Servsafe Study Guide.xlsx

ServSafe Exam Study Guide

Introduction:

According to Centers for Disease Control and Prevention (CDC), each year:

Over 76 million people become sick due to foodborne illness

Over 325,000 people are hospitalized

Over 5,000 people die

Each incident cost the food service industry an average of $74,000

TCS - Time & Temperature Control for Safety

1. FAT TOM

i. Food

ii. Acid (4.6 - 7.0)

iii. Time (double every 20 min)

iv. Temperature

v. Oxygen

vi. Moisture (Aw) 0.8 - 1.0

2. 5 most common risk factors

i. Improper hot/cold holding temperatures of TCS food.

ii. Improper cooking temperatures of food.

iii. Dirty and/or contaminated utensils and equipment.

iv. Poor employee health and hygiene.

v. Food from unsafe sources.

Cooking Temperature

1. 135F - fruits and veggies

2. 145F - Solid cuts of meat

3. 145F - Fish

4. 145F - Eggs for immediate consumption

5. 155F - Eggs for later consumption (buffet)

6. 155F - Ground beef or pork

7. 165F - Poultry (whole or ground)

8. 165F - Stuffed fish

Proper Personal Hygiene

1. Wear hair restraints (tuck in long hair)

2. FDA approved hand sanitizer (not a substitute)

3. HESSSN - 6 highly infectious illness

i. Hepatitis A (Hand Washing)

ii. E Coli (Beef)

iii. Salmonella Typhoid (Fever)

iv. Shigella (Fecal)

v. Salmonella NT (Non-typhoical)

vi. Norovirus (Cruise ship)

4. Exclusion: call health dept, 24 hours medical clearance.

5. Restriction: avoid preparing food, working on other tasks instead.

6. Symptoms - vomiting, diarrhea, jaundice

Created by Tony Wei (ServSafe instructor #4021299) for training purposes.

Any unauthorized use or reproduction of this material is prohibited.

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ServSafe Exam Study Guide

Contaminants to Food

1. SDS - require by OSHA, first-aid info

2. Chemical - Sanitizer, cleaning agents should locked up, separated

i. Only Certified Pesticide Operator (CPO) can apply pesticide on premises.

ii. Copper, Brass, Tin (CBT) should not mix with acidic food.

iii. Clay pot should be free of lead (sweetness)

3. Physical Threats - visuable, if you can see it

i. Bone, wood, plastic

4. Cross-Contamination - Meat to veggie (cutting board, towel)

Bacteria, Parasites, Viruses, Mold, Toxins

1. Bacteria - low temperature does not kill

i. E. Coli (Beef)

ii. Salmonella (Poultry)

iii. Clostridium Botulinum (Canned food)

iv. Listeria (37F in refrigerator)

v. Shigella (Human feces, not washing hands)

vi. Staphylococcus (Sneezing, coughing, nose, skin)

2. Viruses - spread by poor personal hygiene

i. Norovirus (Human intestinal tract)

ii. Hepatitis A (Poor hand washing)

3. Parasites - Freeze at -4F for 7 days or cook well

i. Trichinella (Pork and wild game)

ii. Anisakis (Fish, sushi)

iii. Giardia (contaminated water)

4. Mold - Aflatoxins

i. Corn, grains

ii. Peanuts

5. Toxins - Seafood

i. Scombroid (Mahi-Mahi and tuna from time/temp abuse)

ii. Ciguatera (Algae that contain ciguatoxin)

Purcasing, Receiving, Storing

1. Ice crystals - reject the shipment

2. FIFO - First in first out

3. Dairy - Grade A & Pasteurized

4. Poultry - dark wing tips, soft, sticky flesh

5. Fresh fish - Bright skin, red moist gills

6. Fresh shellfish - Keep Shell-stock IF tags for 90 Days

7. Refrigerated food receiving temperature - 41F

8. Frozen food receiving temperature - 0F

Created by Tony Wei (ServSafe instructor #4021299) for training purposes.

