ServSafe

What is coving?

A curved, sealed edge between a floor and a wall. It gets rid of sharp corners or gaps that are hard to clean

Foodborne illness

A disease transmitted to people by food

What is a variance?

A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed (special permission to prep something)

Food safety management system

A group of practices a procedures intended to prevent foodborne illness . It does this by controlling risks and hazards throughout the flow of food

What is a vacuum breaker?

A mechanical device that prevents backsiphonage.

What is cross-connection?

A physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources

What is a food allergen?

A protein in a food or ingredient that some people are sensitive to. These proteins occur naturally

What factors influence the effectiveness of chemical sanitizers?

(1) Concentration- Sanitizer solution is a mix of chemical sanitizer and water (2) Temperature- the water in sanitizing solution must be the correct temperature (3) Contact time- for a sanitizer to kill pathogens, it must make contact with the object being sanitized for a specific amount of time. Iodine sanitizing solution must be in contact with the solution for at least 30 seconds (4) Water hardness - can affect how well a sanitizer works. Water hardness is the amount of minerals in your water (5) pH- can also affect sanitizer

Accept or reject? A clean in tact box

Accept

Accept or reject? Cooked rice at 140 F

Accept

Accept or reject? Eggs with an air temp of 45 F

Accept

Accept or reject? Milk at 45 F

Accept

Hand antiseptics

Also called hand sanitizers that are liquids or gels that are used to lower the number of pathogens on the skin. If used, they must be used always AFTER handwashing.

What is an air gap?

An air space that separates a water supply outlet from a potentially contaminated source

Reheat processed and packaged ready to eat food at...

An internal temperature of at least 135 F. This includes items such as cheese sticks and deep fried veggies.

What is the NSF?

An international organization that creates national standards for foodservice equipment

How high off the table should tabletop equipment be?

At least 4 inches

How high off the ground should floor mounted equipment be?

At least 6 inches

How high off the ground should you store foods?

At least 6 inches off the ground

Temperature requirements for cooling food

(1) First, cool food from 135 F to 70 F within TWO HOURS (2) Then cool it from 70 F to 41 F or lower in the next FOUR HOURS

Big 8 Allergens

(1) Milk (2) Eggs (3) Fish such as bass, flounder, and cod (4) Peanuts (5) Soy (6) Wheat (7) Crustacean shellfish such as lobster, crab and shrimp (8) Tree nuts such as walnuts and pecans

How food becomes unsafe

(1) Purchasing food from unsafe sources (2) Failing to cook food correctly (3) Holding food at incorrect temperatures (4) Using contaminated equipment (5) Practicing poor personal hygiene

What is the correct order, from top to bottom, to store food correctly?

(1) Ready to eat food (2) Seafood (145 F) (3) Whole cuts of beef and pork (145 F) (4) Ground meat and ground fish (155 F) (5) Whole and ground poultry (165 F)

The proper way to wash hands

(1) Wet hands and arms using running warm water (2) Apply soap (3) Scrub hands for 10 to 15 seconds (4) Rinse hands and arms thoroughly (5) Dry hands and arms using a single use paper towel

Thermocouples or thermistors

(Digital) These are good for checking thinner foods

Measuring temperature of food must be accurate to within

+-2 F

Measuring temperature in food-storage equipment must be accurate to within

+-3 F

All food-contact surfaces need to be cleaned and sanitized at these times:

-After they are used -Before food handlers start working with a different type of food -Any time food handlers are interrupted during a task and the items being used may have been contaminated -After 4 hours if items are in constant use

When storing cleaning tools, consider the following

-Air dry towels overnight -Hang mops, brooms and brushes on hooks to air-dry -Clean and rinse buckets, let them air dry and them store them with other tools

Labeling food correctly

-All items that are not in their original container must be labeled -Food labels should include the common name of the food or a statement that clearly and accurately identifies it -It is not necessary to label food if it clearly will not be mistaken for another item. The food must be easily identified by sight

When receiving and checking deliveries, it must...

