SS Handout to TMs

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SS Handout to TMs Powered By Docstoc
					Dear Future ServSafe Class Member: 1. You need to get your textbook from your HR person at least 2 weeks before the class. 2. YOU MUST READ THE TEXT BEFORE COMING TO CLASS! 3. Bring your book to class with you. 4. You need to memorize the numbers and terms on the attached handout entitled “ServSafe Course Information” BEFORE you come to class. We will spend the first hour discussing/explaining these terms. You will then be given a 10 question quiz. Those team members who fail this quiz may be in danger of failing the ServSafe Certification Exam at the end of the day. 5. Friends who tested 3 –4 years ago may tell you the test is easy but it is not. The tests 3-4 years ago were easier but the new tests are rigorous and require a thorough knowledge of food safety. 6. Class is scheduled from 9:00 A.M. to 5:00 P.M. You need to plan for traffic delays so you arrive ON TIME! Arriving late will have a negative impact on your ability to pass the quiz and the test. See you on your scheduled class day!

ServSafe Course Information:
41 F to 135F pH 4.6 - 7.5 0 - 220F 32F 212F +/- 2F 20 seconds 41F 90 days 50F - 70F 50-60% relative humidity 6 inches 26F - 32F 0F TTI MAP FIFO CCP 70F (or lower)

TIMES, TEMPERATURES and TERMS to MEMORIZE!

Temperature danger zone pH levels of potentially hazardous foods (PHF) Temperature range for a bimetallic, stemmed thermometer freezing temperature of water-This is the preferred method used to calibrate bimetallic thermometers- Called the "ice point" method boiling point of water -Usede to calibrate bimetallic thermometers only at sea level Called the boiling point method- Do not use this method-Use the ice point method, only accuracy of bimetallic thermometer minimum length of time for handwashing Maximum internal product temperature for refrigerated food (needs to read 2-7F less because people are n and out of "walk-in" refrigeration unit) Length of time shellstock identification tags must be kept on file Ideal dry storage temperature Ideal storage humidity level Storage distance of food off floor and away from wall Internal product temperatures in deep chilling units (blast chillers) Internal product temperature for receiving and storing frozen food Time-Temperature Indicator Modified Atmosphere Packaging First in, First out Critical Control Point- A CP is a control point Running, drinkable (potable) water temperature for thawing frozen food

SSEnglishHandout.doc

165 F (for I5 sec-) 165F (for I5 sec.) 165F (stand for 2 min) I55F (for 15 sec.) 145F (for I5 sec.) 135F Label/Date/Time/Sign 2 inches or less I80F 170F (for 30 sec.) I minute NSF International PCO IPM MSDS Cooling Methods: 1.

Minimum internal product temperature for all poultry, game birds, stuffed anything (meats/ pasta ), casseroles Minimum internal product temperature for REHEATED foods Mininmum internal product temperature for PHF foods cooked in a MICROWAVE Minimum internal product temperature for ground beef (burgers), ground pork, ground fish (tuna burgers), ham, sausage and bacon Minimum internal product temperature for pork/beef chops/roasts, seafood (solid chunks such as fish fillets, scallops, etc.), eggs Min. internal product temperature for hot holding PHF’s Identifying prepared foods in the walk-in Product depth for food cooling in shallow, stainless steel pans Final rinse cycle for high temperature dishwashing (warewasher) machine @ manifold Heat sanitizing (manual immersion) Immersion time for chemical sanitizing Nat'l Sanitation Foundation- publishes/ designs standards for food equip. Pest Control Operator Integrated Pest Management (plan) Material safety data sheets- so employees know hazards of chemicals they use

One step method- you have 4 hours to cool food to <41F-This is preferred method!

2) Two step method- you have two hours to cool food to 70F, then four hours to get it <41F (if you don't get it to 70F within 2 hours, you have to reheat to 165F and start over)

HACCP
Hazard Analysis Critical Control Point food safety system: 1. 2. 3. identifying foods and procedures that are most likely to cause foodborne illness build in procedures that reduce the risk of foodborne outbreaks monitor all procedures to ensure food safety

Seven (7) Parts of HACCP: 1. Hazard Analysis 2. Determine CCP's 3. Establish Critical Limits 4. Establish Monitoring Procedures 5. Establish Corrective Actions 6. Establish Verification procedures 7. Establish Record Keeping + Documentation Procedures Note: 1, 2, & 3 help you design your HACCP plan 4 & 5 help you implement it 6 & 7 help you maintain and verify it

SSEnglishHandout.doc


				
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posted:10/16/2009
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