ServSafe®
Food Handler
Course
Presentation
Food Safety Is Important
Food Safety Is Important
Concepts You Will Learn
• How food becomes unsafe
• Your role in keeping food safe
Food Safety Is Important
Food Safety Hazards
X
X
X
Page 1
How People Make Food Unsafe
Poor Personal Hygiene:
X
• Transferring pathogens from your body
to food
Page 2
How People Make Food Unsafe
Time-Temperature Abuse:
X
• Letting food stay too long at
temperatures that are good for
pathogen growth
Page 2
How People Make Food Unsafe
Cross-Contamination:
X
• Transferring pathogens from one
surface or food to another
Page 2
How People Make Food Unsafe
Poor Cleaning and Sanitizing:
X
• Letting food come into contact with
contaminated surfaces
Page 2
Good Personal Hygiene
What is the problem it could cause?
Leaving raw chicken breasts on a prep table:

__A. Time-temperature abuse
__B. Poor personal hygiene
__C. Cross-contamination
__D. Poor cleaning and sanitizing
Page 2
Good Personal Hygiene
What is the problem it could cause?
Sneezing on a salad:
__A. Time-temperature abuse
__B. Poor personal hygiene
__C. Cross-contamination
__D. Poor cleaning and sanitizing

Page 2
Good Personal Hygiene
What is the problem it could cause?
Rinsing off a cutting board after cutting raw chicken
and then using it to slice tomatoes:
__A. Time-temperature abuse
__B. Poor personal hygiene
__C. Cross-contamination
__D. Poor cleaning and sanitizing

Page 2
Good Personal Hygiene
What is the problem it could cause?
Scraping off baked-on food from an otherwise clean
plate:
__A. Time-temperature abuse
__B. Poor personal hygiene
__C. Cross-contamination
__D. Poor cleaning and sanitizing

Page 2
Your Role in Keeping Food Safe
Do NOT:
• Transfer pathogens from your body to
food
• Let food stay too long at temperatures
good for pathogen growth
• Transfer pathogens from one surface to
another
Do:
• Keep everything clean
• Clean and sanitize anything that
touches food
Page 3
Good Personal Hygiene
Good Personal Hygiene
Concepts You Will Learn
•
•
•
•
•
How and when to wash your hands
Where to wash your hands
Other hand-care guidelines
What to wear
Other important practices
Good Personal Hygiene
Show What You Know!
• Please stand up
• State one fact about personal hygiene
when you catch the ball
• Toss the ball to another person
Good Personal Hygiene
How to wash your hands
• Hands can transfer pathogens to food
• Handwashing is a critical step for avoiding
food contamination
Page 5
Good Personal Hygiene
How to wash your hands
• Handwashing should take about 20
seconds
“Happy birthday to you, happy birthday to
you…”
“Happy birthday to you, happy birthday to
you…”
Page 5
Good Personal Hygiene
How to wash your hands
Step 1: Wet hands and arms
• Use running water as hot as you can
comfortably stand
Page 5
Good Personal Hygiene
How to wash your hands
Step 2: Apply soap
• Apply enough to build up a good lather
Page 5
Good Personal Hygiene
How to wash your hands
Step 3: Scrub hands and arms vigorously
• Scrub them for 10 to 15 seconds
• Clean under fingernails and between
fingers
Page 5
Good Personal Hygiene
How to wash your hands
Step 4: Rinse hands and arms thoroughly
• Use running water
Page 5
Good Personal Hygiene
How to wash your hands
Step 5: Dry hands and arms
• Do NOT use your apron or uniform
• Do use a single-use paper towel or a
hand dryer
Page 5
Good Personal Hygiene
How to wash your hands
After washing your hands use a paper
towel to:
• Turn off the faucet
• Open the restroom door
Page 5
Good Personal Hygiene
Using Hand Antiseptics
If you use hand antiseptics:
• NEVER use them in place of handwashing
• Use an antiseptic after washing hands
• Wait for the antiseptic to dry before
touching food or equipment
• Follow manufacturer’s directions
Page 6
Good Personal Hygiene
Wash your hands after:
• Using the restroom
• Touching your hair, face, or body
Page 6
Good Personal Hygiene
Wash your hands after:
• Handling raw meat, poultry or
seafood (before and after)
• Touching clothing or aprons
Page 6
Good Personal Hygiene
Wash your hands after:
• Taking out garbage
• Sneezing, coughing, or using a
tissue
Page 6
Good Personal Hygiene
Wash your hands after:
• Handling chemicals that can make
food unsafe
• Smoking
Page 7
Good Personal Hygiene
Wash your hands after:
• Clearing tables or busing dirty dishes
• Eating or drinking
Page 7
Good Personal Hygiene
Wash your hands after:
• Handling money
• Chewing gum or tobacco
Page 7
Good Personal Hygiene
Wash your hands:
• Before putting on gloves
• After touching anything that may
contaminate hands
Page 7
Good Personal Hygiene
Check Your Handwashing Savvy:
When must you wash your hands?


