ServSafe: Preventing Cross-Contamination

Study Notes

Storing Food

Store food in designated areas, at least 6 inches above ground and away from walls.
Cover or wrap food before storage to prevent contamination.
Never use containers that held chemicals for storing food.
Separate raw and ready-to-eat foods, arranging stored items from ready-to-eat on top to raw meats at the bottom.

Food Preparation

Clean workstations, equipment, and cutting boards before preparing food.
Avoid cross-contact between ready-to-eat food and raw meat.
Prepare raw meat, seafood, and poultry at different times than ready-to-eat foods.
Sanitize work areas and equipment between different products.
Soak items separately; refrigerate cut melons, tomatoes, and leafy greens at or below 41°F.

Self-Service Areas

Label all food items clearly in self-service areas.
Provide separate utensils for each food item to avoid cross-contamination.
Ensure food is protected by sneeze guards.
Prevent customers from refilling dirty dishes or using used utensils.
Never serve ice that was used to chill food or beverages.

Serving Food

Avoid touching food-contact surfaces when serving dishes.
Hold plates by the edges and glasses by the middle to maintain hygiene.
Use trays when carrying stacked glasses.
Handle ready-to-eat food with utensils, gloves, or deli sheets instead of bare hands.
Keep serving utensils stored properly, with handles above the food rim to avoid contamination.

Storage Areas

Maintain food-contact equipment and utensils at least 6 inches off the floor.
Store glasses upside down on sanitized surfaces to prevent contamination.
Position utensil handles facing up for easy access and cleanliness.

Storing Chemicals and Cleaning Supplies

Chemicals should be stored in designated areas and original or labeled containers.
Keep cleaning supplies and chemicals away from food to avoid cross-contamination.
Dispose of chemicals according to their labels; mop water should be disposed of in service sinks, never toilets.

Cross-Contamination Response

If cross-contamination occurs, isolate the contaminated item immediately.
Follow management's instructions for handling the situation.

Food Allergies Management

Prevent cross-contact by storing and handling foods carefully to keep allergens separate.
Common allergens include milk, eggs, soy, fish, peanuts, tree nuts, crustaceans, and wheat.
Practice good hygiene, including handwashing.

Cross-Contact Response

Do not serve food that has been cross-contaminated.
Set aside contaminated food and notify your manager for further action.

Allergic Reactions Protocol

In case of severe allergic reactions, call local emergency services immediately.
Inform the manager of the situation for proper response.

Description

Test your knowledge on proper food storage and preparation techniques to prevent cross-contamination. This quiz will help reinforce best practices as outlined in the ServSafe program. Learn about food safety protocols that are essential for maintaining a safe food environment.