1. Instructor Notes
Welcome students to the class and provide an overview.
The overview should include a discussion of the following information:
Class length: 2 ½ hours.
Assessment: The assessment will be given at the end of the class. Employees will have at least 40 minutes to complete the assessment, and more time if necessary.
Breaks: Two 5-minute breaks will be given.
Class structure: Information will be presented using instructor presentations and the ServSafe Food Handler Guide. Activities will be used to review presented content.
All questions are welcome.

2. Instructor Notes
Tell students that they can follow along with the slideshow using their books. On the bottom right of most slides is a number corresponding with the page number in the ServSafe Food Handler Guide.

3. Food Safety Is Important
Concepts You Will Learn
How food becomes unsafe
Your role in keeping food safe
Identify the causes of foodborne illness
Explain the consequences of foodborne illness
Instructor Notes
Discuss the objectives with the students.
Review the story A Surprising Danger with the students. Ask them how the outbreak could have been avoided. Point out that the potatoes should not have been time-temperature abused. They should have been cooled correctly and then refrigerated.

4. The Importance of Food Safety
Food safety is the responsibility of every employee.
If you fail to follow proper food safety principles, you, your coworkers and your customers can get sick.
Safe Food is food that is free of contaminants.

6. Symptoms, Onset Times and Duration
Symptoms of foodborne illness include:
Stomach cramps
Diarrhea
Vomiting
Nausea
Fever

7. Populations at High Risk for Foodborne Illnesses
Higher Risk People
Elderly people
Infants and preschool-age children
Pregnant women
People with cancer or on chemotherapy
People with HIV/AIDS
Transplant recipients

8. How Food Becomes Unsafe
Hazards from the Environment X X X
Instructor Notes
Ask a volunteer to define foodborne illness.
Discuss the three types of hazards that can make food unsafe.
Biological hazards are tiny forms of life that one can’t always see, taste, or smell. This includes bacteria, viruses, parasites, and fungi. Some of these cause illness. These are called pathogens.
Chemicals in your operation can contaminate food. These include cleaners, sanitizers, and polishes.
Physical hazards include bones, fruit pits, metal shavings, staples, dirt, glass, bandages, and jewelry.
Point out that foodborne illness is almost always preventable.
Biological
Chemical
Physical
Page 1-1

9. What type of hazard are pest?

10. How Food Becomes Unsafe
Instructor Notes
Ask students to identify what’s wrong with the picture.
Reveal the correct answer by advancing the slideshow. Point out that the food handler is coughing or sneezing on food.
Advance the slideshow to reveal the explanation of poor personal hygiene.
Point out that poor personal hygiene is the number one cause of foodborne-illness outbreaks in restaurant and foodservice operations.
Page 1-2

13. How And When To Wash Your Hands
Why is Handwashing Important?
Hands can transfer pathogens to food.
Handwashing is a critical step for avoiding food contamination.
Instructor Notes
Ask students why it is important to wash hands in a restaurant or foodservice environment.
Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer.
Explain that everyone in a restaurant or foodservice operation must know when and how to wash their hands correctly.
Page 2-1

14. Why is Handwashing Important?
Dirty and
Clean hands

15. How And When To Wash Your Hands
How to Wash Your Hands
Step 1: Wet hands and arms
Use running water as hot as you can comfortably stand.
Page 2-1

16. How And When To Wash Your Hands
How to Wash Your Hands
Step 2: Apply soap
Apply enough to build up a good lather.
Page 2-1

17. How And When To Wash Your Hands
How to Wash Your Hands
Step 3: Scrub hands and arms vigorously
Scrub them for 10 to 15 seconds.
Clean under fingernails and between fingers.
Instructor Notes
Ask students to stand up and start rubbing their hands together as though they are scrubbing them with soap. Ask them to stop when they think that 10 to 15 seconds has passed. Students will be surprised by how far off they are.
Page 2-1

18. How And When To Wash Your Hands
How to Wash Your Hands
Step 4: Rinse hands and arms thoroughly
Use running warm water.
Page 2-1

19. How And When To Wash Your Hands
How to Wash Your Hands
Step 5: Dry hands and arms
DO NOT use your apron or uniform.
Do use a single-use paper towel or a hand dryer.
Page 2-1

