ServeSafe 6th Edition Study Guide and Chapter Outline.
These are the key elements that could appear on the exam.
At the minimum: review the chapter summaries and answer the
chapter practice questions.
Pay attention to items in BOLD, which are LISTS: ServSafe exam often
places lists directly in questions. They might give you part of the list
and you find what is missing. They might give you 4 answers which
only 1 is the correct list. Sometimes you must get in the right order.
Chapter I
Providing Safe Food
Types of contamination: Biological, chemical, Physical
Purchasing from unsafe source
Approved source has been inspected and is in compliance with local, State, fed regs.
Time-temp abuse:
Held or stored wrong
Not cooked or reheated enough to kill pathogens
Food not cooled properly
Cross-contamination:
Raw or contaminated ingredients added to food that will not be cooked
R-t-E food touches contaminated surface
Contaminated food touches or drips
Food handler touches contaminated food then touches R-T-E
Contaminated cleaning cloths
Poor Personal Hygiene:
Fail to wash hands
Cough or sneeze
Touch or scratch wounds, cuts, or boils
Work while sick
Poor cleaning and sanitizing
Equip or utensil not washed. Sanitized
Food-contact surface only wiped
Wiping cloths not properly stored in sanitizer
Sanitizer not at right concentration levels
TCS foods & Ready-to-eat foods
High Risk populations: elderly, preschool, people with compromised immune systems
Sick, cancer. chemo, HIV/AIDS, transplants, antibiotics
FDA: Model Food code
Regulations are written/enforced at state &local level
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Chapter II
Forms of contamination
Manager’s most important function is to prevent
Symptoms of FBI
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice (HepA)
Types of pathogens;
Bacteria: FATTOM, control time & temp to prevent growth
Salmonella Typhi, Shigella, E-Coli
Viruses – must have living host to growth or reproduce
Virus are not destroyed by normal cooking temps – must prevent spread – hygiene
Hep A, Norovirus – most common and transmitted through airborne vomit particles
Parasites – require living host to live and reproduce
Cooking or freezing will kill
Fungi – yeast, molds and mushrooms – if not part of food do not use
Purchase from approved reputable suppliers
Biological toxins –plants, mushrooms and seafood - naturally occurring
Scombroid occurs from time/temp abuse
Chemical Contamination – include toxic metal poisoning
Physical contamination – includes bones, nails, hair
Deliberate contamination: ALERT
Allergens:
Symptoms: nausea, wheezing or shortness of breath, hives or itchy, swelling, vomiting diarrhea,
abdominal pain
Common allergens: milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts
Prevention: Know your food ingredients and prevent cross-contact
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Chapter III
Safe Food Handler
Foodhandler can contaminate:
Have foodborne illness or other illness
Open wounds, which contain pathogens
Sneezing or coughing
Contact with ill person
Don’t wash hands
Have symptoms: diarrhea, vomiting, jaundice
Staff carries Staph (staphylococcus)
Personal Hygiene Program: Hand practice, personal cleanliness, clothing, hair restraints, jewelry
Handwashing: 5 steps: wet, soap, scrub (10-15 sec), rinse, dry 100’F water
When to wash
Hand care: short nails, no false, no polish, no infected wounds, cuts or boils
Glove use: approved gloves, single use only, multiple sizes
When: if dirty, different task, after interruption, raw meats or other foods
No bare hand contact with ready-to-eat foods
Reporting illness: staff must be trained to recognize illness and what FBI to report.
