ServSafe Food Protection Manager Study Guide

Chapter 1 – Providing Safe Food

Foodborne Illness is a disease carried or transmitted to people by food.

Foodborne illness outbreak is when Two or more people have the same symptoms after eating the
same food. An investigation is conducted by state and local regulatory authorities. The outbreak is
confirmed by laboratory analysis.

High Risk Population: Elderly people, Preschool-age children, People with compromised immune
systems.

Contamination- The presence of harmful substances in food.

Types of Contamination:

Biological- Bacteria, Viruses, Parasites, Fungi

Chemical- Cleaners, Sanitizers, Polishes

Physical-Metal shavings, Staples, Bandages, Glass, Dirt, Natural objects

Ways food becomes Contaminated:

1. Purchasing from unsafe sources

2. Time- Temperature abuse
a. It has not been held or stored at the correct temperature.
b. It is not cooked or reheated enough to kill pathogens.
c. It is not cooled correctly.
3. Cross Contamination
a. Contaminated ingredients are added to food that receives no further cooking
b. Ready-to-eat food touches contaminated surfaces.
c. Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
d. A food handler touches contaminated food and then touches ready-to-eat food.
e. Contaminated wiping cloths touch
food-contact surfaces.
4. Poor personal hygiene
a. Fail to wash their hands correctly after using the restroom
b. Cough or sneeze on food
c. Touch or scratch wounds and then touch food
d. Work while sick
5. Poor Cleaning and Sanitizing
a. Equipment and utensils are not washed, rinsed, and sanitized between uses
b. Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized
c. Wiping cloths are not stored in a sanitizer solution between uses
d. Sanitizer solutions are not at required levels
Foods Most Likely to Become Unsafe:

1. TCS food- Food requiring time and temperature control to limit pathogen growth— “time
and temperature control for safety”
a. Milk and dairy products
b. Shell eggs (except those treated to eliminate Nontyphoidal Salmonella)
c. Meat: beef, pork, and lamb
d. Poultry
e. Fish
f. Shellfish and crustaceans
g. Baked potatoes
h. Heat-treated plant food, such as cooked rice, beans, and vegetables
i. Tofu or other soy protein; synthetic ingredients, such as textured soy protein in
meat alternatives
j. Sprouts and sprout seeds
k. Sliced melons; cut tomatoes; cut leafy greens
l. Untreated garlic-and-oil mixtures
2. Ready-to-eat food- is food that can be eaten without further Preparation, Washing or
Cooking.
a. Cooked food
b. Washed fruit and vegetables
c. Deli meat
d. Bakery items
e. Sugar, spices, and seasonings

Five Main Focuses to Keep Food Safe:

1. Purchasing from approved, reputable suppliers

2. Controlling time and temperature
3. Preventing cross-contamination
4. Practicing personal hygiene
5. Cleaning and sanitizing

The Person in Charge must:

1. Be a Certified Food Protection Manager

2. Be onsite during operating hours
3. Show that they have the required knowledge

Government Agencies Responsible for the Prevention of Foodborne Illness

1. Food and Drug Administration (FDA): Inspects all food except meat, poultry, and eggs.
Regulates food transported across state lines. Provides technical support and training. Issues the
Food Code.
a. The FDA Food Code: Provides recommendations for food safety regulations. Created for
city, county, state, and tribal agencies. Is recommendation not law.
 2. The U.S. Department of Agriculture (USDA): Regulates and inspects meat, poultry, and eggs.
Regulates food transported across state lines. Regulates food involving more than one state.
3. The Centers for Disease Control and Prevention (CDC) and The Public Health Service (PHS):
Assist the FDA, USDA, and state and local health departments. Conduct research into causes of
foodborne-illness outbreaks. Assist in investigating outbreaks.
4. State and Local Regulatory Authorities: Write or adopt codes regulating retail and foodservice
operations. Codes may differ from FDA Food Code. Their responsibilities include Inspecting
operations, enforcing regulations, investigating complaints and illnesses, Issuing
licenses/permits.

Chapter 2 – Forms of Contamination

Contaminants come from a variety of places: Animals used for food; Air, contaminated water, and dirt;
Chemicals used in the operation; Natural contaminants (e.g., bones in fish); People (Deliberately &
Accidentally)

Fecal–oral route of contamination: Failure to wash hands after using restroom, the feces on
fingers gets on food, Food with feces is then eaten.

Biological Contamination
Microorganism is a small, living organism that can be seen only with a microscope. Harmful
microorganisms are called Pathogens. Some make you sick when they are eaten, other produce Toxins
(which are Poisons) that make you sick.

Four types of pathogens:

1. Viruses
2. Bacteria
3. Parasites
4. Fungi

Common symptoms of foodborne illness:

1. Diarrhea

2. Vomiting

3. Fever

4. Nausea

5. Abdominal cramps

6. Jaundice—a yellowing of the skin and eyes

The symptoms of a foodborne illness vary depending on which illness a person has. Not every
person who is sick from a foodborne illness will have all of these symptoms.
 Onset times depend on the type of foodborne illness and can range from 30 minutes to six
weeks.

BACTERIA
Found almost everywhere

Cannot be seen, smelled, or tasted

Grow rapidly if FAT TOM conditions are correct

Control time and temperature for Prevention

Bacteria need six conditions to grow.

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

Acidity- Bacteria grow best in food that contains little or no acid.

Temperature- Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C). This range
is known as the temperature danger zone.

Time- Bacteria need time to grow.

Oxygen- Some bacteria need oxygen to grow. Other bacteria grow when oxygen isn’t
there.

Moisture- Bacteria grow well in food with high levels of moisture.