20. How And When To Wash Your Hands
What Should You do After Washing Your Hands?
Use a paper towel to:
Turn off the faucet.
Open the restroom door.
Instructor Notes
Ask students how they can avoid re-contaminating their hands after washing them.
Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer.
Explain that this is done to prevent re-contaminating hands after touching dirty faucet and door handles.
Page 2-2

21. How and When To Wash Your Hands
Using Hand Antiseptics
If you use hand antiseptics:
NEVER use them instead of handwashing.
Use an antiseptic after washing hands.
Wait for the antiseptic to dry before touching food or equipment, or putting on gloves.
Follow the manufacturer’s directions.
Instructor Notes
Ask student’s when it is appropriate to use hand antiseptics.
Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer.
Page 2-4

22. Other Hand-Care Guidelines
Use Gloves Correctly
DO NOT touch ready-to-eat food with bare hands.
Only use single-use gloves when handling food.
Instructor Notes
Ask students when gloves should be worn.
Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer.
Explain to students the definition of ready-to-eat food: food that can be eaten without any further preparation, washing, or cooking. Deli meat and salads are two examples. Gloves are one way to prevent bare-hand contact with ready-to-eat food.
Page 2-6

23. Other Hand-Care Guidelines
What’s Wrong With This Picture?
Instructor Notes
Ask students if the food handler in the slide is acting unsafely.
Reveal the correct answer by advancing the slideshow.
Point out that the food handler is blowing into a pair of single-use gloves to make them easier to put on.
The gloves are being put on incorrectly
Page 2-6

24. Other Hand-Care Guidelines
What’s Wrong With This Picture?
Instructor Notes
Ask students if the food handler in the slide is acting unsafely.
Reveal the correct answer by advancing the slideshow.
Point out that the food handler is washing his gloves so he can reuse them.
The gloves are being washed and reused
Page 2-6

25. Other Hand-Care Guidelines
When Should Gloves be Changed?
As soon as they become dirty or torn.
Instructor Notes
Ask students to list when they should change gloves.
Reveal the correct answer by advancing through the next several slides. Answer any questions that may arise as you reveal the answer.
Page 2-6

26. Keep fingernails short and clean Bandage wounds and cover bandages
Hand Care
Requirements for Foodhandlers
Keep fingernails short and clean
Do not wear false nails
Do not wear nail polish
Bandage wounds and cover bandages

27. Proper work attire Foodhandlers should:
Wear a clean hat or other hair restraint
Wear clean clothing daily
Remove aprons when leaving food-preparation areas
Remove jewelry from hands and arms before prepping food or when working around prep areas

28. Other Important Practices
Eating, Drinking, Smoking, or Chewing Gum
NEVER do these things in the following areas:
In prep areas
In areas used to clean utensils and equipment
In service areas X
Instructor Notes
Explain that saliva contains pathogens that can contaminate hands and equipment.
Point out that employees should only eat, drink, smoke, or chew gum or tobacco in designated areas.
Explain that some regulatory authorities may allow you to drink from a covered container while in prep and dishwashing areas.
Page 2-9

29. Other Important Practices
What to do if You are Sick
Tell your manager if you are sick.
Tell your manager if you have any of these symptoms:
Vomiting
Diarrhea
Jaundice (yellowing of skin and eyes)
Sore throat with a fever
Instructor Notes
Explain to students that when they are sick they could spread pathogens to food, especially if they have symptoms identified in the slide.
Page 2-10

32. Bacteria
Classifications
Intoxication: An illness caused when bacteria produce exotoxins that are released into food; short onset time.
Infection: A disease caused by the release of endotoxins in the intestine of the affected person; has a 1-2 day onset time

33. FAT TOM
FAT TOM: The acronym that lists the conditions that support the rapid growth of bacteria. These conditions are: F A T O M

34. FAT TOM
FAT TOM: The acronym that lists the conditions that support the rapid growth of bacteria. These conditions are:
Food – Protein
Acidity – pH<7.0
Time – Around 20 minutes
Temperature – 41ºF (5ºC) and 135ºF (57ºC)
Oxygen – Specific to bacteria
Moisture – a 0.95 – 0.99

35. Why Controlling Time and Temperature Is Important
Which Good Needs Time and Temperature Control for Safety? A B
Instructor Notes
Ask students to identify the food items that need time and temperature control for safety.
Reveal the answer(s) by advancing the slideshow. Advance the slideshow again to reveal each category of food that is a TCS food item.
Explain that the following food items require time and temperature control to keep them safe:
Poultry
Fish
Baked potatoes
Poultry
Fish
Page 3-1

