ServSafe: Food Service Course
Dr. Jack Digangi, 318-547-5225
Place:
DrJackrD@Comcast.net
2407 Ferrand Drive
Monroe, LA 71201
Pre-Registration Fee
To register for the course, send $115.00 payable to
Dr. Jack Digangi
616 Vancil Road
West Monroe, LA 71292
Check, or Money Order
Registration at the class:
For registration at the class, the cost is $125.00.
Dr. Jack Digangi
616 Vancil Road
West Monroe, LA 71292
Check, or Money Order
Phone #:
318-387-0535 (to find directions)
At the Ouachita Senior Center
Carolyn Strauss Center Building. Ask receptionist for
location of the class room.
Time:
9:00am – 3:00 pm - Testing from 3:00 5:00 pm
Book:
ServSafe Managers Book, 6th Edition
From the National Restaurant Association.
1-800-765-2122 for ordering the book
ES6 $50.50
Purchase the book only – not the book and exam sheet.
Format:
Power Point Presentation covering all chapters.
DVD: Covering essentials of food safety/sanitation.
Discussion and Q/A throughout.
Instructor:
Dr. Jack Digangi,
Ed.D, RD, LDN, FADA, FAND, BCGN, BCSN,
ACE/PT, ASCM/PT, SFA/PT
Objective:
Pass the course, obtain the 5-year certification, apply the
knowledge serving safe food.
Date:
March 24, 2015
OTHER DATES: April 28, 2015
The 4th Tuesday of each month.
RE-TEST:
If necessary, you can re-take the entire lecture
presentation form 9:00 am to 3:00 pm, and/or just take
the exam which begins at 3:00.
Study Guide:
When you are registered for the class in advance, I will
forward study-guide sheets and review that is an outline
and review for your reference.
Private Class:
For five (5) or more students for an agency, I will come
to your facility any day (including weekends) providing
the lecture and exam.
Hello:
The ServSafe class is taught every 4th Tuesday at the Ouachita Council
Senior Center, 2407 Ferrand Street in Monroe, from 9:00 am – 3:00 pm with
the exam given from 3:00 pm – 5:00 pm. The Center’s Phone # is 318-3870535. Contact Ms. Ruby or Ms. Mary for directions, or contact me @318547-5225.
The class is an intense lecture on the entire ServSafe book with a 30 minute
test review, including test strategies, and a review of all relevant numbers
pertaining to the course.
There is a book that accompanies this course entitled, Food Safety
Manager’s 6th Edition (ES-6) that can be purchased directly from the
NRA.org or call at 312-715-1010. The cost is $50.50. The book is
recommended, but not required. However, if you’ve never taken this course,
I recommend studying the 10 chapters to prepare for the class and exam.
Most students do well on the exam by taking excellent notes coupled with
their food service experience. You need to make a 75% to pass. There are
90 questions with 4-multiple choice answers and you have 2 hours to
complete the exam.
I am here to help you pass this course and earn the certificate.
Call if you need any assistance. For more information review the
attachments.
Dr. Jack (318-547-5225)
FOOD SERVICE COURSE OUTLINE:
Please review these items in this outline thoroughly.
Thermometer – What kind(s). How to sanitize and calibrate.
Clean vs. Sanitized – Is there a difference?
Wash – Restroom – When – Where – How - Why
Quats-Amonia-Iodine-Chloride
Cross-Contamination: People – Food – Facilities.
180 F Hot Water Rinse
165 F Re-Heating Hot Foods
41 F Max Cold Foods (TCS) What is TCS?
135 F Minimum Hot Foods
45 F (eggs)
Hazards: Physical – Biological – Chemical
Glove Use: When, How, Why?
Microwave vs. Conventional Cooking What is the difference?
Methods to cool – freeze foods.
Allergens
2 – cartons of milk – place thermometer between the two.
What 5 things should be in a restroom ( or hand-washing sink) for
employees to wash hands?
Can you use a sink to wash hands and then wash lettuce for serving?
Two or more persons having the same symptoms
Infection Control – Blood Borne Pathogens
Employee training – relevant plus immediate
Gloves used to prevent contamination of edible foods
Clean vs Sanitary ????
Define H.A.C.C.P. (something that is measurable)
A fat Thomas (F.A.T.T.O.M.)
Hair net – hair covering – hat.
Do you even have a grease trap?? Installed by a licensed plumber
Liquid mercury – toxic.
4 methods of thawing – which is preferred?
What does FDA mean? 13.1 – 13.7.
What is the difference between a “law” and a “recommendation”?
Active learning – Teaching your employees
– i.e., washing hands – best for learning.
Cross – connection is a very dangerous circumstance.
What does the label “NSF” mean?
Name some suspicious characteristics on the packages of your food
deliveries that causes you concern.
Biology – means life or living entity.
MSDS means what
Are eggs a hazardous food
Hand-Washing – How – When – Where – Why – Re-Wash???
Salmonella is associated with what food
Recipe ingredient list: You should know any allergens.
Shigellosis – Cigeratta – Staphyloccus - Salmonella – Know these
Various contaminants – physical vs biological vs chemical
Cutting boards – wash after each use or use different colors.
Cutting out molds
Storing chemical cleansers.
Gum chewing – not allowed
How does an employee demonstrate learning?
Eggs – are a hazardous food
Personal hygiene is the most important aspect of training.
High temperature water should be 180 F.
High Risk Populations - < 5 - >60 yoa
Hair Net
Food Service and medical gloves
Thermometer – Both analog and digital
Watch – 2 hours – 6 hours
Cloth vs paper towel
Band-Aid and gloves.
Bar of Soap and bottle of hand sanitizer: ALWAYS WASH FIRST then
hand sanitizer.
Time
Temperature:
41 - 135
Cross – Contamination
Wash – Re-wash
Keep Hot Foods – HOT and Cold Foods COLD
Keep all manufacture’s instructions and booklets.
Minimum lighting level for food preparation area is
108 lux (foot candles)
6 Inches
165 F
135 F
145 F
144 F
45 F
15 seconds
2 hours
180 F
41 F
135 F
For an iodine sanitizer > (greater than) 30 seconds for room
temperature water.
Chlorine Sanitizer: 50 – 99 (100ppm) at 100 F water temperature
for greater than (>7 seconds)
Iodine sanitizer – how many seconds 7
Days TCS be kept in a refrigerator @ 41 F
MUST purchase all foods from a LA certified vendor.
What are the 4 methods of thawing?
Hand washing # of seconds: 20
Chewing Gum – Eating – Drinking – Never!!!
What are these:
FDA
USDA
MSDS
FIFO
NSF
HACCP
CCP
FATTOM