servsafe study guide

ServSafe Managers Study Guide

7th Edition March 2020

©Restaurant Association of Maryland Education Foundation www.MarylandRestaurants.com

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Restaurant Association of Maryland Education Foundation

6301 Hillside Court 410-290-6800

[email protected] Contact Information RAMEF Staff: Jessica Waller Executive Director [email protected] Kirsten Unger Program Coordinator [email protected] Stephanie Linger Director of Training [email protected] Fanny Ferman Training Coordinator [email protected] Follow us: Restaurant Association of Maryland @RestaurantsinMD restaurantsinmd Disclaimer: Information for this packet is based on the 2014 Supplement to the 2013 FDA Food Code, job task analysis and industry best practices. It is intended to compliment the ServSafe Manager 7th Edition textbook, employee guide, videos and activity pages. © Restaurant Association of Maryland Education Foundation. All rights reserved. This packet and its layout may not be altered, copied or distributed in any form without the express written consent of Restaurant Association of Maryland Education Foundation.



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Preparing for the ServSafe Exam Exam Information

• 90 multiple choice questions; 10 are un-graded pilot questions

• 75% is the minimum passing score

• Exam questions fall into 7 Domain Areas:

1. Management of Food Safety Practices ≈9 questions ▪ Topics covered in 1, 3, 4, 9, and 10

2. Hygiene and Health ≈14 questions ▪ Topics covered in Chapters 2 & 3

3. Safe Receipt, Storage, Transport, and Display of Food ≈13 questions ▪ Topics covered in Chapters 5 & 7

4. Safe Preparation and Cooking of Food ≈15 questions ▪ Topics covered in Chapters 4 & 6

5. Safe Service and Display of Food ≈8 questions ▪ Topics covered in Chapters 3, 4, & 7

6. Cleanliness and Sanitation ≈11 questions

▪ Topics covered in Chapters 3, 9, & 10

7. Facilities & Equipment ≈10 questions

▪ Topics covered in Chapters 9 & 10

Studying Effectively

• RELAX: the more stressed you get, the harder it is for your brain to recall

information.

• Focus on the BIG ROCKS: times, temperatures, procedures; think about the things

you do every day (i.e., cooking, cooling, reheating, etc.), those are the most

important elements to study. There will be more questions about those things than

anything else on the exam.

• Don’t spend too much time on the Little Rocks: Bacteria, Viruses, Parasites, and

Food Safety Management Systems are all important topics, but only by

understanding and PRACTICING proper food handling procedures and proper

cleaning and sanitizing can you actually prevent foodborne illness. This is why there

are FEWER questions about these Little Rocks on the exam. The majority of your

study time is better spent on the BIG ROCKS.



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Taking the Exam

• READ the whole question and ALL of the answer options before choosing your

answer. Sometimes our brain reads phrases like “is” when something actually says

“is not.” This is normal when you’re stressed and anxious. Relax and make sure

you’re answering the question that is being asked.

• After reading the question, picture what you think the answer might be BEFORE you

read the answer options. This will often help you to avoid and/or identify when you

have mis-read the question or answer options.

• ANSWER easy questions first. There will be a lot of questions on the exam that you

will immediately know the answer to. Skip over the more difficult questions and

revisit them after you have all the easy ones out of the way.

• ELIMINATE answers that cannot be correct. Sometimes even if you are not sure of

an answer at first you can look at the answer options and determine which ones are

definitely NOT correct. By eliminating wrong answers, you can focus on remaining

options.

• ANSWER ALL the questions. Even if you guess you have a 25% chance of getting the

answer correct. If you leave it blank you have a 0% chance. If you’re able to

eliminate answers that you know are definitely wrong your chances of getting the

question correct goes up even more.

• RELAX and BREATHE. When you breathe deeply it helps you to get oxygen into your

body. That oxygen is carried through your bloodstream to your brain which helps

you to concentrate and focus.



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Chapter 1 – Providing Safe Food • Foodborne-illness – a disease carried or transmitted to people by food or water • Foodborne-illness outbreak – an illness is considered an outbreak when:

o 2 or more people experience the same symptoms after eating the same food o an investigation is conducted by state and local authorities o the outbreak is confirmed by laboratory results

Types of Contaminants:

• Biological – Pathogens (bacteria, viruses, parasites, and fungi) • Chemical – Foodservice Chemicals (sanitizers, cleaners, soap, etc.) • Physical – Foreign objects (metal shavings, glass, dirt, fingernails, etc.)

