ServSafe Chapter 3 & 4

the danger zone & the rapid growth danger zone

TCS food has been time-temperature abused any time it remains between 41ºF and 135ºF. it is called the danger zone because pathogens grow in this range. the rapid growth danger zone is 70ºF to 125ºF.

rules on covering cuts and wounds

cover wounds on hands and wrists with an impermeable cover, like a bandage, then place a single use glover over the cover. cover wounds on arms with an impermeable cover, such as a bandage, the wound must be completely covered. Cover wounds on other parts of the body with a dry, durable and tight-fitting bandage.

things involved in a personal hygiene program

hand practices (hand washing, hand care, glove use, preventing bare-hand contact with ready-to-eat food), personal cleanliness, clothing, hair restraints, and jewelry. Food handlers must also avoid certain habits and actions, maintain good health, cover wounds, and report illnesses.

5 ways to avoid time-temperature abuse

monitoring by learning which food items should be checked, how often and by whom. make sure the correct kinds of thermometers are available and have food handlers use timers in prep areas to check how long food is in the temperature danger zone. food handlers should regularly record temperatures. have procedures to limit the time food spends in the temperature danger zone. food handlers should know what to do when time and temperature standards are not met.

rules on aprons

remove apron when leaving prep areas. example: aprons should be removed and stored before taking out garbage or using the restroom. NEVER wipe your hands on your apron.

rules on hair restraints

wear a clean hat or other hair restraint when in a food prep area. DO NOT wear hair accessories that could become physical contaminants. DO NOT wear false eyelashes. food handlers with facial hair should also wear a beard restraint.

actions of food handlers that can cause contaminations

when they have a food borne illness, wounds that contain a pathogen, sneezing or coughing, contact with a person that is ill, not washing their hands after touching a possible contaminant, symptoms such as diarrhea, jaundice, or vomiting. scratching the scalp, running fingers through hair, wiping or touching the nose, rubbing an ear, touching a pimple or an infected wound, wearing a dirty uniform, coughing or sneezing into the hand, spitting in the operation

7 types of thermometers/thermocouples/thermistors

1. bimetallic stemmed thermometer: measures temperature through its metal stem, insert the stem into the food up to the dimple, good for checking temp of large or thick food (not hamburgers). 2. immersion probe: use these to check temperature of liquids, such as soups, sauces and frying oil. 3. surface probe: use these to check temperature of flat cooking equipment such as griddles. 4. penetration probe: use these to check the internal temperature of food. good for checking the temp of thin food such as hamburgers or fish fillets. 5. air probe: use these to check the temp inside coolers and ovens. 6. infrared (laser) thermometers: checks the temp of food and equipment surfaces. they do not need to touch the surface to check the temperature. hold the thermometer as close as you can without touching it to the food or equipment and remove any barriers between the thermometer and the food, food package or equipment. 7. time-temperature indicator (TTI): this monitors both time and temperature. a color change appears in the window if the food has been time-temp abused during shipment or storage.

touching food with bare hands

DO NOT handle ready-to-eat food with bare hands, NEVER handle ready-to-eat food with bare hands if you are going to be serving a high-risk population. you CAN handle food with bare hands when the food will be added as an ingredient to a dish that doesn't contain raw meat, seafood, or poultry, but will be cooked to at least 145ºF. you CAN handle food with bare hands if the food will be added as an ingredient to a dish containing raw meat, seafood or poultry, and the dish will be cooked to the required minimum internal temp of the raw items. some regulatory authorities allow bare-hand contact with ready-to-eat food.

when to change gloves

as soon as they become dirty or torn, before beginning a different task, after an interruption (like making a phone call), after handling raw meat, seafood, or poultry, and before handling ready-to-eat food.

when & where to eat, drink or smoke

do NOT eat, drink, smoke or chew gum or tobacco when prepping food or serving food, when working in prep areas, when working in areas used to clean utensils and equipment. only eat, drink, smoke and chew gum or tobacco in designated areas. some regulatory authorities allow food handlers to drink from a covered container while in prep and dishwashing areas.

who should be excluded from a food operation & when they can return & who should be restricted in a food operation

exclude the food handler from the operation if you primarily serve a high-risk population, if they have vomiting, diarrhea or jaundice, and if the food handler has been diagnosed with norovirus, shigella spp, nontyphoidal salmonella, shiva toxin-producing E. coli, Hepatitis A or Salmonella Typhi. food handlers can return to work if they have either had no symptoms for at least 24 hours or have a written release from a medical practitioner. food handlers should be RESTRICTED if they have a sore throat with a fever

rules on fingernails

keep fingernails short and clean, they should be kept trimmed and filed. NO false fingernails. NO nail polish.

rules on hand antiseptics

only use hand antiseptics after hand washing. NEVER use them in place of hand washing. Wait for hand antiseptic to dry before you touch food or equipment.

rules on jewelry

remove jewelry from hands and arms before prepping food or when working around prep areas. food handlers CANNOT wear: rings except for a plain band, bracelets including medical bracelets and watches.

single use gloves

single use gloves should be used when handling ready-to-eat food. the exceptions include: when washing produce or when handling ready-to-eat ingredients for a dish that will be cooked to a correct internal temperature. only purchase gloves approved for safe foodservice. NEVER wash and reuse gloves. provide proper glove sizes (gloves that are too big won't stay on, and gloves that are too small will rip easily.) some employees or customers may be sensitive to latex.

guidelines for using thermometers

thermometers must be washed, rinsed and sanitized and air-dried. they can lose accuracy if bumped or dropped, when this happens you must calibrate it, its a good idea to calibrate them regularly. glass thermometers can be a physical contaminant if they break. when checking temp, insert the probe into the thickest part of the food, this is usually also in the center.

4 ways to prevent cross-contamination

using separate equipment, cleaning and sanitizing, prepping food at different times, and buying prepared food

how to use gloves

wash hands before putting on gloves when starting a new task, you do not need to rewash your hands each time you change gloves as long as you are performing that same task and your hands have not been contaminated. select the correct glove size. hold gloves by the edge when putting them on, avoid touching the glove as much as possible. once you've put them on, check them for rips or tears. NEVER blow into the gloves. NEVER roll them to make it easier to put on.

5 steps to hand washing

wet hands and arms(running water as hot as you can stand it, at least 100º F), apply soap, scrub hands and arms vigorously(scrub for 10-15 secs), rinse hands and arms thoroughly, dry hands and arms(single use paper towel or hand dryer)