ServSafe ABE Curriculum – Test Preparation
ServSafe – Test Preparation
ABE Materials /
Activities
ServSafe Video #6 – teacher guide
Match Game cards
Diagnostic Test bubble answer sheet
Temperature practice cards
Focusing your test preparation studies
Key information study guide
Some kind of “bells” for Showdown Game teams
Study cards – Chapters 1-10
ServSafe Materials
ServSafe Video #6
Food Safety Password (from introduction materials)
Food Safety Showdown – Interactive Adobe Flashplayer, Versions A & B
Food Safety Showdown – Guide to Questions and Answers, Versions A & B
Activity – Icebreaker – Match Game
Practice Test (40 questions) + Answer Key
Diagnostic Test (80 questions) + Answer Key
All Ch. 1-10 games
Temperature review game
Quia Activities
Quia Quizzes
Review Quiz – Chapters 1-5
Review Quiz – Chapters 6-10
Other
Collect exam fees
Day after exam – social event, give class completion certificates
How to apply for MN Certified Food Manager License
- see http://www.health.state.mn.us/divs/eh/food/fmc/index.html
Success strategies for
school and work
E-mail message
Resumes
Networking
Goals, next steps, needs
Reference letters
Link to on-line test-taking skill sites
Support services
Student study circle for test prep (student-initiated; teach methods)
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ServSafe ABE Curriculum – Test Preparation
ServSafe Video #6 (40 min.) – Take the Food Safety Challenge:
Good Practices, Bad Practices – You Make the Call! – TEACHER
GUIDE
 Have Ss watch scenario once, individually take notes about bad
practices.
 Rewind, tell Ss number of bad practices they should find, watch again,
identify bad practices as a group – have Ss call out “bad” when they see
a problem, pause the video, record bad practices as a class on
flipchart/whiteboard, make sure each student identifies at least one
issue
 Then watch employees doing the review/evaluation of the practices, see
if the class identified all the issues they name, and if evaluators
identified everything the class found
Fast food restaurant serving
BAD PRACTICES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
Trays touched garbage, can contaminate food
Customer complained about food being cold, might not be
holding hot food properly
Chemicals stored near food
Ran hand through hair
Freezer door wide open, temp will rise
Ham sitting out on meat cutter – how long?
Wiped hands on apron
Too many hamburgers out of freezer, may be temperature
abused if sit out too long
Licked fingers before putting cheese on burgers
Picked up bucket off dirty floor, scooped ice with it
Mixing two chemicals together in mop bucket – could be toxic
Hands on hair
Freezer door still open
Ham is still out on meat slicer
Touched shoulder of employee
Touched fries with contaminated hands
Licked fingers
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ServSafe ABE Curriculum – Test Preparation
GOOD PRACTICES
18. Washing hands properly
19. Sneezed into hands, but then washed her hands right away – OK
Convenience store
BAD PRACTICES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
Customer touched croissant with bare hands – where are tongs?
Salads stored incorrectly, will not stay cold enough
Touched hot dog bun without washing hands, scratched himself
before that
Wearing jewelry
Took hot dog with fingers, no tongs
Hot dog roller not on – could be not holding at correct temp
Spoon, hand down in relish – wrong serving utensils
Moldy ketchup dispenser (?)
Sprayed chemicals near food in deli case
Wiped knife on apron
No hair net on long hair
Cleaning rag and spray bottle next to sandwiches
Ham sitting out on slicer – should have been put away
Pans in handwashing sink
Empty paper towel dispenser
Washed hands in dishwashing sinks, not complete handwashing
procedure, just rinsed in water that’s holding dirty pan, dried
hands on shirt, then on dirty towel
Walk-in refrigerator door propped open
Wiped hand on pants
Shook hands with customer
Bandage on finger, should be covered
Touched sandwiches without washing hands
Milk delivery is still sitting out
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ServSafe ABE Curriculum – Test Preparation
Restaurant kitchen – food prep, serving, bar
BAD PRACTICES
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
Put produce in apron to carry
Chemicals stored on shelf with food, above raw potatoes
Prepping vegetables on top of a garbage can
Overloaded dishwashing tray – dishes won’t get clean
Chickens not being thawed properly
Knife stored between counter and wall
Touched salad without washing hands
Raw chicken stored above cream pies
Salad greens stored underneath them
Carrying plate with thumb on top of plate
Put hot food directly into frig without cooling it down in ice water
bath pool
Didn’t sanitize thermometer probe
Didn’t leave thermometer in long enough to get accurate reading
Thumbs into food
Towel in back of pants waist
Scooping ice with glass – could chip/break
Stacked several glasses inside each other, touching face and
shirt – contamination
Cleaned dirty ash tray, then didn’t wash hands before making
drink
Dirty hands into jar of cherries
Hands on rims of glasses
Used bare hands on food into take-home box
Check holder in pants waste – contamination
GOOD PRACTICES
23. Everything labeled and dated
24. Checking temperature of hot food
25. Scooped ice with designated ice scoop
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ServSafe ABE Curriculum – Test Preparation
Grocery store – deli
BAD PRACTICES
1.
