ServSafe Bootcamp Lecture Notes

Welcome & Introduction

• Overview of today's session.
• Mention of e-study guide availability.
  • Download from provided resource or request via email.

Equipment Clearances: Six Inches and Four Inches

• Six Inches Off the Floor

  • Equipment and storage items must be six inches off the floor (e.g., silverware, china).
  • Purpose: Allows for easier mopping and sweeping, keeping the area hygienic.

• Four Inches Off the Countertop

  • Refers to heavy and usually immovable equipment (e.g., espresso machines).
  • These items have feet set at four inches to allow cleaning underneath.
  • Reminder: No makeshift wooden pegs should be used.

Memorization Tips

• Use games like Hangman to remember clearances.
• Associate six inches off the floor with cleaning tools like brooms and mops.

Food Defense Acronym: ALERT

• Assure (ensure security and safety)

• Look (monitor the storage and preparation areas)

• Employees (know who should and shouldn’t be there)

• Report (keep information related to food defense accessible)

• Threat (identify and know how to handle threats)

• Example Used: Customer reporting a threat involving contaminated orange juice bottles.

Active Managerial Control (AMC)

• Objective: Reduce foodborne illness (FBI - Foodborne Illness)
• **Roles:
  • Role modeling
  • Providing continuous training
  • Closing learning gaps using people skills
  • Praise in public and criticize in private.

Proper Use of Aprons, Gloves, and Hats

• Aprons

  • Keep aprons clean.
  • Have multiple clean aprons available.
  • Remove aprons before using the restroom, smoking, or leaving the food preparation area.

• Hand Washing

  • Necessary steps: 100°F water, scrub for 20 seconds, soap at elbows.

• Hats

  • Clean baseball caps are acceptable.
  • Otherwise, hairnets or beard nets (if required).

• Personal Hygiene

  • Critical for food safety.
  • Don't come to work if experiencing symptoms like vomiting, diarrhea, headache with fever, etc.

Asymptomatic to Staph Infection

• Staphylococcus Infections
  • Can start as skin infections; can spread if untreated (e.g., MRSA)
  • Importance of hand washing emphasized.
  • Example of Typhoid Mary, asymptomatic carrier spreading illness.

Three Hazards to Food

1. Biological

• Bacteria, parasites, fungi, viruses.

2. Chemical

• Cleaners, polishers, and other substances.

3. Physical

• Glass, metal, hair, fingernails, jewelry, etc. that can fall into food.

Closing

• Contact for e-study guide: [email protected]
• Encouragement to return for more boot camp sessions.