ServSafe Manager Exam
5 mistakes that are common risk factors for FBI: 5. Purchasing from unsafe sources.
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
...
4 main factors for risk of FBI Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Raw chicken is left out at room temp on prep table. What Time-temp abuse
is the risk that could cause a FBI?
A waiter cleans a table with a cloth he puts back in his Poor cleaning and sanitizing
apron. What is the risk that could cause FBI?
A measure to preventing FBI is controlling ______ and time/temperature
______________.
Most important way to prevent a FBI outbreak d/t Control time and temperature.
bacteria?
Most important way to prevent FBI d/t virus? Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY
toxins, mushroom toxins, or shellfish toxins? COOKING OR FREEZING)
Parasites Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi Yeast, molds, mushrooms
Ciguatera toxin Found in fish among the tropics & reefs (eg barracuda, snapper, groupers,
amberjack. shellfish) from eating algae w/ the toxin
Histamine Pathogens on fish produce this toxin if fish time & temp abused (tuna, bonito,
mahimahi)
YOPI are people higher at risk for FBI: Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening drugs,
transplant recipients)
Why are preschool children at risk for FBI? Immune systems not built up strong yet.
What are TCS foods? Temperature Control for Safety foods are meant to be kept out of Danger Zone
as they pose most risk for FBI
, ServSafe Manager Exam
Danger Zone (in general) 41-135*F (so TCS foods must be stored either below or above these two temps)
At what temps to FB pathogens grow most quickly? 70-125*F
Common TCS foods... Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant
food (rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced
melons, tomatoes, & leafy greens, and untreated garlic-oil mix
Challenges you'll face as a manager that put operations Time (rushes work = mistakes)
@ risk for a FBI outbreak: Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth... Food
Acidity
Temp
Time
Oxygen (SOME GROW BEST WITH OR WITHOUT)
Moisture
Big 6 bacteria/virus by the FDA 1. Shigellla
2. Salmnomella
3. Nontyphoidal Salmonella
4. E. coli
5. Hep A
6. Norovirus
3 types of contaminants (think Hughes' apple reaction)... Biological, chemical, & physical
The 1/3 contaminant that is the greatest threat to food biological (pathogens)
safety?
Types of pathogens Bacteria, Virus, Parasite, Fungi/mold, & toxins.
5 mistakes that are common risk factors for FBI: 5. Purchasing from unsafe sources.
1. Contaminated equipment
2. Incorrect holding temperature
3. Poor personal hygiene
4. Improper cooking
...
4 main factors for risk of FBI Time-temp abuse
Cross contamination
Poor personal hygiene
Poor cleaning & sanitizing
Raw chicken is left out at room temp on prep table. What Time-temp abuse
is the risk that could cause a FBI?
A waiter cleans a table with a cloth he puts back in his Poor cleaning and sanitizing
apron. What is the risk that could cause FBI?
A measure to preventing FBI is controlling ______ and time/temperature
______________.
Most important way to prevent a FBI outbreak d/t Control time and temperature.
bacteria?
Most important way to prevent FBI d/t virus? Good personal hygiene.
Important way to prevent FBI d/t parasites, fungi, plant Purchase from reputable sources. (TOXINS CAN'T BE DESTROYED BY
toxins, mushroom toxins, or shellfish toxins? COOKING OR FREEZING)
Parasites Biological contaminant requiring a host to live & reproduce.
Associated w/ seafood, wild game, & processed food w/ contaminated water.
Fungi Yeast, molds, mushrooms
Ciguatera toxin Found in fish among the tropics & reefs (eg barracuda, snapper, groupers,
amberjack. shellfish) from eating algae w/ the toxin
Histamine Pathogens on fish produce this toxin if fish time & temp abused (tuna, bonito,
mahimahi)
YOPI are people higher at risk for FBI: Young (preschool)
Old
Pregnant
Immune-compromised (AIDs, cancer, taking immune sys weakening drugs,
transplant recipients)
Why are preschool children at risk for FBI? Immune systems not built up strong yet.
What are TCS foods? Temperature Control for Safety foods are meant to be kept out of Danger Zone
as they pose most risk for FBI
, ServSafe Manager Exam
Danger Zone (in general) 41-135*F (so TCS foods must be stored either below or above these two temps)
At what temps to FB pathogens grow most quickly? 70-125*F
Common TCS foods... Dairy, shell eggs, meat, poultry, fish, shellfish, baked potatoes, heat-treated plant
food (rice, beans, pasta, veg), tofu and soy protein, sprouts & their seeds, sliced
melons, tomatoes, & leafy greens, and untreated garlic-oil mix
Challenges you'll face as a manager that put operations Time (rushes work = mistakes)
@ risk for a FBI outbreak: Language/culture (barrier & diff in handling food)
Literacy & edu (tough to teach all staff fairly)
Pathogens
Unapproved suppliers (not practicing food safety)
High risk customers (esp growing elderly pop)
Staff turnover (training new = less time for old)
Factors promoting bacterial growth... Food
Acidity
Temp
Time
Oxygen (SOME GROW BEST WITH OR WITHOUT)
Moisture
Big 6 bacteria/virus by the FDA 1. Shigellla
2. Salmnomella
3. Nontyphoidal Salmonella
4. E. coli
5. Hep A
6. Norovirus
3 types of contaminants (think Hughes' apple reaction)... Biological, chemical, & physical
The 1/3 contaminant that is the greatest threat to food biological (pathogens)
safety?
Types of pathogens Bacteria, Virus, Parasite, Fungi/mold, & toxins.
