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ServSafe Food Handler
Transcript of ServSafe Food Handler
Good Personal Hygiene
Cleaning and Sanitizing
Controlling Time and Temperature
ServSafe Food Handler
What is Foodborne Illness?
A disease that is transmitted to people by food.
It considered an
if two people have been diagnosed with the same illness after eating the same food, and it is confirmed by laboratory analysis.
Some people are at greater risk for foodborne illness than others.
Hazards that make food unsafe:
How people make food unsafe
Poor Personal Hygiene
Poor Cleaning and Sanitizing
How to wash your hands
100° or higher
When should I wash my hands?
Where should I wash my hands?
Handwashing sinks are for handwashing
Hand Antiseptics (Sanitizers)
a replacement for handwashing
Wait for it to
before touching food or equipment
Gloves provide a barrier between your hands and ready-to-eat food.
You must use them correctly in order to prevent contamination.
Get into the habit of removing your gloves when you leave your work station for any reason. When you return, wash your hands an put on clean gloves!
More about hands...
Fingernails should be short, clean, and unpolished. Do not wear false nails.
If you have a cut or sore on your hand, it should be bandaged, then covered.
What to wear
And what not to wear
remove aprons outside of prep areas
remove jewelry from hands and arms
Please don't be nasty.
NO eating, drinking, smoking, chewing gum or tobacco or straws or toothpicks
in back of the house areas or behind the serving lines.
You must report the following to your manager:
Sore throat with fever
if you have been diagnosed with a foodborne illness
Prevent cross-contamination when storing food
Prevent cross-contamination when prepping food
Prevent cross-contamination while serving food
...in self-serve areas
Label and cover all foods
Each item has its own utensil
let customers refll their dirty plates
Never serve ice that was used to keep food/drinks cold
Always think about food contact surfaces, and how you are handling them
Only scoop ice with an ice scoop
Store towels in sanitizer solution
Each food has its own utensil, and it is stored correctly!
Prevent cross-contamination in storage areas
Symptoms of an allergic reaction...
Itching in and around the mouth, face, or scalp
Tightening or swelling in the throat
Wheezing or shortness of breath
Hives (an itchy rash)
Swelling of the face, eyes, hands, or feet
Gastrointestinal symptoms (such as vomiting, diarrhea, or cramping)
The only way for an allergic person to avoid a reaction is to avoid the food they are allergic to!
Cross-contact happens when...
Foodhandlers don’t wash their hands or change their gloves between tasks.
Food that contains allergens is stored above food that is supposed to be allergen-free.
Food comes in contact with contaminated surfaces or equipment (such as utensils, cutting boards, or prep tables).
Food is prepared or cooked on the same surface as an allergen containing item.
Food is cooked in the same cooking oil as allergen-containing foods.
What is my responsibility?
Take it seriously.
Don't keep secrets!
Don't take shortcuts.
Tell your manager if there's a medical emergency.
When to clean and sanitize
After you are done
When you switch foods
Any time the surfaces could have been contaminated
After 4 hours for items in constant use
Factors that influence sanitizer effectiveness
Temperature (if the sanitizer is dispensed hot or very cold, please only check concentration once it is 75°F)
Temperature Danger Zone:
41°F - 135°F
Using a Three-Compartment sink
Start with clean, sanitized sinks
Change out water often
Scrape, rinse or pre-soak items
Check to make sure items come out clean, and rewash if needed
Always air-dry, and dry completely before stacking
Check machine temps frequently
Clean machine as often as needed
Remove garbage from prep areas quickly.
Clean garbage cans in designated areas, and cover garbage cans and dumpsters when not in use.
Report pest sightings or signs of pests to your manager!
Pests can carry pathogens. Yuck!
Use a clean, sanitized thermometer
Thickest part of the food (more than one spot)
Wait for the reading to steady
Receiving and Storing
Check it before you accept it! It must be safe.
Out of the temperature danger zone
Packaging in good condition
Not expired and in good condition
Food must be labeled if it is removed from its original packaging.
Put an "opened on" date on items that are stored in their original packaging after opening.
First In, First Out
Method of stock rotation - items that expire first are stored in front of those that expire later.
Expired food should be brought to your manager or stockroom clerk and NOT used!
Thawing TCS Food
There are 4 ways to thaw frozen food properly:
In a cooler at 41°F or lower
Under running water that is 70°F or cooler
In a microwave, if you cook the food immediately after thawing
As a part of the cooking process.
Prepping TCS Foods
Keep food out of the danger zone by only prepping small amounts at a time, using ice baths while items are on the prep table, and returning prepped food to coolers as quickly as possible.
How to make an ice bath:
Ice water baths should contain
both ice and water, and the bottom container needs to be large enough so that all sides of the container that you are cooling are surrounded by the ice water. Replace the ice and water as needed, and stir the food often.
Any TCS food cooked in a microwave must reach 165°F.
Cooling food is a two-step process!
Cool the food from 135° - 70° within 2 hours
Cool the food from 70° - 41° in the next 4 hours.
Use a blast chiller or ice bath to cool food quickly.
Make sure the food is not wrapped tightly while it's cooling - vent a corner of the wrap.
Increase the surface area of the food to cool it more quickly (for example, use shallow pans, slice meat, etc.)
Reheat food to 165°F!