ServSafe Key Vocabulary
Essential terms and definitions you must know before exam day.
Key Vocabulary
FAT TOM
Conditions bacteria need to grow: Food, Acidity, Time, Temperature, Oxygen, Moisture.
HACCP
Hazard Analysis Critical Control Points — a food safety system identifying and controlling hazards.
TCS food
Time/Temperature Control for Safety — foods that support pathogen growth and require temperature control.
FIFO
First In, First Out — use oldest inventory first to minimize spoilage and contamination risk.
Vocabulary Study Tips
- 1.Focus on the Big 6 pathogens that require reporting: Hepatitis A, Norovirus, Shigella, Salmonella Typhi, STEC, Nontyphoidal Salmonella.
- 2.Memorize cooking temperatures: Poultry 165°F, Ground beef/seafood/pork 155°F, Steaks 145°F, Vegetables 135°F.
- 3.The cooling rule: 135→70°F within 2 hours; 70→41°F within 4 more hours.
- 4.Use the official ServSafe Manager Book (7th edition) — the exam pulls directly from it.