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__A. After handling raw chicken
__B. Before putting on new gloves
__C. Before taking a break
__D. After taking out garbage
Page 7
Good Personal Hygiene
Check Your Handwashing Savvy:
When should you use hand antiseptic?
__A. When you can’t wash your hands
__B. Before washing your hands
__C. After washing your hands
__D. After taking out garbage

Page 7
Good Personal Hygiene
Where to wash your hands
• Wash your hands only in a designated
handwashing sink
Page 8
Good Personal Hygiene
Where to wash your hands
X
• Do not use handwashing sinks for other
things
– NEVER dump dirty water in them
– NEVER prep food in them
Page 8
Good Personal Hygiene
Where to wash your hands
X
• Keep handwashing sinks easy to clean
– NEVER stack food, equipment, or
supplies in them or in front of them
Page 8
Good Personal Hygiene
Stocking The Handwashing Sink
• A stocked sink should have:
– Warm running water
– Soap
– Single-use paper towels
– Garbage container
• If these items aren’t stocked, tell your
manager
Page 8
Good Personal Hygiene
Handwashing Sink:
Which sink should NOT be used to wash your hands?

Page 8
Good Personal Hygiene
Handwashing Sink:
What must a stocked handwashing station have?
__A. Hand lotion
__B. Soap
__C. Garbage container
__D. Sponge
__E. Single-use paper towels
__F. Warm running water
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Page 8
Good Personal Hygiene
Using Gloves The Right Way
• Use the correct gloves
– Only use single-use gloves when
handling food
Page 9
Good Personal Hygiene
Using Gloves The Right Way
• Make sure the gloves fit your hands
– They should not be too tight or too
loose
Page 9
Good Personal Hygiene
Using Gloves The Right Way
X
• Never rinse, wash, or reuse gloves
Page 9
Good Personal Hygiene
Using Gloves The Right Way
• Wash your hands before putting on
gloves and when changing to a new
pair
Page 9
Good Personal Hygiene
Gloves should be changed:
• As soon as they become dirty or torn
Page 9
Good Personal Hygiene
Gloves should be changed:
• Before beginning a different task
Page 9
Good Personal Hygiene
Gloves should be changed:
• After handling raw meat, seafood,
or poultry, and before handling
ready-to-eat foods
Page 9
Good Personal Hygiene
Gloves should be changed:
• At least every four hours during
continual use
• More often if necessary
Page 9
Good Personal Hygiene
Hands and Nails:
Page 10
Good Personal Hygiene
Hands and Nails:
X
Page 10
Good Personal Hygiene
Hands and Nails:
Page 10
Good Personal Hygiene
Keeping It Safe:
What did Alicia do wrong?
__A. Washed her hands before putting on gloves
__B. Rinsed her gloves before they became too dirty from
working with hamburger meat
__C. Began chopping lettuce after forming hamburgers
without changing gloves
__D. Washed her hands and changed gloves when she
noticed a small tear in a glove she was wearing


Page 10
Good Personal Hygiene
Keeping It Safe:
Which practice is unsafe?
__A. Washing hands and putting on new gloves after
cutting up raw chicken
__B. Putting the same gloves back on after another task
__C. Prepping food with French-manicured nails
__D. Working with a tiny unbandaged cut



