Servsafe

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High RiskPopulations

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Elderly, Infants, preschool-agechildren, pregnant women, peoplewith cancer or on chemotherapy,people with HIV/AIDS, transplantrecipients

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Potential Hazardsto Food Safety

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Biological chemical & physical

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Five mostcommon riskfactors

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Purchasing food from unsafe sources,failing to cook food adequately,holding food at incorrecttemperatures, using contaminatedequipment, and practicing poorpersonal hygiene

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Crosscontamination

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Transfer of pathogens from onesurface or food to another.

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Pathogens

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Certain viruses, bacteria, parasitesand fungi that can cause illness

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Time-temperatureabuse

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When food stays too long attemperatures that are good forpathogen growth.

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Foodborneillness

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Disease transmitted to people byfood

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Types ofPathogens

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Viruses, bacteria, parasites, fungi

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ConditionsPathogens Grow

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Food, acidity, temperature, time,oxygen, moisture

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ChemicalHazard

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Cleaners, sanitizers, polishes,machine lubricants, and toxic metalsthat can contaminate food and makepeople sick

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Physical hazard

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Objects, such as hair, dirt, metalstaples, bones, and broken glass,that can get into food.

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Toxic Metals

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Lead, copper and zinc

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Food allergy

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The body’s negative reaction to afood protein.

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Cross- contact

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Preventing allergens from beingtransferred onto another food servedto a customer with food allergies.

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Virus

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The leading cause of foodborneillness. Best controlled bypracticing personal hygiene

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Bacteria

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Pathogens that grow rapidly whenconditions are right. Some producetoxins that make people sick.

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Ready-to-eatfood

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Food that can be eaten withoutfurther prep, washing, or cooking

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TemperatureDanger Zone

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Temperature range that foodbornepathogens grow well in.

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TCS Food

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Food that requires time andtemperature control for safety

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Calibration nut

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What you use to adjust thethermometer to make it accurate.

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First In First Out

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Method of rotated refrigerated,frozen and dry food during storageso the oldest inventory is used first

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Active ManagerialControl

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A way to manage food safety risksin the operation.

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Food contactsurface

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Any surface that touches food, suchas knives, stockpots and cuttingboards

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Material SafetyData Sheets

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Identifies the hazards of using achemical and give directions forsafe use and handling

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Pest ControlOperator

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Professional that uses safe methodsto prevent and control pests

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Integrated PestManagementProgram

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Uses prevention measures to keeppests from entering the operationand uses control measure toeliminate any pests that do manageto get inside.

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BimetallicStemmedThermometer

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Can check temperatures between 0to 220.

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Thermocouple/Thermosisters

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Measures temperatures throughdifferent types of metal probes

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InfraredThermometers

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Measures surface temperatures

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Calibrating

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Adjusting to the correct temperature

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ApprovedReputable Supplier

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A supplier that has been inspectedand meets all applicable local, stateand federal laws.