The FDA has identified four types of bacteria that cause severe illness and are highly
contagious:
Salmonella Typhi- Salmonella Typhi lives only in humans. People with typhoid fever carry the
bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria
can make a person sick. The bacteria are often in a person’s feces for weeks after symptoms
have ended. Food Linked: Ready-to-eat food & Beverages. Prevention: Exclude from the
operation food handlers diagnosed with an illness caused by Salmonella Typhi, Wash hands and
cook food to minimum internal temperatures.

Nontyphoidal Salmonella- Many farm animals carry Nontyphoidal Salmonella naturally. Eating
only a small amount of these bacteria can make a person sick. The bacteria are often in a
person’s feces for weeks after symptoms have ended. Food Linked: Poultry and eggs, Meat, Milk
and dairy products, Produce. Prevention: Cook poultry and eggs to minimum internal
temperatures. Prevent cross-contamination between poultry and ready-to-eat food. Exclude
from the operation food handlers who are vomiting or have diarrhea and have been diagnosed
with an illness caused by Nontyphoidal Salmonella.

Shigella spp.- Shigella spp. is found in the feces of humans with the illness. Most illnesses occur
when people eat or drink contaminated food or water. Flies can also transfer the bacteria from
 feces to food. Eating only a small amount of these bacteria can make a person sick. High levels
of the bacteria are often in a person’s feces for weeks after symptoms have ended. Food Linked:
Food easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp,
macaroni, chicken). Food that has made contact with contaminated water, such as produce.
Prevention: Exclude from the operation food handlers who have diarrhea and have been
diagnosed with an illness caused by Shigella spp. Wash hands. Control flies inside and outside
the operation.

Shiga toxin-producing E. coli (STEC)- Shiga toxin-producing E. coli can be found in the intestines
of cattle. The bacteria can contaminate meat during slaughtering. It is also found in infected
people. Eating only a small amount of the bacteria can make a person sick. Once eaten, it
produces toxins in the intestines, which cause the illness. The bacteria are often in a person’s
feces for weeks after symptoms have ended. Food Linked: Ground beef (raw and undercooked)
& Contaminated produce. Prevention: Exclude from the operation food handlers who have
diarrhea and have been diagnosed with a disease from the bacteria. Cook food, especially
ground beef, to minimum internal temperatures. Purchase produce from approved, reputable
suppliers. Prevent cross-contamination between raw meat and ready-to-eat food.

VIRUSES
Carried by human beings and animals
Require a living host to grow
Do not grow in food
Can be transferred through food and remain infectious in food
Sources: Food, water, or any contaminated surface
Not destroyed by normal cooking temperatures
Good personal hygiene must be practiced when handling food and food-contact surfaces.
Typically transferred through fecal-oral routes
Quick removal and cleanup of vomit is important

The FDA has identified two types of viruses that cause severe illness and are highly
contagious:
Hepatitis A- is mainly found in the feces of people infected with it. The virus can contaminate
water and many types of food. The virus is often transferred to food when infected food
handlers touch food or equipment with fingers that have feces on them. Eating only a small
amount of the virus can make a person sick. An infected person may not show symptoms for
weeks but can be very infectious. Food Linked: Ready-to-eat food & Shellfish from
contaminated water. Prevention: Exclude from the operation staff who have been diagnosed
with Hepatitis A. Exclude from the operation staff who have had jaundice for seven days or less.
Wash hands. Avoid bare-hand contact with ready-to-eat food. Purchase shellfish from approved,
reputable suppliers. Cooking does NOT destroy Hepatitis A.
 Norovirus- is often transferred to food when infected food handlers touch food or equipment
with fingers that have feces on them. Eating only a small amount of Norovirus can make a
person sick. It is also very contagious. People become contagious within a few hours after eating
it. The virus is often in a person’s feces for days after symptoms have ended. Food Linked:
Ready-to-eat food & Shellfish from contaminated water. Prevention: Exclude from the
operation staff who are vomiting or have diarrhea and have been diagnosed with Norovirus.
Wash hands. Avoid bare-hand contact with ready-to-eat food. Purchase shellfish from approved,
reputable suppliers.

PARASITES- Require a host to live and reproduce. Food linked: Seafood, wild game, and food
processed with contaminated water, such as produce. Prevention: Purchase food from approved,
reputable suppliers. Cook food to required minimum internal temperatures. Fish that will be served raw
or undercooked must be correctly frozen by the manufacturer.

FUNGI- Yeasts, molds, and mushrooms. Some molds and mushrooms produce toxins. Throw out
moldy food, unless mold is a natural part of the food. Purchase mushrooms from approved, reputable
suppliers.

BIOLOGICAL TOXINS- Naturally occur in certain plants, mushrooms, and seafood. Toxins are a
natural part of some fish. Histamine Toxin (Scombroid) is produced when Tuna, Bonito and Mahi-Mahi
are time temperature abused. Some fish become contaminated when they eat smaller fish that have
eaten the Ciguatera Toxin (found in some marine algae). This toxin is commonly linked to reef fish
(Barracuda, Grouper, Snapper and Amberjack).

Symptoms and onset times vary with illness. People will experience illness within minutes.

Common Symptoms: Diarrhea or vomiting, Neurological symptoms (Tingling in extremities,

Reversal of hot and cold sensations), Flushing of the face, Difficulty breathing, Burning in the
mouth, Heart palpitations, Hives.

Prevention: Purchase plants, mushrooms, and seafood from approved, reputable suppliers.
Control time and temperature when handling raw fish.

CHEMICAL CONTAMINANTS- Can come from a variety of Cleaners, sanitizers, polishes, machine
lubricants, and pesticides, Deodorizers, first-aid products, health and beauty products, Hand lotions,
hairsprays, Certain types of kitchenware and equipment (Items made from pewter, copper, zinc, and
some types of painted pottery).