Page 10
Good Personal Hygiene
What to wear:
• Always wear a clean hat or other hair
covering when:
– Prepping food
– Working in prep areas
– Working in areas used to clean
utensils and equipment
Page 11
Good Personal Hygiene
What to wear:
• Wear clean clothes every day
–This includes chef coats and
uniforms
Page 11
Good Personal Hygiene
What to wear:
• Remove aprons and store them in the
right place when leaving prep areas
–Before using the restroom
–Before taking out garbage
Page 11
Good Personal Hygiene
What to wear:
• Remove jewelry from hands and arms:
–Before prepping food
–When working around prep areas
• Do NOT wear:
–Rings, except for a plain metal band
–Bracelets, including medical bracelets
–Watches
Page 11
Good Personal Hygiene
It’s what you wear
Which practices are unsafe?
__1. Wearing a dirty chef coat
__2. Wearing nail polish
__3. Wearing a baseball cap while serving food
__4. Wearing a watch
__5. Taking off your apron in the restroom
__6. Wearing a bandage on your finger under your gloves
__7. Working in the dishwashing area without a hat or a
hairnet
__8. Wearing a chef coat for several days until it gets dirty Page 11
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Good Personal Hygiene
Eating, drinking, smoking, and
chewing gum or tobacco:
• NEVER
X
do these things in the following
areas:
–In prep areas
–In service areas
–In areas used to clean utensils and
equipment
Page 12
Good Personal Hygiene
What to do if you are sick
• Tell your manager when you are sick
This is very important for these
symptoms:
–Vomiting
–Diarrhea
–Jaundice (yellowing of skin and
eyes)
–Sore throat with a fever
Page 12
Good Personal Hygiene
Is this practice unsafe?
YES
Page 13
Good Personal Hygiene
Is this practice unsafe?
YES
Page 13
Good Personal Hygiene
Is this practice unsafe?
NO
Page 13
Good Personal Hygiene
Is this practice unsafe?
NO
Page 13
Controlling Time and Temperature
Controlling Time and Temperature
Concepts You Will Learn:
•
•
•
•
Food most likely to become unsafe
How to measure the temperature of food
Holding and storing TCS food
How to label food for storage
Controlling Time and Temperature
Foods most likely to become unsafe
Page 15
Controlling Time and Temperature
Food most likely to become unsafe
Page 15
Controlling Time and Temperature
Which food needs time/temperature control?

Page 16
Controlling Time and Temperature
Which food needs time/temperature control?

Page 16
Controlling Time and Temperature
Which food needs time/temperature control?


Page 16
Controlling Time and Temperature
Which food needs time/temperature control?

Page 16
Controlling Time and Temperature
How to measure the temperature of food
• Use the appropriate
thermometer
Page 17
Controlling Time and Temperature
How to measure the temperature of food
• Make sure the
thermometer is ready to
be used
– It must be cleaned
and sanitized
– It must be accurate
Page 17
Controlling Time and Temperature
How to measure the temperature of food
• Check temperatures the
right way
– Put thermometer
into the thickest part
– Wait until the
reading steadies
– Take a reading in at
least two spots
Page 17
Controlling Time and Temperature
How to measure the temperature of food
• Clean and sanitize the
thermometer
– Do this after using it
– Clean the storage
case
Page 17
Controlling Time and Temperature
Taking Its Temperature
Where should you check the temperature of food?
__A. On the top surface
__B. On the bottom surface
__C. In the thickest part
__D. In the thinnest part

Page 17
Controlling Time and Temperature
Taking Its Temperature
What should you do after using a thermometer?
__A. Wash it well and then let it air-dry
__B. Wipe it off and put it back in its case
__C. Let it air-dry
__D. Wash, rinse, sanitize, and let it air-dry

Page 17
Controlling Time and Temperature
Pathogens grow well in the
temperature danger zone
• TCS food must be kept
out of this range
Page 18
Controlling Time and Temperature
Holding TCS Food Safely
• Keep hot food at 135˚F (57˚C) or
higher
• Keep cold food at 41˚F (5˚C) or lower
• Keep frozen food frozen
• Check the food’s temperature at least
every four hours
• Tell your manager if food is not at the
appropriate temperature
Page 18
Controlling Time and Temperature
Storing TCS Food Safely
• Do NOT overload coolers or freezers
• Return prepped food to coolers as
quickly as possible
• Plan ahead to avoid opening cooler
doors more often than necessary
Page 18
Controlling Time and Temperature
Holding and Storing Safely
At what temperature should hamburgers be hot-held for
service?
__A. 41˚F (5˚C) or lower
__B. 94˚F (34˚C) or lower
__C. 125˚F (52˚C) or higher
__D. 135˚F (57˚C) or higher

