ServSafe Exam

establishing procedures for recording keeping and documentation

. conducting a hazard analysis 1. look at a menu and how food is prepared for potential hazards including bacteria, viruses, parasites, cleaning compounds, sanitizers, allergens, physical contaminants ii. determine critical control points 1. identified hazards can be prevented, eliminated, or reduced to safe levels iii. establishing critical limits 1. establishing minimum or maximum limits that must be met to prevent or eliminate the hazard or reduce it to a safe level iv. establish monitoring procedures 1. determine the best way for your operation to check them to make sure they are consistently met; identify who will monitor/how often v. identify corrective actions 1. identify steps that must be taken when a critical limit is NOT met vi. verify that the system works 1. determine if the plan is working as intended; evaluate vii. establish procedures for record keeping and documentation 1. keep records of when monitoring activities are performed, corrective action is taken, equipment is validated, working with suppliers

internal temp requirement fruit or vegetables hot held for service, commercially processed, ready to eat food that will be hotheld for service (cheese sticks, deep fried veggies)

135F, 57C; must never be held at room temperature (fruits and veggies)

internal temp requirement steak/chops (pork, beef, veal, lamb), toasts of pork beef veal lamb, seafood, eggs that will be served immediately

145F, 63C for 15 seconds

internal temp requirement for ground meat, ground seafood, eggs that are hotheld

155F, 68C for 15 seconds

internal temp requirement for injected meat

155F, 68C for 15 seconds

internal temp requirement for poultry, meat, eggs, fish, food being recooked in microwave, stuffing made with TCS ingredients, stuffed meat seafood poultry pasta, dishes including previously cooked TCS ingredients

165F, 74C for 15 seconds (in two hours for heating potentially hazardous)

temperature danger zone

41F-135F, 5C-57C

bacteria staphylococcus aureus

50% of healthy adults carry this bacteria in their nose, and about 20-35% carry it on their skin

thermometer types

A. bimetallic stemmed thermometer: useful for measuring the temp of everything from incoming shipments to the internal temps of food in hot units b. thermocouples and thermistors: designed to measure liquids such as soups, sauces, or frying oil c. infrared: temp readings of food and food equipment surfaces (not internal temps)

policies for reporting illness/injury

A. if foodhandler has sore throat/fever: restrict employee from working around food B. if foodhandler has vomiting, diarrhea, jaundice: exclude employee from establishment; can return if they are symptom free for 24 hours or have written release from medical physician c. if foodhandler has been diagnosed with a foodborne illness caused by salmonella, shigella, shiga toxinproducing e.coli, hepatitis A virus or Norovirus: exclude employee from establishment and notify local regulatory agency

internal temp requirement for cooling food

A. potentially hazardous food must be cooled from 135F to 70F, 57C to 21C and then from 70F to 41F, 21C to 5C B. place food in an ice water bath, stir food with an ice paddle, place food in a blast chiller or a tumble chiller

diseases NOT spread through food

AIDS, hepatitis B and C, tuberculosis

methods to prevent cross-contamination

a. assign specific equipment to each type of food product (e.g.- using specific sets of cutting boards, utensils and containers for poultry, another for meat, and a third for produce) b. clean and sanitize all work surfaces, equipment, and utensils after each task. After cutting raw chicken, you need to wash, rinse, and sanitize cutting boards and utensils in a 3 compartment sink or dishwasher. c. when using the same prep table, prepare raw meat, fish, and poultry and readyto eat food at different times d. purchase ingredients that require minimal preparation

the 7 HACCP principles

a. conduct a hazard analysis b. determine critical control points (CCPs) c. establish critical limits d. establish monitoring procedures e. identify corrective actions f. verify that the system works g. establish procedures for recording keeping and documentation

concepts to refrigeration storage

a. holds potentially hazardous foods at 41F, 5C or lower b. use open shelving c. never place hot food in refrigerators d. keep refrigerator doors closed as much as possible e. store raw meat, poultry, and fish separately from cooked and readytoeat food to prevent crosscontamination f. wrap food properly