2.
3.
4.
5.
6.
7.
8.
9.
Rotisserie chicken in temperature danger zone
Container of cold meatballs should be in refrigerator
Deli case wide open
Walk-in refrigerator door is open
Raw chicken stored open on frig shelf, with ready-to-eat food
stored just below it
Didn’t close walk-in refrigerator door again
Deli case still open
Mixed old potato salad with new
Scratched head with gloved hand, then picked up meat
GOOD PRACTICES
10. Checking temperatures
Grocery store – bakery
BAD PRACTICES
1.
2.
3.
4.
5.
No deli tissues in box, used bare hands to take roll
Took pies out of oven, put directly into refrigerator – will make
temp in frig drop, and condensation can occur, mold can grow
Licked icing off finger
Chemicals and cleaning rag right next food prep area
Lots of jewelry on cake maker
GOOD PRACTICES
6.
7.
Took paddle to 3-compartment sink to clean
Washed hands
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ServSafe ABE Curriculum – Test Preparation
Grocery store – meat department
BAD PRACTICES
1.
2.
3.
4.
5.
6.
7.
8.
Scooped ice with shovel taken from off dirty floor
Cut beef and chicken with same knife – cross-contamination
Didn’t wash hands before cutting beef after chicken
Put tray of beef and hand onto wrapping paper
Chemical spray bottle next to wrapping paper on middle shelf
Man behind glass wiped nose with hand
Wearing jewelry
Used wrapping paper previously contaminated by beef tray to
wrap cooked shrimp
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ServSafe ABE Curriculum – Test Preparation
Buffet Restaurant
BAD PRACTICES
1.
2.
3.
4.
5.
6.
7.
8.
Pan of chicken not in hot well, temperature danger zone
Dipped finger into dressing, ladle missing?
Put soup ladle onto cleaning rag, then back into soup
Chicken still in temperature danger zone
Customer dishing up onto already-used dirty plate; contaminates
serving utensils every time they touch her plate; then next
customer uses same serving utensils
Cleaning sneeze guard with chemicals above eating utensils
Customer eating food with hands directly from buffet, head
under sneeze guard
Hit bottom of heat lamp with carving fork, contaminated
GOOD PRACTICES
9. Tongs vs. hands to get cookies
10. Salad bar is clean, sneeze guard is clean, everything is labeled,
each item has its own tongs
11. Checking temperatures with thermometer; sanitized
thermometer before putting it in next food item
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ServSafe ABE Curriculum – Test Preparation
crosscorrective
crosshazard
dry
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connection
action
contamination
analysis
storage
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ServSafe ABE Curriculum – Test Preparation
air
sneeze
foodborne
biological
flow of
chemical
E. Andress, Hubbs Center, 2012
gap
guard
illness
hazard
food
hazard
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ServSafe ABE Curriculum – Test Preparation
drinkable
physical
heat
scombroid
inspection
water
hazard
sanitizing
poisoning
stamp
temperature control
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ServSafe ABE Curriculum – Test Preparation
hot
ice-water
critical
chemical
personal
health
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holding
bath
limit
sanitizing
hygiene
inspector
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ServSafe ABE Curriculum – Test Preparation
Name ______________________ Score ___ /80 = ___ %
Diagnostic Test
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ServSafe ABE Curriculum – Test Preparation
temperature
danger zone
maximum
temperature
for walk-in
cooler
temperatures
in which
pathogens
grow fast
maximum
temperature
for freezer
maximum air
temperature
for receiving
shell eggs
temperature
to calibrate a
thermometer
with the ice
point method
minimum
commercially- temperature to
raised game
receive hot
TCS food
minimum
internal
cooking temp
for poultry
minimum
internal
cooking
temperature
for ratites
minimum
internal cooking
temp for stuffing
made with TCS
ingredients
minimum
internal
cooking temp
for stuffed
meat or pasta
minimum internal
cooking temp for
dishes made with
previously cooked
TCS ingredients
minimum
internal
cooking temp
for ground
meat
minimum
internal
cooking temp
for injected
meat
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ServSafe ABE Curriculum – Test Preparation
minimum
internal
cooking temp
for ground