36. Why Controlling Time and Temperature Is Important
Which Food Needs Time and Temperature Control for Safety? A B C
Instructor Notes
Ask students to identify the food items that need time and temperature control for safety.
Reveal the answer(s) by advancing the slideshow. Advance the slideshow again to reveal each category of food that is a TCS food item.
Explain that the following food items require time and temperature control to keep them safe:
Milk and dairy products
Baked potatoes
Milk and dairy
Baked potatoes
Page 3-1

37. Why Controlling Time and Temperature Is Important
Which Food Needs Time and Temperature Control for Safety? A B C
Instructor Notes
Ask students to identify the food items that need time and temperature control for safety.
Reveal the answer(s) by advancing the slideshow. Advance the slideshow again to reveal each category of food that is a TCS food item
Explain that the following food items require time and temperature control to keep them safe:
Meat: pork
Heat-treated plant food such as cooked rice, beans, and vegetables
Meat: Pork
Heat-treated plant food
Page 3-1

38. Why Controlling Time and Temperature Is Important
Which Food Needs Time and Temperature Control for Safety? A B C
Instructor Notes
Ask students to identify the food items that need time and temperature control for safety.
Reveal the answer(s) by advancing the slideshow. Advance the slideshow again to reveal each category of food that is a TCS food item.
Explain that the following food items require time and temperature control to keep them safe:
Sprouts and sprout seeds
Shell eggs
Sliced melons, cut tomatoes, and cut leafy greens
Sprouts and sprout seeds
Shell eggs
Sliced melons, cut tomatoes,
cut leafy greens
Page 3-1

39. Why Controlling Time and Temperature Is Important
Which Food Needs Time and Temperature Control for Safety? A B
Instructor Notes
Ask students to identify the food items that need time and temperature control for safety.
Reveal the answer(s) by advancing the slideshow. Advance the slideshow again to reveal each category of food that is a TCS food item.
Explain that the following food items require time and temperature control to keep them safe:
Untreated garlic and oil mixtures
Meat: Beef and lamb
Untreated garlic and oil mixtures
Meat: Beef and lamb
Page 3-1

40. Why Controlling Time and Temperature Is Important
What is Important About This Temperature Range?
This is the temperature danger zone.
Pathogens on food can grow in this range and cause a foodborne illness.
Instructor Notes
Ask for a volunteer to answer the question.
Advance the slide to reveal the answer.
Point out that the temperature range between 41°F and 135°F (5°C and 57°C) is the temperature danger zone. Explain that pathogens on food will grow in this temperature range and could result in a foodborne illness.
Page 3-2

41. How to Calibrate Thermometers
Ice-Point Method Boiling-Point Method
Adjust the thermometer so it reads 32˚F (0˚C).
Adjust the thermometer so it reads 212˚F (100˚C).

42. What are Some Ways You Can Store TCS Food Safely?
Controlling Time and Temperature From Receiving Through Preparation
What are Some Ways You Can Store TCS Food Safely?
Store cold TCS food at 41˚F (5˚C) or lower.
Keep frozen food frozen.
DO NOT overload coolers or freezers.
Plan ahead to avoid opening cooler doors more often than necessary.
Instructor Notes
Reveal the correct answer by advancing to the next slide. Answer any questions that may arise. Ask students to list some of the ways that time-temperature abuse can be avoided during storage.
Reveal the answer.
Point out to students that it is important to monitor storage temperatures and times.
Page 3-5

43. Proper storage
Preventing Cross-Contamination
Store food items in the following
top-to-bottom order:
Ready-to-eat food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry

44. Storing TCS Food Safely
Controlling Time and Temperature From Receiving Through Preparation
Storing TCS Food Safely
All food stored out of its original container must be labeled.
The label must contain the common name of the food.
The mark must indicate when the food must be sold, eaten, or thrown out.
Store RTE TCS food for seven days maximum.
Instructor Notes
Explain to students that ready to eat TCS food must be properly marked, and should indicate when it must be sold, eaten, or thrown out. It can be held for a maximum of seven days at 41˚F (5˚C) or lower.
Page 3-5