How Food Becomes Unsafe - 5 CDC risk factors for foodborne illness (p.1.5):

1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene

Practices Related to Foodborne Illness (p1.6):

1. Time-temperature abuse – food kept too long at temperatures that are good for pathogen growth

2. Poor personal hygiene –contamination from a human being 3. Cross-contamination – transfer of pathogens from one surface to another 4. Poor cleaning and sanitizing

TCS Foods (p.1.7) - foods that require time and temperature control for safety:

• milk and dairy products, • meat (beef, pork, lamb), • fish, • poultry, • shell eggs, • shellfish and crustaceans, • baked potatoes, • heat-treated plant food (cooked

rice, beans and vegetables), • untreated garlic and oil

mixtures, • sprouts and sprout seeds, • sliced melons, cut

tomatoes, cut leafy greens,

• tofu and soy protein



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RTE Foods (Ready-to-eat) – food that can be eaten without further preparation, washing, or cooking; includes cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices, and seasonings High Risk Populations – pre-school aged children and younger, the elderly, people with compromised immune systems because of medication or illness (transplant recipients, HIV/AIDS, cancer patients, etc.). Training Staff is a Manager’s job. Training is always ongoing, monitored, reinforced and appropriate for the audience. Regulatory Authorities (p.1.11-1.13):

• Food and Drug Administration (FDA) – inspects interstate establishments and shares inspection responsibility with the USDA. Makes recommendations to states regarding regulatory requirements via the Model Food Code. These science-based recommendations are reviewed and given consideration by each state. While the FDA recommends that states adopt the Model Food Code, they cannot require it.

• United States Department of Agriculture (USDA) – responsible for inspection and grading of meat poultry, and eggs. Regulates food crossing state lines.

• State Health Department - Regulations are set at the state level. Each state decides whether to adopt the Model Food code.

• Local Health Department - Regulations are enforced at this level o City, county, or state health inspectors conduct foodservice inspection in

most states o Investigate complaints, outbreaks, or illnesses o Approve construction and HACCP plans

• Center for Disease Control (CDC) & U.S. Public Health Service (PHS) - conduct research into the causes of foodborne-illness outbreaks and assists in investigating outbreaks

• Occupational Safety and Health Administration (OSHA) – requires Safety Data Sheets (SDS) previously known as Material Safety Data Sheets (MSDS)

• American National Standards Institute (ANSI) – administrator of voluntary standardization systems in the US

• National Sanitation Foundation (NSF) – accredited by ANSI to create standards for foodservice equipment

• Environmental Protection Agency (EPA) – regulates sanitizers

Local County Health

Departments



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Chapter 2 – Forms of Contamination

3 Types of Contamination • Biological: Pathogens - bacteria, viruses, parasites, and fungi • Chemical: Food service chemicals - pesticides, cleaning chemicals, toxic metals, etc. • Physical: Foreign objects - hair, dirt, glass, bones, bag ties, etc.

Biological: (p.2.3-2.7; refer to the Appendix for detailed information about organisms that cause foodborne illness)

• Microorganism – small, living organism only seen through a microscope • Pathogen – disease causing microorganism

o Bacteria – single celled living microorganism; they live in and on our bodies o Virus– needs a living host to grow; found in humans and animals;

transmitted through fecal-oral routes o Parasite – requires a host to live and reproduce; linked to seafood, wild

game, and contaminated water o Fungi – Yeasts, Mold, and Mushrooms

• Big 6 Pathogens – singled out by the FDA because they are highly contagious and can cause severe illness ***there will be very few questions on pathogens other than these Big 6.***

o Shigella spp. - bacteria o Salmonella Typhi - bacteria o Nontyphoidal Salmonella - bacteria o Shiga toxin-producing E-coli - bacteria o Hepatitis A - virus o Norovirus - virus

Bacteria - Can be found almost anywhere; cannot be seen, smelled, or tasted; can grow rapidly in correct FATTOM conditions; controlling time and temperature is the most important way to prevent foodborne illness. FATTOM – Conditions that support the growth of bacteria

Food – Protein or Carbohydrates – commonly referred to as TCS foods Acidity – 4.6 to 7.5 pH – neutral to slightly acidic Time – 4 hours or less (there are a few exceptions) Temperature – 41ºF to 135ºF - rapid growth occurs 70ºF-125ºF Oxygen – some bacteria need oxygen, others grow without it Moisture - .85 aw or above (water is 1.0aw)



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Foodborne Illnesses Caused by Bacteria: Shigella –

• Sources – found in the feces of humans with the illness • Foods commonly linked are foods that are in contact with contaminated (fecal

matter) water like produce and food that is easily contaminated by hands, such as salads containing TCS food.

• Prevention Measures – exclude workers with diarrhea, wash hands, control flies. Salmonella Typhi –

• Sources – bloodstream and intestinal tract of people with typhoid fever • Foods commonly linked are RTE foods and beverages • Prevention Measures – Wash hands, cook food to minimum internal

temperatures, keep food handlers who are diagnosed with an illness caused by Salmonella Typhi out of the operation

Nontyphoidal Salmonella – • Sources – farm animals carry it naturally • Foods commonly linked are poultry, eggs, meat, milk,dairy product, and produce. • Prevention Measures – cook poultry and eggs to minimum internal

temperatures, prevent cross-contamination between poultry and RTE foods, keep food handlers who are vomiting or have diarrhea out of the operation

Shiga toxin producing E-coli – • Sources – found in the intestines of cattle and humans that have been infected • Foods commonly linked are raw or undercooked ground beef and contaminated

produce • Prevention Measures – exclude food handlers with diarrhea, cook ground beef to

the minimum internal temperature, purchase produce from approved, reputable suppliers, prevent cross-contamination between raw meat and RTE foods

Viruses (p.2.8-2.9): Carried by humans and animals; usually transferred to food by human contact (fecal-oral route); not destroyed by normal cooking temperatures; good personal hygiene is the most important way to prevent illness, but quick clean-up of vomit is also important.

