Servsafe 8th Edition

disease transmitted to people by food

foodborne illness

when two or more people have the same symptoms after eating the same food. Requires an investigation and laboratory analysis

foodborne illness outbreak

time, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk populations, staff turnover

challenges to food safety

presence of harmful substances in food

contamination

pathogens, viruses, parasites, fungi, bacteria

biological contaminants

cleaners, sanitizers, polishes

chemical contaminants

foreign objects

physical contaminants

purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygeine

risk factors for foodborne illness

food requiring time and temperature control for safety

TCS food

food that can be eaten without further preparation, washing, or cooking

ready to eat food

milk and dairy products, shell eggs, meat, poultry, fish, shellfish and crustaceans, baked potatoes, heat-treated plant food, tofu/soy protein, sprouts and sprout seeds, sliced melons, cut tomatoes, cut leafy greens, untreated garlic and oil mixtures

TCS food examples

elderly, preschool-age children, people with compromised immune systems

high risk populations

diarrhea, vomiting, fever, nausea, jaundice

symptoms of foodborne illness

shigells spp., salmonella typhi, nontyphoidal salmonella (NTS), E.coli, hepatitis A, norovirus

big six pathogens

food (carbs, proteins),

acidity (neutral to slightly acidic)

temperature (41 - 135 F)

time

oxygen

moisture (high water activity)

conditions for bacteria to grow (FAT TOM)

41-135 F, bacteria grows rapidly between 70-125 F

temperature danger zone

bacteria adjustment period

lag phase

period of exponential bacterial growth

log phase

bacterial growth and death at the same rate

stationary phase

dying bacteria outnumber new bacteria

death phase

form of bacteria resistant to heat

spore

hemhorragic colitis. ground beef, contaminated produce, associated with diarrhea, abdominal cramps, kidney failure

e coli

salmonellosis. poultry and eggs, meat, milk and dairy, produce. associated with diarrhea, abdominal cramps, vomiting, fever

nontyphoidal salmonella

typhoid fever. ready to eat foods, beverages. associated with high fever, weakness, abdominal pain, headache, loss of appetite, rash

salmonella typhi

shigellosis. easily contaminated food, food in contact with contaminated water. associated with bloody diarrhea, abdominal pain and cramps, fever

shigella spp

ready to eat food, shellfish from contaminated water. associated with fever, general weakness, nausea, ab pain, jaundice

hepatitis A

ready to eat food, shellfish from contaminated water. associated with vomiting, diarrhea, nausea, ab cramps

norovirus

Program developed and implemented by an operation to prevent deliberate contamination of its food.

food defense program

protein in a food or ingredient that some people are sensitive to

food allergen

nausea, wheezing or shortness of breath, hives/rashes, swelling, vomiting/diarrhea, ab pain, itchy throat

allergy symotoms

milk, soy, shellfish, peanuts, tree nuts, sesame, wheat, eggs, fish

big nine food allergens

transfer of allergens

cross contact

transfer of pathogens

cross contamination

person who can infect others before showing symptoms or getting sick themselves

carrier

plain band

permited jewelry

wet, soap, scrub 10-15s, rinse, dry

handwashing steps

washing produce, handling ready to eat ingredients for a dish being cooked to the correct internal temp, adding seasonings to raw meat

when you don't need to use single-use gloves

purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving

flow of food

use separate equipment for raw and ready to eat food, clean and sanitize before and after tasks, prep raw and ready to eat food at different times, buy prepared food

guidelines for preventing cross contamination between food

checks temperature from 0-220F. Has a dimple. Good for checking temperatures during the flow of food. Good for checking thick food.

bimetallic stemmed thermometer

measure temperatures through a metal probe. Temperatures displayed digitally. Good for checking thin and thick food.

thermocouples and thermistors

used for checking temperature of liquids

immersion probe

used for checking temperature of flat cooking equipment

surface probe

used to check internal temperature of food

penetration probe

used to check temperature inside coolers and ovens

air prove

measures equipment surface temperatures.

infrared laser thermometer

Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or later storage.

time-temperature indicator

boiling point method, ice point method

calibration methods

meet applicable local, state, and federal laws

approved suppliers

reviews receiving and storage, processing, shipping, cleaning and sanitizing, personal hygeine, staff training, recall program, HACCP

inspection reports

foodservice operators receive food after-hours when they are closed for business. must be from an approved supplier, placed in the correct storage location, uncontaminated, honestly presented

key drop delivery

identify recalled foods, remove item and place in a secure location separate from other items, label item, refer to vendors notification about what to do

recall guidelines

41 F or lower

cold TCS food receiving temp

no more than 50F. cool to 41F

live shellfish receiving temp

Receive at 45F or lower. Cool the shellfish to 41 F or lower in four hours

shucked shellfish receiving temp

Receive at 45F or lower. Cool the milk to 41 F or lower in four hours

milk receiving temp

Receive at an air temperature of 45 F or lower

shell eggs

Receive at 135 F or higher

hot tcs food

A tag that identifies when and where shellfish were harvested and the supplier.

shellstock identification tag

dulll, grey gills, dry skin, soft flesh that leaves an imprint when touched, strong fishy and ammonia smell, cloudy eyes, tumors, abcesses

fresh fish reject criteria

slimy, sticky, dry, strong fishy smell, excessively muddy or broken shells, dead on arrival

shellfish reject criteria

strong fishy smell, dead on arrival

crustaceans reject criteria

beef: brown or green, lamb: brown, whitish, pork: excessively dark color; slimy, sticky, dry, sour odor

meat reject criteria

purple or green discoloration arounf the neck, stickiness under wings and around joints, abnormal, unpleasant odor

poultry reject criteria

sulfur smell or off odor, dirty or cracked

shell eggs reject criteria

Milk: Sour, bitter, or moldy taste; off odor; expired sell-by date

Butter: Sour, bitter, or moldy taste; uneven color; soft texture; contains foreign matter

Cheese: Abnormal flavor or texture; uneven color; unnatural mold; unclean or broken rind

dairy reject criteria

evidence of mishandling, mold, cuts, wilting, unpleasant odors

fresh produce reject criteria

must include the common name of the food

labelling food for on use site

must have common name or identification statement, quantity of food, list of ingredients and sub ingredients in descending order by weight, list of artificials, chemical preservatives, name and place of business manufacturer, source of each major food allergen

labelling food that is packaged on site for retail sale

required for when ready to eat TCS food is being held for longer than 24 hours.

date marking

7 days at 41F or lower. Count begins day of.

how long can ready to eat TCS food be stored

marked with use by date

commercially processed food

first in, first out method to rotate refrigerated, frozen, or dry food during storage

FIFO method