ServSafe

On Campus Serv-Safe Training

In this course participants will become certified in ServSafe once they pass the ServSafe test.  Some areas of importance that are covered are:

Food Handlers;
• Hair should be contained
• Wash Hands after using bathroom, coughing/sneezing, touching other foods to avoid cross contamination, touching nose, face hair, ECT.
• If using disposable gloves change as soon as
o They are soiled or torn
o Changing task
o Handling raw meat, and before handling cooked ready to eat food
• No Smoking, chewing gum or tobacco, or eating & drinking while preparing or serving food

Storage;
• Cold food storage should be @ 45 degrees or lower
• Raw poultry should be stored under everything to avoid contamination
• Ground meat should be stored above poultry /below everything else
• Make sure all meat juices are contained
• Ready to eat foods should be on top ( deli meat salads )

Food Preparations;
• Thaw food in refrigeration, under running cold water, microwave or as part of the cooking process
• You have a 4 hour window in which food can become dangerous this includes the time the food is produced, transported, Ect.
• The Danger zone is 41 – 145 degrees F anything in this area should be cooled or reheated rapidly or discarded.

Cooking guidelines;
• 165 – 15 seconds
o Poultry
o Dishes with raw ingredients
• 155 – 15 seconds
o Ground meats
o Eggs that are to be held and served
• 145 -15 seconds
o steaks/ chops/ Roast
o  eggs be served immediately
• 135 – 15 seconds

Cooling Food;
• Food should be cooled from 135 – 70 degrees within 2 hours
• Then cooled from 70 – 41 degrees or lower within 4 hours
• Cooling methods;
o Ice bath
o Smaller amounts
o Do not put large pots and pans in cooler/fridge