Foodborne Illnesses Caused by Viruses: Hepatitis A –

• Sources – mainly found in the feces of people who are infected and water contaminated with that feces

• Foods commonly linked are RTE foods and shellfish from contaminated water • Prevention Measures – exclude food handlers with jaundice; wash hands, avoid

bare hand contact, purchase shellfish from approved reputable suppliers Norovirus – #1 Leading cause of Foodborne Illness in the US

• Sources – mainly found in the feces of infected people and in their vomit, it is extremely contagious

• Foods commonly linked are RTE foods and shellfish from contaminated water • Prevention Measures – exclude food handlers with vomiting or diarrhea, wash

hands, avoid bare-hand contact with RTE food, purchase shellfish from approved, reputable suppliers



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Parasites(p.2.10): require a living host to live and reproduce

• Commonly associated with seafood, wild game, and food processed with contaminated water (produce);

• Prevention Measures - purchase from approved, reputable suppliers is the most important way to prevent foodborne illness, cooking to the correct internal temperature is also important; fish to be served raw/undercooked must be correctly frozen by the manufacturer

Fungi (p.2.10) – Molds and Yeasts (acidic foods with low water activity)

• Molds – can cause illness (poisons like aflatoxins) but mostly spoilage; • Yeasts – spoil food rapidly / acidic foods / smell of alcohol and a pink discoloration

or slime • Mushrooms – purchase from approved suppliers

Biological Toxins: Can be naturally occurring (i.e. mushrooms) or produced by pathogens; cooking does not kill toxins ***there will be 1-2 questions MAX on the specific toxins, there may not be any***

• Seafood Toxins: o Histamine can be produced when fish (tuna, bonito, mackerel, mahimahi) is

time-temperature abused; causes Scombroid Poisoning o Ciguatoxin occurs in predatory fish (barracuda, snapper, grouper,

amberjack) that eat smaller fish that have consumed algae with the toxin; causes Ciguatera fish poisoning

o Saxitoxin is found in shellfish that feed on toxic algae; causes Paralytic shellfish poisoning (PSP)

o Brevetoxin is found in shellfish that filter toxic algae in the water; causes Neurotoxic shellfish poisoning (NSP).

o Domoic acid is found in shellfish that filter toxic algae in the water; causes Amnesic shellfish poisoning (ASP).

Chemical Contamination (p.2.11): pesticides, cleaning chemicals, sanitizers, hand lotion, etc.

• Toxic metal reaction - toxic metals such as zinc, copper, lead/pewter exposed to acidic foods

• Always store chemicals away from food, food storage areas and equipment.

Physical Contamination (p.2.12): hair, nails, metal shavings, staples, glass, bones, dirt, etc. Deliberate Contamination of Food (p.2.15-2.16) - FDA tool to develop a food defense program: A – Assure – Make sure that products are from safe sources L – Look – Monitor the security of products in the facility E – Employees – Know who is in your facility R – Reports – Keep information related to food defense accessible T – Threat – Identify what you will do and who you will contact if there is a threat



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Responding to a Foodborne Illness Outbreak – gather information, notify authorities, segregate product, document, identify staff, cooperate, review procedures.

Food Allergens (p.2.20-2.23): a protein in a food that some people are sensitive to

• The BIG 8 – Milk, Eggs, Fish, Shellfish, Wheat, Soy, Peanuts, and Tree Nuts • Common Symptoms include: nausea, wheezing, hives/rash, swelling, vomiting,

abdominal pain, itchy throat Note: Anaphylaxis-a severe allergic reaction that can lead to death

• Service Staff – describe dishes, identify ingredients, suggest simple items, hand deliver food

• Kitchen Staff – do not cook different foods in the same fryer oil; avoid cross contact between allergens and other foods and/or surfaces



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Chapter 3 – The Safe Food Handler How Food Handlers Can Contaminate Food – coughing/sneezing, scratching the scalp, running fingers through hair, wiping/touching nose or mouth, smoking, rubbing an ear, touching a pimple or sore, dirty uniform Good personal hygiene includes:

• Hand Practices – handwashing, hand care, glove use, preventing bare-hand contact with RTE foods

• Good Personal Cleanliness • Clean clothing, clean hair restraints, and no jewelry on the hands or wrists

Hand Washing (p.3.4-3.7): In a sink designated for handwashing—never in sinks for food prep, dishes, or utility services The whole process should take 20 seconds 1. Wet hands with warm water. 2. Apply soap. 3. Vigorously scrub hands for 10-15 seconds. Clean under nails and wash beyond wrists