45. Storing TCS Food Safely Check the use-by or expiration date.
Controlling Time and Temperature From Receiving Through Preparation
Storing TCS Food Safely
Check the use-by or expiration date.
Store items that will expire first in front of those that will expire later (FIFO).
Use the food in front first.
Instructor Notes
Ask students if anyone has heard the term FIFO before. If they have, ask them what it stands for. Explain that FIFO stands for first-in, first-out.
Page 3-5

46. Controlling Time and Temperature From Receiving Through Preparation
Four Acceptable Ways to Thaw TCS Food
Instructor Notes
Ask students how frozen food can be safely thawed.
Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer.
Tell students that there are only four acceptable ways to thaw food:
In a cooler at 41˚F (5˚C) or lower
Submerged under running water at 70˚F (21˚C) or lower
In a microwave oven if the food is cooked immediately
As part of the cooking process
Never thaw food at room temperature.
Page 3-6

47. Cooking reduces pathogens in food to safe levels.
Controlling Time and Temperature when Cooking, Holding, Cooling, and Reheating
Cooking TCS Food
Cooking reduces pathogens in food to safe levels.
Instructor Notes
Explain that time and temperature abuse can happen during cooking, holding, cooling, and reheating. It is important to use thermometers and keep food out of the temperature danger zone.
Cooking reduces pathogens in food to safe levels.
Page 3-8

48. What Internal Temperature Should Poultry be Cooked to?
Controlling Time and Temperature when Cooking, Holding, Cooling, and Reheating
What Internal Temperature Should Poultry be Cooked to?
Poultry
165˚F (74˚C) for 15 seconds
Instructor Notes
Ask students if all food can be cooked to the same temperature.
Reveal the correct answer by advancing through the next several slides. Answer any questions that may arise as you reveal the answer.
Explain that different types of food should be cooked to different internal temperatures.
Page 3-8

49. There are many ways to cool food quickly and safely.
Controlling Time and Temperature when Cooking, Holding, Cooling, and Reheating
Cooling Methods
There are many ways to cool food quickly and safely.
Ask your manager what method to use.
Instructor Notes
Explain to students that ice-water baths and adding ice to hot food are just two examples of how to cool food.
Page 3-10

50. Reheating TCS Food for Hot- Holding
Controlling Time and Temperature when Cooking, Holding, Cooling, and Reheating
Reheating TCS Food for Hot- Holding
Heat TCS food to an internal temperature of 165˚F (74˚C) for 15 seconds.
The food must reach this temperature within two hours.
Page 3-10

53. Preventing Cross-Contamination of Food
Preventing Cross-Contamination During Receiving
Keep contaminated food out of the operation.
Reject food if it has these problems:
Damaged packaging
Water stains
Leakage
Signs of pests X
Instructor Notes
Remind students that cross-contamination happens when pathogens are transferred from one surface or food to another.
Explain that the first step in preventing cross-contamination is keeping contaminated food out of the operation by carefully inspecting deliveries.
Ask students to identify problems that may indicate cross-contamination has occurred.
Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer.
Point out that students should talk to their managers about when to reject food deliveries.
Page 4-1

54. Preventing Cross-Contamination of Food
What’s Wrong With the Way This Food has Been Stored?
Wrap or cover it.
This can stop contaminants from falling into food.
Instructor Notes
Ask students to identify what’s wrong with the way the food has been stored.
Reveal the correct answer by advancing the slideshow.
Advance the slideshow to reveal the guideline for storing food correctly.
The food is uncovered
Page 4-1

57. Preventing Cross-Contamination of Food
Preventing Cross- Contamination When Prepping Food
Make sure items used during preparation are cleaned and sanitized.
Workstations
Cutting boards
Equipment
Utensils
Page 4-2

58. Preventing Cross-Contamination of Food
What Safety Practices Should be Followed When Washing Produce?
When washing produce:
Clean and sanitize the prep sink.
Wash produce in running water slightly warmer than the food.
Pull leafy greens apart.
Instructor Notes
Ask a volunteer if produce, such as salad greens, need to be washed before serving.
Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer.
Page 4-2