-Be from an approved source -Be placed in the correct storage location to maintain the required temperature -Protected from contamination in storage -Has not been contaminated -Honestly presented

Sink set up for manual dishwashing:

-Clean and sanitize each sink and drain board -First fill the sink with detergent and water. The water temperature must be at least 110 F -Fill the second sink with clean water -Fill the third sink with water and sanitizer to the correct concentration -Provide a clock with a second hand. This will let food handlers time how long items have been in the sanitizer

How can we avoid cross-contact?

-Confirm labels to make sure the ingredient is not in the food -Wash rinse and sanitize cookware before prepping food -Make sure the allergen does not touch anything for customers with food allergies -Wash hands and change gloves before prepping food -Use separate fryers and cooking oils when frying food for people with food allergies -Label food packaged on-site for retail sale

When developing a cleaning plan, focus on these things:

-Create a master cleaning schedule -Train your staff to follow it -Monitoring the program to make sure it works

Symptoms of foodborne illness

-Diarrhea -Vomiting -Fever -Nausea -Abdominal cramps -Jaundice

How to properly use cleaners

-Follow the manufacturers' instructions carefully -Do not use one type of cleaner in place of another unless the intended use is the same

Storage area requirements

-Good lighting so staff can see chemicals easily -Hooks for hanging mops, brooms, and other cleaning tools -Utility sink for filling buckets and washing cleaning tools -Floor drain for dumping dirty water

Things to think about when cleaning up after a sick person

-How will you contain liquid and airborne substances, and remove them from the operation? -How will you clean, sanitize and disinfect surfaces? -When to throw away food that may have been contaminated

Important steps to take when implementing active managerial control in your operation:

-Identify risks -Monitor -Corrective action -Management oversight -Training -Re-evaluation

Dishwasher operation guidelines:

-Keep machine clean, clean the machine as often as needed, checking it at least once a day -Preparing items for cleaning, scrape rinse or soak items before washing. -Loading dish racks, load them so the water spray will reach all surfaces. Never overload them -Dry all items, never use a towel to dry items -Monitoring- check water temperature, pressure and sanitizer items

TCS food examples

-Milk and dairy products -Meat: beef, pork and lamb -Fish -Bakes potatoes -Tofu or other soy protein -Synthetic ingredients such as textured soy protein in meat alternatives -Sliced melons, cut tomatoes and leafy greens -Egg shells -Poultry -Shellfish and crustaceans -Heat transmitted plant food such as cooked rice, beans and vegetables -Sprouts and sprout seeds -Untreated garlic and oil mixtures

If a food handler has jaundice (and is sent home from work), before coming back to work...

-Must report it to the regulatory authority -They have to have a written release from a medical practitioner and an approval to go back to work from the regulatory authority

Allergic reaction symptoms

-Nausea -Wheezing or shortness of breath -Hives or itchy rashes -Swelling of various parts of the body, including the face, eyes, hands, or feet -Vomiting or diarrhea -Abdominal pain -Itchy throat

Do's and don'ts of gloves:

-Never wash and reuse gloves -Never use in place of washing hands -Never blow into gloves or roll them to make it easier to put them on

Nail and hand hygiene

-No nail polish -No false fingernails -Keep fingernails short and clean

You will need special permission if your operation plans to prep food in any of the following ways:

-Packaging fresh juice on site for sale at a later time -Smoking the food as a way to preserve it -Using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety -Curing food -Custom processing animals for personal use. For example, a hunter brings a deer to a restaurant for dressing and takes the meat home for later use. -Packaging food using a reduced oxygen packaging method -Sprouting seeds or beans -Offering live shellfish from a display tank

Never serve these items to high risk populations

-Raw seed sprouts -Raw or undercooked eggs (unpasteurized), meat, or seafood -Unpasteurized milk or juice