(exposed portions of arms). 4. Rinse. 5. Dry with a single use towel or air hand dryer. Turn off faucet and open the door with a

single use towel. When should you wash your hands? – After using the restroom, smoking, when changing tasks, before putting on gloves, before and after handling raw food, after eating/drinking, after taking the garbage out or handling chemicals, clearing tables, touching hair, face, body or apron Hand Antiseptics – can be used after hand washing to reduce pathogens, NEVER in place of it Hand Care – fingernails short and clean, trimmed and filed, no false nails or nail polish unless gloves are worn, cover wounds or cuts Gloves (p.3.10-3.11)

• Never used in place of hand washing • Change if they are soiled or torn, after handling raw foods and before touching

anything else, and before beginning a new task (or at least every 4 hours on the same task)

• Gloves should fit properly



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Bare-Hand Contact (p.3.11-3.12)- NEVER handle RTE foods with bare hands when serving primarily high-risk populations. It is acceptable for general population customers in the following circumstance:

• If the food will be added as an ingredient to a dish that will be cooked to at least 145F or the appropriate minimum internal cooking temperature for the ingredients (i.e. 165F for chicken)

Work Attire – clean uniforms/aprons (aprons must be removed when leaving food prep areas), hair restraints must be worn in food prep areas and remove jewelry (except a plain metal band) Eating, Drinking, Smoking, and Chewing Gum or Tobacco

• Never when prepping or serving food, working in food prep areas or areas used to clean utensils and equipment.

• Only perform these activities in designated areas Policies for Reporting Health Issues (p.3.16) Food handler has a sore throat with a fever Restrict them from working with or

around food until they have a medical release.

Exclude if the population is high risk

Food handler has vomiting and/or diarrhea Exclude until symptom free for 24 hours or released by a medical professional.

Food handler has jaundice Exclude; they must be reported to the regulatory authority; need a release from a medical professional and the regulatory authority before returning to work

Diagnosed with a foodborne illness Exclude them from the establishment

until a medical practitioner releases them to return to work An infected wound not properly covered Restrict them from working with or

around exposed food, utensils, and equipment.



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Chapter 4 – The Flow of Food Flow of Food (p.4.2) – the path that food takes through the operation from the time it enters until the customer gets it Purchasing>Receiving>Storing>Preparation>Cooking>Holding>Cooling>Reheating>Serving Preventing Cross Contamination

• Use Separate Equipment • Cleaning and Sanitizing

• Prepping food at different times • Buying prepared food

Time and Temperature Control Temperature Danger Zone (TDZ): 41º to 135º for no more than 4 hours. Pathogens grow much more rapidly between 70º and 125 º (sweet spot)

Hold HOT Foods –135º or above Hold COLD Foods – 41º or below

Monitoring temperatures (p.4.6)

• Use appropriate thermometers o Bimetallic Stemmed Thermometer o Thermocouples and Thermistors with attached probes

▪ immersion probes – liquids (soup) ▪ surface probes – equipment surfaces ▪ penetration probes – thin products ▪ air probes – air temps (cooler, oven, etc)

o Infared (Laser) Thermometers – surface temps o TTI’s (time-temperature indicators) – deliveries o Maximum Registering Tape - dishwashers o Glass thermometers must be in shatterproof casing

• Clean, Sanitize and Calibrate thermometers before use o Ice-point vs. Boiling point - Ice point is recommended for

safety and consistency • Insert thermometer into the thickest part of the item.

o Temps can be +/- 2°F for food, +/- 3°F for equipment • Clean and sanitize thermometers after each use and between foods.



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Chapter 5 – Purchasing, Receiving and Storage Purchasing Food – Purchase food from approved suppliers, an approved supplier complies with applicable regulations and has been inspected. Receiving and Inspecting Food

• Schedule deliveries for off-peak hours and work with vendors who can accommodate your schedule

• Train staff to receive AND inspect food – not just count the items. • Take temperatures of sample food items • Take special care of key drop deliveries (after-hours deliveries)

Food Recalls (p.5.4): What to do? Identify, Remove, Label for prohibited use, Consult recall notice. Temperature Rule For Receiving Food (p.5.5):

• Cold Food – TCS foods should be received at 41°F or lower EXCEPT: o Live Shellfish – Air temp of 45°F (internal temp +5°F); must be 41°F or

lower in 4 hours o Shucked Shellfish - 45°F or lower, cooled to 41°F or lower in 4 hours o Milk - 45°F or lower, cooled to 41°F or lower in 4 hours o Shell Eggs – Air temp of 45°F or lower

• Hot Food - 135°F or higher • Frozen Food – should be frozen solid

o Reject if: fluids or water stains appear in case bottoms or on packaging; there are ice crystals or frozen liquids on the food or the packaging.

• The temperature of ROP foods should be taken so as not to puncture or rupture packaging.

o MAP – modified atmosphere packaged (oxygen removed and replaced with CO2 and/or nitrogen).

o Vacuum-packed – oxygen removed and sealed (cryo-vac) o Sous vide – food has been vacuum packed and then cooked

Packaging (p.5.7)– items should be received in original packaging with a manufacturer’s label; criteria for rejection:

• Damage – tears, holes, or punctures; cans with bulging or swollen ends, rust or dents; broken seals or cartons, dirty or discolored packaging

• Liquid – leaks, dampness, or water stains • Pests – signs of pests or pest damage • Dates – missing use-by or expiration dates; expired product

Documents (p.5.8)– Shellstock identification tags, documentation for fish that will be eaten raw or partially cooked (i.e. sushi, ceviche), and documentation from farm-raised fish must be kept for 90 days from the sale of the last product.



