SERVSAFE TEST STUDY NOTES
Food Safety
A foodborne illness is a disease carried to _________________by ______________
The _____________________________________ (CDC) defines a foodborne illness outbreak as
an incident in which ____________________ people experience the same illness after eating
the same food.
List five “categories” of people that are at the greatest risk of contracting a foodborne illness:
A. ____________________________
B. _____________________________
C. _____________________________
D. ____________________________
There are 3 types of foodborne contamination:
A. __________________ contaminants – microbial contaminants that include bacteria,
viruses, parasites, fungi, and biological toxins.
B. ___________________ contaminants – toxic metals, pesticides, cleaning products,
sanitizers, and lubricants.
C. ___________________ contaminants – foreign objects that are accidentally
introduced into food
Three main factors that cause food to become unsafe:
1. ____________________________________
2. ____________________________________
3. ____________________________________
The 4 types of microorganisms that can contaminate food are:
A. ________________________
B. ______________________
C. ________________________
D. _______________________
The acronym FAT TOM can be used to remember the 6 favorable conditions for growing
foodborne microorganisms:
F- __________________________________________________
A- __________________________________________________
T- __________________________________________________
T- __________________________________________________
O- __________________________________________________
M- __________________________________________________
List the potentially hazardous foods (those that have the typical characteristics in which
microorganisms are able to grow rapidly):
A. _______________________
B. _________________________
C. _______________________
D. _________________________
E. _______________________
F. __________________________
G. _______________________
H. _________________________
I. ________________________
J. __________________________
K. ________________________________
L. ___________________________
___________________ are the smallest of the microbial contaminants and can only reproduce
once inside a living human cell, not in the food. Some survive freezing and cooking. They can be
transmitted from person to person, from people to food, and from people to food-contact
surfaces… so food personal hygiene of the food handler is the best defense.
Both viruses are mainly found in the feces of people infected with it; in ready to eat food and
shellfish from contaminated water
________________________ (including the Norwalk virus) vomiting & diarrhea
________________________ (characterized by sudden onset of fever, fatigue, nausea,
loss of appetite, vomiting, abdominal pain, and jaundice)
_______________________ does not a host to survive. They are everywhere.
These illnesses can be prevented by time-temperature control:
_________________________________ – (diarrhea) cooked vegetables, meat products, milk, (vomiting) cooked rice dishes
_______________________ – Raw meat, unpasteurized dairy products, RTE foods (deli meats,
hot dogs, soft cheeses) – Very dangerous for pregnant women (miscarriage) and newborns
(sepsis, pneumonia, meningitis)
________________________ – (E-Coli 0157 H7) Ground beef, produce – Diarrhea, abdominal
cramps
__________________________________ – Meat, poultry and their dishes - Diarrhea,
abdominal pain
_______________________________ – Canned food, ROP (reduced oxygen packaging) baked
potatoes, untreated garlic oil mix – Nausea, vomiting, double vision, difficulty speaking
swallowing.
These illnesses can be prevented by eliminating cross-contamination:
_______________________________ – Poultry, eggs, dairy products, produce - Diarrhea,
abdominal cramps, vomiting, fever
These illnesses can be prevented by practicing personal hygiene:
______________________________– RTE food, vegetables – Bloody diarrhea, fever, abdominal
pain and cramps
_______________________________ – TCS foods, deli meats - Nausea, vomiting, abdominal
cramps
These illnesses can be prevented by purchasing from approved reputable suppliers:
______________________________ – Oysters, contaminated water - Diarrhea, abdominal
cramps, vomiting, low grade fever and chills
__________________________ not as common as viruses and bacteria. They cannot grow in
food and must be in the meat of animals to survive.
___________________ – Herring, cod, halibut, mackerel, pacific salmon – Tingling in the throat,
coughing up worms
____________________ – Contaminated water, produce – Watery diarrhea, abdominal cramps,
nausea, weight loss.