How to clean and sanitize a three compartment sink

-Rinse, scrape, or soak items before washing them -Wash items in the first sink -Rinse items in the second sink -Sanitize items in the third sink. Change the sanitizing solution when the temperature of the water or the sanitizer concentration falls below requirement. NEVER rinse after sanitizing -Air dry items on a clean and sanitized surface

A MSDS contains the following information about the chemical:

-Safe use and handling -Physical, health, fire and reactivity hazards -Precautions -Appropriate personal protective equipment to wear when using the chemical -First aid information and steps to take in an emergency -Manufacturers name, address and phone number -Preparation date of MSDS -Hazardous ingredients and identity information

Steps to properly clean and sanitize a surface

-Scrape or remove food bits from a surface -Wash the surface -Rinse the surface -Sanitize the surface -Allow the surface to air dry

Actions that can contaminate food

-Scratching the scalp -Running fingers through hair -Wiping or touching nose -Rubbing an ear -Touching a pimple or an infected womb -Wearing and touching a dirty uniform -Coughing or sneezing into the hand -Spitting in the operation

Biological toxins

-Some toxins are naturally associated with certain plants, mushrooms and seafood. Toxins are a natural part of some fish.

Storing tableware and equipment guidelines:

-Storage: Store tableware and utensils at least 6 inches off the floor -Storage surfaces: Clean and sanitize drawers and shelves before storing clean items -Glasses and flatware: Store glasses and cups upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up -Trays and carts: Clean and sanitize to carry utensils -Stationary equipment: keep the food contact surfaces of stationary equipment covered until ready for use

Methods for thawing TCS food: Running water

-Submerge food under running, drinkable water at 70 F or lower. The flow of water must be strong enough to wash loose food bits into the drain. -Always have a clean and sanitized sink -Never let the temperature of the food go above 41 F for longer than four hours, that includes the time it takes to thaw the food plus the time it takes to prep or cool it

When monitoring the cleaning program, make sure it is working:

-Supervise daily cleaning routines -Check all cleaning tasks against the master schedule every day -Change the master schedule as needed for any changes in menu, procedures, or equipment -Ask staff during meetings for input on the program

If a food handler has diarrhea and is throwing up (and sent home from work), before coming back to work...

-They have to have no symptoms for at least 24 hours -They have to have a written release from a medical practitioner

Take home containers can be refilled if they meet these conditions:

-They were designed to be reused -They were provided to the guest by the operation -They are cleaned and sanitized correctly -It can be effectively cleaned at home and in the operation -It will be rinsed with fresh, hot water under pressure before refilling -It will be refilled by staff in the operation or by the guest using a process that prevents contamination

When cleaning and sanitizing equipment:

-Unplug the equipment -Take the removable parts off the equipment. Wash rinse and sanitize them by hand. You can also run them through a dishwasher -Scrape or remove food from the equipment surfaces -Wash the equipment surfaces -Rinse the equipment surfaces with clean water -Sanitize the equipment surfaces -Allow all surfaces to air dry

Food handlers must wash their hands after the following activities:

-Using the restroom -Touching the body or clothing -Coughing, sneezing, blowing nose, or using a handkerchief or tissue -Eating, drinking, smoking or chewing gum or tobacco -Handling raw meat, seafood or poultry -Taking out garbage

Cooking requirements for fruit, veggies, grains, and legumes

135 F (no minimum time)

Cooking requirements for seafood, including shellfish, fish, and crustaceans

145 F for 15 seconds

Cooking requirements for roasts of pork, beef, veal, and lamb

145 F for 4 minutes

Cooking requirements for ground meat, including beef, pork, and other meat

155 F for 15 seconds

What temperature does meat, seafood, poultry and eggs have to reach if cooking them in the microwave?

165 F

Cooking requirements for poultry, including whole or ground chicken, turkey or duck

165 F for 15 seconds

Water temperature requirements for sanitizing in hot water:

171 F for at least 30 seconds

An illness is considered an outbreak when...

2 or more people have the same symptoms after eating the same food, and investigation is conducted by the state and local regulatory authorities, and the outbreak is confirmed by a lab analysis

How long can hot food be held at without temperature control?