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Food Quality (p.5.8)– Evidence of Time and Temperature Abuse • Appearance – moldy or abnormal color; food that is moist when it should be

dry(salami), signs of pests • Texture – meat, fish or poultry that is slimy, sticky or dry; soft flesh that leaves an

imprint when you touch it • Odor – abnormal or unpleasant odor

STORAGE. Labeling (p.5.10)

• Food for Use On-Site - If not in original containers, labeled with common name or accurate identifier unless it could not be mistaken for another product

• Packaged On-Site for Retail Sale - Labeled with common name, quantity, list of ingredients in descending order by weight, list of artificial colors and flavors in the food, name and place of business of manufacturer, packer, or distributor, and any major food allergen in the food (except if it is in the common name of the product)Date Marking (p.5.11)

• Refrigeration slows growth of most bacteria, but not all (Listeria monocytogenes). This is why food kept in refrigeration must be marked if held longer than 24 hours. Must indicate when the food should be sold, eaten or thrown out.

• RTE TCS food can be stored for 7 days beginning the day it was prepared or the commercial container was opened. If it has ingredients with different use-by dates, the discard date is based on the earliest prepared food.

Temperatures (p.5.12)

• Cold 41°F or lower, Hot 135°F or higher • Do not overload coolers because it can restrict air flow. Use open shelving • Thermometer should be placed in the warmest part of the cooler/freezer unit and

coldest part of the hot-holding unit. Must be accurate to +/- 3°F. Rotation – FIFO (first in first out) Cross-Contamination (p.5.14)

• Store food according to minimum internal cooking temperatures • Wrap or cover food • Store food away from walls and at least 6 inches off the floor. • Store food in containers intended for food (NSF approved). • Store food in clean, dry locations away from dust and other contaminants. • NEVER store food in locker rooms, restrooms, under stairwells, under unshielded

pipes.

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Chapter 6 – Preparation

Preparation guidelines: • Remove only as much from the refrigerator as needed. Practice batch cooking. • Customer must be able to judge appearance, color, and quality (i.e. colored wraps) • Discard food when it has been handled by staff who are restricted/excluded from

the operation, or when it is contaminated by hands or bodily fluids from the nose or mouth.

Acceptable Methods for Thawing Foods (p.6.4):

• Refrigeration - 41º or lower • Running Potable Water - 70º or lower • In a microwave – cook immediately • As a part of the cooking process ROP Fish can only be thawed in one of the following ways:

o Remove from packaging before thawing under refrigeration, or o before or immediately after thawing it under running water

Prepping Specific Foods (p.6.5)

• Produce o Wash with water slightly warmer than the produce; may use certain chemicals

or ozone to sanitize depending on your local regulatory requirements o Do not mix different items or multiple batches of the same item when soaking or

storing • Eggs and Egg mixtures

o Be careful if using pooled eggs (eggs cracked open and combined in a container) as one egg can contaminate the others.

o Pasteurized egg products are advisable when dealing with a high risk population and in preparations that require minimal or no cooking – i.e. hollandaise sauce, mayonnaise, salad dressings, etc.

• Ice o Ice should be made from potable water and stored in an ice bin that is clean and

sanitized. The ice scoop should be hung outside the ice machine in a sanitary, protected container.

o Never use a glass to scoop ice.



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Variance (p.6.7) – a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed. Regulatory authorities generally require a HACCP written for the specialized process.

Practices that require a Variance/HACCP:

• Packaging fresh juice on-site for sale at a later time, unless juice has a warning label • Smoking food for preservation • Using food additives or components to preserve or alter food so it does not need

time and temperature control • Curing foods • Packaged food using ROP methods (MAP, vacuum packing, sous vide)

o Clostridium botulinum and Listeria monocytogenes are risks in ROP foods • Sprouting seeds or beans • Live Shellfish display tanks • Custom-process animals for personal use (processing deer)

Cooking Guidelines Minimum Temperatures for Cooking TCS Foods (p.6.10) 165 ºF <1 second (Instantaneous)

Poultry (whole or ground) –chicken, turkey or duck Stuffing with meat, fish or poultry and stuffed meat, fish, poultry or pasta Final dishes with previously cooked TCS ingredients (reheating)

Meat, Poultry, Seafood, or Eggs (or dishes containing them) cooked in a microwave

155 ºF For 17 seconds Comminuted (ground, chopped, diced, etc) meat, fish or seafood Injected meats/mechanically tenderized Ratites – ostrich and emu Shell eggs hot held for service 145 ºF For 15 seconds

Steaks, chops – pork, beef veal or lamb Seafood – fish, shellfish, crustaceans Commercially raised game Roasts – 4 minutes*** Shell eggs for immediate service 135 ºF No Minimum Time Requirement

