Name_______________________________________________ Class Period___________
ServSafe Interactive Notebook
Table of Contents
Topic
Page
Number
T=Template
N=Notes
Table of Contents
1-6
Chapter 1: Providing Safe Foods
7-8
Challenges and Costs
9
N
Categories of Contamination
10
T
5 Most Common Food Handling Mistakes
11
T
Ways Food Becomes Unsafe
12
T
TCS Foods
13
T
High Risk Population
14
T
Government Agencies
15-16
T
Chapter 1 Sample Test Questions
17-18
Chapter 2: Forms of Contamination
19-20
How Food Contamination Happens
21
T
Symptoms of Foodborne Illness
22
T
FAT TOM
23
T
Bacteria, Viruses, Parasites, and Fungi
24
N
The Big Six
25
T
Deliberate Contamination of Food
The ALERT Tool
26
N
T
Responding to an Outbreak
27
T
Food Allergies
Food Allergy Symptoms
28
N
T
Common Food Allergies
29
T
Preventing Food Allergies
30
N
Chapter 2 Sample Test Questions
31-32
1
Topic
Page
Number
T=Template
N=Notes
Chapter 3
33-34
Actions that Contaminate Food
35
N
Personal Hygiene Program
Steps to Wash Hands
36
N
When to Wash Hands
Hand Antiseptics
37
N
Hand Care
38
T
Single Use Gloves
How to Use Gloves
39
N
T
Bare Hand Contact
40
N
Work Attire Guidelines
41
T
Eating, Drinking, Smoking, and Chewing
42
N
Handling Staff Illness
43-44
T
Chapter 3 Sample Test Questions
45-46
Chapter 4: THe Flow of Food
47-48
The Flow of Food
49
N
Preventing Cross-Contamination
50
T
Time-Temp Control and
Avoiding Time-Temp Abuse
51
N
T
Bimetallic Stemmed Thermometer
52
N
Thermocouples and Thermistors
53
T
General Thermometer Guidelines
54
T
Chapter 4 Sample Test Questions
55-56
Chapter 5: Purchasing, Receiving & Storage
57-58
Purchasing
59
T
Receiving and Inspection
60
T
Rejecting Food
61
T
Checking the Temperature
62
T
Temperature Delivery Requirements
63
T
Documents
64
T
2
Topic
Page
Number
T=Template
N=Notes
Labeling and Date Marking
65
T
Temperature and Rotation
66
T
Preventing Cross-Contamination
67
T
Storage Order
68
T
Chapter 5 Sample Test Questions
69-70
Chapter 6: Preparing Food
71-72
General Preparation Principles
73
N
Thawing
74
T
Prepping Specific Foods
75
T
Variances
76
T
Cooking Food
77
N
Correct Cooking Temperatures
78
T
Microwaving Food
79
T
Partially Cooking Food
80
N
Consumer Advisories
81
N
Temperature Cooling Requirements
82-83
N&T
Methods for Cooling Food
84
T
Reheating Food
85-86
N
Chapter 6 Sample Test Questions
87-88
Chapter 7: Service
89-90
Guidelines for Holding Food
91
T
Holding Food without Temperature Control
92
T
Kitchen Staff Guidelines
93
T
Preset Tableware
94
T
Re-serving Food
95
T
Self-Service Area
96
N
3
Topic
Page
Number
T=Template
N=Notes
Off-Site Service
97
T
Vending Machines
98
T
Chapter 7 Sample Test Questions
99-100
Chapter 8: Food Safety Management Systems
101-102
Food Safety Management and
Active Managerial Control
103
Who is Responsible and
Examples of Safety Programs
104
T
T
FDA Public Health Interventions
105
T
HACCP
106
T
7 HACCP Principles
107
T
HACCP Example
108
T
Variances that Require a HACCP Plan
109-110
T
Chapter 8 Sample Test Questions
111-112
Chapter 9: Safe Facilities and Pest Management
113-114
Interior Requirements for Safe Operations
115
T
Dishwashing Machines
116
T
Handwashing Stations and Requirements
117
N&T
Water and Plumbing
118-119
T
Lighting and Ventilation
120
T
Garbage
121
T
Maintaining a Facility
122
T
Emergencies that Affect a Facility
123
T
Pest Management
124
T
Why Pest Control is Key
125-126
T
Chapter 9 Sample Test Questions
127-128
4
Topic
Page
Number
T=Template
N=Notes
Chapter 10: Cleaning and Sanitizing
129-130
Cleaning and Sanitizing
131
T
General Chemical Guidelines
132
N
Steps to Clean and Sanitize
133
T
When to Clean and Sanitize
134
T
How to Clean Stationary Equipment
135
T
Dishwashing and Dishwashing Temperatures
136
T
Dishwashing Operations and
Manual Dishwashing
137
N
Steps to Manual Dishwashing
138
N
Storing Tableware and Equipment
139
T
Cleaning and Sanitizing the Operation
140
N
Cleaning Up After People Who Get Sick
141
N
Facts About Cleaning Tools and Supplies
142
T
Foodservice Chemicals
143
T
Developing a Cleaning Plan
144
T
Chapter 10 Sample Test Questions
145-146
Glossary
147-148
N
Appendix A: Important ServSafe Temperatures
149-150
N
Appendix B: The Big 6
151-152
N
5
6