ServSafe Manager Exam Study Guide Notes

Higher Risk Populations

  • Include infants, preschool-aged children, pregnant women, the elderly, people taking medications, and people who are seriously ill.

TCS Foods

  • Milk
  • Eggs
  • Shellfish
  • Fish
  • Meats
  • Meat Alternatives
  • Untreated garlic/oil mixture
  • Baked Potatoes
  • Raw Sprouts
  • Cooked Rice
  • Cut Tomatoes
  • Cut melons

CDC's Top 5 Reasons for Outbreaks

  1. Purchasing food from unsafe sources
  2. Failing to cook food adequately
  3. Holding food at incorrect temperatures
  4. Contaminated equipment
  5. Poor personal hygiene

Three Ways Food Becomes Contaminated

  1. Time-Temperature Control
  2. Cross Contamination
  3. Poor Personal Hygiene

FAT TOM

  • Stands for:
    • Food
    • Acidity
    • Temperature
    • Time
    • Oxygen
    • Moisture

Fish Toxins

  • Scombroid:
    • Histamine toxin
    • Mostly from tuna
    • Caused by time-temperature abuse
  • Ciguatera:
    • Ciguatoxin
    • From predatory reef fish
    • Acquired from marine algae

Pesticides

  • Only a licensed professional can buy pesticides.

Protecting Food

  • Key is making it difficult for tampering by addressing all potential human, interior, and exterior elements.

Glove Changing

  • Gloves must be changed after 4 hours of continuous use.

Restricting Employees

  • Restrict employees from working with or around food if they have a sore throat or fever, especially if serving a high-risk population.

Excluding Employees

  • Exclude employees from working with or around food if they have jaundice, diarrhea, or vomiting.
  • They can return after being symptom-free for 24 hours.
  • Notify the health department and exclude employees if they are diagnosed with one of the