4 hours

How long can cold food be held at without temperature control?

6 hours

Bimetallic stemmed thermometer

Can check temperatures from 0 to 220 F. This makes it useful for checking temperatures during the flow of food. This is good for checking thicker foods because the food must go up to the dimple of the thermometer

Biological

Certain viruses, parasites, and bacteria

What are the three types of chemical sanitizers?

Chlorine, iodine, and quaternary ammonium compounds or quats

When creating a master cleaning schedule:

Consider -What should be cleaned, list all cleaning jobs in one area -Who should clean it -When it should be cleaned -How it should be cleaned

Fetal oral route

Contamination of food from food handlers who do not wash their hands properly

Methods for thawing TCS food: Cooking

Cook food as part of the thawing process

If the womb or boil is located on the hand or wrist...

Cover it with an impermeable cover like a finger cot. Impermeable means that a liquid cannot pass through the cover

Cross-contact

Different from cross-contamination Staff must make sure allergens are not transferred from food or food-contact surfaces containing an allergen to the food served to the customer

Shellstock tags

Do not remove the tag from the container until the last shellfish has been used. When the last shellfish is removed from the container, write the date on the shellstock tag. Then keep the tag on file for 90 days from that date.

If the food is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens: Norovirus, Shigella spp, Notyphodial Salmonella, or E. coli.... restrict or exclude?

EXCLUDE and report the food handler

If the food handler has at least one of these symptoms from an infectious condition: vomiting, diarrhea or jaundice... restrict or exclude?

EXCLUDE the food handler from the operation

What are pooled eggs?

Eggs that are cracked open and combined in a container. Cook them promptly after mixing, or store them at 41 F or lower.

What are pasteurized eggs?

Eggs that have been worked on to lower the risk of food borne illness. Consider using these eggs when prepping egg dishes that need little or no cooking. Use these eggs when serving high risk populations

Who is at high risk for getting a foodborne illness?

Elderly people, preschool age children, and people with compromised immune systems

How often should you check the temperature of food?

Every 4 hours

How often should you clean in place equipment?

Every day

FDA

Food and Drug Administration Inspects all food except meat, poultry and eggs

FAT TOM

Food, Acidity, Temperature, Time, Oxygen, and Moisture

Chemical

Foodservice chemicals can contaminate food if they are used incorrectly, cleaners, sanitizers and polishers

Physical

Foreign objects such as metal shavings, staples, and bandages can get into food. Glass dirt, and even bag ties

What is the HACCP and what do they do?

Hazard Analysis Critical Control Point is a program based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow. Once identified, the hazards can be prevented, eliminated, or reduced to safe levels

Ready to eat TCS food must be marked if...

Held longer than 24 hours and its good for only 7 days

Requirements at a handwashing station

Hot and cold running water, soap, a way to dry hands, a garbage container, and signage

Bare hand contact with food

If it is being cooked after, gloves are not a necessity. If you are preparing ready to eat food, always wear gloves

Where should the most lighting be in a restaurant?

In the kitchen

Fungi

Include yeasts, molds, and mushrooms. Some natural mold or fungi is edible, but because its hard to tell apart sometimes, purchase from reputable suppliers

Boiling point method

Involves adjusting the thermometer to the temperature at which water boils (212 F)

Ice point method

Involves adjusting the thermometer to the temperature at which water freezes (32 F)

For food made on premise that is sold to customers

It must have the common name of the food or a statement that clearly identifies it -The quantity of the food -List of ingredients and subingredients in descending order by weight.

What happens when a foodborne illness comes?

Loss of customers and sales, negative media exposure, lawsuits and legal fees, increased insurance premiums, loss of reputation, lowered staff morale, staff missing work, staff retraining

Histamine

Made by pathogens on fish when its time-temperature is abused. This can occur in tuna, bonito, mackerel, and mahimahi

What does MSDS stand for?

