All right everybody, welcome back. Okay, something must be going on. Keep coming back. Unless you're being forced to come back, right? Anyway, here it is. Boot camp training for ServSafe. For those of you that have already downloaded and or printed the e-study guide, perfect. If you don't have it yet, and you need me to send it to you directly, by all means, firstname.lastname at gmail.com. Just indicate in the subject area, the East Abidine, and I will send that off to you. All right, so we've covered quite a bit of material, depending on where you're joining us in the series. But we are going to go ahead and get started today with... Oh, you know what? I got it ready stay stay with bear with me we're gonna do this all right I am going to use this right here all right this is your big hey no dirty minds okay all right so stay with me come on stay focused so we are talking about six inches and we are talking about four inches so what are we referring to we're referring to heights okay we are referring to height so what is what is oh my gosh I stopped my glasses on all right what is six inches six inches off and then Play hangman, right? And then four inches off. This is going to be... All right. I'll give you the answer. Oh, that's okay. Some of you are already probably shouting it out. You know it. Oh, pick me, pick me. All right, so this is what? A six-inch clearance off the floor. Oh, I gave you the answer. Oh, all right. Well, there it is. Six inches off the floor. oh mama mia you guys you tricked me into that one six inches off the floor all equipment all storage everything should be six inches off the floor okay whether it's silverware China keep the stuff off the floor right so if the floor is dirty or it gets wet now why six inches on the floor and not four inches off the floor right so this is what your four inch scale looks like and this is six inches The reason you want more space off of the floor is so that you can mop or sweep. Okay? So it's six inches off the floor. I'm going to use a different color for this guy. So I don't have one here. Oh, it's over there. Six inches off the countertop. Six inches off the camera top. So what we're referring to is any equipment, whether it's, basically it's not any equipment. Let me take that back. It's heavy and usually immovable equipment. What am I talking about? I'm talking about those big espresso machines that are already hardwired into the wall that have water lines coming up. You can't get those out of there. So they have little feet. Those little feet are set at four inches off the countertop so that you can reach under there. and clean same thing with any other heavy equipment that is countertop based okay um it doesn't mean go and start putting little wooden uh pirate pegs on stuff at the restaurant right or in your classroom we don't want you to lose your job and other things then you're you've lost your head right so they're set by the manufacturer but it's four inches off the countertop and six inches off the floor so um if you need You need to remember this because a lot of folks struggle with it. I recommend that you play a little game to memorize it and just think of Hangman, right? So Hangman, this one has fewer letters, that one has more letters. Do something that will help you remember the difference. If not, six inches off the floor, think of... Think of brooms. That's an ugly broom, I know. Think of a mop. That looks like somebody's leg. All right, so again, I'm not the artist, but you get the gist of it. I'm trying to help you help yourself. And if you need an illustration, think of... pick up the countertop right and and visualize equipment on the countertop and that that is four inches for the countertop and down here off the floor is six inches whatever it takes i just want you to get it right because like i said in other other modules other videos um you may see the same question several times and when that happens and you got it wrong once you're just going to keep getting it wrong or over and over and over again okay um there is an acronym so now we're going to switch gears like i said the way i'm doing the training is basically the way the test comes out to you it is all over the place there isn't there aren't sections in the serve safe uh food manager training hey i have my hat on too all right so there we go um there are it's all thrown at you but here there's an acronym on for let me give you what it's supposed to mean right it's um let me put you put you in a different color it is a food defense it's basically how to keep food safe from a couple of different things from from intentional or even it wouldn't even be accidental see oh wow my spelling just completely fell apart there I'm so used to using word right accidentally or even terrorists, really. It's really more terrorists. You know what? It's actually more of that, right? And I'm going to show you why. Okay, but the food defense acronym is this. It is referred to as... Dirt. okay so i'm going to do with you what i do with my with all my students all right you're my student right now so welcome to my class so um i'm gonna play a little game of charades obviously i don't know when you get it right so you have to play along with me and i'm gonna have to trust you right you can obviously see what i'm doing right but let's start with the a when you want to make when you want to be certain of something right when you want to be certain of something what is a great word that whoops oh i almost gave it to you oh my gosh okay let's go this way Now it's easier for me to write it out. Okay, I want to be sure of something. Oh, that's perfect, right? I want to be sure of something, right? I want to be sure. I want to assure, right? So there's that little word that's going to help you remember. Assure, assure, right? If I see something. What letter starts with the L when you see something? I am, right? I can, I look, right? See something, look. The E, if I work here, I am a blank of the restaurant, right? If I work here, I am an employee. of the restaurant right okay so I want to make sure I'm looking I'm an employee I see something that isn't quite right so these two are going to work together I see something that isn't quite right it is a potential it is a potential threat And I want to make sure that everyone is safe. And as the employee, maybe I need to tell somebody, so I will exactly report. So, if you have been struggling with alert, hopefully this made it a little bit easier for you to remember. Play a game with the word alert. Why am I driving this point home? Okay, because if, remember, I go to generate a multiple choice test. It's my job to try to maybe see, I'm going to test your knowledge. Right? I mean, come on, you do that too. So, I'm going to test your knowledge. I'm going to throw some words into the round. are going to work out so play a little game so that you can memorize alert assure log employees it could be singular or plural right employees report threat Let me paint a picture for you, not really on the board, but something that happened years ago. So in the not-so-distant past, there was a situation where a customer noticed another customer taking orange juice bottles out of her purse or big old bag and putting them in the cooler. So the customer thought, gee, that's peculiar. So he followed the lady out. She jumped into her purse. car, whatever car that was, and took down a couple of numbers from that