Servsafe Lite
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Transcript of Servsafe Lite
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Welcome to the UCSC DiningFood Handler Card Training
Instructions:
Please carefully review the following 33 slides. Once you arethrough, ask your manager for a username and password to take
the on-line quiz. You must pass this quiz as part of youremployment. Once you pass, you will be issued an official UCSC
Dining Food Handler Certified card.
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Potential Hazards to Food Safety Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins
Chemical Hazards Pesticides, food additives,
cleaning supplies, toxic metals
Physical Hazards Hair, dirt, metal staples, etc.
1-8
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Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
How Food Becomes Unsafe
1-9
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Foodborne Illness Foodborne Illness
Illness carried or transmitted to
people by food Foodborne-Illness Outbreak
Incident in which two or morepeople experience the sameillness after eating the same food
1-3
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Potentially Hazardous Food Food Favoring the Rapid
Growth of Microorganisms:
Milk and MilkProducts
Meat: Beef, Pork,Lamb Fish
Eggs (except thosetreated to eliminate
Salmonella spp.)Poultry Shellfish and
Crustacea
1-6
Heat-TreatedPlant Food, suchas Cooked Rice,
Beans, andVegetables
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Potentially Hazardous Food Food Favoring the Rapid
Growth of Microorganisms:continued
BakedPotatoes
Tofu or OtherSoy-Protein Food
Untreated Garlic-and-OilMixtures
Raw Sprouts andSprout Seeds
Synthetic Ingredients,Such as Textured Soy
Protein inMeat Alternatives
Sliced Melons
1-7
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Time-Temperature Abuse
Food has been abused: Any time it has been allowed to
remain too long at temperatures
favorable to the growth of foodborne microorganisms Temperature danger zone is
between 41
F and 135
F
1-10
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Cross-Contamination Cross-contamination occurs
when: Microorganisms/pathogens are
transferred fromone food or surface to another
1-11
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How Foodhandlers Contaminate Food Behaviors That Can Contaminate Food
Scratching the scalp
Running fingersthrough hair
Wiping or touching
the noseRubbing an ear
A
B
C
D
Touching a pimple oropen soreWearing a dirty uniform
Coughing or sneezing into
the handSpitting in the establishment
E
F
G
H
AB
CD
E
F
G
H
4-4
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Hygienic Hand Practices: When to Wash Hands
Foodhandlers must washhands BEFORE starting work
Foodhandlers must wash their handsafter: Using the restroom
Handling raw meat, poultry, andfish (before and after)
Touching the hair, face, or body
Sneezing, coughing, or usinga tissue
Smoking, eating, drinking, or chewinggum or tobacco
4-8
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Hygienic Hand Practices: When to Wash Hands
Foodhandlers must wash theirhands after: continued
Handling chemicals that mightaffect food safety Taking out garbage Clearing tables or bussing dirty
dishes
Touching clothing or aprons Touching anything else that may
contaminate hands, such asunsanitized equipment, worksurfaces, or washcloths
4-9
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Prope r Handw ash ing Proc edureThe whole process should take 20 seconds
Wet hands with runningwater as hot as you cancomfortably stand (at least100
F/38
C) in a designatedhandwashing sink
Apply soap Vigorously scrub handsand arms for ten to fifteen
seconds Clean underfingernails and betweenfingers
Rinse thoroughlyunder running water
5 Dry hands and arms witha single-use paper towelor warm-air hand dryerUse a paper towel to turnoff the faucet.
Hygienic Hand Practices: Handwashing
1 2 3
4 5
4-6
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Hygienic Hand Practices:
Gloves When to Change Gloves
As soon as they becomesoiled or torn
Before beginning a differenttask
At least every four hours during
continual use and more oftenwhen necessary After handling raw meat and before handling
cooked or ready-to-eat food4-13
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Foodhan dle r s should :
Remove jewelry and keep fingernailsshort and clean
Wear clean, closed-toe shoes
Wear long pants and nametag
4-12
Wear a clean hat and/or hairnet
Shower and wearclean clothing daily
Remove aprons when leavingfood-preparation areas
A
B
D
C
E
E
D
C
B
A
F
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Apply Your Knowledge: Whats Wrong with This Picture?
