Servsafe Study Guide PDF

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Chapter 1 Key Terms ● Foodborne illness - a disease transmitted to the people by food ● Foodborne-illness outbreak - when the same exact foodborne - illness occurred to more than two people ● Contamination - the action of polluting something or making it unsafe to consume ● Time-temperature abuse - when a food that should be temperature controlled is left at a temperature that favorable for bacteria growth for a very long time ● Cross-contamination - pathogens on the surface of one food can be transferred to another and make that food contaminated with bad pathogens as well. ● TCS food - Food requiring time and temperature control for safety because those food are vulnerable to bacteria growth ● Ready to eat food - food that can be eaten without preparation, and cooking ● High risk populations - preschool age children, the elderly, and the people with weak immune system are vulnerable to foodborne illness ● Immune system - the body's defense system against illness Notes ● Challenges to Food Safety ○ Time : because there isn't enough time in the day to make so much food to serve the customers, safety rules will often be ignored just to save time during food preparation ○ Language and culture : Workers can speak different languages and have different values so miscommunication can happen ○ Literacy and education : people have different levels of education and intelligence so communication might have confusions ○ Pathogens: Some pathogens found on food that are unsafe but used to be considered safe to eat such as Salmonella ○ Unapproved suppliers: food can be bought from suppliers that are not registered and approved by the FDA ○ High risk populations: Growing in population of elderly or babies, the generations that are more vulnerable to foodborne illness ○ Staff turnover - the staff changes very frequently in the food industry so training new staffs can be hard and new staffs can be ignorance about food safety rules. ● How foodborne illnesses occur ○ Foodborne illness happens due to contaminants, which have three categories: ■ Biological: pathogens like viruses, bacteria, parasites, fungi ■ Chemical: chemicals such as cleaners, sanitizers, and polishes can contaminate food if used incorrectly ■ Physical: objects such as fingernails, bandages, hair and anything that is not part of the meal that got inside the meal ○ Food can become unsafe due to many bad practices: ■ purchase food from unsafe sources ■ failing to cook food correctly ■ holding food at incorrect temperatures ■ using contaminated equipment ■ practicing poor personal hygiene ■ temperature abuse ■ cross contamination when the same equipment is used for different types of food ■ poor cleaning and sanitizing of the food preparation area can contaminate food ○ Food that most likely become unsafe: TCS food ■ milk and diary ■ meat ■ Fish ■ baked potatoes ■ tofu and soy ■ sliced melons, cut tomatoes, cut leafy greens ■ shall eggs ■ Poultry

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■ shellfish and crustaceans ■ heat treated plant food like rice, beans, veggies ■ spouts ■ untreated garlic and oil mixture Marketing Food Safety ■ Offer training courses to your employees and make sure to evaluate them ■ Practice food safety rules daily and be an example for them to follow ■ Discuss safety expectations with your employees and have them read the procedures ■ Add rewards to the training system to motivate workers to follow food safety rules

Chapter 2 Key terms ● Microorganisms - small living organisms that can be seen only through a microscope. There are two types of microorganisms, the bad kind and the good kind ● Pathogens - microorganisms that are harmful when consumed ● Toxins - microorganisms that produce poisons that can cause serious illness ● Bacteria - a pathogen, single celled, living microorganisms that can spoil food and cause foodborne illness ● FAT TOM - 6 favorable conditions for growth of bacteria which are food, acidity, time, temperature, oxygen, moisture ● Temperature danger zone ● Water activity - the amount of moisture available in food for the growth of bacteria ● Spore - one celled, can reproduce without having sexual intercourse like fungi ● Virus - a pathogen ● Parasite - pathogen ● Fungi - a pathogen ● Mold - a type of fungi that will change in look, smell, and taste of food ● Yeast Notes ● How contamination occurs ○ Most of the time pathogens come in contact to food due to equipments and food handlers handling it in the wrong way ○ Sneezing, vomiting to food or touching it with dirty hands ○ Ready to eat food should never touch raw ● Symptoms of a foodborne illness ○ Different illness will have different symptoms ○ Diarrhea ○ Vomiting ○ Fever ○ Nausea ○ Abdominal cramps ○ Jaundice ( yellow skin and eyes) ○ Onset time of illness is how long it takes for the symptoms to show and take place from the time the food was consumed ● The big six ○ The 6 biggest or most common pathogens that will cause foodborne illness ○ Shigella spp. ○ Salmonella typhi ○ Nontyphoidal salmonella ○ Shiga toxin producing escherichia coli or E. Coli ○ Hepatitis A ○ Norovirus ● Bacteria can be found almost everywhere and they cannot be seen or smelled or tasted. They are very quick growing if the condition is right and they can produce toxin. Control time and temperature is the best way to prevent bacteria growth ● What bacteria need to grow ○ TCS food will support the growth of bacteria so we need to make sure that TCS is well monitored