Material safety data sheets

Infrared (laser) thermometers

Measure the temperature of food and equipment surfaces

Food:

Most bacteria needs nutrients to survive. TCS food supports the growth of bacteria better than other types of food.

The temperature for stationary rack single use temperature machines...

Must be at least 165 F

The temperature for the final sanitizing rinse of a dishwasher...

Must be at least 180 F

TCS food reheating for hot holding:

Must heat food for hot holding to an internal temperature of 165 F for 15 seconds. This has to reach the temperature within two hours from start to finish

Ice

Never use ice as an ingredient if it was used to keep food cold

what does OSHA stand for and what do they do?

Occupational safety and health administration. They require chemical manufacturer's and suppliers to provide a material safety data sheet for each hazardous chemical they sell

TCS food

Pathogens grow well in this. Food requiring time and temperature control for safety

How to choose the right types of walls, floors, and ceilings in your restaurant

Pick materials that are smooth and durable so cleaning is easier

First in first out method

Put the foods about to expire before the newer ones when stocking

If the food handler has an infected womb or boil that is not properly covered... restrict or exclude?

RESTRICT the food handler from working with exposed food, utensils and equipment

If the food handler has a sore throat with a fever... restrict or exclude?

RESTRICT the food handler from working with exposed food, utensils and equipment EXCLUDE the food handler from the operation id you primarily serve a high-risk population

Temperatures for delivering food: Hot TCS food

Receive at 135 F or higher

Temperatures for food deliveries: Cold TCS food

Receive at 41 F or lower, unless otherwise specified

Temperatures for food deliveries: Milk

Receive at 45 F or lower Cool the milk to 41 F or lower in 4 hours

Temperatures for food deliveries: Shucked shellfish

Receive at 45 F or lower Cool the shellfish to 41 or lower in 4 hours

Temperatures for food deliveries: Live shellfish ( oysters, mussels, clams, and scallops)

Receive at an air temperature of 45 F and an internal temperature no greater than 50 F Cool the shellfish to 41 F or lower in 4 hours

Temperatures for food deliveries: Shell eggs

Receive at an air temperature of 45 F or lower

Accept or reject? Dirty packaging

Reject

Accept or reject? Fresh fish with an internal temperature of 50 F

Reject

Accept or reject? Repackaged cans of food

Reject

Accept or reject? Torn packaging

Reject

Parasites

Require a host to live in and reproduce, commonly associated with seafood, wild game, and food processed with contaminated water such as produce Most important way to prevent illness is to purchase food from reputable suppliers, and cooking food to correct temperature

If the food handler has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose or mouth... restrict or exclude?

Restrict the food handler from working with exposed food, utensils and equipment

What are the general guidelines for effective use of a Iodine and Quats sanitizer?

Sanitizer contact zone= greater than 30 seconds

What are the general guidelines for effective use of a chlorine solution?

Sanitizer contact zone= greater than 7 seconds

Temperatures for delivering food: Frozen food

Should be frozen solid when received Reject when: -Fluids or water stains appear in case bottoms or on packaging -There are ice crystals or frozen liquids on the food or packaging. This may be evidence of thawing and freezing, which shows the food has been time-temperature abused (freezer burn)

Oxygen:

Some bacteria need oxygen to grow, others grow when oxygen is not there

Partial cooking

Some operations partially cook the food during prep and then finish cooking it just before service

Methods for thawing TCS food: Refrigeration

Thaw food in a cooler, keeping its temperature at 41 F or lower

Methods for thawing TCS food: Microwave

Thaw food in this only if it will be cooked immediately after

USDA

The US department of agriculture regulates and inspects meat, poultry and eggs. Also regulates food that crosses state boundaries or involves more than one state

Active managerial control

The managers responsibility to actively control the risk factors for foodborne illnesses.

Flow of food

The path that food takes through your operation. It begins when you buy the food and ends when you serve it

What is backflow?