Page 18
Controlling Time and Temperature
Holding and Storing Safely
Four cases of hamburger patties were removed from the
freezer at 10:30 a.m. After lunch, the patties were all at
room temperature. What should be done?
__A. Nothing, the patties are OK to cook
__B. Return them to the cooler immediately
__C. Cook them immediately
__D. Ask a manager

Page 18
Controlling Time and Temperature
Holding and Storing Safely
When Greta went into the freezer to get more fish sticks,
she found that they were thawed. What should she do?
__A. Take the fish sticks and cook them
__B. Leave the fish sticks there to freeze
__C. Throw away all of the thawed fish sticks
__D. Ask her manager

Page 18
Controlling Time and Temperature
Labeling food for storage
Ready-to-eat food prepared
in-house must have a label
that includes:
• Name of the food
• Use-by or expiration date
Page 19
Controlling Time and Temperature
FIFO: First In, First Out
When storing food:
• Check the expiration date
• Store it in FIFO order;
store items that will
expire first in front of
those that will expire later
• Use the food in front first
Page 19
Controlling Time and Temperature
Which cans have been stored correctly?

Page 19
Controlling Time and Temperature
Using Stored Food Safely
What must be included on the label for food
prepared in-house?

__A. Name of food; use-by date
__B. Name of food; ingredients used
__C. Name of food; purchase date
__D. Name of food; allergens it contains
Page 19
Preventing Cross-Contamination
Preventing Cross-Contamination
Concepts You Will Learn
• Preventing cross-contamination of food
• Preventing cross-contamination when storing
utensils and equipment
• What to do if cross-contamination happens
• What to do for people who have food
allergies
Preventing Cross-Contamination
Preventing cross-contamination during storage
X
√
Before storing food:
• Wrap or cover it
Page 21
Preventing Cross-Contamination
Preventing cross-contamination during storage
X
√
When storing food:
• Use containers intended
for food
Page 21
Preventing Cross-Contamination
Preventing cross-contamination during storage
X
√
When storing food:
• Place ready-to-eat food
above raw seafood, meat,
and poultry
Page 21
Preventing Cross-Contamination
Preventing cross-contamination during storage
X
√
When storing food:
• Place it only in designated
food storage areas
Page 21
Preventing Cross-Contamination
Preventing cross-contamination during storage
X
√
When storing food:
• Place food and nonfood
items away from walls
and at least six inches
(15 centimeters) off the
floor
Page 21
Preventing Cross-Contamination
Preventing cross-contamination during service
X
What’s wrong with this
practice?
Page 22
Preventing Cross-Contamination
Preventing cross-contamination during service
√
• Do NOT touch parts of
dishes or glassware that
come in contact with food
• Hold dishes by the bottom
or edge
• Hold glasses by the
middle, bottom, or stem
Page 22
Preventing Cross-Contamination
Preventing cross-contamination during service
X
What’s wrong with this
practice?
Page 22
Preventing Cross-Contamination
Preventing cross-contamination during service
√
• Do NOT stack glasses
when carrying them
• Carry glasses in a rack
or tray
Page 22
Preventing Cross-Contamination
Preventing cross-contamination during service
X
What’s wrong with this
practice?
Page 22
Preventing Cross-Contamination
Preventing cross-contamination during service
√
• Do NOT hold utensils by
the parts that come in
contact with food
• Hold utensils by the
handle
Page 22
Preventing Cross-Contamination
Preventing cross-contamination during service
X
What’s wrong with this
practice?
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
√
• Do NOT use bare hands
to handle ready-to-eat
food
• Use tongs, deli sheets, or
gloves
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
X
What’s wrong with this
practice?
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
√
• NEVER scoop ice with
your bare hands or a
glass
• Use ice scoops or tongs
to get ice
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
X
What’s wrong with this
practice?
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
√
• NEVER use towels used
to clean food spills for any
other purpose
• NEVER store towels in
aprons or uniforms
• Store towels for cleaning
food spills in a sanitizer
solution
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
X
What’s wrong with this
practice?
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
√
NEVER use the same
utensils when handling:
• Ready-to-eat food and
raw meat, poultry, or
seafood
• Different food items
Page 23
Preventing Cross-Contamination
Preventing cross-contamination during service
√
• Use separate utensils
when serving different
food items
• Store serving utensils in
food with the handles
extended above the rims
of the containers
Page 23
Preventing Cross-Contamination
Preventing Cross-Contamination in Self-Service Areas
• Make sure that food is
labeled
Page 24
Preventing Cross-Contamination
Preventing Cross-Contamination in Self-Service Areas
• Do NOT let customers
refill their dirty plates
• Do NOT let customers use
dirty utensils
• Hand them clean plates
and utensils
Page 24
Preventing Cross-Contamination
Preventing Cross-Contamination in Self-Service Areas
X
• NEVER use ice that was
used to keep food or
beverages cold for
anything else
Page 24
Preventing Cross-Contamination
Spot the Cross-Contamination
Which actions could cause cross-contamination?
__1. Using tongs to put French fries on a plate
__2. Serving a drink by holding it from the top of the glass
__3. Wrapping a hamburger while wearing single-use
gloves
__4. Placing a salad bowl on a tray near the bottom and
edge
__5. Scooping ice from the ice bin with bare hands
__6. Using the same spatula for raw hamburgers and
cooked hamburgers
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Page 24
Preventing Cross-Contamination
Preventing cross-contamination when storing utensils and
equipment
• Any utensils or equipment
that touch food should be
stored at least six inches
(15 centimeters) off the
floor
Page 25
Preventing Cross-Contamination
Preventing cross-contamination when storing utensils and
equipment
• Store glasses and cups
upside down on a clean
and sanitized surface
Page 25
Preventing Cross-Contamination
Preventing cross-contamination when storing utensils and
equipment
• Store utensils with
handles up
Page 25
Preventing Cross-Contamination
Which situation can cause cross-contamination?