______________________ – Improperly treated water, produce – Fever, diarrhea, abdominal
cramps, nausea
_________________ – (molds & yeast) mostly spoil food sometimes cause illness – don’t eat,
discard
____________________ – can’t be smelled or tasted. Cannot be destroyed by cooking or
freezing
____________________ – Tuna, Bonito, Mackerel, Mahi Mahi – Reddening of face & neck,
sweating, headache, burning or tingling in the throat
____________________ – Barracuda, Grouper, Jacks, Snapper – Reversal of hot and could
sensations, nausea, vomiting, tingling fingers, lips or toes, joint and muscle pain
______________________ Shellfish Poisoning (PSP) – Clams, mussels, oysters, scallops –
Tingling mouth, face, arms
______________________ Shellfish Poisoning (NSP) – Clams, mussels, oysters –
Tingling/numbness lips, tongue, throat
_________________________ Shellfish Poisoning (ASP) – Clams, mussels, oysters, scallops –
Confusion, memory loss, disorientation
Mushroom / Plant Toxin – do not use if not purchased from an
______________________________
_________________________________ are those accidentally introduced into food and they include:
(name at least 5)
________________________________________________________________________________
________________________________________ is anything that is alive
_________________________________________ - pesticides, cleaning products, and when highly
acidic food such as sauerkraut,tomatoes, and citrus products are stored in or prepared with utensils or
equipment that are not food grade and are made of toxic metals such as:
______________________________________________________________________________
A food ______________________ is the body’s negative reaction to a particular food protein, occurring
immediately or several hours later. Symptoms might included swelling, tightening in the throat, wheezing
or shortness of breath, hives, itching, loss of consciousness, gastrointestinal distress, or death. The most
common food allergens are:
A. ________________________
B. ________________________________
C. ________________________
D. ________________________________
E. _________________________
F. ________________________________
Food handlers, especially those in food service establishments, can prevent contamination through 3
avenues:
A.. _____________________________ : proper bathing and hair washing; do not cough or
sneeze into the hand, wipe or touch the nose, etc.
B. ______________________________: clean hat or hair restraint, clean clothing, non-slip and
closed-toe shoes, remove jewelry
C. ______________________________: such as handwashing, hand- maintenance, and proper
glove use
What are the 5 step to correct hand washing?
A. ______________________________ (at least 100°F )
B. ______________________________
C. _______________________________
(at least 20 seconds…the time it takes to sing Happy Birthday)
D. _______________________________
E. ________________________________
(use single-use paper towels or warm-air hand dryer)
Note: Use hand sanitizer only after hand washing not in place of it.
Gloves worn during continual use must be changed every
hours, or more often as needed,
especially after handling raw meat, fish, or poultry. Remove the gloves by grasping them at the cuff and
peeling them off inside out. Gloves create a barrier between hands and food, but cannot replace hand
washing.
Work Attire: What should you do?
Hair: _______________________________
Clothes: _____________________________
Aprons: __________________________________
Jewelry: _____________________________
Restrict or Exclude:
Sore throat with fever: _______________________________________
Vomiting, Diarrhea, Jaundice: __________________________________
Salmonella Typhi, Shigella, E. Coli, Hepatitis A, Norovirus: ____________________
Unit 2: The Flow of Food Through the Operation
There are 9 stages in the flow of food through a food service operation…
A. _____________________
B. _______________________
C. _____________________
D. _______________________
E. _____________________
F. _______________________
G. _____________________
H. _______________________
I. ______________________
________________________________, or that transfer of microorganisms from one food or surface to
another, is a major hazard to the flow of food.
One physical barrier to this contamination is to color-code equipment, i.e. red cutting board for
meats and yellow cutting boards for poultry and green cutting boards for vegetables. Name
another:
_________________________________________________________________________
One procedural barrier is to prepare salads and desserts at the preparation table at a different
time than preparing the entrees. Name another:
__________________________________________________________________________
Disease-causing microorganisms grow and multiply at temperatures between 41° and 135° F. This range
is known as the…
_______________________________________________________________
Whenever food is being held in this zone, it is being “abused”.
Bacteria grow the most rapidly between ______________________... the middle of the
temperature danger zone. The longer a food stays in the temperature danger zone, the more time
microorganisms have to
multiply and make food unsafe.
List 5 things to remember when trying to avoid time-temperature abuse…
A. ____________________________ which foods should be checked, how often and by whom
B. __________________________(Thermometers)
C. __________________________ record temperatures often
D. ___________________________ Have procedures to limit time food spends in danger zone
E. ___________________________ Know what to do when standards are not met
A ______________________________ measures the temperature through a metal probe with a sensor
in the end.