Commercially processed RTE (fully cooked) Fruits, vegetables, legumes and grains – hot held Cooking TCS Food in the Microwave Oven (p.6.12)

• Meat, seafood, poultry and eggs must be cooked to 165°F • Cover, Rotate/Stir halfway through the cooking process,

Let covered food stand for 2 minutes for the temperature to even out, check temperature in at least two places



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Partial Cooking (non-continuous cooking) During Preparation (p.6.12) – meat, seafood, poultry or eggs

• Do not cook food longer than 60 minutes during initial cooking process • Cool immediately after initial cooking and freeze/refrigerate • Heat to its minimum internal temperature before selling or serving • Cool if it will not be served immediately or held for service

Consumer Advisories

• Disclose TCS items that are raw or undercooked (asterisk/footnote on menu) • Remind customers who order food that is raw or undercooked of increased risk of

foodborne illness • Never serve raw seed sprouts or raw/undercooked eggs, meat or seafood to

High Risk Populations 2 Stage Cooling Process – Total of 6 hours of cooling time (p.6.16)

Stage 1: Cool food from 135ºF to 70ºF within 2 hours Stage 2: Continue cooling to 41ºF or below within the remaining time.

Safe methods for cooling foods (p.6.17): FIRST - Reduce the quantity or size of the food THEN -

• Use ice-water baths • Use a blast or tumble chiller • Stir with ice paddle or simply stir frequently • Add ice or cool water as an ingredient

Foods cooled in a refrigerator for the second stage should be covered or stored in such a way as to prevent contamination.

Reheating Foods (p.6.18) – do not use hot-holding equipment to reheat food TCS Foods for hot holding – requires a temp of 165 º for 15 seconds within 2 hours TCS Foods for immediate service may be reheated to any temperature Commercially processed, RTE foods (i.e. fully cooked chicken nuggets) are reheated to 135ºF.



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Chapter 7 - Service Holding Foods (p.7.2)

• Check temperatures at least every 4 hours (2 hours recommended to allow time for correction)

• Hot foods at 135°F or above; Cold foods at 41°F or below

Holding Food Without Temperature Control- (Time-Only) (p.7.3-7.4) • Cold Food may be held without temperature control for up to 6 hours if:

o The food has been held at 41 º or lower prior to removal from the holding unit. o The food does not exceed 70 º at any point o Contains a label with the time it was removed from refrigeration and the time it

will be discarded. o And the food is sold, served or discarded within 6 hours. NO LEFTOVERS.

• Hot Food may be held without temperature control for up to 4 hours if: o The food was held at 135 º or above prior to removal from temperature control o It contains a label specifying when it will be discarded o And the food is sold, served or discarded within 4 hours. NO LEFTOVERS. NO

REHEATING

Service (p.7.6) • Clean and sanitize food-contact surfaces every 4 hours • Store utensils properly – either in the food or on a clean/sanitized surface

o Spoons/Scoops (i.e. ice cream) can be stored in running water or a container of water at least 135F.

• Avoid bare-hand contact w/ready to eat foods (use tongs, gloves, spatulas, deli sheets)

• Use ice tongs or scoops to retrieve (not glasses or bare hands) • Handle flatware by handles • Never re-serve bread, garnishes or open condiments. ONLY Unopened pre-

packaged foods (condiments, crackers, etc.) can be re-used. • Pre-set tableware must be protected (wrapped) to prevent it from being

contaminated o Unless removed when guests are seated or cleaned and sanitized after the

guests leave • Returnable Take-Home Containers must be designed to be reused, have been

provided to the customer by the operation, and be cleaned and sanitized correctly. • Refillable Beverage containers must be able to be effectively cleaned at home and in

the operation; be rinsed before refilling with fresh, hot water under pressure; be refilled in the operation by staff or by the customer using a process that prevents contamination



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Self-Service Areas (p.7.10)

• Sneeze guards should be 14 inches above the counter and extend 7 inches out from the food.

• Label and identify all foods • Practice FIFO – DO NOT add new food to old food • Customers MUST use clean plates and silverware • Foods with an inedible outer layer may not need to be

under a sneeze guard (nuts in the shell, bananas, etc.) Labeling Bulk Foods (p.7.10) – (i.e. bakery items) Do not need to be labeled as long as it meets the following conditions:

• It makes no claim regarding health or nutrient content • There are no laws requiring labeling • It is manufactured/prepared on premises or at another food operation owned by

the same person. Delivery/Off-site Service/Catering (p.7.11)

• Use equipment for transport/service designed to maintain temperatures and check temperatures regularly

• Clean and sanitize vehicles, carts and equipment • Label food with appropriate instructions (reheating and service instructions and

time/date to discard) • Utilities required: potable water and garbage containers away from prep, service

and storage areas Vending Machines (p.7.12)

• Keep potentially hazardous foods at the right temps. o Machines should have automatic shut off controls

• Check daily and replace foods regularly in accordance with expiration dates and 7-day rule

• Dispense foods in their original containers • Wash and wrap fresh fruit with edible peels (no holding time requirement)



