ServSafe Key Information Study Guide

 

PREVENT Foodborne Illnesses:

Seafood toxins à Buy from reputable source

Virus à Personal hygiene

Bacteria à Control Time/Temperature (cook to minimum internal temperature & hold correctly)

 

5 Factors that Affect Sanitizer’s Effectiveness:

·      Concentration

·      Temperature

·      Contact Time

·      Water Hardness

·      pH

 

5 Common Risk Factors Responsible for Foodborne Illness:             p.1.6

·      Purchasing food from unsafe sources

·      Failing to ________________ food adequately

·      ______________________ food at incorrect temperatures

·      Using contaminated equipment

·      Practicing poor personal ______________________

 

HACCP (7 steps, in order)

·      Conduct a ___________________ analysis

·      Determine critical control points (CCPs)

·      Establish critical limits

·      Establish monitoring procedures

·      Identify ______________________________________ actions

·      Verify that the system works

·      Establish procedures for __________________________keeping and documentation

 

Holding Temps:

·      Hot food à above 135

·      Cold food à Below 41

·      Hot food can sit out (at room temp) for _____________ hours before being thrown out.

·      Cold food can sit out (at room temp) for ____________ hours before being thrown out.

 

4 Methods of Thawing Foods:

·      In a refrigerator

·      Under ___________________________ water at 70 or lower

·      In a microwave (must cook immediately afterwards)

·      As part of the cooking process

 

 

Temperature Danger Zone à 41 to 135

·      Bacteria grows most rapidly from _____________ to 125

 

4 Methods for Cooling Foods (after they’ve been cooked):

·      Ice water bath

·      _____________ paddle

·      Blast chiller

·           Pouring into shallow containers (product takes up more surface area and cools faster)

 

Cooling Food:

-       Cool food from ________ to __________ within 2 hours, then from ________ to ________ in the next 4 hours

 

Reheating Food:

-       Heat food to ___________ within 2 hours. If this does not work, _______________ the food properly and reheat it again. Otherwise, throw it away.

 

6 Conditions that Pathogens Need to Grow:           p. 2.3

·      F______________

·      A______________

·      T______________

·      T______________

·      O______________

·      M______________

 

8 Common Food Allergies:

* Tree nuts                     * Peanuts

* _________________               * Fish

* Dairy                                        * Eggs

* Wheat                          * ________________

 

12 TCS (Time-Temperature Controlled for Safety) Foods:            p. 2.4

·      cooked rice                     

·      baked potatoes

·      untreated garlic & oil mixtures

·       

·      tofu & soy products

·      sliced melons, cut tomatoes, cut leafy greens

·       

·      fish

·      meat: beef, pork, lamb

·       

·      eggs

·      milk & dairy products

VARIANCE required for these preparation practices:         p.7.5

·      Curing meats

·      Smoking food as a way to _______________________ it

·      Using food additives to preserve or alter the food

·      Custom processing animals (ex: dressing deer)

·      Packaging foods using reduced-oxygen packaging

·      ______________________ seeds or beans

·      Offering live shellfish from a display tank (ex: Red Lobster)

 

Temperatures for RECEIVING Foods:                      slide 5-11

·      Most cold foods à __________ or under

·      Shell eggs à ___________ or under

·      Milk à ___________ or under

·      Raw shucked shellfish à ____________ or under

·      Live shellfish à ________________ or under

·      Frozen foods à _____________ or under

·      How do you take the temperature of milk when receiving it?

 

·      How do you take the temperature of bacon (vacuum packed food) when receiving it?

 

 

How to Clean & Sanitize in a 3-Compartment Sink:         p.11.9

1.     Rinse, scrape or soak items before washing

2.     ____________ in the first sink. Water temp must be at least ____________.

3.     Rinse items in the second sink.

4.     ____________________ in the third sink.

5.     Air-dry items. Place upside down so they will drain.

 

Storing Food in a Cooler to Prevent Cross-Contamination                          slide 5.32

·      Top to bottom order:

o   Ready-to-eat food

o   ___________________________________

o   Whole cuts of beef and pork

o   _______________________ meat and fish

o   Whole and ground ____________________________

 

High Risk Populations:

·      Elderly

·      Children

·      Those with suppressed immune systems

·      Eggs must be ________________________________________           slide 6-12

·      Do ________________ serve raw seed sprouts                                slide 6-10

 

 

ALERT – Preventing Deliberate Contamination of Food

·      A_________________ - products should be rec’d from safe sources

·      Look – monitor the security of products in a facility

·      Employees – know who is in your facility

·      Reports – keep information related to food defense accessible

·           T_________________ - Develop a plan for responding to suspicious activity/threats

 

Cross-Contact

·      Not to be confused with cross-contamination!

·      Deals with ALLERGIES

·      Do not cook different foods in same fryer oil

·      Do not put food on surface that has been touched by allergen

·           Wash, rinse, sanitize cookware, utensils and equipment after handling allergen

·      Wash hands/change gloves