food storage (temp and throw out times)

a. keep at 41F, 5C or lower for refrigeration b. throw out items held at 41F or lower after seven days. Throw them out after 4 days if they have been held at 45F, 7C

concepts to frozen storage

a. keep freezers at temp that will keep products frozen b. check freezer temps regularly c. place frozen food deliveries in freezers as soon as they have been inspected d. when freezing food that has been prepared on site, clearly label the food e. use caution when placing food in freezers f. defrost freezers regularly g. keep the unit closed as much as possible

concepts to dry storage

a. keep storerooms cool and dry. Storeroom should be kept between 50F-70F, 10C-21C (keep relative humidity at 50-60%) b. make sure storerooms are well ventilated c. store dry food away from walls and at least 6 inches of floor d. keep dry food out of direct sunlight

when a HAACP is required

a. smoke or cure food as a method of food preservation b. use food additives as a method of food preservation c. package food using a reducedoxygen packaging method d. office live, molluscan shellfish from a display tank e. customprocess animals for personal use f. package unpasteurized juice for sale to consumer w/o warning label g. sprout or bean seeds

air gap

air space used to separate a water supply outlet from any potentially contaminated source. The air space between the floor drain and the drainpipe of a sink is an example. An air gap is the only completely reliable method for preventing backflow

hydrometer

an instrument used to measure relative humidity in storage areas

chemical contaminant

chemical substance that can cause a foodborne illness. Food can become contaminated by a variety of chemical substances normally found in restaurant and foodservice establishments, including toxic metals, pesticides, cleaning products, sanitizers, and equipment lubricants.

examples/sources of chemical contamination

cleaning products, polishes, lubricants and sanitizers

two-stage cooling

criteria by which cooked food must be cooled from 135F to 70F, 57C to 21C within two hours and from 70F to 41F, 21C to 5C or lower within the next four hours, for a total cooling time of six hours

thermometer

device for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler, or the temperature of equipment. Bimetallic stemmed thermometers, themocouples, and thermistors are common types of thermometers used in the restaurant and foodservice industry.

vacuum breaker

device for preventing the backflow of contaminants into a potable water system

single use item

disposable tableware designed to be used only once. It includes plastic flatware, paper or plastic cups, and plates and bowls.

variance

document issued by a regulatory agency that allows a requirement to be waived or modified

Shellstock identification tags

each container of live, molluscan shellfish received mush have an ID tag that must remain attached to the container until all the shellfish have been used. Tags must be kept on file for ninety days from the harvest date of the shellfish

cold holding equipment

equipment specifically designed to hold cold food at an internal temperature of 41F, 5C or lower

hot holding equipment

equipment such as chafing dishes, steam tables, and heated cabinets specifically designed to hold food at an internal temperature of 135F, 57C or higher

examples of plant toxins

fava beans, rhubarb leaves, jimsonweed, water hemlock, apricot kernels, milk from cows who have eaten snakeroot

prevention measures for chemical contamination

follow directions supplied by manufacturer, exercise caution, store chemicals away from food, label containers

hazardous analysis critical point (HAACP)

food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels

active managerial control

food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC)

sneeze guard

food shield placed over selfservice displays and food bars, which extends seven inches beyond the food and fourteen inches above the food counter

ultrahigh temperature (UHT) pasteurized food

food that is heat-treated at very high temps (pasteurized) to kill microorganisms. This food is often also aseptically packaged - sealed under sterile conditions to keep them from being contaminated.

pH-best range for microorganisms

foodborne microorganisms grow well in food that has a neutral to slightly acidic ph (7.5-4.6)

physical contaminant

foreign object that is accidentally introduced into food or a naturally occurring object, such as a bone in a fillet, that poses a physical hazard. common contaminants include metal shavings from cans, staples from cartons, glass from broken lightbulbs, blades from plastic or rubber scarpers, fingernails, hair, bandages, dirt, and bones.

spore

form that some bacteria can take to protect themselves when nutrients are not available; commonly found in soil and can contaminate food grown there; can resist heat allowing it to survive cooking temperatures; can also revert back to a form capable of growth--can occur when food is not held at the proper temperature or cooled or reheated properly.

food safety management system

groups of programs, procedures, and measures designed to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food

food borne illness growth rate

grow at temperatures between 41F-135F, 5C-57C; they grow much faster in the middle of the zone at temperatures between 70F-125F, 21C-52C

Scombroid poisoning (histamine poisoning)

illness caused by consuming high levels of histamine, a toxin that forms when scombroid and other species of fish are subjected to timetemperature abuse. Scombroid fish include tuna, bonito, mackerel, and mahi mahi.

Ciguatera fish poisoning

illness that occurs when a person eats fish that has consumed ciguatoxin which is found in certain marine algae. The toxin accumulates in fish when they consume smaller fish that have eaten the algae. Ciguatoxin is commonly associated with predatory reef fish such as barracuda, grouper, jacks, and snapper caught in the pacific ocean, western Indian ocean, and the Caribbean sea.

Toxic metal poisoning

illness that results when food containing toxic metals is eaten. It usually occurs when acidic food is handled with utensils or prepared in equipment containing these metals. It can also occur when carbonated beverage dispensers are improperly installed.

method to check temp of ROP and bulk food (MAP/vacuum sealed, etc.)

insert the thermometer stem or probe between two packages (as an alternative, it may be possible to check product temperature by folding the packaging around the thermometer stem or probe. Do not puncture packaging)

method to check temp of meat, poultry, fish

insert the thermometer stem or probe directly into the thickest part of the product (usually center)

symptoms of food allergies

itching around mouth, face, scalp; tightening in throat; wheezing and shortness of breath; hives; swelling of hands, feet, eyes, face; gastrointestinal symptoms, including abdominal cramping, vomiting, or diarrhea; loss consciousness; death

hand maintenance

keep fingernails short/clean, no false fingernails, no nail polish, cover all hand cuts and wounds with a clean bandage

hand antiseptic

liquid or gel used to lower the number of microorganisms on the skin's surface; should be used after proper handwashing, not in place of it. only those that are FDA compliant should be used.

vending machine

machine that dispenses hot and cold food beverages, and snacks

vegetable and meat mixing policy

make sure fruits/vegetables do not come in contact with surfaces exposed to raw meat/poultry

boiling point method

method of calibrating thermometers based on the boiling point of water

ice point method

method of calibrating thermometers based on the freezing point of water

ice water bath

method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water

first in, first out (FIFO)

method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first

biological contaminant

microbial contaminant that may cause foodborne illness; include bacteria, viruses, fungi, parasites, and biological toxins.

parasite

microorganism that needs to live in a host organism to survive; can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Proper cooking and freezing will kill these; avoiding crosscontamination and practicing proper handwashing can also prevent illnesses.

single-use gloves

never used in place of handwashing, wash before and between

method to check temp of other packaged food

open the package and insert the thermometer stem or probe into the product; the sensing area must be fully immersed in the product. The stem or probe must not touch the sides or bottom of the container

modified atmosphere packaging (MAP)

packaging method by which air inside of a package is altered using gases, such as carbon dioxide and nitrogen; many freshcut produce items are packaged this way

sous vide

packaging methods by which cooked or partially cooked food is vacuum packed in individual pouches and then chilled; this food is heated for service in the establishment; frozen, precooked meals are often packaged this way

reduced oxygen packaging (ROP)

packaging methods used to prevent the growth of microorganisms in packaged food by reducing the oxygen in the packaging; methods include MAP, sous vide, and vacuum packaging

flow of food

path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, serving

carriers

people who carry pathogens and infect others, yet never become ill themselves

cross connection

physical link through which contaminants from drains, sewers, or other wastewater sources can enter a potable water supply. A hose connected to a faucet and submerged in a mop bucket is an example

ice paddle

plastic paddle filled with ice, or with water and then frozen. When used to stir hot food, it cools it quickly

biological toxins

poisons produced by pathogens and found in some plants and animals. Toxins may be a natural part of the plant of animal or may occur in an animal as a result of diet.