The reverse flow of contaminants through a cross-connection into a drinkable water supply

Key drop deliveries

The supplier is given a key or other access to the operation to make the delivery. Products are then placed in coolers, freezers, and dry storage areas. The delivery must be inspected once you arrive to the operation and must be approved.

If the wound or boil is located another part of the body...

Then cover it with a dry, durable, tight-fitting bandage

If the wound or boil is located on the arm...

Then cover it with an impermeable cover, such as a bandage. It must be completely covered

CDC and PHS

These agencies assist the FDA, the USDA, and the state and local health departments. They conduct research into the causes of foodborne illness outbreaks

Ciguatera toxin

Toxin in fish that happens when bigger fish eat smaller fish. Examples are barracuda, snapper, grouper, and amberjack.

Like viruses...

Toxins cannot be destroyed by cooking or freezing.

How should you store spoons or scoops used to serve food such as mashed potatoes or ice cream?

Under running water or in a container where water is maintained at a temperature of at least 135 F

Penetration probes

Use these to check the internal temperature of food. They are especially useful for checking the temperature of thin food, such as hamburger patties or fish fillets

Air probes

Use these to check the temperature inside coolers and ovens

Surface probes

Use these to check the temperature of flat cooking equipment, such as griddles

Immersion probes

Use these to check the temperature of liquids. This could include soups, sauces, and frying oil.

Norovirus

VIRUS -Linked with ready to eat food, also linked with contaminated water. Transferred when food handlers touch food or equipment with fingers that are contaminated by feces -Ready to eat food and contaminated water -Prevention measures: Wash hands, buy shellfish from approved sellers, avoid bare hand contact with ready to eat food

Hepatitis A

VIRUS -Mainly found in the feces of people infected with it. It can contaminate water and many types of food. Linked with ready to eat food, but also linked with shellfish from contaminated water -Prevention measures: Wash hands, avoid bare hand contact with ready to eat food and purchase shellfish from approved reputable suppliers

Potable water

Water safe to drink

What is backsiphonage

When high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply

Microorganisms

Where biological contamination occurs from. They are small, living organisms that can be seen only through a microscope

How fast can you feel symptoms from a foodborne illness?

Within a couple minutes

Can sanitizers be used by heat or chemicals?

Yess

What are foot-candles?

a unit of illumination (now little used) equal to that given by a source of one candela at a distance of one foot (equivalent to one lumen per square foot or 10.764 lux).

What is a lux?

the SI unit of illuminance, equal to one lumen per square meter.

Shigella

BACTERIA -Found in the feces of humans with the illness. Happens when people eat or drink contaminated food or water. -Food that is easily contaminated by hands such as salads containing TCS food, potatoes, shrimp, tuna, macaroni and chicken -Prevention Measures: Wash hands, control flies inside and outside the operation

Shiga toxin-producing Escherichia Coli

BACTERIA -Found in the intestines of cattle. The bacteria can contaminate meat during slaughtering. -Ground beef, raw and undercooked meat or contaminated produce -Prevention measures: Cook food to the minimum internal temperatures, purchase produce from approved, reputable temperatures, and prevent cross contamination

Nontyphoidal salmonella

BACTERIA -Many farm animals carry this naturally -Poultry and eggs, meat, milk and dairy products, produce such as tomatoes, peppers and cantaloupes -Prevention measures: Cook food to proper temperature and prevent cross contamination between foods

Salmonella Typhi

BACTERIA -Typically only lives in humans, people can carry it and not know -People with this carry the bacteria in their bloodstream and intestinal tract -Ready to eat food and beverages -Prevention measures: Washing your hands, cook food to correct temperatures

Acidity:

Bacteria grow best in foods that contain little or no acid

Temperature:

Bacteria grow rapidly between 41 F and 135 F. This range is known as the TEMPERATURE DANGER ZONE. Bacteria grow even more rapidly from 70 F to 125 F.

Moisture:

Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity. The scale ranges from 0.0 to 1.0

Time:

Bacteria needs time to grow. The more time the bacteria spends in the temperature danger zone, the more opportunity they have to grow to unsafe levels