Symptoms: Vary depending on chemical consumed. Most illnesses occur within

minutes. Vomiting and diarrhea are typical.

PHYSICAL CONTAMINATION- Food can become contaminated when objects get into it. It can
also happen when natural objects are left in food. Common physical contaminates: Metal shavings from
cans, Wood, Fingernails, Staples, Bandages, Glass, Jewelry, Dirt. Prevention: Purchase food from
approved, reputable suppliers. Closely inspect food received. Take steps to prevent physical
contamination, including practicing good personal hygiene.
 Symptoms: Mild to fatal injuries, Cuts, dental damage, and choking, Bleeding and pain.

DELIBERATE CONTAMINATION OF FOOD: People may try to tamper with your food using
biological, chemical, or physical contaminants. They may even use radioactive materials. Attacks might
occur anywhere in the food supply chain. But they are usually focused on a specific food item, process,
or business. These people may include: Terrorists or activists, Disgruntled current or former staff,
Vendors and Competitors.

The FDA has created a tool that can be used to develop a food defense program. A.L.E.R.T.

A - Assure sure that products you receive are from safe sources.
L - Look after the security of products in the facility.
E – Employees only, know who is in your facility.
R – Reports, keep information related to food defense accessible.
T – Threat, identify what you will do and whom you will contact if there is suspicious activity or a threat
at your operation.

HOW TO RESPOND TO A FOODBORNE-ILLNESS OUTBREAK

-Gather Information

-Notify Authorities

-Segregate Product

-Document Information

-Identify Staff

-Cooperate with Authorities

-Review Procedures

FOOD ALLERGIES: A food allergen is a protein in a food or ingredient to which some people are
sensitive. These proteins occur naturally. When enough of an allergen is eaten, an allergic reaction can
occur. This is when the immune system mistakenly considers the allergen to be harmful and attacks the
food protein. Allergy symptoms: Nausea, Wheezing, shortness of breath, Hives, itchy rashes, swelling in
various parts of the body (including the face, eyes, hands, or feet), Vomiting, diarrhea, Abdominal pain,
Itchy throat. In severe cases, death can occur. Anaphylaxis—a severe allergic reaction—can occur.
Anaphylaxis can lead to death.

Common Food Allergies- The “BIG EIGHT”

1. Milk
2. Soy
3. Eggs
4. Wheat
 5. Fish (Bass, Flounder & Cod)
6. Crustacean Shellfish (Lobster, Crab & Shrimp)
7. Peanuts
8. Tree Nuts (Walnuts & Pecans)

Chapter 3- The Safe Food Handler

Situations that can lead to contaminating food:
-Have a foodborne illness

-Have wounds or boils that contain a pathogen

-Sneeze or cough

-Have contact with a person who is sick

-Use the restroom and do not wash their hands (FECAL-ORAL ROUTE)

-Have symptoms such as diarrhea, vomiting, or jaundice—a yellowing of the eyes or skin

***Some people carry pathogens and infect others without ever getting sick themselves. These people
are called carriers.

Managers must focus on the following:

-Creating personal hygiene policies

-Training food handlers on personal hygiene policies and retraining them regularly

-Modeling correct behavior at all times

-Supervising food safety practices

-Revising personal hygiene policies when laws or science change

Actions that can contaminate food:

-Scratching the scalp

-Running fingers through hair

-Wiping or touching the nose

-Rubbing an ear

-Touching a pimple or infected wound/boil

-Wearing and touching a dirty uniform

-Coughing or sneezing into the hand

 -Spitting in the operation

Hand Washing Procedures: Wash Hands BEFORE: Preparing food, working with clean equipment
and utensils, Putting on single-use gloves. Wash Hands AFTER: Using the restroom, Touching the body or
clothing, Coughing, sneezing, blowing their nose, or using a handkerchief or tissue, Eating, drinking,
smoking, or chewing gum or tobacco, handling soiled items, handling raw meat, seafood, or poultry,
Taking out garbage, Handling service or aquatic animals, Handling chemicals that might affect food
safety, Changing tasks (before beginning new task), Leaving and returning to the kitchen/prep area,
Handling money, Using electronic devices, Touching anything that may contaminate hands.

Entire process should take at least 20 seconds.

1. Wet hands and arms. Use running warm water.

2. Apply Soap
3. Scrub hands and Arms for 10-15 seconds
4. Rinse
5. Dry with a single use paper towel or hand dryer.

*** Use the paper towel to turn off the faucet and open the door.

*** If using Antiseptics, only use then AFTER hand washing, NEVER in place of.

HANDS: Fingernails should be kept trimmed and filed. Do not wear false fingernails. Do not wear nail
polish. False nails/ Nail polish may be worn if Single-use gloves are used.

How a wound is covered depends on where it is located:

Hand, finger, or wrist—Cover wounds with an impermeable cover (e.g., bandage or finger cot)
and then a single-use glove. Impermeable means that liquid from the wound cannot pass
through the cover.

Arm—Cover wounds with an impermeable cover, such as a bandage.

Other part of the body—Cover wounds with a dry, tight-fitting bandage.

SINGLE-USE GLOVES must never be used in place of hand washing. Wash hands before putting a
new pair of gloves on. You do not need to rewash your hands if preforming the same task and your
hands have not become contaminated. You must change them if they become soiled, torn or starting a
new task.

***Gloves must be changed after 4 hours of continuous use.

***Avoid bare-hand contact with ready-to-eat food unless:

1. The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry and the
dish will be cooked to at least
145˚F (63˚C).
2. The food is an ingredient in a dish containing raw meat, seafood, or poultry and the dish will be
cooked to the required minimum internal temperature of the raw item(s).
***Never handle Ready-to-Eat Food with bare hands if you primarily serve a high-risk population.