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Chapter 8 – Food Safety Management Systems Food Safety Management Systems – a group of practices intended to prevent foodborne illness by actively controlling risks and hazards. Programs include: personal hygiene, training, quality control/assurance, supplier selection, SOP’s, cleaning and sanitizing, facility design/maintenance and pest control. Active Managerial Control – a proactive approach to addressing the CDC risk factors; requires developing and continuously monitoring and verifying procedures responsible for preventing these risks. 5 Common Risk Factors for Foodborne Illness (p.8.3):

1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Contaminated equipment 5. Poor personal hygiene

Implementing Active Managerial Control (8.4):

1. Identify Risks 2. Monitor 3. Corrective Action 4. Management Oversight 5. Training 6. Re-evaluation

The FDA’s Public Health Interventions (p.8.5) – specific recommendations for controlling risk factors

1. Demonstration of knowledge 2. Staff health controls 3. Controlling hands as a vehicle of contamination 4. Time and temperature parameters for controlling pathogens 5. Consumer advisories

HACCP - Hazard Analysis Critical Control Point. HACCP is a written plan, specific to each facility’s menu that identifies and reduces, prevents or eliminates significant biological, chemical or physical hazards throughout the flow of food. HACCP is based on seven principles or steps.



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Chapter 9 – Facilities and Pest Management Floors, Walls and Ceilings (p.9.2)– should be made of materials that are smooth and durable. They should be cleaned and maintained regularly. Foodservice Equipment (p.9.2)–

• Must be: o Smooth o Durable o Non-absorbent o Easy to clean o Corrosion resistant o Resistant to damage;

• Must meet NSF/ANSI standards (NSF or UL label is an example) Stationary Equipment - must be mounted at least 6 inches off the floor OR sealed to a masonry base. Tabletop Stationary Equipment – must be mounted 4 inches off the tabletop, movable, or sealed to the countertop Dishwashing Machines – must measure water temperature, water pressure and cleaning/sanitizing chemical concentration; correct setting must be posted on the machine

Hand washing Stations (p.9.4)

• Should be separate from utility or food preparation sinks and used ONLY for hand washing

• Required in food-prep areas, service areas, dishwashing areas and restrooms

A fully outfitted hand washing station should have: • Hot and cold running water – at least 100º for hand washing • Soap • A means to dry hands – single-use towels or high velocity air dryers • Trashcans (for paper towels) • Signage telling employees to wash hands before returning to work

Water Supply – a potable water supply is required. Sources may include:

• Public water mains • Private water sources (regularly tested and maintained) • Closed portable water containers • On-premise water storage tanks or water transport vehicles



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Plumbing (p.9.6)

• Cross connection -physical link between safe water and dirty water • Backflow - reverse flow of contaminants through a cross connection • Backsiphonage occurs when high water use causes a vacuum in the plumbing

system. • Backflow can be prevented by an air gap or a backflow

prevention device such as a vacuum breaker; not creating a cross-connection is the most important prevention measure.

Lighting – Light Intensity (brightness) measured in “foot candles” or “lux.” Use shatter-resistant bulbs and protective covers. Ventilation – grease and condensation build up can result from improper ventilation Garbage Disposal

• Avoid carrying garbage around or over food prep areas • Garbage containers should be clean frequently and thoroughly • Keep receptacles covered at all times • Outdoor containers should have tight-fitting lids and they need to remain covered

Emergencies That Affect the Facility (p.9.11)

• Imminent Health Hazard - significant risk or danger to health that requires immediate correction or closure to prevent injury (power outage, fire, flood, sewage backup, etc)

• In the case of an Imminent Health Hazard – 1-Determine if the Risk is Significant, 2-Stop Service, 3-Call the Health Department

Pest Management (p.9.12) Use prevention measures to keep pests from entering an establishment and control measures to eliminate pests that do find their way inside.

• Deny pests access to the operation • Deny pests food, water and shelter (hiding or nesting place) • Work with a licensed pest control operator (PCO) to

eliminate pests that do enter Pests can enter an establishment through openings in the building (openings around pipes, floors, walls, doors and vents) OR they come in with deliveries.



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Chapter 10 – Cleaning and Sanitizing

Clean – removes food and other dirt from a surface Sanitizing – reduces pathogens on a surface to safe levels

All food contact surfaces should be cleaned, rinsed and then sanitized. Nonfood contact surfaces should be cleaned regularly but do not require sanitizing

Cleaners must be stable, noncorrosive, and safe to use. Follow manufacturers guidelines and do not use one type in place of another unless their intended use it the same.

There are 2 ways to sanitize – Heat or Chemicals (p.10.2): 1. Heat – Soak in water least 171º for 30 seconds for manual dishwashing or run

through a high temperature dishwasher. 2. Chemical Sanitizers –Chlorine (bleach), Iodine & Quaternary ammonium

compounds (Quats) 5 Factors that Influence the Effectiveness of a Sanitizer:

• Concentration – the mixture should be strong enough to kill microorganisms yet not too strong as to become toxic. Check manufacturer’s directions.

