Safety and Sanitation - Serv Safe Review

Potential Hazards to Food Safety Physical Hazards Hair, dirt, metal staples, etc. Biological Hazards Bacteria, viruses, parasites, fungi Toxins Chemical Hazards Pesticides, food additives, cleaning supplies, toxic metals

How Food Becomes Unsafe Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene

Keep foods out of the TEMPERATURE DANGER ZONE: 41º to 135º. Foods should be stored within two hours. Time Temperature Abuse : Allowing foods to stay in danger zone for growth of pathogens.

Practicing good hygiene can prevent transferring pathogens from hands to food. Do Not take the place of washing hands!

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C) Apply soap Vigorously scrub hands and arms for ten to fifteen seconds (20 – 30 second recommended) Clean under fingernails and between fingers Rinse thoroughly under running water Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off the faucet. When in a restroom, use a paper towel to open the door

Food Preparation Food Handlers need to: wear gloves - if infected wound, must have a bandage and a glove. change gloves after touching any raw meat, handles, money, etc. remove jewelry - plain band ring is acceptable wear hair restraint. report the following symptoms to a manager - diarrhea, vomiting, jaundice, sore throat with fever. use ice scoops to scoop ice for customer’s beverages.

Cross Contamination Prevention: Pathogens are transferred from one surface to another Prevention: Clean and sanitize the work surface between each product Use different cutting boards If cross contamination should occur, set aside and get manager Change gloves

Milk and dairy products Eggs and egg products Fish Shellfish Wheat Common Food Allergens Milk and dairy products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts

What should food handler do? Cross Contact Food containing an allergen comes in contact with another food item and their proteins mix! What should food handler do?

Surfaces must be cleaned and sanitized! Proper Sanitation Steps Include: Removing food from surface Washing the surface Rinsing the surface Sanitizing the surface Allowing the surface to air-dry Surfaces must be cleaned and sanitized!

When to Clean and Sanitize Food-Contact Surfaces After done using them. Before you start working with a different type of food. Any time you’re interrupted during task and contamination occurred. After 4 hours if the items have been in constant use.

Pathogens a bacterium, virus, or other microorganism that can cause disease. Leave sanitizer on surface for a correct amount of time to reduce pathogens on the surface to safe levels

3rd sink for sanitizing - water and sanitizer Use test kit to check the sanitizer’s strength

Check temperature in the thickest part of food.

Hot food held hot at what temperature? TCS - Food that needs time & temperature Control for safety Hot food held hot at what temperature?

Ready-to-eat TCS food must be marked if it will be held for longer than 24 hours. The mark must indicate when the food must be: sold eaten thrown out

Receive cold foods at what temperature?

Thawing TCS Food Safely Part of Cooking Process In Refrigerator or Cooler Submerged In Sink of Cold Water In Microwave