PERSONAL HYGIENE employees must shower or bathe before work. They must wear clean clothes
and a hair restraint or hat. This can keep hair from falling into food and onto food-contact surfaces.
Employees must remove aprons when leaving prep areas and NEVER wipe your hands on your apron.
Remove all jewelry from hands and arms, ONLY a plain band ring is allowed.

EMPLOYEE ILLNESS- Provide proof that staff have been informed of the need to report illness. Staff
must report illnesses: Before they come to work. If they get sick while working. If they—or someone
they live with—has been diagnosed with an illness from one of the “BIG 6” pathogens.

Managers have to know when to Restrict or Exclude:

-Restrict them from working with exposed food, utensils, and equipment.

Sore throat with fever (unless primarily serving high risk population)

-Exclude them from coming into the operation. This is especially important if they have
these symptoms:

Vomiting (need to be symptom free for 24hrs or have a DR note to come back)

Diarrhea (need to be symptom free for 24hrs or have a DR note to come back)

Jaundice (a yellowing of the skin or eyes) Needs to be reported to Health Dept.

Diagnosed with one of the “BIG 6” Pathogens

Chapter 4- Flow of Food: Introduction

The flow of food is the path that food takes through your operation. To keep food safe throughout the
flow of food we have 2 main focuses: Prevent cross-contamination & Prevent time-temperature abuse.

CROSS CONTAMINATION can happen at almost any point in the flow of food. The most basic way
is to keep raw and ready-to-eat food away from each other.

Ways of Preventing Cross Contamination:

1. Separate Equipment
2. Clean & Sanitize
3. Buy Prepared Food
4. Prepping Foods at Different Times

TIME-TEMPERATURE ABUSE -Most foodborne illnesses happen because TCS food has been
time-temperature abused. Food is being temperature abused whenever it is handled in the following
ways: cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated
incorrectly.
****Danger Zone 41*F-135*F ****Pathogens grow most rapid between 70*F-125*F

Ways of Preventing Time-Temperature Abuse

1. Monitor Time and Temperature

2. Make Sure the Correct Thermometers are Available/Used
3. Regularly Record Temperatures and the Times They are Taken
4. Minimize the Time Food Spends in the Temperature Danger Zone
5. Take Corrective Actions if Time Temperature Standards are Not Meet

THERMOMETERS are the most important tool managers have to prevent time-temperature abuse.
TYPES OF THERMOMETERS:
1. Bimetallic Stemmed Thermometer- This thermometer measures temperature through a
metal stem. When checking temperatures, insert the stem into the food up to the dimple. You
must do this because the sensing area of the thermometer goes from the tip of the stem to
the dimple. This thermometer is good for large or thick food.
2. Thermocouples and Thermistors- The sensing area on thermocouples and thermistors is
on the tip of their probe. They display the temperature digitally. Many come with different
types of probes.
a. Immersion Probe- used to check the temperature of liquids such as soups, sauces,
and frying oil.
b. Penetration Probe- used to check the temperature of thin food such as meat patties
and fish fillets. Can also be used for thicker foods.
c. Surface Probe- used to check the temperature of flat cooking equipment such as
griddles.
d. Air Probe- check the temperature inside coolers and ovens.
3. Infrared- Measure surface temperatures, they do not need to touch a surface to check its
temperature.
4. Time- Temperature Indicators (TTI)- Monitor both time and temperature during shipment.
Records if product has been abused.
5. Maximum Registering Tape- Indicates the highest temperature reached
during use. Good for checking the final rinse temperature of a dish machine.

Guidelines for using Thermometers:

Wash, rinse, sanitize, and air-dry thermometers before and after using them.

Calibrate them if possible

Thermometers used to measure the temperature of food should be accurate to +/-2*

Thermometers used to measure air temperature should be accurate to +/-3*

Only use glass thermometers if they are enclosed in a shatterproof casing.

Insert the thermometer stem or probe into the thickest part of the food.
 Take more than one reading in different spots.

Wait for the thermometer reading to steady.

Two ways to Calibrate a Thermometer:

1. Boiling Point Method
2. Ice Point Method

Chapter 5-The Flow of Food: Purchasing, Receiving and

Storage
PURCHASING
Purchase food from approved, reputable suppliers: Have been inspected; Meet all applicable
local, state, and federal laws.

RECEIVING
Arrange deliveries so they arrive:

When staff has enough time to do inspections

Make specific staff responsible for receiving

Give staff the tools needed (e.g., thermometers)

When they can be correctly received.

Key Drop Deliveries: After-hour deliveries. Has to be from an approved source. Has to be
inspected upon arrival. Has to be placed in the correct storage area to maintain temperature.
Cannot be contaminated. Has to be honestly presented.

Rejecting Items: Set the item aside, tell the delivery person what is wrong with the item, get a
credit slip, log it on the invoice.

Checking the Temperatures of Types of Food:

ROP Food (MAP, vacuum-packed, and sous vide food): Insert the thermometer stem or
probe between two packages. As an alternative, fold packaging around the
thermometer stem or probe.

Meat, Poultry or Fish: Insert the thermometer into the thickest part of the item.

Other Packaged Food: Open the package and insert the thermometer into the food.

Temperature criteria for deliveries:

 Cold TCS Food: 41*F or lower (unless otherwise specified)

Hot TCS Food: 135*F or higher

Live Shellfish (oysters, mussels, clams, and scallops): Air temperature of 45˚F and an
internal temperature no greater than 50˚F. Cool Shellfish to 41*F within 4 hours.

