SSFH Presentation English

ServSafe
Food Handler
Course
Presentation
Food Safety Is Important

Concepts You Will Learn
How food becomes unsafe
Your role in keeping food safe

Food Safety Hazards
X
Page 1
How People Make Food Unsafe

Poor Personal Hygiene:
Transferring pathogens from your body

to food
Page 2

Time-Temperature Abuse:
Letting food stay too long at

temperatures that are good for
pathogen growth
Page 2

Cross-Contamination:
Transferring pathogens from one

surface or food to another
Page 2

Poor Cleaning and Sanitizing:
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

Sneezing on a salad:
Page 2

Rinsing off a cutting board after cutting raw chicken and
then using it to slice tomatoes:
Page 2

Scraping off baked-on food from an otherwise clean
plate:
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

How and when to wash your hands

Where to wash your hands
Other hand-care guidelines
What to wear
Other important practices

Show What You Know!
Please stand up
State one fact about personal hygiene
when you catch the ball
Toss the ball to another person

How to wash your hands
Hands can transfer pathogens to food
Handwashing is a critical step for avoiding
food contamination
Page 5

Handwashing should take about 20
seconds
Happy birthday to you, happy birthday to
you
Happy birthday to you, happy birthday to
you
Page 5

Step 1: Wet hands and arms
Use running water as hot as you can
comfortably stand
Page 5

Step 2: Apply soap
Apply enough to build up a good lather
Page 5

Step 3: Scrub hands and arms vigorously
Scrub them for 10 to 15 seconds
Clean under fingernails and between
fingers
Page 5

Step 4: Rinse hands and arms thoroughly
Use running water
Page 5

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

After washing your hands use a paper
towel to:
Turn off the faucet
Open the restroom door
Page 5

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 manufacturers directions
Page 6

Wash your hands after:
Using the restroom
Touching your hair, face, or body
Page 6

Handling raw meat, poultry or
seafood (before and after)
Touching clothing or aprons
Page 6

Taking out garbage
Sneezing, coughing, or using a
tissue
Page 6

Handling chemicals that can make
food unsafe
Smoking
Page 7

Clearing tables or busing dirty dishes
Eating or drinking
Page 7

Handling money
Chewing gum or tobacco
Page 7

Wash your hands:
Before putting on gloves
After touching anything that may
contaminate hands
Page 7

Check Your Handwashing Savvy:
When must you wash your hands?
__A. After handling raw chicken
__B. Before putting on new gloves
__C. Before taking a break

__D. After taking out garbage
Page 7

Check Your Handwashing Savvy:
When should you use hand antiseptic?
__A. When you cant wash your hands
__B. Before washing your hands
__C. After washing your hands
__D. After taking out garbage
Page 7

Wash your hands only in a designated
handwashing sink
Page 8

Do not use handwashing sinks for other

things
NEVER dump dirty water in them
NEVER prep food in them
Page 8

Keep handwashing sinks easy to clean

NEVER stack food, equipment, or
supplies in them or in front of them
Page 8

Stocking The Handwashing Sink
A stocked sink should have:
Warm running water
Soap
Single-use paper towels
Garbage container
If these items arent stocked, tell your
manager
Page 8

Handwashing Sink:
Which sink should NOT be used to wash your hands?
Page 8

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
Page 8

Using Gloves The Right Way
Use the correct gloves
Only use single-use gloves when
handling food
Page 9

Make sure the gloves fit your hands
They should not be too tight or too
loose
Page 9

Never rinse, wash, or reuse gloves
Page 9

Wash your hands before putting on
gloves and when changing to a new
pair
Page 9

Gloves should be changed:
As soon as they become dirty or torn
Page 9

Before beginning a different task
Page 9

After handling raw meat, seafood,
or poultry, and before handling
ready-to-eat foods
Page 9

At least every four hours during
continual use
More often if necessary
Page 9

Hands and Nails:
Page 10

Hands and Nails:
X
Page 10

Hands and Nails:
Page 10

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

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

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

What to wear:
Wear clean clothes every day
This includes chef coats and uniforms
Page 11

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

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

Its 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

Eating, drinking, smoking, and
chewing gum or tobacco:
NEVER
do these things in the following
areas:
In prep areas
In service areas
In areas used to clean utensils and
equipment
Page 12

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

Is this practice unsafe?
YES
Page 13

YES
Page 13

NO
Page 13

NO
Page 13
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

Foods most likely to become unsafe
Page 15

Food most likely to become unsafe
Page 15

Which food needs time/temperature control?
control?
Page 16

Page 16

Page 16

Page 16

Use the appropriate
thermometer
Page 17

Make sure the
thermometer is ready to
be used
It must be cleaned
and sanitized
It must be accurate
Page 17

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

Clean and sanitize the
thermometer
Do this after using it
Clean the storage
case
Page 17

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

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
Pathogens grow well in the

temperature danger zone
TCS food must be kept
out of this range
Page 18

Holding TCS Food Safely
Keep hot food at 135F (57C) or higher

Keep cold food at 41F (5C) or lower
Keep frozen food frozen
Check the foods temperature at least
every four hours
Tell your manager if food is not at the
appropriate temperature
Page 18