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○ Acidity at a low level or no acidity will be best for bacteria to grow there ○ Temperature that is too extreme will cause the bacteria to die or stop growing ○ The danger zone is 41F to 135F and more rapidly between 70F to 125F Bacteria grow in lag phase, log phase, stationary phase, then death phase Bacteria ○ Bacillus cereus ○ Listeria monocytogenes ○ Shiga toxin producing Escherichia coli ○ campylobacteriosis ○ Clostridium perfringens ○ Clostridium botulinum ○ Nontyphoidal salmonella ○ Salmonella typhi ○ Shigella spp ○ Staphylococcus aureus ○ Vibrio vulnificus and vibrio parahaemolyticus ○ Virus ○ Viruses are carried by human beings and animals and they live in a host in order to grow. They can be transferred from people to people, food contact surfaces and even airborne vomit particles. Usually viruses won’t be cooked or killed. Make sure to be clean when dealing with food ○ Hepatitis A : causes Hepatitis A illness ■ Found in ready to eat food, shellfish from bad water ■ Symptoms are fever, weakness, nausea, abdominal pain and Jaundice ■ Food handlers with hepatitis A can’t work and make sure to have good personal hygiene ○ Norovirus: causes norovirus gastroenteritis ■ Found in ready to eat food and shellfish from contaminated water ■ Symptoms are vomiting, diarrhea, nausea, and abdominal cramps ■ To prevent, buy shellfish from reputable supplier, keep clean personal hygiene and exclude ill food handlers from work Parasites ○ Parasites cannot grow in food as they require a host to live and reproduce. Usually found parasites in seafood, food with contaminated water such as produce and to prevent this, food must be purchased from approved suppliers, cooking it to minimum internal temperature and serve raw seafood in the right temperature and processing procedure. ○ Anisakis simplex: causes anisakiasis ■ Raw or undercooked fish like herring, cod, mackerel, pacific salmon ■ Symptoms are tingling in throat, coughing up worms ■ To prevent this, make sure to cook fish to the right temperature, and raw fish must be frozen at the correct temperature ○ Cryptosporidium parvum: causes cryptosporidiosis ■ found in contaminated water, which leads to contaminated produce as well ■ Symptoms are watery diarrhea, abdominal cramps, nausea, weight loss ○ Giardia duodenalis : giardiasis ■ Found in incorrectly treated water and produce ■ Symptoms are fever, diarrhea, abdominal cramps and nausea ■ To prevent, use clean water, keep food handlers with diarrhea out from work place and wash hands often ○ Cyclospora cayetanensis : causes cyclosporiasis ■ Found in incorrectly treated water, produce like berries, lettuce or basil ■ Symptoms are nausea, cramps, mild fever, diarrhea, loss of weight, loss of appetite ■ Prevent by purchase produce from reputable suppliers, food handlers with diarrhea can’t work with food and wash hands Fungi are pathogens that will only sometimes make people sick, mostly on spoiled food

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Yeast can spoil food quickly. They grow well in acidic food with little moisture just like mold and to prevent illness, throw away food that have been spoiled by yeast Some toxins are normally produced in food and they are a type of biological contaminant. Fish toxins should not be consumed and should be handled by the expert Shellfish toxins can be contaminated when they eat marine algae that have toxin Toxins ○ Histamine: causes scombroid poisoning ■ Tuna, bonito, mackerel, mahimahi ■ Starts with red face and neck, sweating, headache, then diarrhea and vomiting ○ Ciguatoxin: causes ciguatera fish poisoning ■ Found in barracuda, grouper, jacks, snapper ■ Feel hot and cold back and forth ■ Nausea, vomiting, muscle pain ○ Saxitoxin: causes paralytic shellfish poisoning ○ Brevetoxins: neurotoxic shellfish poisoning ○ Domoic acid: amnesic shellfish poisoning ○ These are all found in clams, mussels, oysters, scallops and vomiting and diarrhea are symptoms