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Page 25
Preventing Cross-Contamination
Which situation can cause cross-contamination?

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Page 25
Preventing Cross-Contamination
What to do if cross-contamination happens
• Do your best to fix the
problem
Page 26
Preventing Cross-Contamination
What to do if cross-contamination happens
• Set aside the
contaminated item so
that no one else uses it
Page 26
Preventing Cross-Contamination
What to do if cross-contamination happens
• Ask your manager what
to do
Page 26
Preventing Cross-Contamination
The most common food allergens
Page 27
Preventing Cross-Contamination
The most common food allergens
Page 27
Preventing Cross-Contamination
When serving customers with food
allergies:
• Tell the customer how each dish is
made
Page 28
Preventing Cross-Contamination
When serving customers with
food allergies:
• Tell the customer about any “secret”
ingredients that may contain allergens
Page 28
Preventing Cross-Contamination
When serving customers with
food allergies:
• Suggest simple menu items that do
not contain the food allergen
Page 28
Preventing Cross-Contamination
When prepping food for
customers with food allergies:
• Make sure the allergen does not touch
anything for these customers, including:
– food
– beverages
– utensils
– equipment
– gloves
Page 28
Preventing Cross-Contamination
When prepping food for customers
with food allergies:
• Wash, rinse, and sanitize cookware,
utensils, and equipment before prepping
their food
Page 28
Preventing Cross-Contamination
When prepping food for
customers with food allergies:
• Wash your hands and change gloves
before prepping their food
Page 28
Preventing Cross-Contamination
When prepping food for customers
with food allergies:
• Use equipment assigned for prepping
their food
Page 28
Preventing Cross-Contamination
What to do if contamination happens
• Do NOT serve the food
to the customer
• Set it aside so it cannot
be used
Page 29
Preventing Cross-Contamination
What to do if contamination happens
• Tell your manager, who
will tell you what to do
Page 29
Preventing Cross-Contamination
What to do if a customer has an allergic reaction
• Call the emergency
number in your area
• Tell your manager
Page 29
Preventing Cross-Contamination
Which foods can cause an allergic reaction?
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Page 29
Preventing Cross-Contamination
Which foods can cause an allergic reaction?
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Page 29
Cleaning and Sanitizing
Cleaning and Sanitizing
Concepts You Will Learn
•
•
•
•
How and when to clean and sanitize
How to handle cleaning tools and supplies
Handling garbage
Spotting pests
Cleaning and Sanitizing
Surfaces to Clean and Sanitize
• All surfaces must be
cleaned and rinsed,
including:
–Walls
–Storage shelves
–Garbage containers
Page 31
Cleaning and Sanitizing
Surfaces to Clean and Sanitize
• Any surface that touches
food must be cleaned
and sanitized, including:
– Knives
– Stockpots
– Cutting boards
Page 31
Cleaning and Sanitizing
Surfaces to Clean and Sanitize
X
• Set aside worn or cracked
equipment and report it to
your manager
–This equipment is not
easy to clean or
sanitize
–It also may hold
pathogens
Page 31
Cleaning and Sanitizing
How to Clean and Sanitize
1. Clean the surface
Page 31
Cleaning and Sanitizing
How to Clean and Sanitize
2. Rinse the surface
Page 31
Cleaning and Sanitizing
How to Clean and Sanitize
3. Sanitize the surface
Page 31
Cleaning and Sanitizing
How to Clean and Sanitize
4. Allow the surface to
air-dry
Page 31
Cleaning and Sanitizing
When to Clean and Sanitize:
• After you are done using
an item
Page 32
Cleaning and Sanitizing
When to Clean and Sanitize:
• Any time you are
interrupted during a
task and the surfaces
could have been
contaminated
Page 32
Cleaning and Sanitizing
When to Clean and Sanitize:
• Before you start working
with a different type of
food
Page 32
Cleaning and Sanitizing
When to Clean and Sanitize:
• After four hours, if the
items have been in
constant use
Page 32
Cleaning and Sanitizing
Which item needs to be cleaned and sanitized?