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

Holding and Storing Safely
At what temperature should hamburgers be hot-held for
service?
__A. 41F (5C) or lower
__B. 94F (34C) or lower
__C. 125F (52C) or higher
__D. 135F (57C) or higher
Page 18

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

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

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

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

Which cans have been stored correctly?
Page 19

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 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 during storage
Before storing food:

Wrap or cover it
Page 21
When storing food:

Use containers intended
for food
Page 21
When storing food:

Place ready-to-eat food
above raw seafood, meat,
and poultry
Page 21
When storing food:

Place it only in designated
food storage areas
Page 21
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 during service
X
Whats wrong with this

practice?
Page 22
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
X

practice?
Page 22
Do NOT stack glasses

when carrying them
Carry glasses in a rack
or tray
Page 22
X

practice?
Page 22
Do NOT hold utensils by

the parts that come in
contact with food
Hold utensils by the
handle
Page 22
X

practice?
Page 23
Do NOT use bare hands

to handle ready-to-eat
food
Use tongs, deli sheets, or
gloves
Page 23
X

practice?
Page 23
NEVER scoop ice with

your bare hands or a
glass
Use ice scoops or tongs
to get ice
Page 23
X

practice?
Page 23
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
X

practice?
Page 23
NEVER use the same

utensils when handling:
Ready-to-eat food and
raw meat, poultry, or
seafood
Different food items
Page 23
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 in Self-Service Areas
Make sure that food is
labeled
Page 24
Do NOT let customers
refill their dirty plates
Do NOT let customers use
dirty utensils
Hand them clean plates
and utensils
Page 24
X
NEVER use ice that was

used to keep food or
beverages cold for
anything else
Page 24
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
Page 24
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
and equipment
Store glasses and cups
upside down on a clean
and sanitized surface
Page 25
and equipment
Store utensils with
handles up
Page 25
Which situation can cause cross-contamination?
Page 25
Which situation can cause cross-contamination?
Page 25
Do your best to fix the
problem
Page 26
Set aside the
contaminated item so
that no one else uses it
Page 26
Ask your manager what
to do
Page 26
The most common food allergens
Page 27
The most common food allergens
Page 27
When serving customers with food
allergies:
Tell the customer how each dish is
made
Page 28
When serving customers with
food allergies:
Tell the customer about any secret
ingredients that may contain
allergens
Page 28
When serving customers with
food allergies:
Suggest simple menu items that do
not contain the food allergen
Page 28
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
When prepping food for customers
with food allergies:
Wash, rinse, and sanitize cookware,
utensils, and equipment before prepping
their food
Page 28
When prepping food for
customers with food allergies:
Wash your hands and change gloves
before prepping their food
Page 28
When prepping food for customers
with food allergies:
Use equipment assigned for prepping
their food
Page 28
What to do if contamination happens
Do NOT serve the food
to the customer
Set it aside so it cannot
be used
Page 29
What to do if contamination happens
Tell your manager, who
will tell you what to do
Page 29
What to do if a customer has an allergic reaction
Call the emergency
number in your area

Tell your manager
Page 29
Which foods can cause an allergic reaction?
Page 29
Which foods can cause an allergic reaction?
Page 29
Cleaning and Sanitizing

How and when to clean and sanitize

How to handle cleaning tools and supplies
Handling garbage
Spotting pests

Surfaces to Clean and Sanitize
All surfaces must be
cleaned and rinsed,
including:
Walls
Storage shelves
Garbage containers
Page 31

Any surface that touches
food must be cleaned
and sanitized, including:
Knives
Stockpots
Cutting boards
Page 31

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

How to Clean and Sanitize
1. Clean the surface
Page 31

2. Rinse the surface
Page 31

3. Sanitize the surface
Page 31

4. Allow the surface to
air-dry
Page 31

When to Clean and Sanitize:
After you are done using
an item
Page 32

Any time you are
interrupted during a
task and the surfaces
could have been
contaminated
Page 32

Before you start working
with a different type of
food
Page 32

After four hours, if the
items have been in
constant use
Page 32

Which item needs to be cleaned and sanitized?
Page 32
Put the steps for cleaning and sanitizing in the right order
by placing the numbers of each step in the space
provided.
__A. Sanitize the surface
3__B. Clean the surface
1__C. Allow the surface to air-dry
4__D. Rinse the surface
Page 32

How to make sure sanitizers are effective
Confirm that the water is
the right temperature
Page 33

Confirm that you used the
right amount of sanitizer
Use a test kit to check the
sanitizers strength
Page 33

Leave the items being
sanitized in the sanitizer
for the required period of
time
Page 33

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

Storing chemicals and cleaning supplies
X
NEVER store chemicals

or cleaning supplies near
food
Page 33

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

How to Handle Garbage
Remove garbage from prep areas as
quickly as possible
Page 34

Do NOT clean garbage containers
near prep or food-storage areas
Clean the inside and outside of
garbage containers often
Page 34