59. What To Do For People Who Have Food Allergies
What are the Most Common Food Allergens?
Instructor Notes
Explain to the students that some people are allergic to certain types of food. The tiniest speck of the food can make them sick.
Point out that proteins that cause reactions are called allergens. Cross-contact happens when a food containing an allergen comes in contact with another food. This can be dangerous for guests with food allergies.
Ask students to name some common food allergens.
Reveal the correct answer by advancing the slideshow. Answer any questions that may arise as you reveal the answer.
Tell students that eight food items cause most allergic reactions, and they are called “The Big Eight”. They are:
Milk
Eggs
Soy
Fish, such as bass, flounder, and cod
Page 4-9

60. What To Do For People Who Have Food Allergies
The Most Common Food Allergens
Instructor Notes
Tell students that eight food items cause most allergic reactions, and they are called “The Big Eight”. They are:
Tree nuts, such as almonds, walnuts, and pecans
Peanuts
Crustacean shellfish, such as crab, lobster, and shrimp
Wheat
Page 4-9

61. Symptoms Symptoms of an allergic reaction include:
Itching in and around the mouth, face, or scalp
Tightening in the throat
Wheezing or shortness of breath
Hives
Swelling of the face, eyes, hands, or feet
Abdominal cramps, vomiting, or diarrhea
Loss of consciousness
Death

64. How And When To Clean And Sanitize
What is the Difference Between Cleaning and Sanitizing?
Cleaning removes food and other dirt from surfaces.
Sanitizing reduces pathogens on surfaces to safe levels.
Instructor Notes
Ask a volunteer to identify the difference between cleaning and sanitizing.
Reveal the correct answer by advancing to the next slide. Answer any questions that may arise as you reveal the answer.
Page 5-1

65. How And When To Clean And Sanitize
How to Clean and Sanitize Surfaces
Scrape or remove food from the surface.
Instructor Notes
Remind students that it is important not to contaminate food with cleaning chemicals during the course of cleaning and sanitizing.
Always use cleaners and sanitizers according to manufacturer’s directions and company policy.
Ask the students if anyone knows all five steps for cleaning and sanitizing surfaces.
Reveal the correct answer by advancing through the next several slides. Answer any questions that may arise as you reveal the answer.
Page 5-2

66. How And When To Clean And Sanitize
How to Clean and Sanitize Surfaces
Wash the surface.
Page 5-2

67. How And When To Clean And Sanitize
How to Clean and Sanitize Surfaces
Rinse the surface.
Page 5-2

68. How And When To Clean And Sanitize
How to Clean and Sanitize Surfaces
Sanitize the surface.
Page 5-2

69. How And When To Clean And Sanitize
How to Clean and Sanitize Surfaces
Allow the surface to air-dry.
Page 5-2

70. Ventilation Systems
If adequate, there will be little buildup of grease and condensation on walls and ceilings
Hoods, fans, and ductwork must not drip onto food or equipment
Hood filters or grease extractors must be tight fitting and cleaned regularly
Hoods and ductwork must be cleaned periodically by professionals

71. How And When To Clean And Sanitize
Before you start working with a different type of food.
Page 5-3

72. How And When To Clean And Sanitize
When Should Items be Cleaned and Sanitized?
After you are done using an item.
Instructor Notes
Ask students to provide some examples of when items should be cleaned and sanitized.
Reveal the correct answer by advancing through the next several slides. Answer any questions that may arise as you reveal the answers.
Page 5-3

73. touching the prep table
Handling Garbage
Is the Garbage Being Handled Correctly? Why or Why Not?
Remove garbage from prep areas as quickly as possible.
Be careful not to contaminate food or surfaces when removing garbage.
Instructor Notes
Garbage can contaminate food and equipment if it’s not handled safely. It can also create odors and attract pests.
Ask students to identify whether the garbage is being handled correctly.
Reveal the correct answer by advancing the slideshow.
Advance the slideshow to reveal the guideline for handling garbage.
No. The garbage is
touching the prep table
Page 5-10

74. Is the Garbage Container Being Handled Correctly? Why or Why Not?
Handling Garbage
Is the Garbage Container Being Handled Correctly? Why or Why Not?
DO NOT clean garbage containers near prep or food-storage areas.
Clean the inside and outside of garbage containers often.
Instructor Notes
Ask students to identify whether the garbage container is being handled correctly.
Reveal the correct answer by advancing the slideshow.
Advance the slideshow to reveal the guideline for cleaning garbage containers.
Point out that cleaning garbage containers near food could cause cross-contamination.
Page 5-10