ServSafe and Chick-fil-A Food Safety Guidelines Comparison

1 ServSafe and Chick-fil-A food Safety Guidelines Comparison The ServSafe program is based on the most recent version of the FDA food Code and contains some food Safety standards that are different from Chick-fil-A food Safety procedures. The ServSafe Certification Examination you will take in your Restaurant will only test you on the ServSafe content presented in the Chick-fil-A ServSafe Online Course. You must focus on the ServSafe standards for the purpose of the ServSafe Certification Examination. You are also responsible for following Chick-fil-A Guidelines when executing Chick-fil-A procedures in your Restaurant, but these Guidelines will NOT be on the ServSafe Certification Examination.

2 ServSafe and Chick-fil-A food Safety Guidelines Comparison *. *Note: Below are ONLY the Guidelines where ServSafe and Chick-fil-A are different. Topic ServSafe Chick-fil-A . Temperature danger zone 41 F to 135 F 40 F to 140 F. Name for food that needs Time temperature control for Safety food Potentially hazardous food (PHF). time and temperature control (TCS food ). for Safety Pathogen: Not addressed in the ServSafe Course. Campylobacter jejuni is a bacteria that Campylobacter jejuni is commonly linked with raw poultry, unpasteurized milk, and contaminated, unchlorinated water.

3 Eating only a small amount of the bacteria can cause illness. The most important measures you can take at Chick-fil-A to prevent illness is to prevent cross-contamination between raw chicken (filets, nuggets, and tenders) and ready-to-eat food and to cook chicken to the proper internal cooking temperature. Pathogen: Not addressed in the ServSafe Course. Staphylococcus aureus is commonly Staphylococcus aureus linked with salads containing PHF. food , such as chicken salad. If allowed to grow to large numbers in food , the bacteria can produce toxins that, when eaten, cause illness.

4 The most important measure you can take to prevent illness is to practice good personal hygiene. Other prevention measures include washing hands, particularly after touching the hair, face, or body, and covering wounds on hands and arms. It's also critical to hold, cool, and reheat food correctly, because cooking can't destroy the toxins produced by these bacteria. At Chick-fil-A , it is important to hold our milk and egg wash at 40 F or lower. 2013 National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

5 ServSafe is a registered trademark of the NRAEF, used under license by National Restaurant Association Solutions, LLC. The logo appearing next to ServSafe is a trademark of the National Restaurant Association. Chick-fil-A is registered trademarks of CFA Properties Inc. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher.

6 Page 1. ServSafe and Chick-fil-A food Safety Guidelines Comparison Topic ServSafe Chick-fil-A . food sensitivities and Focuses on the most common food In addition to food allergens, intolerances allergens, allergy symptoms, and how to Chick-fil-A highlights other food prevent allergic reactions. sensitivities and intolerances, such as gluten intolerance, also known as celiac disease. food items that contain gluten include: Wheat Barley Rye Triticale Oats Spelt Because gluten intolerance can be very serious or even life-threatening, Chick- fil-A provides ingredient information to guests and recommends that guests contact their physician to decide whether any particular product is safe.

7 Always have Nutrition Guides available. Hand soap Use soap as part of the handwashing Chick-fil-A requires the use of (handwashing) procedure. antibacterial soap during the handwashing procedure. Use of paper towels Consider using a paper towel to turn off Chick-fil-A requires the use of a (handwashing) the faucet and to open the door when paper towel to turn off faucets after leaving the restroom. handwashing. Hand antiseptics May be used after washing hands, if Required as part of the Chick-fil-A . (handwashing) specified by company policy.

8 Handwashing procedure. 2013 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a registered trademark of the NRAEF, used under license by National Restaurant Association Solutions, LLC. The logo appearing next to ServSafe is a trademark of the National Restaurant Association. Chick-fil-A is registered trademarks of CFA Properties Inc. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher.

9 Page 2. ServSafe and Chick-fil-A food Safety Guidelines Comparison Topic ServSafe Chick-fil-A . Handwashing procedures Follow the steps below: Chick-fil-A Team Members should wash and sanitize hands using the 1 Wet hands and arms. Use running following procedure: water as hot as you can comfortably stand. It should be at least 100 F. Rinse hands with warm water. 1 2 Apply soap. Apply enough to build up a Place squirt of anti-bacterial soap 2 good lather. into palm of hand, and rub hands vigorously for 15 seconds. 3 Scrub hands and arms vigorously.

10 Clean between fingers and under 3 Scrub them for 10 to 15 seconds. Clean and around fingernails. Use the under fingernails and between fingers. bear-claw method. 4 Rinse hands and arms thoroughly. Use Wash forearms. 4 warm running water. After washing for fifteen seconds, 5 5 Dry hands and arms. Use a single-use rinse hands and forearms with warm paper towel or a hand dryer. water. Dry hands with a clean paper towel, 6 then use towel to turn off the water. Place squirt of hand sanitizer into 7 the palm of hand, and rub it on hands for 15 seconds.