Serve Safe Manager Test Review

Key Concepts and Regulations

Food Safety and Regulations

• Commuted Meats: Mixture of two or more types of meat reduced in size and combined.
• Reportable Foodborne Illness Symptoms: Jaundice must be reported to the regulatory authority.
• Packaged Food Safety: Non-time temperature control for safety (TCS) when pH ≤ 4.8 and water activity ≤ 0.95.
• Pest Control: Work with a licensed pest control operator.

Handling and Storage

• Shell Stock Identification Tags: Maintain on premises for 90 days after sale.
• Serving Restrictions for High-Risk Populations: No raw or undercooked meats.
• Microwave Cooking: Minimum internal cooking temperature is 165°F.
• Ready-to-Eat Foods: Single-use gloves must be worn.

Employee Health and Hygiene

• Norovirus Exposure Reporting: Report within 48 hours.
• Chemical Handling: Label secondary containers when transferring chemicals.
• Typhoid Fever Exposure: Report exposure within the last 14 days.
• Handwashing Protocols: Scrub with soap for at least 10-15 seconds.

Temperature Control and Cooking Guidelines

Safe Temperature Practices

• Refrigerated TCS Food: Received at 41°F or below.
• Food Preparation: Utensils stored in water at a minimum of 135°F.
• Hot Holding: TCS foods held at 135°F or more.

Cooking Temperatures

• Poultry, Stuffed Foods, and Stuffing: Minimum internal cooking temperature of 165°F.
• Whole Muscle Beef, Pork, Seafood: Minimum of 145°F for 15 seconds.
• Ground Meats: Minimum of 155°F for 17 seconds.

Facility and Equipment Standards

Sanitation and Equipment

• Handwashing Sinks: Must provide water at least 100°F.
• Dishwashing Machines: Hot water sanitizing rinse at least 180°F.
• Thermometers: Accurate to ±2°F.

Structural and Operational Requirements

• Food Storage: At least 6 inches above the floor.
• Light Bulbs: Must be shielded in areas with exposed food.
• Ventilation Hoods: Prevent grease accumulation.
• Temporary Food Establishments: Operate for no more than 14 consecutive days.

Miscellaneous

Policies and Procedures

• Public Information: Retail food facility inspection reports are public information.
• Imminent Health Hazards: Includes fires, floods, or sewage backups, requiring immediate correction.

Miscellaneous

• Ice Used in Food Preparation: Must be made from drinking water.
• Sanitizing Solutions: Chlorine solution requires a contact time of at least 7 seconds at 50 ppm.