Restrict if sore throat with fever (exclude if-high risk population)
Exclude: vomiting, diarrhea, jaundice
Exclude & report: Hep A, Salmonella Typhi, E-Coli, Norovirus, and Shigella
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Chapter IV
Flow of Food
Think of hazards in flow of food
Cross-Contamination:
Pathogens can be spread by food or unwashed hands
Use separate equipment
Cleaning & sanitizer equipment, utensils, work surfaces
Prep food at different times or locations
Buy prepared foods
Time/Temp abuse: TCS foods remain between 41’F and 135’F – Temp Danger Zone
70’F to 125’F much faster growth
Temp abused if: cooked to wrong internal temp, held at wrong temp (cold or hot), cooled or reheated
If 4-hour limit is violated – must throw it out
Prevent: monitoring, use right tools like thermometers, record or log, control with procedures, have
corrective action
Types of thermometers;
Bimetallic stemmed thermometer: 0’F to 220’F dimple is end (top) of temp sensor
Thermocouples measure through metal probe
Immersion, surface, penetration, air probes (equipment thermometers)
Infrared (laser) surface only. Distance, barriers, follows directions
Maximum registering tape, TTI –time-temp indicator changes color to indicate temp
Keep clean & sanitized, calibration, and accuracy: +/- 2’F, no glass, thickest part & take multiple readings
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Chapter V
Purchasing, Receiving and Storage
Approved, reputable supplier: inspected and in compliance local, state & federal regulations
Deliveries must be checked
Drop Delivery: approved source, placed in correct storage, protected in storage, not been
contaminated, honestly presented
Reject if not sure: temps, dates, and damage - log corrective action
Reconditioning: clean/sanitize contaminated cans
Recalls: Identify, remove, label, and refer to vendor
Hot food at 135’F
Cold at 41”F or below except:
Live shellfish – air temp of 45’F, internal temp of 50’F – must then be cooled to below 41’F within 4 hours
Shucked shellfish – 45’F – must be cooled to below 41’F within 4 hours
Milk – 45’F – must be cooled to below 41’F within 4 hours
Shell eggs – 45’F
Frozen – must be solid frozen without signs of thawing
Check packaging – signs of damage, pests or contamination. Do not accept if appear to be tampered with
Reject if there are holes or leaks
Shell stock identification tags: 90 days from date that last items was removed from package
Labeling: label if removed from original package: common name and use by date
Label if packaged for retail sale
Date marking (Labeling of food prepared on site) Concern is slow growth of Listeria which will grow in
refer temps
Date-mark if held for longer than 24 hours /RTE can be stored for 7 days max
Name of food and use-by-date
Storage of temp foods:
41’F or below
Frozen at temps to keep frozen 0’F to 10’F
All temp units must have internal gauge in warmest part of unit
Do not block airflow: Use open shelving – no paper of foil
Monitor regularly (daily)
Rotation: FIFO following use by or expiration dates
Never use chemical container for food or food container for chemicals
Keep storage areas clean
Storage order in a refer is based on internal cooking temp: RTE on top, poultry on bottom
Never store in: locker /dressing rooms, restrooms, mechanical rooms, under unshielded sewer
lines or leaking water lines, under stairwells
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Practice Study Questions
Chapter VI:
Preparation
Before preparation you must clean & sanitize
Take smallest quantity out of temp control
Store prepped food ASAP back in refer
If using additives: never use more than allowed by law, never use to change appearance (honesty)
Presentation must be honest
Have planned corrective actions – throw out if:
Handled by ill workers
If contaminated by hands or bodily fluids – cough, sneeze, and vomit
If exceed time/temp guidelines
Thaw: 1: refer below 41’F; 2: running water below 7-‘F, 3: in microwave, 4: part of cooking process
Produce: prevent cross-contamination
Wash under running water before cutting, cooking or combining with other food
Water should be a little warmer than produce
Clean leafy greens well
Do not mix batches of produce when soaking
Fresh-cut produce – sliced melon, cut tomatoes, cut leafy greens must be stored at 41’F
Raw seed sprouts – never serve to high-risk populations
Eggs, egg mixtures: pooled (precracked in a container) do not mix batches, must keep cold, clean &
sanitize containers and utensils
Pasteurized eggs – heat treated to kill pathogens – use for high-risk pops or when serving raw
Salads containing TCS foods: not cooked so no killing ability
No bare contact, keep cold, prevent cross-contamination, discard leftovers after 7 days
Ice: can transmit viruses, never use hands, never use glass. Only use designated scoops and containers
Need variance if:
package fresh juice for re-sale later; smoking food to preserve it (ham); using
food additive to avoid temp control (sushi rice); curing food; Custom-process animals for personal
use (for hunters); use any ROP packaging; sprout seeds or beans; offer live shellfish from tank
135’F – fruits, vegies, grains, legumes heated and held for service later; All commercially prepared
145’F – Seafood, steaks/chops of meat, commercially raised game, shell eggs serve now
155’Fmodified meat: ground, chopped, mined, tenderized, injected, eggs for service later. Ratites
165’F – leftovers, microwave, poultry, stuffed or contain stuffing
Microwave: cover, rotate or stir, let stand 2 mins, cook to 165’F
Consumer advisories: if serving raw or undercooked: must be on menu or table tent
Cooling: Total of 6 hours. Must reach below 70’F within 2 hours, then have remaining time.
Or Cool to below 41’F within 4 hours total.