To ______________________ a thermometer you can use “ice point” and set the thermometer
for ________ or use “boiling point” and set the thermometer for ________________
_________________________ or laser thermometers produce very accurate readings, but are
non-contact thermometers.
_________________________ and ___________________________ thermometers have a
metal probe or sensing area and display results on a digital readout. They have 4 different types
of probes…
___________________probes for liquids, surface probes for flat cooking, _________________
probes for internal temperatures, and air probes for the inside of refrigerator or oven
A __________________________________ (TTI) is a special label affixed to a product to record the
history of the product’s time and temperature during shipment.
____________________________________ is a food source that has been inspected and is in
compliance with applicable local, state, and federal law.
Never use ___________________________ thermometers to check food temperatures
DELIVERY RECEIVING
A ___________________________________ Is one that has been inspected and meets all the
applicable local, state, and federal laws
Fresh fish is very sensitive to time-temperature abuse. It must be stored at ____________ or below. The
fish should have bright red gills, firmly attached scales, and bright shiny skin. The flesh should be firm and
spring back when touched. It should have a mild ocean or seaweed smell, but not smell like strong fish or
ammonia. The eyes should be clear and bright, not sunken, cloudy, or red-rimmed.
Shellfish should be kept at a temperature of _______________ or lower, have a mild ocean or seaweed
smell, and have closed and unbroken shells.
Examples of shellfish include:
Live shellfish must be received with a ___________________________________ on which the delivery
date is written. Batches of shellfish cannot be mixed, and tags must remain on the delivery container until
the last shellfish is used…and then kept on file for an additional _____________days.
Shell eggs should be stored at a temperature of _____________ or lower, have no sulfur smell, and the
shells should be clean and unbroken. Liquid, frozen, and dehydrated eggs must be pasteurized.
Milk and dairy products should be stored at ____________ or lower. Butter should have a sweet flavor,
uniform color, and firm texture. Milk should look uniform in color and have a sweetish flavor. Cheese
should have a typical flavor and texture, and a typical color with no unnatural mold.
The only specific temperature requirement for fresh produce is for cut melons, which must be stored at
_____________ or lower. Fresh fruits and vegetables should show no signs of spoilage, insect
infestation, mold, cuts, mushiness, discoloration, wilting, dull appearance, or unpleasant odors or taste.
Refrigerated food must be stored at ______________ or lower.
Frozen food must be stored at ________________ or lower.
Frozen foods with large ice crystals on the product, frozen liquids in the cases, or water stains on the
packaging are all signs of __________________ and ________________________
___________________________________ (MAP) is a packaging process by which air is removed from
a food package and replaced with gases, such as carbon dioxide and nitrogen. These gases extend a
product’s shelf life.
___________________________________ (ROP) food is processed by vacuum-packing in individual
pouches, often partially or fully cooked, and then chilled or frozen. The food is then reheated before
serving. These foods should be stored at 41° F or lower or be frozen. The packaging should be intact with
valid code dates. The food should be an acceptable color, and not be slimy or bubbling.
When buying canned food, avoid..
Cans with __________________ ends
Cans with _________________
Cans with metal that is _____________________
Never taste a canned food you are unsure of. Reject products that appear milky or foamy.
_______________________________ (UHT) food is heat-treated at very high temperatures
(pasteurized) for a short time to kill microorganisms.
These foods are often ____________________packaged, which means they were sealed under
sterile conditions to keep them from being contaminated. They can be stored at room
temperature, but once opened, they must be refrigerated.
Dry food has a long ___________________________ but must be kept dry and protected from pest
infestation. Reject packages with holes, tears, punctures, dampness or water stains, abnormal color or
odor, spots of mold, slimy appearance, or that contain insects, insect eggs, or rodent droppings.
Meat must be ______________________________ by the USDA (_____________________________)
to make sure it meets certain standards of acceptability.
Meat must be held at _________ or lower. The texture should be firm and spring back when
touched…not slimy, sticky, or dry. It should not have an odor. Packaging should be intact and clean. Beef
should be bright, cherry red; aged beef may be darker, and vacuum packed beef may be purplish. Pork
should be light pink with firm white fat. Lamb should be light red with no whitish surface.
All potentially hazardous ready-to-eat food prepared on site and held longer than 24 hours should be
labeled with the date it was prepared OR the date it should be sold, consumed, or discarded. It can be
stored at _________or lower for a maximum of _________days.
