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ServSafe® In-Class Study Sheet

ServSafe In-Class Study Sheet Courtesy of: ServSafe In-Class Study Sheet CHAPTER 1: Providing safe food An illness is considered an outbreak when: o Two or more people have the same symptoms after eating the same food o An investigation is conducted by state and local regulatory authorities o The outbreak is confirmed by laboratory analysis Three ways to contaminate food : o Biological (Bacteria, Viruses, Parasites, Fungi). o Chemical (Anything not food including cleaners and sanitizers). o Physical (including bones). Five ways foods become unsafe o Time-Temperature abuse o Cross Contamination o Personal Hygiene o Poor Cleaning and Sanitizing o Buying from Unapproved Sources (only one not under our control within the store).

CHAPTER 3: The Safe Food Handler o Hand washing o 20 seconds total (10-15 seconds for scrubbing) o 100°F water o Turn off faucet with hand towel o Hand antiseptic is NEVER a substitute o Infected wound on hand must be covered …

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