ServSafe Food Handler Guide (2022/2023) Already Passed

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ServSafe Food Handler Guide (2022/2023) Already Passed Hazards for the Environment ✔✔Biological, chemical, and physical Biological hazards ✔✔bacteria, viruses, parasites, and fungi Chemica ... l hazards ✔✔Cleaners, sanitizers, and polishes Physical hazards ✔✔Bones in fillets and fruit pits Poor personal hygiene ✔✔Transferring pathogens from your body to food Practice good personal hygiene ✔✔DON'T transfer pathogens from your body to food Using the same cutting board to cut up a raw chicken and then using it to slice tomatoes ✔✔Cross-contamination How to wash your hands ✔✔Wet, soap, scrub (for ten to fifteen seconds), rinse, and dry When to wash your hands ✔✔After touching your hair, face, or body Clearing tables or busing dirty dishes Using hand antiseptics ✔✔Use an antiseptic after you wash your hands Use a hand washing sink ✔✔Wash your hands only in a designated hand washing sink Change gloves... ✔✔Before beginning a new task or after handling raw meats and before handling ready-to-eat food Wounds ✔✔Cover wounds with a bandage and then place a single use glove over it Jewelry ✔✔Only able to wear plain band Tell your manager if you have any of these symptoms: ✔✔Vomiting, diarrhea, jaundice, or a sore throat with a fever Time temp control ✔✔Bacteria can grow well in some foods especially when food is held at unsafe temperatures overtime Food most likely to become unsafe ✔✔Sliced melons, cut tomatoes, and leafy greens Heat treated plant food such as cooked rice, beans, and veggies Temp danger zone ✔✔41` F to 135`F Receive cold TCS food at... ✔✔41`F or lower Ready to eat TCS food must be marked with a ____, and held for no longer than ____. ✔✔Label and 24 hours Thawing TCS food ✔✔In a cooler at 41 or lower; in a microwave if food is cooked immediately; submerged under running water at 70 or lower; and as a part of the cooking process Poultry ✔✔165 for 15 seconds Ground meat ✔✔155 for 15 seconds Seafood ✔✔145 for 15 seconds Pork, beef, veal, and lamb Steaks or chops Roasts ✔✔145 for 15 seconds 145 for 4 minutes Fruit, veggies, grains, and beans ✔✔135 Keep hot food at... ✔✔135 or higher Pathogens can be transferred from one surface or food to another. This is... ✔✔Crosscontamination Preventing cross contamination ✔✔Clean and sanitize work surfaces, utensils, and equipment between each product NEVER scoop ice with... ✔✔Bare hands or a glass Store towels for cleaning food spills in... ✔✔A sanitizer solution when you aren't using them Storing chemicals and cleaning supplies ✔✔Always store them in the designated storage area What to do if cross contamination happens ✔✔Set aside contaminated food with a label saying do not use and ask your manager what to do Cross contact ✔✔When a food item containing an allergen comes in contact with another food item and their protein mix Big Eight ✔✔Milk, eggs, soy, fish, tree nuts, peanuts, crustacean, and wheat What to do if cross contact happens ✔✔Don't serve food, set it aside so no one uses it and ask your manager what to do Surfaces to clean and sanitize ✔✔All surfaces must be cleaned and rinsed, and any surface that touches food How to clean and sanitize surfaces ✔✔Scrape, wash, rinse, sanitize, and air dry When to clean and sanitize and change gloves ✔✔Every four hours How to make sure sanitizer's are effective ✔✔Leave the items with the sanitizer the correct amount of time Sanitizer test kit Sink three ✔✔Fill with water and add correct amount of sanitizer Insect parts can be a source of... ✔✔Physical contamination and biological contamination [Show More]

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