Cooling methods: cut smaller, shallow pans, use ice, use equipment like blast chiller or tumble chiller
Reheat to 165’F within 2 hours – use right equipment
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Practice Study Questions
Chapter VII
Service
Holding food: protect and control temps
Food covers & sneeze guards
Temps: cold at 41’F or below
hot at 135’F or above
Must use thermometer to monitor or check temps
Must check at least 4 hours, but 2 or 1 is better
Must discard if food is below or above temp after 4 hours
Hot-holding equipment is for holding only – not heating unless designed as heat/hold or
cook/hold
Holding food without temp control: can only be done if allowed in your jurisdiction. Must have label with
time food removed from temp control - must serve or discard if using this control method
Cold food: 6 hours limit / must be below 70’F / must be labeled with start time and discard time
Hot Food: 4 hour limit / no temp limit/ must be labeled with start time and discard time
Kitchen staff guidelines
No bare hand contact – use gloves or utensils
Use clean & sanitized utensils and containers, utensil - handle above rim of food
Pre-set tableware /flatware: must be pre-wrapped or extra removed when guest arrives
Re-serving food (presented at table to guest) may only reserve packaged items (crackers, jams…)
Self-service areas: protect / control temps/ prevent contamination
Sneeze guards – 7 inch beyond the food
Label to identify will reduce tasting at food line
Refills – do not let customer re-use dirty plates or flatware
Utensils: each food should have correct utensil
Ice: never re-sue ice that was use for cooling
Label bulk foods such as dressings
Do not need to label bulk if:
No claim about health or nutrient
No label laws in your area
Food is made on premise or another site owned by same entity (prepack)
Off-site service: same rules apply: protect & temp controls
Use proper food transport containers: INSULATED.
Delivery vehicles are clean and temp controlled
Internal temperatures are monitored regularly – at least 4 hours, 2 is better
Labels best used to convey instructions. Do not rely on verbal instructions
Storage: store to prevent cross-contamination
Vending machine: same rules apply: protect & temp control
Check product shelf-life daily
Control temp hot/cold rules
Dispense TCS food in original containers
Wash and wrap fruit with edible peels
Review Chapter Summary Practice Study Questions
Chapter VIII
Food Safety Management Systems
Group of practices and procedures (SOP’S) intended to prevent foodborne illness from occurring.
Must have food safety program in place:
Personal Hygiene; Supplier selection and specification; Cleaning & Sanitation; Faculty
design and equipment maintenance; Food safety training; Quality control; SOP’s; pestcontrol
AMC is controlling the operation
/
HACCP is controlling the food items
Active Managerial Control: Manager or operators responsibility to actively control the risk factors that
cause FBI: Purchasing from unsafe sources, Failure to cook to proper temp, Improper holding,
contaminated equipment, poor personal hygiene.
FDA has specific recommendations for active control:
Demonstration of knowledge of Food Safety
Staff health controls and illness recognition and reporting
Controlling hands as a vehicle of contamination (hand washing policies and practices)
Time/temp parameters to control pathogens
Consumer advisories
HACCP: Hazard Analysis Critical Control Point
Based on identifying significant biological, chemical, or physical hazards at specific points within a
product’s flow through he operation. Must be based on a written plan.
Seven HACCP Principles:
1: Conduct a hazard analysis
2: Determine critical control points (CCPs)
3: Establish critical limits
4: Establish monitoring procedures
5: Identify corrective action
6: Verify that the system works
7: Establish record keeping/documentation
What can go wrong?
Where must you get it right.
What are you looking for?
How will you check?
What will I do if limit is violated/not met
Does it control the hazards?
How will I prove it in court and keep my house?
Health Department requires written HACCP plan if:
Package fresh juice for re-sale later; smoking food to preserve it (ham); using food additive to
avoid temp control (sushi rice); curing food; Custom=process animals for personal use (Butcher
Boy); use any ROP packaging; sprout seeds or beans; offer live shellfish from tank.
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Practice Study Questions
Chapter IX
Safe Facilities and Pest Management
Interior requirements for a safe Operation
Floors, walls, and ceiling must be smooth and durable – cleanable. Must be regularly maintained
All foodservice equipment must meet standards of NSF/ ANSI which ensures that equipment will do the
job intended and will hold up to constant use.
Installation should follow manufacturer’s recommendations.
Stationary equipment must be 6 (six) inches off the floor and 4 (four) inches off a counter – or sealed. this is to allow cleaning.
Dishwashing Machines:
Installation – reachable, conveniently located. Prevents equipment from becoming contaminated.