Page 32
Preventing Cross-Contamination
Cleaning and Sanitizing
Put the steps for cleaning and sanitizing in the right order
by placing the numbers of each step in the space
provided.
__A.
3 Sanitize the surface
__B.
1 Clean the surface
4__C. Allow the surface to air-dry
2__D. Rinse the surface
Page 32
Cleaning and Sanitizing
How to make sure sanitizers are effective
• Confirm that the water is
the right temperature
Page 33
Cleaning and Sanitizing
How to make sure sanitizers are effective
• Confirm that you used the
right amount of sanitizer
• Use a test kit to check the
sanitizer’s strength
Page 33
Cleaning and Sanitizing
How to make sure sanitizers are effective
• Leave the items being
sanitized in the sanitizer
for the required period of
time
Page 33
Cleaning and Sanitizing
Storing chemicals and cleaning supplies
• Always store chemicals
and cleaning supplies in
the designated storage
area
• Ask your manager where
these items should be
stored
Page 33
Cleaning and Sanitizing
Storing chemicals and cleaning supplies
X
• NEVER store chemicals
or cleaning supplies near
food
Page 33
Cleaning and Sanitizing
Chemicals
Which actions prevent a sanitizer from working well?



__1. Making the sanitizer temperature too high
__2. Putting extra sanitizer in the solution
__3. Rinsing off the sanitizer
__4. Testing the sanitizer strength with a test kit
Page 33
Cleaning and Sanitizing
How to Handle Garbage
• Remove garbage from prep areas as
quickly as possible
Page 34
Cleaning and Sanitizing
How to Handle Garbage
• Do NOT clean garbage containers
near prep or food-storage areas
• Clean the inside and outside of
garbage containers often
Page 34
Cleaning and Sanitizing
How to Handle Garbage
• Close the lids on outdoor containers
Page 34
Cleaning and Sanitizing
Which situation is unsafe?

Page 34
Cleaning and Sanitizing
Signs of Rodents
• Gnaw marks
• Dirt tracks along walls
Page 35
Cleaning and Sanitizing
Signs of Rodents
• Droppings
Page 35
Cleaning and Sanitizing
Signs of Rodents
• Nests (Rats and mice use soft materials,
such as scraps of paper, cloth, hair,
feathers, and grass to build their nests.)
Page 35
Cleaning and Sanitizing
Signs of cockroaches
• Capsule-shaped egg cases
• Strong oily odor
• Droppings that look like grains of black
pepper
Page 35
Cleaning and Sanitizing
Who Am I?
Which are signs of cockroaches?
__1. I nest in scraps of paper, cloth, and hair
__2. I produce a strong, oily odor.
__3. I like to gnaw on things.
__4. My droppings look like grains of pepper.
__5. I produce capsule-shaped egg cases.
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Page 35
Job-Specific Guidelines
Job-Specific Guidelines
Concepts You Will Learn
•
•
•
•
•
How to prep food safely
The right way to calibrate a thermometer
How to be sure the food you receive is safe
The safe ways to thaw, cook, cool, and reheat food
How to keep food safe through dishwashing
Job-Specific Guidelines
How to Prep Food Safely
• Make sure workstations, cutting
boards, and utensils are clean and
sanitized
Page 37
Job-Specific Guidelines
How to Prep Food Safely
• Do NOT allow ready-to-eat food to
touch surfaces that have come into
contact with raw meat, seafood, or
poultry
Page 37
Job-Specific Guidelines
How to Prep Food Safely
• Prep raw meat, seafood, and poultry at
a different time than ready-to-eat food
on the same table
• Clean and sanitize work surfaces and
utensils between each product
Page 37
Job-Specific Guidelines
Prepping Food Safely
Which situation is unsafe?
__1. Bob debones raw chicken on a white cutting board.