4-20
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General Storage Guidelines
Label Food
Potentially hazardous, ready-to-eat food prepared on-sitemust contain a label that includes: The name of the food
The date by which it should be sold,consumed or discarded
7-3
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General Storage Guidelines
Rotate products to ensure the oldest
inventory is used first One way to rotate products is
to follow FIFO: Identify the use-by or expirationdate of products
Shelve products with the earliestdates in front of those with later dates
Use products stored in front first7-4
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General Storage Guidelines
Store food in designated
storage areas Do not store food:
Near chemicals or cleaningsupplies In restrooms In locker rooms In janitor closets
In furnace rooms Under stairways or pipes
Never store food near chemicalsor cleaning supplies
7-10
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Refrigerated Storage
Refrigerated Storage
Used to hold potentiallyhazardous food at 41F (5C) orlower
Slows the growth ofmicroorganisms
7-12
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Refrigerated Storage Guidelines
Keep refrigerator doors closed as much as
possible Frequent opening lets warm air inside
Use cold curtains to help maintaintemperatures
7-18
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Refrigerated Storage Guidelines
Store raw meat, poultry, and fish:
Separately from cooked andready-to-eat food
OR
Below cooked andready-to-eat food
Improper Storage
7-19
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Store each item on the proper storageshelf
Apply Your Knowledge: Load the Fridge
7-21
Whole, raw meat
1
2
3
4
Raw poultry
Cooked andready-to-eat food
Raw ground meat
A
B
C
D
A l Y K l d Wh t W With Thi
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Apply Your Knowledge: Whats Wrong With This Picture?
Find the unsafe storage practices in this picture:
7-32
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Preventing Cross-
Contamination Create physical barriers between food
products: Assign specific equipment to each type of food Clean and sanitize work surfaces, equipment, and utensils after
each task
Use gloves when serving ready-to-eat food Wash garbage cans outside of the operation Do not mix utensils on the serving line
5-4
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Preventing Time-Temperature
Abuse This includes:
Minimizing the time food spends inthe temperature danger zone Determining the best way to monitor
time and temperature Making thermometers available Regularly recording temperatures and
the times they are taken-Notify a manager if a dish falls within thetemperature danger zone
Temperature danger zone is between 41 F and 135 F
M i c r o o r g a n i s m s s u r v
i v e a n
d g r o w
TheTemperatureDanger Zone
5-6
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Temperature-Measuring Devices Bimetallic Stemmed Thermometer
Indicator Head
Calibration Nut
Holding ClipStem
Sensing Area
Dimple
5-7
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Calibrating Thermometers
Calibration
Adjusting a thermometer in orderto get an accurate reading Two methods
Boiling-point method Ice-point method
5-11
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Calibrating ThermometersIc e -Po in t Met hod
1. Fill a large
containerwith crushed iceand water
2. Submerge the
thermometerstem or probe inthe water for thirtyseconds
3. Hold the calibration
nut and rotate thethermometer headuntil it reads 32
F(0
C)
5-13
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9-7
To m i n im i ze t h e r i sk o f c o n t a m i n at i o nw h en s er v in g fo od , k i t c h en s t a f f s ho ul d:
Store serving utensils properly
Use serving utensils with long handles
Use clean and sanitized utensils for serving
Minimize bare-hand contact with foodthat is cooked or ready-to-eat
Practice good personal hygiene
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9-8
Handl ing Food , Glassw are , Dishes , and Ut ens i l s
RIGHT WRONG RIGHT WRONG
RIGHT WRONG RIGHT WRONG
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RIGHT WRONG RIGHT WRONG
RIGHT WRONG RIGHT WRONG
Handl ing Food , Glassw are , Dishes , and Ut ens i l s c o n t i n u e d
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Using Sanitizing Solution1. Water must be at the
right temperature (180-
195for final rinsestage)
2. The right amount of
sanitizer must be used(either automaticallypumped in by a push-button or according tothe proportions listed onthe label)
3. Use a test kit to makesure the sanitizer is theight t gth
If the right proportions
(water : sanitizer) andthe correcttemperature of water
are not used, thesanitizer will NOT beeffective.