Shucked Shellfish: Receive at 45˚F or lower. Cool Shellfish to 41*F within 4 hours.

Milk: 45˚F or lower. Cool milk to 41*F within 4 hours.

Shell Eggs: Air Temperature of 45*F or lower.

Frozen Food: Receive frozen solid. Reject if there are ice crystals, frozen liquid, fluids or
waiter stains on the package.

PACKAGING: The packaging should be intact, clean, and protect food and food-contact
surfaces from contamination.

Reject Items If:

Tears, holes, or punctures in packaging

Cans—Severe dents in the seam or body, missing labels, swollen or bulging ends, holes,
leaks, rust

ROP food—Bloating or leaking

Broken cartons or seals

Dirty and discolored packaging

Leaks, dampness, or water stains

Signs of pests or pest damage

Signs of tampering

Missing or incorrect labels

Expired use-by/expiration dates

DOCUMENTS:
Shellfish: Shellstock tags must be received with shellfish. They tell where the shellfish
were harvested. These tag must be kept for 90 days from the date the last shellfish was
used from its container.

Fish (That will be eaten raw or partially cooked): Document must indicate fish was
correctly frozen. Keep document for 90 days from sale of fish.

Farm Raised Fish: Document must state fish raised to FDA standards. Keep document
for 90 days from sale of fish.
 ASSESSING FOOD QUALITY:
Appearance: Reject food that is moldy or has an abnormal color.

Texture: Reject meat, fish, or poultry if: It is slimy, sticky, or dry. It has soft flesh that
leaves an imprint when touched.

Odor: Reject food with an abnormal or unpleasant odor.

Labeling food for use on-site:

All items not in their original containers must be labeled.

Food labels should include the common name of the food or a statement that clearly
and accurately identifies it.

Date Marking: Ready-to-eat TCS food must be marked if held for longer than 24 hours
Ready-to-eat TCS food can be stored for only seven days if it is held at 41˚F (5˚C)
or lower. Day 1 is the day the food was prepared or a commercial container was
opened. When combining food with different use-by dates in a dish, base the discard
date of the dish on the earliest use-by date of ingredients.

Temperature Guidelines:
Store TCS food at an internal temperature of 41˚F (5˚C) or lower or 135˚F (57˚C)
or higher.

Store frozen food at temperatures that keep it frozen.

Make sure storage units have at least one air temperature measuring device.

Do NOT overload coolers or freezers.

Use open shelving

Monitor food temperatures regularly

FIRST- IN, FIRST-OUT (FIFO): Food items must be rotated so that those with the earliest use-
by or expiration dates are used before items with later dates.

STORAGE- Store items in designated areas. Store items away from walls and at least
six inches off the floor. Store single-use items in original packaging. Store food in containers
intended for food. Use containers that are durable, leak-proof, and able to be sealed or
covered.
Store raw meat, poultry, and seafood separately from ready-to-eat food. If this is not
possible, store ready-to-eat food above raw meat, poultry, and seafood.
Storage order from Top to Bottom:
 1. Ready to Eat
2. Seafood (Swim)
3. Whole cuts of beef, pork and lamb (Walk)
4. Ground Meats and Fish (Ground)
5. Whole and Ground Poultry (Fly)

Chapter 6- The Flow of Food: Preparation

GENERAL PRCTICES:
Make sure workstations, cutting boards, and utensils are clean and sanitized.

Only remove as much food from the cooler as you can prep in a short period of time.

Return prepped food to the cooler or cook it as quickly as possible.

Only use additives approved by your local regulatory authority.

Present food honestly: Don’t use Food additives or color additives, colored overwraps or Lights
to misrepresent food.

CORRECTIVE ACTION- Food that has become unsafe must be thrown out.
When it is handled by staff who have been restricted or excluded from the operation due to
illness

When it is contaminated by hands or bodily fluids, such as from sneezing

When it has exceeded the time and temperature requirements designed to keep food safe.

PREPPING SPECIFIC FOOD:

Produce: Wash the produce thoroughly before cutting, cooking, or combining it with other
ingredients. When soaking or storing produce in standing water or an ice-water slurry, do NOT
mix: Different items or Multiple batches of the same item. Refrigerate and hold sliced melons,
cut tomatoes, and cut leafy greens at 41˚F (5˚C) or lower.

Eggs and Egg Mixtures: Pooled eggs are eggs that are cracked open and combined in a
container. These pooled eggs should be cooked promptly after mixing or stored at 41*F or
lower. When serving high risk populations: Use pasteurized eggs or egg products when serving
raw or undercooked dishes.

Using Leftovers: Leftover TCS food such as pasta, chicken, and potatoes can be used only if it has
been cooked, held, and cooled correctly. Throw out leftover food held at 41ºF (5ºC) or lower
after seven days. Check the use-by date of the stored TCS food before using it.

Ice: Make ice from water that is safe to drink. NEVER use ice as an ingredient if it was used to
keep food cold. Use clean and sanitized containers and scoops.
THAWING
Thaw food in a cooler, keeping its temperature at 41˚F (5˚C) or lower.

Submerge food under running, drinkable water at 70˚F (21˚C) or lower. NEVER let the
temperature of the food go above 41˚F (5˚C) for longer than four hours.

Thaw food in a microwave. Cook food immediately after thawing.

Thaw food as part of the cooking process.

******NEVER THAT FOOD AT ROOM TEMPERATURE

ROP Fish: Frozen fish received in ROP packaging must be thawed carefully. If the label states
that the product must remain frozen until use, then remove fish from packaging: Before thawing
under refrigeration; Before or immediately after thawing under running water.