potentially hazardous cold food internal temp requirement

potentially hazardous cold food must be held at an internal temperature of 41F, 5C or lower

potentially hazardous hot food internal temp requirement

potentially hazardous hot food must be held at an internal temperature of 135F, 57C or higher

food security

preventing or eliminating the deliberate contamination of food

calibration

process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard, such as at the freezing point or boiling point of water

hand washing

process should take about 20 seconds, dry with single use hand towel, wash with water as hot as one can stand

exclusion

prohibiting foodhandlers from working in the establishment due to specific medical condition

restriction

prohibiting foodhandlers from working with or around food, food equipment, and utensils

finger cot

protective covering used to cover a properly bandaged cut or sound on the finger

water activity

range from 01 with water being 1. Potentially hazardous typically .85 or higher

fungi

range in size from microscopic, singlecelled organisms to very large, multicellular organisms; most often cause food to spoil; mold, yeast, and mushrooms are examples

shelf life

recommended period of time during which food can be stored and remain suitable for use

food borne infection

result of a person eating food containing pathogens, which then grow in the intestines and cause illness. Typically, symptoms do not appear immediately.

food borne toxin-mediated infection

result of a person eating food containing pathogens, which then produce illnesscausing toxins in the intestines

food borne intoxication

result of a person eating food containing toxins that cause an illness. The toxins may have been produced by pathogens found on the food or might also be a natural part of the plant of animal consumed. Typically, symptoms appear quickly, within a few hours.

actions to avoid to prevent bacteria staphylococcus aureus

scratching of the scalp, running fingers through hair, wiping or touching nose, rubbing an ear, touching a pimple or open sore, wearing a dirty uniform, coughing or sneezing into the hand, spitting in the establishment

off site service

service of food to someplace other than where it is prepared or cooked, including catering and vending

micro-organisms

small, living organisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is improperly cooked, held, cooled, and reheated. Some bacteria form spores that can survive cooking temperatures.

frozen storage

storage typically designed to hold food at temperatures that will keep it frozen

dry storage

storage used to hold dry and canned food at temperatures between 50F-70F, 10C-21C and at relative humidity of 50-60%

refrigerated storage

storage used to hold potentially hazardous food at an internal temperature of 41F, 5C or lower

TCS

temperature control safety food

food allergy

the body's negative reaction to a particular food protein. The most common food allergens include milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy and soy products, peanuts, tree nuts

minimal internal cooking temperature

the required minimum temperature the internal portion of food must reach in order to sufficiently reduce the number of microorganisms that might be present. This temperature is specific to the type of food being cooked. Food must reach and hold its required minimum temperature for a specified amount of time.

virus

the smallest of the microbial food contaminants; rely on a living host to reproduce; usually contaminate food through a food handler's improper personal hygiene; some can survive freezing and cooking temperatures.

time-temperature indicators (TTIs)

time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or later storage.

yeast

type of fungus that causes food spoilage

mold

type of fungus that causes food spoilage; some produce toxins that can cause foodborne illness

back flow

unwanted, reverse flow of contaminants through a crossconnection into a potable water system. It occurs when the pressure in the potable water supply drops below the pressure of the contaminated supply

prevention measures for toxic metal contamination

use only food-grade containers, use only food-grade brushes on food, no enamelware, no equipment or utensils containing toxic metals

examples/sources of toxic metals

utensils and equipment containing toxic metals such as copper, lead, zinc; found in any food, but especially highacid food, such as sauerkraut, tomatoes, and citrus products and carbonated beverages

infected lesion

wound contaminated with a pathogen

jaundice

yellowing of skin and eyes that could indicate hepatitis A