He uses the same knife and cutting board to dice
onions.
__2. Mary trims a raw roast on a red cutting board. She
washes her hands and puts on new gloves. Then she
uses a new knife to slice tomatoes on a green cutting
board.
Page 37
Job-Specific Guidelines
How to Calibrate a Thermometer
1. Fill a large container with crushed ice
•
•
Add tap water until the container is full
Stir the mixture well
Page 38
Job-Specific Guidelines
How to Calibrate a Thermometer
2. Put the thermometer stem or probe
into the ice water
– Make sure the sensing area is
submerged
– Do not let the probe touch the
container
– Wait 30 seconds, or until the
indicator stops moving
Page 38
Job-Specific Guidelines
How to Calibrate a Thermometer
3. Adjust the thermometer so it reads
32˚F (0˚C)
– Hold the calibration nut with a wrench
or other tool
– Rotate the thermometer head until it
reads 32˚F (0˚C)
Page 38
Job-Specific Guidelines
Ice-Point Calibration
What temperature should the thermometer be adjusted to
after placing it in the ice water?
__A. 0˚F (-18˚C)
__B. 10˚F (-12˚C)
__C 22˚F (-6˚C)
__D. 32˚F (0˚C)
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Page 38
Job-Specific Guidelines
How to Be Sure the Food You Receive Is Safe
√
• Receive cold food at
41˚F (5˚C) or lower
• Always follow the
temperature listed by
the manufacturer
Page 39
Job-Specific Guidelines
How to Be Sure the Food You Receive Is Safe
X
• Frozen food should be
received frozen
• Reject it if you see these
on the product or
packaging:
– Fluids
– Water stains
– Ice crystals
Page 39
Job-Specific Guidelines
How to Be Sure the Food You Receive Is Safe
√
• Receive hot food at
135˚F (57˚C) or higher
Page 39
Job-Specific Guidelines
How to Be Sure the Food You Receive Is Safe
√
Reject food if it:
• Has an abnormal color
• Smells wrong or
unpleasant
Reject meat, seafood, or
poultry if it is:
• slimy, sticky, or dry
Page 39
Job-Specific Guidelines
How to Be Sure the Food You Receive Is Safe
X
Packaging should be clean
and in good condition
Reject food if:
• Boxes are broken
• Cans are swollen or
dented
Page 39
Job-Specific Guidelines
How to Be Sure the Food You Receive Is Safe
X
Reject food if:
• Packaging is damp, waterstained, or leaking
• There are signs of pests
• The use-by date has
passed
Page 39
Job-Specific Guidelines
Accept or Reject?
Which product(s) should be rejected?




