1. Safety and Sanitation - Serv Safe Review

2. 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

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

4. 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.

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

6. 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

8. 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.

9. 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

11. 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

12. 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?

13. 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!

14. 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.

15. 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

16. 3rd sink for sanitizing - water and sanitizer
Use test kit to check the sanitizer’s strength

18. Check temperature in the thickest part of food.

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

20. 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

21. Receive cold foods at what temperature?

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