COOKING to its required minimum internal temperature is the only way to reduce pathogens in
food to safe levels.
165˚F (74˚C) for <1 second (Instantaneous): Poultry, Stuffed Meat & Pasta,
Stuffing, Dishes that include previously cooked TCS food.
155˚F (68˚C) for 17 seconds: Ground meat, Injected meat, Mechanically
tenderized meat, Ratites, Ground seafood, Shell eggs that will be hot-held for
service.
145˚F (63˚C) for 15 seconds: Seafood, Steaks/chops of pork, beef, veal, and
lamb, Commercially raised game, Shell eggs that will be served immediately.
145˚F (63˚C) for four minutes: Roasts of pork, beef, veal, and lamb.
135˚F (57˚C) (no minimum time): Food from plants, including fruits, vegetables,
grains and legumes that will be hot-held for service.
**Meat, Seafood, Poultry and Eggs cooked in a microwave MUST be cooked to 165*F**

MICROWAVE COOKING

Cover the food to prevent drying.

Rotate or stir food halfway through the cooking process.

Let the covered food stand for at least two minutes after cooking.

Check the temperature in at least two places

PARTIAL COOKING -Some operations partially cook food during prep and then finish cooking it
just before service.

NEVER cook the food longer than 60 minutes during initial cooking.
 Cool the food immediately after initial cooking. Freeze or refrigerate the food after
cooling it. Stored away from ready-to-eat refrigerated food.

Heat the food to the required minimum internal temperature before selling or serving it.

Cool the food if it will not be served immediately or held for service.

CONSUMER ADVISORIES- If your menu includes raw or undercooked TCS items, you must:

Note it on the menu next to the items & Advise customers who order this food of the
increased risk of foodborne illness.

** The FDA advises against offering raw or undercooked meat, poultry, seafood, or eggs on a
children’s menu.

** Operations that mainly serve high-risk populations should never serve Raw seed sprouts,

Raw or undercooked eggs/meat/seafood or Unpasteurized milk/juice.

COOLING- TCS food must be cooled from 135ºF to 41ºF or lower within six hours.
Two Stage Cooling

1. Cool food from 135˚F to 70˚F within two hours.

2. Cool it from 70˚F to 41˚F or lower in the next four hours.

** If you cool food from 135˚F to 70˚F in less than two hours: The remaining time can
be used to cool it to 41˚F (5˚C) or lower. The total cooling time cannot be longer than
six hours.

Factors that can affect Cooling:

Thickness or density of the food

Size of the food

Cut food into smaller sizes, divide larger pans into smaller pans

Storage container

Stainless steel transfers heat away from food faster than plastic.

Shallow pans let the heat from food disperse faster than deep pans.

Methods for Cooling Food:

1. Place food in an ice-water bath.

2. Place it in a blast chiller.
3. Stir it with an ice paddle.
4. Use ice or cold water as an ingredient.

REHEATING- how you reheat food depends on how it will be served.

Food reheated for immediate service: Can be reheated to any temperature.
 Food reheated for hot-holding: Must be reheated within two hours to an internal
temperature of 165˚F for 15 seconds.
Reheat commercially processed and packaged ready-to-eat food to an internal
temperature of at least 135˚F.

Chapter 7- The Flow of Food: Service

HOLDING FOOD: Make sure that food handlers are regularly monitoring food temperatures during hot
and cold holding. Check temperatures at least every four hours. If the food is not 41*F or below/ 135*F
or higher the food must be thrown out. You can check the temperature every two hours. This will leave
time for corrective action. Do NOT use a hot holding unit to heat food up. Heat food using the correct
equipment than transfer to the holding unit.

Hold TCS food at the correct temperature:

Hot food: 135˚F (57˚C) or higher

Cold food: 41˚F (5˚C) or lower
Holding food WITHOUT temperature control: If you primarily serve a high risk population, you
CANNOT hold food with a temperature control.

Cold Food: Can be held without temperature control for a maximum of 6 hours. The
food must not reach above 70*F.

Hot Food: Can be held without temperature control for a maximum of 4 hours.

SERVING FOOD:
To prevent contamination when serving food:

Avoid bare-hand contact with ready-to-eat food. Use single-use gloves, tongs, deli
sheets, spatulas or some other utensil.

Use clean and sanitized utensils for serving. Use separate utensils for each food item.
Clean and sanitize them after use. If used consistently, clean them every 4 hours.

Store serving utensils correctly between uses. They can be stored in food with the
handle extended above the rim. Put them on a clean/sanitized surface. Store spoons or
scoops under running water or in a container of water at
least 135˚F.

How to handle dishes/cups & utensils: Do NOT touch the food-contact areas.

Hold dishes by the bottom or edge. Hold glasses by the middle, bottom, or stem.

Carry glasses in a rack or on a tray. Do NOT stack.

 Hold flatware by the handle. Flatware should be stored with handles facing up.

Use ice scoops or tongs to get ice. Do not use bare hands or a glass to scoop ice.

Preset Tableware: Prevent it from being contaminated, you can wrap or cover the items.

Condiments: Only unopened, prepackaged food in good condition can be re-served (condiment
packs, crackers Etc.).

Self-Serve Areas: Never allow customers to re-use soiled plates. Keep raw foods separate from
ready-to-eat food. Make sure the equipment can hold temperature. Stock food using the correct
utensils.

Labeling Bulk Food in Self-Service Areas: Bulk food in self-service areas must be labeled. The
label should be in plain view of the customer. You can use the manufacturer/processor label. Or
a sign or card may be used.

Bulk unpackaged food (ex: bakery products) does not need to be labeled if:

The product makes no claim regarding health or nutrient content.

No laws require the item to be labeled.