seafood
minimum
internal
cooking temp
for eggs to be
hot-held
minimum
internal
cooking temp
for seafood
minimum
internal
cooking temp
for meat
steaks/chops
minimum
internal cooking
temp for eggs to
be served
immediately
minimum
internal
cooking temp
for roasts
minimum
internal cooking
temp for readyto-eat food to be
hot-held
minimum
internal
cooking temp
for fruit,
vegetables
minimum
internal
cooking temp
for grains,
legumes
Cool food from
___ to ___
within 2 hours,
then from
___ to ____ in
the next 4 hours
maximum
temperature for reheat food for
hot-holding to
cold food held
without temp
____ within 2
control for up to
hours
6 hours
minimum internal
cooking temp for
meat, seafood,
poultry and eggs
cooked in a
microwave
storage
temperature for
TCS foods that
will be used to
make salads
E. Andress, Hubbs Center, 2012
storage
temperature
for pooled
eggs
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ServSafe ABE Curriculum – Test Preparation
32°F
70-125°F
41-135°F
32°F
45°F
41°F
165°F
135°F
145°F
165°F
165°F
155°F
155°F
155°F
165°F
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Test Preparation
145°F
155°F
155°F
145°F
145°F
145°F
135°F
135°F
135°F
165°F
70°F
135-70°F
70-41°F
41°F or
below
41°F or
below
165°F
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ServSafe ABE Curriculum – Test Preparation
Focusing your test preparation studies
To prepare for the 90-point official exam, you should focus your study on the material you
need to memorize and the content that is most difficult for you. Use methods that work best
for you. Study some each day. Don’t “cram” just the day before the test.
Here are suggestions from other students about how to study:
1. Use the study cards from all the chapters. Make 2 envelopes:
A. I know these; I don’t need to study them anymore
B. These are difficult for me; I need to study them more
Work on 10 cards each day. Work on the “B” cards until they move to “A”.
2. Use the Summary Sheets from all the chapters. Put them at the front of your binder.
Review one each day. Highlight and review information that is most difficult for you.
3. Take the Quia review quizzes and play the Quia chapter games for all the chapters.
A. Write down any questions that are confusing for you, bring them to class, and get
the help you need to understand.
B. Write down and review information you forgot that you need to memorize.
4. Use the Key Information list to memorize technical information.
5. Complete the Apply Your Knowledge and Study Questions for each chapter in the book.
6. Form a study group with other students.
A. Quiz each other using the study cards.
B. Work together on any of the strategies above.
C. Each take a chapter, review it, and teach it to the others.
7. Make a plan for when, where and how you will study. Tell people in your life your plan
and ask them to support you. My plan:
8. Other ideas I have:
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ServSafe ABE Curriculum – Test Preparation
ServSafe – Key Information
Review all of this information to prepare for the ServSafe exam.
Page #
Content
1.4
5 most common risk factors that cause foodborne illness
1.6
12 “TCS” foods with right FATTOM conditions that pathogens need to grow
1.8-1.9
Food safety regulations – who does what
FDA food code; state and local regulatory authorities, etc.
2.3
Common symptoms of foodborne illness
2.4
6 conditions for pathogens to grow (FAT TOM)
2.17
Allergy symptoms
Common food allergens
3.13
3 symptoms and 5 foodborne illnesses that require exclusion from the operation
Symptoms that require restriction in a regular establishment but exclusion in an
operation serving high risk populations
4.4
Temperature danger zone
“Red” zone – temperature zone in which pathogens grow especially fast
4.6-4.8
Types of thermometers and their uses
5.5
Temperatures for receiving food
5.11
Top-to-bottom order for storing food in a cooler
6.6
7 preparation practices that require a variance
6.10
Minimum internal cooking temperatures for TCS foods
7.3-7.4
Rules for holding cold and hot food without temperature control
8.4
FDA Public Health Interventions
8.5
7 HACCP principles
9.11
3 rules of pest management
10.3
Factors that influence sanitizer effectiveness
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ServSafe ABE Curriculum – Test Preparation
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