Chapter 3 Key terms ● FOod defense - the program that address the points in your operation where food is at a risk ● Food allergen - protein in food or ingredient in food that some people are sensitive to ● Cross-contact - contact with food that have allergens and then spreading it to the food that don’t have allergies Notes ● Physical and chemical contaminants ○ Physical contaminants are metal shavings, wood, fingernails, staples, bandages, blass, jewelry, dirt ○ Some symptoms are cuts, dental damage or choking well chewed on food ○ Chemical contaminants can be cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first aid products or beauty products ○ Symptoms are vomiting, diarrhea ● The deliberate contamination of food ○ This means that the contaminant is purposely put into the food ○ This happens when someone wants to create a bad reputation on the food facility ○ This can be prevented with the manager of the store and using the ALERT system ○ Assure - that the food received are save and supervise it constantly to make sure no one beside food handlers ○ Look - monitor the facility to make sure not many people can enter the storage or prep area as well as store chemicals in a safe area and know how to detect threats. ○ Employees - know who is in your facility and limit access to the food prep area.. Make sure to do background check and know your staffs well ○ Reports - keep info related to food ready to be used such as receiving logs, food defense self inspections or office files about the food ○ Threat - know who you will contact if there is a threat and have an emergency contact list ● Food allergens ○ Be careful when writing the menu because all allergens should be listed ○ Know and recognize signs of an allergic reaction in case of an emergency ○ Know types of symptoms of food allergies ○ Allergies symptoms: nausea, shortness of breath, itchy rashes ,Swelling of various parts in the body, vomiting or abdominal pain ○ Common food allergens : milk, eggs, wheat, soy, fish, shellfish, peanuts, tree nuts Chapter 4 Key terms ● Carriers -0 people that carry pathogens and infect others without getting sick themselves ● Hand antiseptics ● Finger cots ● Hair restraint - a hat or something that help put the hair back and away from the face

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Personal Hygiene and contamination ○ Establish policies for personal hygiene to make sure food handlers are safe to handle food ○ Training food handlers to allow them practice food safety daily ○ Make sure to keep updating on food safety rules Food Handlers can contaminate food ○ Food handler have a foodborne illness ○ Wounds that have pathogens and bacteria that can contaminate food ○ Have diarrhea, vomiting or jaundice ○ Sneezing, coughing ○ Contact with person who is sick ○ Dirty hands Diseases not transmitted through food ○ Hepatitis B or C ○ AIDS ○ HIV ○ Employers should exam their staffs well to make sure staffs don’t carry these diseases that can affect the customers How to wash hands ○ Use running water as hot as you can, which is around 100F ○ Apply enough soap ○ Scrub for 10 to 15 seconds ○ Using running warm water to rinse off ○ Dry hands and arms ○ Wash hands almost everytime you leave food to do something else ○ Hand antiseptics only help reduce the amount of pathogens can be on the skin but it won’t kill all Fingernails should be clipped short and no false fingernails and no polish Gloves should be used only one time Gloves should have two types, latex free or latex because some customers are sensitive to latex Other good personal hygiene practices ○ Personal cleanliness ○ Correct work attire ○ Hair restraints ○ Clean clothing ○ Aprons ○ Jewelry shouldn’t be worn Eating, drinking, smoking and chewing gum in the work facility is prohibited at all times When you have health issues, you must report it immediately to the person in charge A sore throat with fever person should be working in the food are where food is being prepped Person with vomiting, diarrhea or Jaundice should be excluded from the operation entirely a person with norovirus, shigella spp or any other foodborne illness should be excluded from the operation