The food is manufactured or prepared on the premises.

The food is manufactured or prepared at another operation or processing plant

owned by the same person.

Off-Site Service: Use insulated, food-grade containers designed to keep food from mixing,
leaking, and spilling. Label food with a use-by date and time, and reheating and service
instructions. Clean the inside of delivery vehicles regularly. Check internal food temperatures.

Vending Machines: Check product shelf life daily (7-day shelf life). Keep TCS food at the correct
temperature. Dispense TCS food in its original container. Wash and wrap fresh fruit with edible
peels before putting it in the machine.

Chapter 8 – Food Safety Management Systems

Food Safety management system- a group of practices and procedures intended to prevent foodborne
illnesses.

Prerequisite programs to have in place are: Personal hygiene program, Food safety training
programs, Supplier selection and specification program, Quality control and assurance program,
Cleaning and sanitation program, Standard operating procedures (SOP’s), Facility design and equipment
maintenance program, Pest control program.

FIVE MOST COMMON RISK FACTORS FOR FOODBORNE ILLNESS:

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

Active Managerial Control: This approach focuses on the five most common risk factors responsible for
foodborne illness and how to control them. It is important to be proactive not reactive.
1. Identify Risks: Find and document potential foodborne illness risks in the operation, then
Identify the hazards that can be controlled or eliminated
2. Monitor: Identify where employees must monitor food safety requirements, when
temperatures must be taken, how often sanitizer concentrations should be tested.
3. Corrective Action: Take appropriate steps to correct improper procedures or behaviors.
4. Management oversight: Verify that all policies, procedures, and corrective actions are
followed.
5. Training: Ensure employees are trained to follow procedures and retrained
when necessary.
6. Re-evaluation: Periodically assess the system to make sure it is working correctly
and effectively.

The FDA provides recommendations for controlling the common risk factors for foodborne illness:
*Demonstration of knowledge
*Staff health controls
*Controlling hands as a vehicle of contamination
*Time and temperature parameters for controlling pathogens
*Consumer advisories
Hazard Analysis Critical Control Point (HACCP): System based on identifying significant biological,
chemical or physical hazards at specific points in a products flow. Once identified, the hazards can be
prevented, eliminated or reduce to safe levels.

Chapter 9- Safe Facilities and Pest Management

SAFE FACILITIES
Floors, walls, and ceilings: Should be smooth, durable and easy to clean. Must be regularly
maintained. Glue coving tightly to walls. Coving is a curved, sealed edge between the floor and the wall.
Remove standing water immediately after spraying or flushing floors during cleaning.

Food Contact Equipment- Needs to be: Nonabsorbent, smooth, and corrosion resistant. Easy to clean.
Durable. Resistant to damage.

Installing equipment: Floor Mounted Equipment must be mounted on legs SIX inches off the floor or
sealed to a masonry base. Table Top Equipment must be mounted on legs FOUR inches off the table top
or sealed to the counter.
Dishwashing Machines: Installed so they are reachable and conveniently located. Installed in a way that
keeps utensils, equipment, and other food-contact services from becoming contaminated. Dish
machines should be able to measure: Water temperature, Water pressure, Cleaning and sanitizing
chemical concentration.

Handwashing Stations: Must be conveniently located. They need to be located in: Restrooms, Food-
prep areas, Service areas and Dishwashing areas.

Handwashing stations must:

Have hot and cold running water (drinkable)

Have liquid, bar, or powdered soap

Have a way to dry hands (Hand dryer or paper towels)

Garbage container

Signage (Employees must wash hands before returning to work)

Water: Only water that is drinkable can be used for the preparation of food and come in contact with
food-contact surfaces. Drinkable water is called potable water.

Plumbing: Only licensed plumbers should work on the plumbing. The greatest challenge to water safety
comes from cross-connections. A cross-connection is a physical link between safe water and dirty water
from drains, sewers, or other wastewater sources. A cross-connection is dangerous because it can let
backflow occur. Backflow is the reverse flow of contaminants through a cross-connection into the
potable water supply. Backflow can be a result of a vacuum in the plumbing system created when high
water use in one area of the operation sucks contaminants back into the water supply (backsiphonage).

Ways to prevent Backflow:

1. Air Gap is an air space that separates a water supply outlet from a potentially
contaminated source.
2. Vacuum Breaker is a mechanical device that prevents backsiphonage. It does this by
closing a check valve and sealing the water supply line shut when water flow is
stopped.

Grease buildup in pipes: Grease traps are often installed to prevent grease buildup from
blocking the drain. If used, they should be put in by a licensed plumber and be easy to access.
Also, make sure they are cleaned regularly.

Lighting: Different areas of the facility have different lighting intensity requirements. Local jurisdictions
usually require prep areas to be brighter than other areas. All lights should have shatter-resistant
lightbulbs or protective covers.

Ventilation: Improve the air inside an operation. Remove heat, steam, and smoke from cooking lines.

Must be cleaned and maintained according to manufacturer’s recommendations. When there is

adequate ventilation, there should not be a buildup of grease or condensation.
Garbage Containers: Remove garbage from prep areas as quickly as possible. Be careful not to
contaminate food and food-contact surfaces. Clean the inside and outside of garbage containers
frequently.

Indoor containers must be:

Leak-proof, waterproof, and pest proof.

Easy to clean.

Covered when not in use.

Included with a cover in women’s restrooms.

Outdoor containers must:

Be placed on a smooth, durable, nonabsorbent surface: Asphalt or concrete

Have tight-fitting lids

Be covered at all times

Have their drain plugs in place

Emergencies:

Imminent health hazard: A significant threat or danger to health. Requires immediate

correction or closure to prevent injury.

