Foot candle: unit of measurement, used to measure the amount of lighting a light puts out

GAP

Good Agricultural Practices

GMP

Good Manufacturing Practices contain both requirements and guidelines for the manufacturing of food and drug products in a sanitary environment.

HACCP

Hazard analysis critical control point, a food safety system that examines the food production process at every point where contamination is possible.

SOPs

Standard Operation Procedures. Provide specific information on the actions that should be taken to accomplish a certain task.

TCS

Temperature control for safety: food that needs to stay out of the temperature danger zone and can only stay out of the cooler 4 hours is room temperature or 6 if just out of the cooler

ANSI

The American National Standards Institute is a private non-profit organization that oversees the development of voluntary consensus standards for products, services, processes, systems, and personnel in the United States.

USDA

United States Department of Agriculture; main agency of the federal government that oversees agriculture

UHT

ultra high temperature- type of pasteurization that involves very high heat

aw

water activity→ the availability of water