• Temperature – High temps cause evaporation; lower temps fail to activate sanitizer • Contact time- item must be in contact with the solution for a specific period of time • Water hardness – minerals in water • Water pH – acidity vs. alkaline

Steps to Cleaning & Sanitizing (p.10.5)

1. Scrape/Pre-rinse 2. Wash 3. Rinse 4. Sanitize 5. Air Dry

Iodine Quats Heat

Water

Temperature ≥100°F (38°C) ≥75°F (24°C) 68°F (20°C) 75°F (24°C)

171°F - sink;

180°F - conveyor machine;

165°F - stationary machine

Water pH ≤10 ≤8

≤5 or per

manufacturer's

recommendation

Per manufacturer's

recommendation

Water Hardness

≤500 ppm or per

manufacturer's

recommendation

Sanitizer

Concentration 50-99 ppm 50-99 ppm 12.5-25 ppm

Per manufacturer's

recommendation

Sanitizer

Contact Time ≤7 seconds ≤7 seconds ≤30 seconds ≤30 seconds ≤30 seconds

Chlorine

Per manufacturer's recommendation



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Stationary Equipment (Clean-in-Place) – Unplug the item first, then take off any removable parts and take them to the dishwasher or sink, then wash, rinse, sanitize, air dry, and put the equipment back together

• Clean In-Place Equipment daily unless otherwise noted by the manufacturer • Examples include – slicers, stand mixers,

Dishwashing Machines (p.10.9)

• For most dishwashing machines that use heat to sanitize, the temperature in the final rinse should be at least 180º (Stationary rack machines - 165ºF)

• Remember to rinse, scrape or soak items before washing • Check machines for cleanliness frequently. Clean and “de-scale” machines as needed • Air dry all items; ensure all items are dry before stacking or storing them. • Monitor the machine –check water temperature, pressure and sanitizer levels.

3 Compartment Sink (Manual Dishwashing) (10.10)

• First, clean and sanitize the sink and drain boards, Then: 1. Rinse, scrape, soak 2. Wash in detergent and water at least 110º 3. Rinse – detergent will reduce sanitizer effectiveness 4. Sanitize - hot water (171ºF) OR chemical sanitizers 5. Air dry



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Storage

• Store utensils with handles up and 6 inches off the floor • Clean and sanitize drawers and shelves • Clean and sanitize trays and carts use to carry clean tableware • Store glasses upside down • Store flatware and utensils with handles up

Storing Cleaning Tools and Supplies:

• Cleaning tools and chemicals are stored away from food and prep areas • Storage areas should have good lighting, hooks for hanging mops, a utility sink and a

floor drain • Cleaning tools need to be cleaned in service sinks, utility sinks or mops sinks. Never

use any sink used for food or food-contact surfaces. • Never dump mop water or other liquid waste into toilets or urinals.

Material Safety Data Sheets (MSDS) / Safety Data Sheets (SDS) –required by OSHA and usually sent along with the shipment of the chemical, the MSDS contains information that employees have a right to know such as:

• Safe handling instructions, physical, fire, health and reactivity hazards, precautions, protective equipment, first-aid information, manufacturer’s name and address and hazardous ingredients.

Keep MSDS sheets on file in a single location where all employees have ready access in case of an emergency. Master Cleaning Schedule: includes what needs to be cleaned, how it needs to be cleaned, when it needs to be cleaned and who should clean it. Update the schedule with any changes in menu, procedures or equipment, train the staff to use it and monitor the program.



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NONDISCRIMINATION STATEMENTS

USDA Nondiscrimination Statement:

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil

rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions

participating in or administering USDA programs are prohibited from discriminating based on

race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights

activity in any program or activity conducted or funded by USDA.

Persons with disabilities who require alternative means of communication for program

information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact

the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of

hearing or have speech disabilities may contact USDA through the Federal Relay Service at

(800) 877-8339. Additionally, program information may be made available in languages other

than English.

To file a program complaint of discrimination, complete the USDA Program Discrimination

Complaint Form, (AD-3027) found online at:

http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter

addressed to USDA and provide in the letter all of the information requested in the form. To

request a copy of the complaint form, call (866) 632-9992. Submit your completed form or

letter to USDA by:

(1) mail: U.S. Department of Agriculture

Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or

(3) email: [email protected].

This institution is an equal opportunity provider.

MSDE Non-Discrimination Statement:

The Maryland State Department of Education does not discriminate on the basis of age,

ancestry/national origin, color, disability, gender identity/expression, marital status, race, religion,

sex, or sexual orientation in matters affecting employment or in providing access to programs and

activities and provides equal access to the Boy Scouts and other designated youth groups. For

inquiries related to Department policy, please contact:

Agency Equity Officer

Equity Assurance & Compliance Office

Office of the Deputy State Superintendent for Finance and Administration

Maryland State Department of Education

200 W. Baltimore Street

Baltimore, Maryland 21201-2595

410-767-0426 - Voice

410-767-0431 - Fax

410-333-6442 - TTY/TDD

09/2019

http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf

http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf

http://www.ascr.usda.gov/complaint_filing_cust.html

http://www.marylandpublicschools.org/MSDE/programs/equity+_assurance/index.html





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