ServSafe Food Managers Certification Class - Module 1

ServSafe Food Managers Certification Class

• The 7th edition of the ServSafe Food Managers Certification Class covers various modules related to food safety.
• Modules include: Providing Safe Food, Forms of Contamination, The Safe Food Handler, The Flow of Food: An Introduction, The Flow of Food: Purchasing, Receiving, and Storage, The Flow of Food: Preparation, The Flow of Food: Service, Food Safety Management Systems, Safe Facilities and Pest Management, Cleaning and Sanitizing.

Module 1: Providing Safe Food

• Foodborne illness is a disease transmitted to people by food.
• An outbreak is when two or more people have similar symptoms after eating the same food, and an investigation is undertaken by state and local regulatory authorities.
• Foodborne illnesses occur due to contamination, which includes biological pathogens (viruses, parasites, fungi, bacteria, some plants, mushrooms, and seafood toxins), chemical contaminants (cleaners, sanitizers, polishes), and physical contaminants (metal shavings, staples, glass, dirt, etc).
• Food becomes unsafe due to purchasing from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, and poor personal hygiene.
• Time-temperature abuse occurs when food stays too long in the temperature danger zone (41°F - 135°F), leading to pathogen growth and possible illness.
• Cross-contamination occurs when pathogens transfer from one surface or food to another, such as contaminated ingredients, ready-to-eat food touching contaminated surfaces, food handler contact, and contaminated wiping cloths.

Module 2: Forms of Contamination

• Contamination is the presence of harmful substances in food.
• Biological contaminants (bacteria, viruses, parasites, fungi) are the greatest threat to food safety.
• Chemical contaminants (toxins, cleaners) and physical contaminants (foreign objects) can also cause harm.
• Contamination can happen through the fecal-oral route, or through contact with contaminated surfaces/equipment/people.

Module 3: The Safe Food Handler

• Food handlers can contaminate food in various ways, including having a foodborne illness, wounds, coughing, sneezing, contact with sick persons, inadequate handwashing, and working while ill.
• Proper handwashing and hand care are crucial for preventing pathogen spread.
• Situations such as scratching scalp, touching nose, working while ill, contact with infected wounds and improper cleaning and sanitizing practices must immediately be corrected.

Module 4: The Flow of Food: An Introduction

• Establish safe procedures for receiving, storing, preparing, cooking, cooling, and holding food to prevent contamination and time-temperature abuse.
• Ensure proper procedures for purchasing food from reputable suppliers.
• Food handlers should follow proper handling procedures.
• Monitor time and temperature, avoid cross-contamination and using correct kinds of thermometers.
• When using thermometers, ensure accuracy and proper calibration, as well as using calibrated thermometers.
• Use the FIFO (First-In, First-Out) method of stock rotation.

Module 5: The Flow of Food: Purchasing, Receiving, and Storage

• Ensure deliveries come in at times when staff has enough time for inspection, checking temperatures and storage immediately.
• Inspect delivery trucks for signs of contamination, and handle items appropriately.
• Separate rejected items from accepted items.
• Store items promptly after receiving to maintain the correct temperature.

Module 6,7: The Flow of Food: Preparation and Service

• Ensure thorough cooking methods and proper holding temperatures for TCS foods, and preventing cross-contamination.
• Ensure proper cooling and reheating of food.
• Hold food at appropriate temperatures (hot foods above 135°F, cold foods below 41°F).
• Monitor temperature regularly.
• Proper handwashing and personal hygiene are crucial in food preparation and service.

Module 8,9: Food Safety Management Systems & Safe Facilities and Pest Management

• Create a master cleaning schedule with tasks assigned, staff trained and monitored.
• Use appropriate chemicals with proper concentration and contact times to clean and sanitize equipment.
• Ensure adequate ventilation and cleaning to prevent grease and condensation.
• Prevent pest access, food, water and shelter.

Module 10: Cleaning and Sanitation

• Sanitize food contact surfaces after each use and periodically.
• Follow proper hand hygiene and practices while handling food.
• Maintain a safe facility by keeping it clean, maintaining floors and walls, and preventing pest issues.

Food Allergens

• Be mindful of common food allergens (e.g; milk, eggs, fish, peanuts, soy, tree nuts, wheat, crustaceans)
• Communicate accurately with customers and take necessary measures for handling customers with known food allergies.
• Train staff to properly identify ingredients and potential cross-contact issues.

Responding to Foodborne-Illness Outbreak

• Gather information to identify the food, symptoms, and when they started
• Notify authorities in case of potential outbreak.
• Segregate potentially involved products.
• Document complete information about suspected product.
• Cooperate with authorities
• Review food handling procedures

Additional Notes

• State and local regulations of food safety are important to ensure compliance and prevent contamination.
• Key personnel in food safety management include, managers, staff, and food handlers.
• Use of appropriate equipment (thermometers, dishwashers) and protective measures like gloves, is vital for food safety.
• Proper record-keeping is crucial for documenting and tracing potential issues concerning food and food handling.