Rotate products on the shelf to ensure that the oldest inventory of food is the first to be used:
FIFO: _______________________ Discard food that has passed its manufacturer’s expiration
date.
Do not store food products near chemicals or cleaning supplies, in restrooms, locker rooms,
janitor closets, furnace rooms, vestibules, or under stairways or pipes of any kind.
Refrigerator air temperature should be at least _________lower than the desired food temperature.
Freezer temperature should be _________or lower.
Which is best?...
Open shelving
or
Closed shelving
Never place hot food into a refrigerator or freezer, as it can put other food into the temperature
danger zone.
Too many products in a refrigerator or freezer restricts the __________________and makes the
unit work harder. Do not overload the unit.
Cover food properly. Keep the refrigerator or freezer door closed as much as possible.
Store foods in a refrigerator/freezer n this top-to-bottom order:
A. ____________________________
B. ___________________________
C. ___________________________
D. ___________________________
E. ___________________________
Keep food storerooms cool and dry… between __________ and ____________. They should be wellventilated, which keeps temperature and humidity at 50-60%.
Store food away from walls and at least 6 inches off the floor. Keep food out of direct sunlight.
There are only 4 acceptable ways to thaw potentially hazardous food:
A. ___________________________at 41°F or lower
B. ___________________________at a temp of 70°F or lower
Water flow must be strong enough to wash food particles into an overflow drain
C. ___________________________ONLY IF the food will be cooked immediately after thawing
D. ___________________________
Prepare ___________________________ (RTE) at different times and on different work surfaces than
___________________________ (ie: raw meats, poultry)..
Prepare food in ___________________________, so large amounts of food don’t sit out for long periods
of time.
___________________________eggs are eggs that are cracked open and combined in a common
container. Bacteria from one egg can spread to the rest. Clean and sanitize these containers between
batches.
A food service establishment must have a ___________________________ from a local health
department in order to store live molluscan shellfish.
Store ___________________________outside the ice-making machine.
Cooking Temperatures
If it has feathers, is stuffed or is previously cooked or microwaved should be cooked to ___________
minimal internal temperature
If its ground injected or eggs hot-held for service should be cooked to ____________ minimal internal
temperature
If it swims or runs or eggs to served immediately _____________minimal internal temperature
If it’s a fruit, vegetable or grain should be cooked to _______________ minimal internal temperature
Children and high risk population should not be served ___________________________meat, poultry,
seafood or eggs.
Cooling Food
TCS food should be cooled from 135°F to 41°F within ___________________________
135°F to 70°F within ___________________________
70°F to 41°F within the next ___________________________
You can use one of the following methods three to cool food ___________________________________
Reheating Food
From start to finish food must be reheated to ___________ for at least ___________________________.
Holding Food
Hold hot food at _____________ or higher
Hold cold food at _____________ or lower
Without Temperature Control
Hold cold foods at ____________ or lower before removing it from refrigeration and must be thrown out
or served within ______________ without going over ___________ or higher.
Hold hot foods at _______________ or higher before removing from temperature control and must be
thrown out or served within ________________
Bare-Hand Contact with Food
Handle __________________ foods with tongs, deli sheets or gloves. In Florida you are allowed to have
bare-hand contact with rte food if you have a written policy that addresses 2 or more of the following:
(a) Double handwashing,
(b) Nail brushes,
(c) A hand antiseptic after handwashing as specified under § 2-301.16,
(d) Incentive programs such as paid sick leave that assist
or encourage FOOD EMPLOYEES not to work when they are ill, or
(e) Other control measures APPROVED by the REGULATORY AUTHORITY; and Documentation that
corrective action is taken when Subparagraphs (D) of this section are not followed.
Utensils
Use ___________________________for each food item.
Store serving utensils in the food with the handle extended above the container
Staff guidelines
Do not touch ___________________________on dishes, flatware and glassware
Minimize ___________________________contact with ready to eat food.
