ServSafe Manager 2025/2026

Salmonella Typhi

- bacteria

- only lives in humans

- ready to eat foods

- beverages

- prevent by washing hands

- prevent by cooking food to min temp

Nontyphoidal Salmonella

- bacteria

- farm animals can carry

- found in poultry/eggs/meat/dairy products/produce

- prevent by cooking to min temp

- prevent cross contamination between poultry/ready to eat food

- exclude food handlers who are vomiting/diarrhea

Shigella

- bacteria

- found in feces of humans

- occurs when people eat or drink contaminated food/water

- flies can transfer

- prevent by washing hands

- prevent by controlling flies

E. coli

- bacteria

- found in intestines of cattle

- linked with ground beef/contaminated produce

- prevent by cooking to internal temp

- prevent by purchasing from approved suppliers

Hepatitis A

- virus

- linked with ready to eat food/shellfish from contaminated water

- transferred to food when food handler touches feces

- cooking does NOT destroy

- exclude food handlers who have had jaundice

- prevent by washing hands

- prevent by purchasing shellfish from reputable suppliers

Norovirus

- virus

- linked with ready to eat food/shellfish from contaminated water

- transferred to food when food handler touches feces

- exclude food handlers who have diarrhea/vomiting

- prevent by washing hands

- prevent by purchasing shellfish from reputable suppliers

Temperature to receive Cold TCS Food (sliced watermelon, tomatoes, produce)

41 degrees F (5 degrees C)

Temperature to receive Shellstock (live)

Air temp - 45 degrees (7 celsius)

internal temp - 50 degrees (5 celsius)

Cool to 41 or lower within 4 hours

Temperature to receive Shellstock (non-living)

receive according to manufacturer's directions

Temperature to receive Shellfish (shucked)

Receive at 45 and cool to 41 within 4 hours

Temperature to receive Milk

Receive at 45 and cool to 41 within 4 hours

Temperature to receive Eggs

Receive at air temp of 45

Temperature to receive Hot TCS food

135

When to Reject Frozen Food

-fluids or water stains appear in case bottoms or on packaging

-there are ice crystals or frozen liquids on the food or the packaging

Cooking temp for Poultry

165

Cooking temp for dish with previously cooked TCS ingredients

165

Cooking temp for ground meat

155 for 17 seconds

Cooking temp for ratites

155 for 17 seconds

Cooking temp for eggs (hot service)

155 for 17 seconds

Cooking temp for seafood

145 for 15 seconds

Cooking temp for veal

145 for 15 seconds

Cooking temp for eggs (immediate serve)

145 for 15 seconds

Cooking temp for commercial raised game

145 for 15 seconds

Cooking temp for roasts of meat

145 for 4 minutes

Cooking temp for fruits/vegetables

135

Storing TCS food - first temp range

135 to 70 within 2 hours

Storing TCS food - second temp range

70 to 41 within 4 hours

Storage Order

- ready to eat food

- seafood

- whole cuts of beef/pork

- ground meat

- poultry

Temp for thawing food

41 degrees - no longer than 4 hours