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● Boiling point method Notes Cross contamination ● Flow of food - Food moves from purchasing, to receiving, to storing, preparing, cooking, holding, cooking and then reheating and serving. ● Cross contamination can happen any point within the flow of food ● Use separate equipment ● Cleaning and sanitizing ● Prepping food at different times ● Buying prepared food - buy food that might not need much chopping or handling such as chopped chicken or chopped lettuce so less handling is being occured which is less chances for cross contamination TIme Temperature control ● TCS food can be temperature abused if remains between 41 F and 135 F. This is the danger zone ● Ways to time-temperature abuse food ○ Cooked to wrong minimum internal temperature ○ Held at wrong temperature ○ Cooled or reheated incorrectly ○ TCS food must be thrown out if stays in danger zone for 4 hours or more. Avoiding time - temperature abuse ● Monitoring - know who is handling what food and how ● Tools - use thermometers to always check the temperature ● Recording - write down time and temperature that were taken of each food to keep track ● Time and temperature control - have procedures that limit food staying in danger zone ● Corrective actions - food handlers should all know the rules Choosing the correct thermometer ● bimetallic stemmed thermometers - used to check food during flow of food during hot or cold holding unit ○ Calibration nut - function for making the thermometer more accurate ○ There are clear easy markings on thermometer so no misread ○ Dimple - mark on the stem that shows the end of the temperature sensing are, so above that line won’t be able to sense the temperature ● Thermocouples and the thermistors check temperatures through a metal probe ○ Temps are displayed digitally ○ Good to be used on thick and thin food ● Infrared or laser thermometers ○ Quick and easy to use ○ Do not need to touch the surface of food to check so less contamination ○ It can’t measure air temp. Or internal temp. Of food ● TIme-temperature indicator ( TTI) - tags are attached to packaging by supplier ○ Color change appears in the TTI window if food has been time temperature abused during shipment or storage ● Calibration - and adjustment to give a correct reading of the thermometers ○ Ice point method ■ Fill container with crushed ice ■ Add tap water till full ■ Put thermometer stem or probe into ice water, wait for 30 seconds or until indicator stops moving ■ Adjust thermometer so it reads 32 F ○ Boiling point method ■ Bring tap water to a boil in deep pan ■ Put thermometer stem or probe to boiling water, wait 30 seconds or until indicator stops moving ■ Adjust thermometer so it reads 212 F. ○ General thermometer guidelines ● Clean the thermometers, washed, rinsed, sanitized ● Calibration regularly

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Thermometer to measure food need to be accurate to + or - 2F while used to measure food storage equipment should be + or - 3F. A hanging thermometer in walk in cooler is an example Glass thermometer is only used to make candy or use for liquid Check temperature by insert in the thickest part of the meat and wait at least for 15 seconds before reading the temperature.

Chapter 6 Key terms ● Approved suppliers ● Key drop delivery ● Shellstock identification tags ● Inspection stamp Notes Purchasing Considerations ● Final responsibility for food safety when entering the operation is the manager. You can avoid potential food hazards if you follow rules. ● Buy food from approved and reputable suppliers. ● Approved suppliers - meet applicable local, state, and federal laws when it comes to growing and preparing food. ● Inspection reports - consider reviewing inspections report from the suppliers you buying form to confirm the supplier is trustworthy. ● The inspection report should review the following: receiving and storage, processing, shipping, cleaning and sanitizing, personal hygiene, staff training, recall program, HACCP program or other food safety system REceiving considerations ● Scheduling - suppliers should deliver food when staff are free and have enough time to inspect the delivery. ● Staff needs - make specific staff responsible for receiving the goods. Train them well on procedure how to receive the food such as checking exp. Date, temperature, damage signs ● Good preparation - plan ahead for shipments. Have everything ready and make space for new delivery to come in before it should be delivered. ● Timing of inspection - inspect delivery trucks for signs of contamination. Inspect and store each delivery before accepting another one. ● Key drop delivery - receive food after houses of operation when the business is closed. THis type of delivery will allow the staffs to have more time to inspect food and make sure it is safe to accept the delivery. ○ Delivery should meet the following: ■ From approved seller ■ Placed in correct storage location to maintain required temperature and protected from contamination ■ Not been contaminated ■ Honestly presented and not damaged ● Rejecting shipments ○ Set the rejected item aside from items accepting ○ Tell delivery person what is wrong with the item and use purchase agreement to support your claim ○ Get a signed adjustment or credit slip before item is removed or thrown away ○ Log the incident on invoice or receiving document. Be specific at action taken and the food involved ● Recalls ○ This might happen when food contamination is confirmed or suspected or items mislabeled or misbranded ○ When a recall happens, identity recalled food items by matching info from recall notice such as manufacturer ID, time was manufactured and item’s use by date. Next, remove the item from inventory and label the item as recall so you don’t accidentally use it. THen follow instructions of manufacturer to see what to do with the item General inspection guidelines ● Temperature - use thermometers to check food temperatures ○ Meat, poultry and fish - insert thermometer stem into thickest part of the food to measure internal temperature ○ Reduced oxygen packaged (ROP) and bulk food - insert thermometer stem between two packages but don’t puncture it. ○ Other packaged food -- open package and insert thermometer into the food

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Receiving temperature Requirements ○ Cold tcs food - 41F or lower, unless specified ○ Hot tcs food - 135F or higher ○ Frozen food - should be frozen solid ○ Live shellfish - air temp. Is 45...