Always follow manufacturer’s instructions and recommendations.
3-compartment sinks are used for washing /sanitizing only – never food or hand washing
Hand Wash stations must have:
Hot/cold running water - 100’F is best
Soap – liquid or powder
A way to dry hands – single use towels or air dryer
Garbage container
Sign – must indicate that this is a designated sink for hand washing and tell staff that they must
wash before returning to work.
Water must be an approved source: approved public water mains; private wells that are tested;
closed, portable containers; water transport vehicles
Improper plumbing may be a source of water-based FBI’s. – Only use professionals.
Cross-Connection is an improper link between a safe, potable water source and a contaminated source. It
occurs when a hose is connected to a faucet. Valves can be used to prevent but AN AIR-GAP is the only
100% prevention.
Lighting must be in good repair and replaced as needed. Food prep areas need the highest intensity –
measured in Foot-Candles or lux.
Lights must be shielded or shatterproof.
Ventilation must be in good repair to prevent grease buildup, which can lead to contamination or fire.
Garbage must be removed regularly (at least daily) and must be in leak-proof containers and covered.
Imminent health hazard that will require immediate correction and/or shut-down:
Temperature control; Physical security; Drinkable water supply; Significant pest infestation
Pest Management Pest Control rules:
1: Deny pests access to the operation
2: Deny pests food, water and shelter.
3: Work with a licensed pest control operator (PCO)
Signs of pest: feces, nests, damage to packaging.
Review Chapter Summary Practice Study Questions
Chapter X
Cleaning & Sanitizing
Cleaning is removing visible dirt. Follow manufacturer’s directions and never mix chemicals or use one
type of cleaner in place of another.
Sanitizing is reducing the pathogens to a safe level. Can be done by Heat or Chemicals
Heat Sanitizing: Soak in hot water for at least 30 seconds.
Hot water at least 171’F (3-comp sink) 180’F in conveyer dish machine. 165’F in single rack dish
machine.
Chemical Sanitizer: Chlorine based; Iodine based; Quats (quaternary ammonia)
Follow manufacturer’s recommendation for use.
Factors of sanitizer effectiveness;
Concentration - must be correct and must be tested with each mixture using attest strip
Iodine is 12.5to 25 PPM / Chlorine is 50-99 PPM / Quats have range of 150PPM to 400PPM.
Temperature – follow manufacturer recommendation: usually room temp (75’F to 100’F)
Contact time – must be at least 30 seconds
Water hardness – amount of minerals in water
PH – chemical supplier can test PH and adjust amount of sanitizer needed.
5 steps of cleaning/sanitizing:
1: Scrape or remove food particles
2: Wash using soap
3: Rinse the surface with clean water
4: Sanitize with heat or chemicals
5: Allow to always air-dry
When to sanitize: all food contact surfaces must be sanitized:
After they are used;
Before working with a different type of food; Any time the task is
interrupted and items may have been contaminated; After 4 hours of continuous use
Stationary equipment or clean-in-place equipment: same 5 steps. Unplug for safety
Machine Dishwashing;
Follow manufacturers recommendations: 180’F in conveyer dish machine. 165’F in single rack machine
Keep machine clean, load dish rack so the water will reach all surfaces. Monitor the temperatures and the
chemical sanitizer levels.
Manual dishwashing: clean and sanitize sinks and drain boards.
Must have: 1st sink: 110’F water / 2nd sink: soapy warm water / 3rd sink: sanitizer or hot water /
clock to time
Store clean utensils and equipment in a manner that will prevent contamination;
Glasses and cups down; flatware handles up. Keep storage areas and trays clean.
Cleaning up after vomit or diarrhea; can carry Norovirus
Must clean properly to prevent spread of sickness.
Store cleaning tools and supplies in manner that will allow them to air-dry and not contaminate other
equipment
Chapter X - continued
Cleaning & Sanitizing
Using chemicals: Store in original container with manufacturer label.
Dispose properly according to manufacturer or health department
Material Data Safety Sheets (MSDS):
Safe use and handling
Physical, health, fire hazards
Safety precautions
PPE – personal protective equipment needed
First-aid
Manufacturer name, address, phone
Date of MSDS
Hazardous ingredients
Developing a cleaning Program:
1: Written master cleaning schedule
2: Train staff to follow / use logs to document
3: Monitor the program to make sure it works and is being used
Master cleaning schedule: What should be cleaned / Who should clean it / when should it be cleaned /
how should it be cleaned
Review Chapter Summary
Practice Study Questions