Any unauthorized use or reproduction of this material is prohibited.

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ServSafe Exam Study Guide

9. Milk, egg, shellfish receiving temperature - 45F

10. Storage safe food order

i. Poultry at bottom, ground meat above poultry, pork above ground beef

ii. Store RTE (Ready-to-eat) foods away from or above raw foods

iii. Prevent food overload

iv. Use lid to cover all food

Temperature Control

1. Holding with No Temperature Control:

i. Cold food start at 40F, not higher than 70F, max for 6 hours

ii. Hot food start at 135F, not lower than 70F, max for 4 hours

2. Thermometer = Thermocouple / Thermistor

3. Thermometer Calibration: +/-2F for Food, +/-3F for Air temperature

i. Cold method (best) - 32F with 50% ice & 50% water

ii. Hot Method - 212F with boiling water

4. 2 Stage Cooling - FDA Food Code

i. 130F to 70F within 2 hours

ii. 70F to 41F within 4 extra hours

5. Cooling foods - 3S's and 3I's

i. Small, Shallow, Stir

ii. Ice bath, Ice wand, Ice directly

6. Thawing methods - CROW

i. Cook, Refrigerate, Oven, Water (running)

Equipment & Facility

1. Cross connection - mixing of potable and non-potable water supply

i. Backflow - When pressure in the potable water supply drops below

the non-potable water supply (siphon)

ii. Vacuum breaker - Prevent backsiphonage

ii. Airgap - Must be at least 1 inch or twice faucet diameter

2. Buffet Station

i. No re-use dirty plates

ii. UL or NSF (Approved by ANSI)

3. Floor Mounted

i. 6 inches from floor

4. Table-Top equipment

i. 4 inches from surface

Pest Control

1. Mice, rats, roaches

i. Mice & Rats have droppings like black pellets, oily brush marks

ii. Roaches lay brown egg cases, dropping like grains of black pepper

Created by Tony Wei (ServSafe instructor #4021299) for training purposes.

Any unauthorized use or reproduction of this material is prohibited.

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ServSafe Exam Study Guide

Cleaning and Sanitizing

1. Cleaning - removal of food particles from surface in contact with food

i. Washing + Rinsing = Cleaning

2. Sanitizing - reduced number of pathogens on surfaces

3. Types of cleaners - 3DA

i. Detergent - general purpose, dirt and grime

ii. Delimers - mineral deposits

iii. Degreaser - fats, oils

iv. Abrasive - Baked on debris

4. 3 Types of sanitizers - ICQ

i. Iodine - 12.5ppm for 30 sec

ii. Chlorine - 50ppm (bleach) for 7 sec

iii. Quatermary ammonium (Quats) - 200ppm for 30 sec

5. 5 Steps to proper manual washing - SWRSA

i. Scrap / soak

ii. Wash

iii. Rinse

iv. Sanitize

v. Air dry

6. Machine dishwashers

i. High Temperature - 180F but not above 195F

ii. Low Temperature - 120F

7. Frequency - every 4 hours

Foodborne Illness and Allergies

1. High Risk Population Group

i. Young Children

ii. Elderly

iii. People with weak Immune system

2. Allergies - 8 major allergens (Avoid cross-contact)

i. Wheat

ii. Soy

iii. Egg

iv. Milk

v. Fish

vi. Shellfish

vii. Nut

viii. Treenut

3. HACCP - Hazard Analysis Critical Control Point

i. Prevention-base system develop by NASA

ii. 7 Steps - HA, CCP, CL, Monitor, CA, Verify, Record Keeping

iii. Procedures require HACCP - Packaged food, unpasterized juice,

undercook shellfish, live fish display, smoking BBQ,

food additive, curing food.

Created by Tony Wei (ServSafe instructor #4021299) for training purposes.

Any unauthorized use or reproduction of this material is prohibited.

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