ServSafe Manager Study Guide

ServSafe Manager Study Guide Higher Risk Populations Higher risk populations include: - Infants - Preschool-aged children - Pregnant women - The elderly - People taking medications - People who are seriously ill TCS Foods Time and Temperature Control for Safety (TCS) foods include: - Milk - Eggs - Shellfish - Fish - Meats - Meat alternatives - Untreated garlic/oil mixtures - Baked potatoes - Raw sprouts - Cooked rice - Cut tomatoes - Cut melons CDC's Top 5 Reasons for Outbreaks The Centers for Disease Control and Prevention (CDC) identifies the following primary reasons for foodborne illness outbreaks: 1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding food at incorrect temperatures 4. Contaminated equipment 5. Poor personal hygiene Ways Food Becomes Contaminated Food can become contaminated through: 1. Time-Temperature Control issues 2. Cross Contamination 3. Poor Personal Hygiene FAT TOM FAT TOM is an acronym that describes the conditions required for the growth of bacteria: - Food - Acidity - Temperature - Time - Oxygen - Moisture Fish Toxins The two primary fish toxins are: - Scombroid: A histamine toxin usually associated with tuna that results from time-temperature abuse. - Ciguatera: A ciguatoxin from predatory reef fish obtained through marine algae. Pesticide Purchasing Only a licensed professional can buy pesticides. Key to Protecting Food The key to food safety is to make it as difficult as possible for tampering to occur by addressing all potential human factors, both internal and external. Glove Usage Gloves must be changed after 4 hours of continuous use. Employee Restrictions - Employees should be restricted from working with or around food if they have a sore throat or fever, especially when serving a high-risk population. - Employees should be excluded if they have jaundice, diarrhea, or vomiting and can return only after being symptom-free for 24 hours. Health Department Notification Notify the health department and exclude employees from working with food if they are diagnosed with any of the big 5 foodborne illnesses. Glass Thermometers Glass thermometers should never be used when measuring food temperatures unless they are in a shatterproof glass casing. Temperature Guidelines - Delivered TCS foods should be at 41°F or lower. - Delivered live shellfish and shelled eggs should be at 45°F or lower. - Delivered hot TCS food should be at 135°F or higher. Packaging and Storage - All packaging and containers should be labeled with the name of the food and the expiration date. - TCS foods prepared on-site can be stored for a maximum of 7 days at 41°F or lower before being discarded. - Dry storage areas should maintain a temperature between 50°F to 70°F. - Food in dry storage must be stored at least 6 inches (15 centimeters) off the ground. Shellfish Stock Identification Tags Shellfish stock identification tags must be kept for 90 days from when the last one was sold or served. Reduced Oxygen Packaging (ROP) ROP stands for Reduced Oxygen Packaging. Thawing Methods The four acceptable methods to thaw food are: