Overview
This lecture reviews 25 key ServeSafe exam questions (36–60), covering time/temperature controls, cross-contamination prevention, personal hygiene, safe food receiving/storage, thermometer calibration, high-risk populations, outbreak response, and dishwashing standards.
Time and Temperature Controls
- Wash hands after cleaning tables to prevent cross-contamination.
- Scrub hands for at least 20 seconds when washing.
- Minimum internal temperature for poultry is 165°F (74°C) for 15 seconds.
- Hold hot TCS (Temperature Control for Safety) foods at 135°F (57°C) or higher.
- Cool cooked TCS foods from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours (total 6 hours).
- Reheat foods for hot holding to 165°F (74°C) for 15 seconds.
- Food may be partially cooked for a maximum of 60 minutes before cooling.
Cooling, Receiving, and Storage Practices
- Cool chili quickly by dividing into shallow pans and using an ice bath.
- Receive cold TCS food at 41°F (5°C) or lower.
- Receive shell eggs at 45°F (7°C) or lower; then refrigerate at 41°F (5°C).
- Receive milk at 45°F (7°C), but cool to 41°F (5°C) within 4 hours.
- Store food six inches (15 cm) off the floor.
- Cooler storage order: ready-to-eat, seafood, whole cuts, ground meats, poultry (top to bottom).
- In-house prepped TCS food labels must include use-by date and time.
- Such food may be kept for up to 7 days (counting prep day as day 1).
- Use FIFO (First In, First Out) to rotate stock—oldest items used first.
- Keep shellfish tags for 90 days after last use.
Food Rejection Criteria
- Reject frozen food with ice crystals or water stains (signs of thawing/refreezing).
- Reject canned goods with dents on seams or swollen ends.
- Reject any food with broken packaging or suspected pest contact.
Thermometer Use and Calibration
- Food thermometers must be accurate within ±2°F (±1°C).
- Calibrate thermometers daily in ice water (32°F/0°C) or boiling water (212°F/100°C).
Personal Hygiene and High-Risk Populations
- Elderly in nursing homes have the highest risk for foodborne illness.
- First handwashing step: wet hands with warm running water.
Outbreak Response & Dishwashing
- If a foodborne outbreak is suspected, set aside and label the suspected food "do not use, do not discard."
- High-temp dish machines must sanitize at a minimum 180°F (82°C) at the manifold.
Key Terms & Definitions
- TCS (Temperature Control for Safety) Food — foods requiring strict time and temperature controls.
- FIFO (First In, First Out) — inventory system using older stock before newer stock.
- Person in Charge (PIC) — the manager responsible for food safety.
- Cross-contamination — transfer of harmful bacteria from one surface or food to another.
Action Items / Next Steps
- Review chapter-by-chapter study guide for detailed explanations of ServeSafe topics.
- Train staff on handwashing, thermometer calibration, storage, and rejection protocols.
- Post key storage and hygiene reminders in food prep and storage areas.
- Practice answering sample questions and scenarios for exam readiness.