Glossary - ServSafe
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ServSafe 6th Edition
elearning.servsafe.comReproducible for instructional use only. NOT for placement on Web sites. ©2012 National Restaurant Association Educational Foundation. All rights reserved.
ServSafe and Chick-fil-A Food Safety Guidelines …
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Major Foodborne Illnesses Caused by Seafood Toxins
elearning.servsafe.com© 2008 National Restaurant Association Educational Foundation. All rights reserved. Excerpted from ServSafe® Essentials, Fifth Edition.
Major Bacteria that Cause Foodborne Illness - …
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Bacteria - ServSafe
elearning.servsafe.comAdditional Organisms That Cause Foodborne Illness Bacteria Bacteria Bacillus cereus (ba-SIL-us SEER-ee-us) Illness Bacillus cereus gastroenteritis (ba-SIL-us SEER-ee-us GAS-tro-EN-ter-I-tiss) Bacillus cereus is a spore-forming bacteria found in dirt. It can produce two different toxins when allowed to grow to
Cooking Requirements for Specific Types of Food
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Guide for Retail Liquor Licensees - ServSafe
elearning.servsafe.comWe have tried to write this material in a style that will be readily understood by most licensees. Anyone desiring precise legal language may purchase a copy of “The Michigan Liquor Control Code,
Minimum Lighting Intensity Requirements - ServSafe
elearning.servsafe.com• Displays for produce or packaged food • Utensil-storage areas • Wait stations • Restrooms • Inside some equipment (e.g., reach-in coolers) 10 foot-candles (108 lux) • Inside walk-in coolers and freezer units • Dry-storage areas • Dining rooms (for cleaning purposes)
Receiving Criteria Temperature - ServSafe
elearning.servsafe.comHot food Receive hot TCS food at 135°F (57°C) or higher. Frozen food Frozen food should be frozen solid when received. Reject frozen food for the following reasons: yy Fluids or water stains appear in case bottoms or on packaging. yy There are ice crystals or frozen liquids on the food or the packaging. This
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