ServSafe Guided Notes
Numbers you must memorize
1. Bacteria grow best in food that is neutral to slightly acidic pH 7.5-4.6 To Control bacteria pH< 4.6 REF 2-5
2. Temperature Danger Zone 41°-135° most rapid 70°-125° REF 5-3 2-5
3. Water Activity aw scale range 0.0 to 1.0 The closer to 1.0 the more bacteria grows .85 ideal for bacteria
growth. REF 2-5
4. Bacterial Growth starts 1 cell in 1 hour and 20 min 16 cells. In ten hours 1 billion cells. REF 2-6
5. Staph infection 35%-50% Healthy adults carry on skin and in nose.
6. Hand washing
water 100°F Scrub 10-15 second Whole process of hand wash 20 seconds REF 4-5
7. Food added as an ingredient with bare hand contact heat food to 145°F REF 4-7
8. Bimetallic stemmed thermometer reads O°F-220°F REF 5-6
9. Temp of boiling 212°F (100°C ) Sea level affects boiling pt. Freezing 32°F (0°C) REF 5-6
10. Measuring Temp Accuracy: +/-2° for measuring temp with Bimetallic stemmed thermometer.
Air measurement +/-3° Hanging +/-1.5° REF 5-8
11. Receiving Temps REF 6-5
Temperature criteria for deliveries:
 Cold TCS food: Receive at 41°F (5°C) or lower, unless otherwise specified
 Live shellfish: Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an
internal temperature no greater than 50°F (10°C)
o Once received, the shellfish must be cooled
to 41°F (5°C) or lower in four hours
 Shucked shellfish: Receive at 45°F (7°C)
or lower
o Cool the shellfish to 41°F (5°C) or lower in
four hours
12. Storage Temps Ready to Eat TCS stored 7 days held at 41°F or lower Hot 135°F and higher REF 7-3-4
Temperatures:
 Store TCS food at an internal temperature
of 41°F (5°C) or lower or 135°F (57°C)
or higher
 Store frozen food at temperatures that keep it frozen
 Make sure storage units have at least one air temperature measuring device; it must be accurate to
+/- 3°F or +/- 1.5°C
 Place the device in the warmest part of refrigerated units, and the coldest part of hot-holding units
Storage
Date marking:
 Ready-to-eat TCS food must be marked if held for longer than 24 hours
o Date mark must indicate when the food must be sold, eaten, or thrown out
Storage
Date marking:
 Ready-to-eat TCS food can be stored for only seven days if it is held at 41°F (5°C)
or lower
o The count begins on the day that the food was prepared or a commercial container
was opened
o For example, potato salad prepared and stored on October 1 would have a discard date of
October 7 on the label
o Some operations write the day or date the food was prepared on the label; others write the useby day or date on the label
13. Storage Fish <41°F Fresh Fish whole flaked or crushed ice self-draining.
14. Eggs can be stored at 45°F REF 7-7
15. Fresh Produce only if it is cut must be <41°F 85-95% relative humidity. Root veg 60°F-70°F dry area container
well ventilated. Store onions away from potatoes. REF 7-8
16. UHT Items pasteurized can be held at room temp After opening <41°F REF 7-9
17. Thawing 8-3 4 5
18.
8 must know all temps in this chapter
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
165°F (74°C) for 15 seconds
 Poultry—whole or ground chicken, turkey, or duck
 Stuffing made with fish, meat, or poultry
 Stuffed meat, seafood, poultry, or pasta
 Dishes that include previously cooked, TCS ingredients
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
155°F (68°C) for 15 seconds
 Ground meat—beef, pork, and other meat
 Injected meat—including brined ham and flavor-injected roasts
 Mechanically tenderized meat
 Ratites including ostrich and emu
 Ground seafood—including chopped or minced seafood
 Shell eggs that will be hot-held for service
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145°F (63°C) for 15 seconds
 Seafood—including fish, shellfish, and crustaceans
 Steaks/chops of pork, beef, veal, and lamb
 Commercially raised game
 Shell eggs that will be served immediately
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
145°F (63°C) for four minutes
 Roasts of pork, beef, veal, and lamb
 Alternate cooking times/temperatures
o
130°F (54°C)
112 minutes
o
131°F (55°C)
89 minutes
o
133°F (56°C)
56 minutes
o
135°F (57°C)
36 minutes
o
136°F (58°C)
28 minutes
o
138°F (59°C)
18 minutes
o
140°F (60°C)
12 minutes
o
142°F (61°C)
8 minutes
o
144°F (62°C)
5 minutes
Cooking Requirements for Specific Food
Minimum internal cooking temperature:
135°F (57°C)
 Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service
Partial Cooking During Preparation
If partially cooking meat, seafood, poultry, or eggs or dishes containing these items:
 NEVER cook the food longer than
60 minutes during initial cooking
 Cool the food immediately after
initial cooking
 Freeze or refrigerate the food after cooling
 Heat the food to at least 165˚F (74˚C) for 15 seconds before selling or serving
 Cool the food if it will not be served immediately or held for service
19. 8-12 know cooling process. Reheating
Food reheated for immediate service:
 Can be reheated to any temperature if it was cooked and cooled correctly
Food reheated for hot-holding:
 Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours
 Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least
135°F (57°C)
20. Holding temp ch 9 9.9vending
21. 11-11 dishwashing temps
22. 12-1 -12-5 chart
23. Dishwashing temp 12