Close the lids on outdoor containers
Page 34

Which situation is unsafe?
Page 34

Signs of Rodents
Gnaw marks
Dirt tracks along walls
Page 35

Signs of Rodents
Droppings
Page 35

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

Signs of cockroaches
Capsule-shaped egg cases
Strong oily odor
Droppings that look like grains of black
pepper
Page 35

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.
Page 35
Job-Specific Guidelines
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
How to Prep Food Safely
Make sure workstations, cutting
boards, and utensils are clean and
sanitized
Page 37
Do NOT allow ready-to-eat food to
touch surfaces that have come into
contact with raw meat, seafood, or
poultry
Page 37
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
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
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
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
3. Adjust the thermometer so it reads
32F (0C)
Hold the calibration nut with a wrench
or other tool
Rotate the thermometer head until it
reads 32F (0C)
Page 38
Ice-Point Calibration
What temperature should the thermometer be adjusted to
after placing it in the ice water?
__A. 0F (-18C)
__B. 10F (-12C)
__C 22F (-6C)
__D. 32F (0C)
Page 38
How to Be Sure the Food You Receive Is Safe
Receive cold food at

41F (5C) or lower
Always follow the
temperature listed by
the manufacturer
Page 39
Frozen food should be

received frozen
Reject it if you see these
on the product or
packaging:
Fluids
Water stains
Ice crystals
Page 39
Receive hot food at

135F (57C) or higher
Page 39
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
Packaging should be clean

and in good condition
Reject food if:
Boxes are broken
Cans are swollen or
dented
Page 39
Reject food if:

Packaging is damp, waterstained, or leaking
There are signs of pests
The use-by date has
passed
Page 39
Accept or Reject?
Which product(s) should be rejected?
__A. Chicken received at an internal temperature of 50F
(10C)
__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
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
Page 39
The Proper Ways to Thaw Food
Page 40
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
Cooking TCS Food
Poultry
165F (74C) for 15
seconds
Page 40
Cooking TCS Food
Ground Meat
155F (68C) for 15
seconds
Page 40
Cooking TCS Food
Fish
145F (63C) for 15
seconds
Page 40
Cooking TCS Food
Pork and beef (steaks
or chops)
145F (63C) for 15
seconds
Page 40
Cooling TCS Food
Page 41
Cooling Methods
There are many ways
to cool food quickly
and safely
Ask your manager what
method to use
Page 41
Cooling Methods
X
NEVER cool food at

room temperature
NEVER cool large
amounts of hot food in a
cooler
Page 41
Reheating TCS Food
Heat TCS food to an
internal temperature of
165F (74C) for 15
seconds
The food must reach this
temperature within two
hours
Page 41
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
Which is the wrong way to thaw a turkey?
Page 42
Which is the wrong way to prep food?
Page 42
Which food has been cooked to the correct temperature?
Chicken cooked to
165F(74C)
Ground beef cooked

to 135F(57C)
Page 42
Setting Up a Three-Compartment Sink
Sink 1
Fill with water at least
110F (43C)
Add detergent; ask your
manager how to do this
Page 43
Sink 2
Fill with water; leave the
sink empty if you sprayrinse items
Page 43
Sink 3
Fill with water
Add sanitizer; ask your
manager how to do this
Check the strength of the
sanitizer
Page 43
Using a Three-Compartment Sink
1. Rinse, scrape, or
soak the items
before washing them
Page 44
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
3. Rinse the items in the
second sink
Dip them in the water or
spray-rinse them
Remove food or
detergent
Change water when
Page 44
dirty or full of suds
4. Sanitize the items in
the third sink
Soak them in a sanitizer
solution as directed
Page 44
5. Air-dry the items
Place them upside down
so they will drain
Do not wipe them dry
Page 44
Cleaning and Maintaining Dishwashers
Clear spray nozzles and
food traps of food and
other objects
Fill tanks with clean
water as needed
Page 45
Make sure detergent and
sanitizer dispensers are

filled
Page 45
Use a de-limer to remove
mineral deposits when
needed
Page 45
Washing Items in a Dishwasher
Scrape, rinse, or soak
items before washing
Presoak items with driedon food
Page 46
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
As each rack comes out
of the machine, check for

dirty items
Rewash dirty items
Page 46
Never use a towel to dry
items
Air-dry all items
Page 46
Frequently check water
temperature and
pressure
Tell your manager if
either one is not right
Page 46
Which practice is incorrect?
Page 47
Which practice is incorrect?
Page 47

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ServSafe

Food Safety Is Important

Food Safety Is Important

Food Safety Is Important

How People Make Food Unsafe

Transferring pathogens from your body

How People Make Food Unsafe

Letting food stay too long at

How People Make Food Unsafe

Transferring pathogens from one

How People Make Food Unsafe

Letting food come into contact with

Good Personal Hygiene

__A. Time-temperature abuse

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Your Role in Keeping Food Safe

Good Personal Hygiene

Good Personal Hygiene

How and when to wash your hands

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

__B. Before putting on new gloves

__C. Before taking a break

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Do not use handwashing sinks for other

Good Personal Hygiene

Keep handwashing sinks easy to clean

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene

Never rinse, wash, or reuse gloves

Good Personal Hygiene

Good Personal Hygiene

Good Personal Hygiene