ServSafe Food Manager

Restriction

Food handler is working but is not permitted to work around food or food contact surfaces. Common Cold/Sneezing/Runny Nose/Coughing. If family member is affected food handler is still restricted.

Excluded

Food Handler is not allowed in the building. SSEHN: Salmonella/Typhi/Shigela/Ecoli/Hepatits A and Norovirus.

SSEHN

Send Sick Employee Home Now: Salmonella/Salmonella Typhi/Shigela/Ecoli/Hepatitis A and Norovirus.

Jaundice

Yellowing of eyes and skin a symptom of hepatitis A.

Extra Exclusions

Employees are excluded for vomiting and diarrhea, but health department does not need notification. Sore throat and fever are also including if working with small children and elderly.

Salmonella

Chicken/Birds

Salmonella Typhi

Contaminated Water

Shigella

Flies/Flying Insects

Ecoli

Beef

Hepatitis A

Shellfish or human contact with infected people.

Norovirus

Unwashed Hands/Dirty People

Foodborne Illness

When 2 or more people get sick from eating the same food item.

High Risk People

Anyone 65 years or older, or 4 years old and younger. This age group should never eat raw or undercooked animal products, sprouts, or unpasteurized dairy/egg/juice products.

Consumer Advisory

Must be obviously presented on a menu or posted somewhere. “items may contain raw…”

Immediate Health Hazard

Get you shut down immediately. No clean or hot water, none/lacking refrigeration/sewage or toilet back up in the kitchen, no power, misuse of chemicals, 2 or more customers get sick from food, fire/flood, failure to exclude infectious employee.

Handwashing

Wet hands with 100 degree water, scrub with soap for 10-15 seconds, 20 seconds total, dry hands with paper towel, and turn off sink with paper towel. Sign for employees must be clearly posted.

Hands/Jewelry

Fingernails must be clean and trimmed, only a smooth metal wedding band is allowed. Gloves must be worn at all times.

Hair

Hair longer than 2 inches must be covered in a net or hat. Any length of beard hair must be covered.

Personal Drinks

Spill proof container, must have a lid/top, a covered to-go cup is acceptable.

Food Purchasing

Always buy from reputable sources. Shellfish must remain with tags and tags are kept for 90 days prior to the most recent shellfish served.

Recalled Food

Stop using immediately, remove from inventory and seek credit from your supplier.

Allergens

“Big 9” Soy, Wheat, Milk, Egg, Fish, Shellfish, Peanuts, Tree Nuts, and Sesame

USDA

Agency that regulates meat, poultry, and eggs.

FDA

Agency that is responsible for temperatures/cooking times. FDA publishes Model Food Code for local/state governments to update their own rules.

Food Defense Plan

Created by the FDA to protect food from terrorist attacks and intentional contamination.

ALERT

Assure: Safe food from trusted sources, Look: Monitor chemicals, Employees: Know who is in your kitchen, Reports: Keep records of deliveries, Threat: Have a plan in place in case of a suspected problem.

Major Contaminations

Physical, Chemical, Biological, Cross Contact

Physical

Unexpected in food, can be picked out

Chemical

Chemical liquid or powder, soap/bleach/pesticides

Biological

Anything Living, Mold/Bacteria

Cross Contact

When an allergen food touches a non allergen food

NSF and ANSI

National Sanitation Foundation and American National Standards Institute. Agencies that approve food service equipment.

Food Service Equipment

Sturdy, easily cleanable, moisture resistant, food safe stainless steel. Equipment in constant use must be cleaned at least once every 24 hours.

Temperature Danger Zone

Between 41 and 135 degrees. Cold food at 41 degrees or lower and hot food at 135 degrees or higher.

Hot Food

Must be held at 135 degrees or higher, can “sit-out” at room temperature for 4 hours as long as it does not go below 70 degrees.

Cold Food

Must be held at 41 degrees or lower. Can sit out room temp as long as it does not reach 70 degrees.

Food Log

Must be kept for when food is displayed, reheated, and must be known when to throw out the food.

Rice

Cooked rice can grow a toxic bacteria called Bacillus Cereus. Immediately refrigerate cooked rice. Sushi rice is an exemption because of the ph level at 4.2 inhibits bacteria growth.

Reheating Food

Must be reheated to 165 and within 2 hours of being taken from the fridge. Food may only be reheated twice before thrown out.

Proper Cooling Process

Food must cooled from 135+ to 70 degrees in less than 2 hoursm then to 41 degrees by hour 4.

FATTOM

Food - Acid - Time - Temperature - Oxygen - Moisture : conditions for bacteria to grow.

Labels

Anything kept for 24 hours must be labelled with preparation and expiration date (7 days)

Food Shelf Organization

135 Top Shelf: Fruit/Veg/Ready to Eat 145 Second Shelf: Whole raw fish/steak/pork 155 Third Shelf: Shelf two but ground beef/pork 165 Fourth Shelf: Whole or Ground Poultry and Stuffed Meats. Eggs must be stored at the bottom

Dry Storage

Cool room between 50-70 degrees, shelving must be minimum 6” off the ground.

Chemical Storage

Chemicals must be stored on the bottom shelf away from all food.

SDS or Safety Data Sheets

OSHA requires chemicals to have SDS Sheets to see what the chemical make up is.

3-Part Sink

1st Compartment wash minimum 110 degree water, second is the rinse sink, and third is sanitizer sink with minimum temperature of 120.

HACCP

Hazard Analysis Critical Control Point is an extra permit from the health department. Smoking/Curing/Vacuum Sealing/Sous Vide. Plan that identifies potential hazards, determines critical control points, limits, corrective actions, and maintaining a good system.