__A. Chicken received at an internal temperature of 50˚F
(10˚C)
__B. Can of red kidney beans with a small dent on one
side of the can
__C. Fresh salmon with dry flesh
__D. Bag of flour that is dry but has a water stain on it
Page 39
Job-Specific Guidelines
Accept or Reject?
Which product is acceptable?
__A. Frozen meat with ice crystals on the packaging
__B. Sushi-grade tuna frozen solid
__C. Vacuum-packed bacon with the seal broken but no
other obvious damage
__D. Milk that is one day past its use-by date
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Page 39
Job-Specific Guidelines
The Proper Ways to Thaw Food
Page 40
Job-Specific Guidelines
Prepping TCS Food
X
• NEVER prep TCS food
in large batches
• Small batches keep
ingredients from sitting
out for long periods of
time
Page 40
Job-Specific Guidelines
Cooking TCS Food
Poultry
•165˚F (74˚C) for 15
seconds
Page 40
Job-Specific Guidelines
Cooking TCS Food
Ground Meat
•155˚F (68˚C) for 15
seconds
Page 40
Job-Specific Guidelines
Cooking TCS Food
Fish
•145˚F (63˚C) for 15
seconds
Page 40
Job-Specific Guidelines
Cooking TCS Food
Pork and beef (steaks
or chops)
•145˚F (63˚C) for 15
seconds
Page 40
Job-Specific Guidelines
Cooling TCS Food
Page 41
Job-Specific Guidelines
Cooling Methods
There are many ways
to cool food quickly
and safely
• Ask your manager what
method to use
Page 41
Job-Specific Guidelines
Cooling Methods
X
• NEVER cool food at
room temperature
• NEVER cool large
amounts of hot food in a
cooler
Page 41
Job-Specific Guidelines
Reheating TCS Food
• Heat TCS food to an
internal temperature of
165˚F (74˚C) for 15
seconds
• The food must reach this
temperature within two
hours
Page 41
Job-Specific Guidelines
Reheating TCS Food
X
• NEVER use hot-holding
equipment to reheat food
unless it has been made
to do this
• Ask your manager how
food should be reheated
Page 41
Job-Specific Guidelines
Which is the wrong way to thaw a turkey?
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Page 42
Job-Specific Guidelines
Which is the wrong way to prep food?

Page 42
Job-Specific Guidelines
Which food has been cooked to the correct temperature?

Chicken cooked to
165˚F(74˚C)
Ground beef cooked
to 135˚F(57˚C)
Page 42
Job-Specific Guidelines
Setting Up a Three-Compartment Sink
Sink 1
• Fill with water at least
110˚F (43˚C)
• Add detergent; ask your
manager how to do this
Page 43
Job-Specific Guidelines
Setting Up a Three-Compartment Sink
Sink 2
• Fill with water; leave the
sink empty if you sprayrinse items
Page 43
Job-Specific Guidelines
Setting Up a Three-Compartment Sink
Sink 3
• Fill with water
• Add sanitizer; ask your
manager how to do this
• Check the strength of the
sanitizer
Page 43
Job-Specific Guidelines
Using a Three-Compartment Sink
1. Rinse, scrape, or
soak the items
before washing them
Page 44
Job-Specific Guidelines
Using a Three-Compartment Sink
2. Clean the items in the
first sink
• Use a brush, cloth, or
nylon scrub pad to
loosen dirt
• Change water when
suds are gone or the
water is dirty
Page 44
Job-Specific Guidelines
Using a Three-Compartment Sink
3. Rinse the items in the
second sink
• Dip them in the water or
spray-rinse them
• Remove food or
detergent
• Change water when
dirty or full of suds
Page 44
Job-Specific Guidelines
Using a Three-Compartment Sink
4. Sanitize the items in
the third sink
• Soak them in a sanitizer
solution as directed
Page 44
Job-Specific Guidelines
Using a Three-Compartment Sink
5. Air-dry the items
• Place them upside down
so they will drain
• Do not wipe them dry
Page 44
Job-Specific Guidelines
Cleaning and Maintaining Dishwashers
• Clear spray nozzles and
food traps of food and
other objects
• Fill tanks with clean
water as needed
Page 45
Job-Specific Guidelines
Cleaning and Maintaining Dishwashers
• Make sure detergent and
sanitizer dispensers are
filled
Page 45
Job-Specific Guidelines
Cleaning and Maintaining Dishwashers
• Use a de-limer to remove
mineral deposits when
needed
Page 45
Job-Specific Guidelines
Washing Items in a Dishwasher
• Scrape, rinse, or soak
items before washing
• Presoak items with
dried-on food
Page 46
Job-Specific Guidelines
Washing Items in a Dishwasher
• Never overload the dish
racks
• Use the correct rack for
the items being washed
• Load racks so the water
spray will reach all
surfaces
Page 46
Job-Specific Guidelines
Washing Items in a Dishwasher
• As each rack comes out
of the machine, check for
dirty items
• Rewash dirty items
Page 46
Job-Specific Guidelines
Washing Items in a Dishwasher
• Never use a towel to dry
items
• Air-dry all items
Page 46
Job-Specific Guidelines
Washing Items in a Dishwasher
• Frequently check water
temperature and
pressure
• Tell your manager if
either one is not right
Page 46
Job-Specific Guidelines
Which practice is incorrect?
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Page 47
Job-Specific Guidelines
Which practice is incorrect?
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Page 47