Only use ___________________________to get ice. Store scoops and tongs outside ice container
Re-serving food
Never re-serve:
Food returned by a customer
Uncovered condiments
Uneaten bread to another customer
Garnishes
Sneeze guards should be placed ________________ above the counter and extend ___________
beyond the food
Do not let customers refill dirty plates or use dirty utensils ___________________________
HACCP: ___________________________________________
Food Safety Management System:
Group of procedures and practices intended to prevent ___________________________
5 most common risk factors that cause foodborne illness:
1. Purchase food from ___________________________
2. Failing to ___________________________ food adequately
3. Holding food at incorrect ___________________________
4. Using ___________________________ equipment
5. Practicing poor personal ___________________________
7 HACCP Principles:
1. Conduct a ___________________________
2. Determine ___________________________CCP)
3. Establish ___________________________ limits
4. Establish ___________________________ procedures
5. Identify ___________________________ actions
6. Verify that the ___________________________ works
7. Establish procedures for ___________________________and documentation
Interior surfaces
All surfaces including floor, walls, ceilings and doors must be _____________________________
Floor mounted equipment must be at least __________________ off the floor
Table top equipment must be at least __________________ of the table
No gaps allowed between ___________________________and equipment
Hand Washing Station must have the following:
1. ___________________________running water at least 100°F
2. ___________________________
3. Way to ___________________________ (single use towels)
4. ___________________________ container
5. ___________________________
Utility and Building
___________________________– dirty water going into potable water supply
___________________________– Vaccum breakers or Air gaps between faucet and sink and floor
drain and sink drain pipe
___________________________– use a grease trap to avoid grease build up in pipes
Indoor garbage containers must be leak proof, waterproof and pest proof (plastic container)
lined with plastic or ___________________________paper bags
Steps for cleaning and sanitizing
___________________________ the surface
___________________________ the surface
___________________________ the surface
Allow the surface to ___________________________
Never combine cleaners (i.e.: ammonia and beach)
Do not use one type of detergent in place of another unless the intended use is the same.
Types of Cleaners
___________________________ – general purpose / heavy duty
___________________________ – dissolves grease
___________________________– acid based used on mineral deposits
___________________________ – have scoring agents to remove tough dirt
Types of Sanitizers
___________________________
___________________________
___________________________(Quaternary ammonia)
Machine dishwashing
Rinse temperature must be at least ____________
Manual Dishwashing
___________________________items to be washed
___________________________ items in the first sink (must be at least 110°F)
___________________________ items in the second sink
___________________________ items in the third sink (never rinse after sanitizing)
___________________________items upside down to drain water
Cleaning Tools and Storage
___________________________
___________________________
___________________________
___________________________
___________________________ – never use towels meant for food surfaces for any other
purpose
Never clean mops, brushes and other tools in sinks used for
___________________________
___________________________
___________________________
Never dump mop water into ___________________________
Air dry towels overnight
Hang mops, brooms, and brushes on ____________________ to air-dry
Clean and rinse buckets, let _____________ and store with other tools
Never store cleaning supplies near _____________________________________
Integrated Pest Management (IPM)
3 basic rules
Deny pests _______________________________ to the operation
Deny pests _______________________________
Work with _______________________________ (pest control operator)
Close and seal any _______________________________that may allow pests to enter (pipes,
walls, floor, doors, etc)
Garbage - throw garbage out _______________________________
Recyclables – store recyclables in clean _______________________________containers
Food and Supplies:
 Keep food supplies at least _______________________ from floor and walls

Keep humidity at ____________ or lower

Store certain open food in refrigerator such as nuts, powdered milk, cocoa, nuts, etc
Identifying pests
Roaches – Strong oily odor, feces look like grain of black pepper, capsule shaped brown, dark
red or black and shiny
Rodents (rats) – gnaw marks, droppings or urine stains, tracks nests and wholes
You must use a PCO to take care of pests, you cannot do it yourself
Food Safety Regulations and Standards
FDA (Food and Drug Administration) – _______________________________the food code
State and local governments – _______________________________food safety regulations
Food inspections
Guidelines for Inspection Process
Ask inspector for ID
Cooperate with inspector
Take notes
Keep relationship professional
Be ready to provide any records needed (pest control, list of chemicals used in the operation,
proof of food safety knowledge, HACCP records)
Make corrections to any violations in the time allotted
Employee Training
Key Points
 _______________________________

_______________________________

_______________________________

_______________________________
Types of Training
On the job training (OJT) - while you work
Classroom Training – The way you are learning here. Employers send you to get trained.