Examples:

Electrical power outages and refrigeration breakdowns

Fire and flood

Sewage backups

Unauthorized people inside the facility

Threats to the potable water supply (e.g., broken mains, terrorist

contamination)

PEST PREVENTION
Three Basic Rules:

1. Deny pests access to the operation.

a. Check deliveries upon arrival; Screen windows/vents; Seal cracks in floors, walls and
around pipes; Install self-closing doors and air curtains
2. Deny pests food, water, and shelter.
a. Throw out garbage quickly; Maintain garbage containers and storage areas; Store food
and supplies quickly and correctly (6 inches off the floor, away from walls); Clean up
food and beverage spills immediately.
 3. Work with a licensed Pest Control Operator (PCO).

***Contact your PCO immediately if you see these or any other pest-related problems: Feces, Nests
or Damage on products, packaging, and the facility itself.

Chapter 10- Cleaning and Sanitizing

CLEANING: Removes food and other dirt from a surface.
Cleaners must be: Stable, Noncorrosive, Safe to use, Available at all times.

Types of Cleaners: Detergents, Degreasers, Delimers, Abrasive cleaners.

**Only use them for their intended purpose.

SANITIZING: Reduces pathogens on a surface to safe levels.

Sanitizing Methods:

Heat sanitizing: Immerse the item in water that is 171˚F for at least 30 seconds or Use a
high-temperature dishwasher.

Chemical Sanitizing: Soak items in a sanitizing solution. Rinse, swab, or spray items with
a sanitizing solution.

Types of Sanitizers: Sanitizers must be available to employees at all times

Chlorine; Iodine; Quats (quaternary ammonium compounds).

Sanitizer Effectiveness:

1. Concentration- Sanitizers should be mixed with water to the correct concentration.

a. Not enough = Weak Too Much = Too Strong
b. Check concentration with a test kit.
c. Change the solution when it becomes: Dirty or the concentration gets low.
2. Temperature- Follow manufacturer’s recommendations.
3. Contact Time- The sanitizer has to make contact with the item for a specific amount
of time. Times differ for each type of sanitizer.
4. Water Hardness- is the amount of minerals in your water.
5. Water pH

Non Food Contact Surfaces- Must be cleaned and rinsed. (walls, storage containers, floors, etc.)

Food Contact Surfaces- Need to be cleaned and sanitized. (cutting boards, spatulas, utensils, etc.)

How to Clean and Sanitize:

1. Scrape or Remove food bits

2. Wash
 3. Rinse
4. Sanitize
5. Air Dry

When to Clean and Sanitize:

After they are used

Before working with a different type of food

After handling different raw TCS fruits and vegetables

Any time a task was interrupted and the items may have been contaminated

After four hours if the items are in constant use

Dishwashing Machines: Clean the machine as often as needed; Scrape items before washing;
Use the correct dish racks; NEVER overload dish racks; Air-dry all items. Check the machine’s
water temperature, water pressure, and sanitizer levels.

Types:

High-temperature machines: Final sanitizing rinse must be at least 180˚F or

165˚F for stationary rack, single-temperature machines

Chemical-sanitizing machines: Clean and sanitize at much lower temperatures.

Follow the temperature guidelines provided by the manufacturer.

Manual Dishwashing:

Setting up a Three Compartment Sink:

Clean and Sanitize each sink and drain board.

Fill the 1st sink with detergent and water (110*F)
Fill the 2nd sink with clean water
Fill the 3rd sink with sanitizer and water (correct concentration)
Provide a clock with a second hand to measure contact time

Steps for Cleaning and Sanitizing in a Three Compartment Sink:

1. Scrape Items
2. Wash in the 1st sink
3. Rinse in the 2nd sink
4. Sanitize in the 3rd sink
5. Air Dry items

Storing Tableware and Equipment: Store them at least six inches off
the floor. Clean and sanitize drawers and shelves before items are stored. Store glasses and cups
upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up.
Clean and sanitize trays and carts used to carry clean tableware and utensils. Cover the food-
contact surfaces of stationary equipment until ready for use.
Wiping cloths: Used to wipe up food spills and wipe down equipment.

Wet wiping cloths- For wiping counters and other surfaces. Store in sanitizer
solution between uses.

Dry wiping cloths- Used to wipe food spills from tableware. Must be kept dry
while in use.

Cleaning up after people who get sick: Operations must have written procedures for cleaning
up vomit and diarrhea. Diarrhea and vomit must be cleaned up correctly. Correct cleanup can
prevent contamination of food and the spreading of illness to others.

Storing cleaning tools and chemicals: Place in a separate area away from food and prep areas.
Make sure the area has: Good lighting, Hooks for hanging cleaning tools, Utility sink for filling
buckets and washing cleaning tools, Floor drain for dumping dirty water. Do NOT use sinks
designated for handwashing, food prep or dishwashing to clean cleaning tools. NEVER dump
mop water into toilets or urinals.

Chemicals:

Using foodservice chemicals: Only use chemicals approved for foodservice operations.
Cover or remove items that could become contaminated before using chemicals. After
using chemicals, clean and sanitize equipment and utensils.

Storing chemicals: Chemicals must always be stored below food, equipment, utensils,
and linens. Keep them separate from food, equipment, utensils, and linens.

By spacing chemicals apart from other items or by partitioning off chemicals

from other items stored in the same area.

Labeling chemicals: Manufacturer label, if still in original container. If chemicals are

transferred to a new working container, then it must be labeled with the common
name.

To develop an effective cleaning program:

Create a master cleaning schedule.

What should be cleaned, who should clean it, when it should be cleaned, how it
should be cleaned

Train your staff to follow it.

Monitor the program to make sure it works.