plate, right? Went back to the manager at that, because I believe it was at a Starbucks, went back to the manager at a Starbucks, reported what he saw as a potential threat. He's not an employee, but he reported it, and it turns out that what had taken place was this lady had gotten an idea from something that happened years ago. with Tylenol. Tylenol had a situation like 25 years ago, similar to the one I'm talking to you about now. So she had contaminated three bottles of OJ in the hopes of duplicating a crime that was committed by somebody who contaminated the capsules from Tylenol years ago. So she thought it was a fantastic idea. When they pulled those bottles out of that inventory and checked them, it turns out they were contaminated, the lady got arrested, etc. or something. not everybody that reports a threat is an employee you may have a customer that says hey I saw something peculiar I wanted to let you know so that's an example of a customer reporting a potential threat all right the title story is interesting I would recommend that you look it up because there's no Time for it now, but it's an interesting story nonetheless. Okay, there is an abbreviation called AMC, and we're not talking about the movie theater. AMC is an abbreviation and this is something that you're going to be doing as a food safety professional. And the role of the AMC is to reduce FBI. And FBI is not Federal Bureau of Investigation, it's to reduce food born illness. So what is the AMC I'm referring to? AMC is active managerial control. So part of what you're doing as a food safety professional is that you need to realize that your job is to constantly be in this role. You're constantly going to be a role model. You're constantly going to be providing training. That comes in the way of closing. Learning gaps. closing learning gaps so when you see a deficiency use your people skills not just your food safety knowledge right because how we correct someone is is equally important as it is to the food safety right so you've heard the old proverb praise in public criticize in private So if you catch somebody doing something wrong, pull that employee off to the side and say, hey, by the way, I noticed that you dot, dot, dot, dot, right? But if you see them doing something phenomenal, I mean, give them praises. Great, I saw what you did. That was phenomenal. So this is the active managerial control. You're a perpetual role model. You're always in training mode, right, using those. those soft skills, those people skills, you're closing learning gaps. And all of that is to meet that goal to reduce or eliminate foodborne illness. And that goes with any area within that particular day that you're working, whether it's cooking, cleaning, storage, whatever it is. just you know you don't have to be like that a tyrant right but at least close those learning gaps right and express to them that what you're doing is for the sake of the for the sake of the customer for food safety right here's another one I'm going to go into this area aprons gloves and what was the other thing I have here oh yeah aprons and basically it's overall and G. So I'm going to grab my apron, which I saw somewhere around here. There it is. Okay, perfect. So I have a white apron, right, with the name of some sponsors from our school, right? Thank you for that. Definitely appreciate these aprons, but you're gonna have you want your employees to maintain a clean apron so what I recommend is Especially if you're working in any with any age group always have several aprons handy So what I would recommend is have multiple aprons clean in the back room And that that way if your employees forgets one or there's a little dirty whatever the case is listen It doesn't cost ask you anything to have an extra 10 or 20 aprons on hand and and take care of the washing yourself what i do recommend is um the ones that have pockets check them i remember throwing a few in the washer and my my employees had left bubble gum in it it didn't fall out during the wash and then during the dryer it just got all nasty anyway so aprons always obviously clean leave that Again, I was there as a customer, not as a trainer. But I was at a restaurant, a very large national chain, and this is why I don't share names of stories, the names of the restaurants, because then you're going to associate that story with that chain, and that's not fair. But that's what happens when people see your team members doing something they shouldn't do. They think it's the entire chain, right? And it's not. but so I'm at the restaurant washing my hands I'm getting out and one of them one of the employees comes in with his apron and he goes to do number two he raises his apron goes to the toilet with the apron on yonk right those aprons need to stay outside of the bathroom they need to remain in the kitchen as a matter of fact okay so never when you're gonna use the toilet never when you're gonna go on a cigarette break I've seen tons of cases of that where employees go to the back to have a smoke or something and they're still wearing their aprons okay all that stuff needs to be take taken off oh you know the other thing is I didn't put I'll put it off a bad week right just because I'll see Now I'll add this one because I'm also losing it. I'll put it down there. If I find something in here, I'll add it. But gloves, always wash your hands. Wash your hands thoroughly. You're the role model. Have your employees wash your hands. What is the temperature? Hand washing, 100 degrees for how long? 20 seconds scrubbing with soap a total of how long 10 seconds so if lather up with soap up to the elbows 10 seconds hand washing 20 seconds temperature 100 degrees or as hot as you can tolerate all right so Covered that. Where's my hat? Here we go. So, can I wear a clean baseball cap if I'm going to be working in the kitchen? Can I wear a clean baseball cap? Most people will say, whatever they're like. You can wear a baseball cap, right? But what did I say? The first thing, the identifier was what? I wear a clean baseball cap, right? So the answer is, yeah, I can wear a clean baseball cap. right because i want to work because most of us think they're nasty they're dirty they're yucky and it's not right so if i don't have a hat then what's my other option i gotta wear a net now obviously i have facial hair right so i would need a beard net uh and a mustache that's right to cover the facial hair so that's where either a hair net or also for here right hygiene hygiene me don't go to work sick right right if you're not feeling well if you've got the critical symptoms vomiting diarrhea headache with a fever nausea those things probably you should be staying home okay those are called exclusionary right also right so you've seen that I'm always wearing something clean right some employees should not be in the kitchen it shouldn't be in the restaurant they should be in the landscaping business and that's okay if that's where they're happy Go mow some lawns, take care of trees, do whatever outside. But that personal hygiene is critical. That BO and I mean, I've experienced it firsthand from trainings that I've gone to do. That leaves a negative impression on the entire establishment, right? And it's also a risk for what? For foodborne illness. So, that's that category. And you'll notice I am going into repeat mode in some areas. And again, that is intentional because I need you to learn the content. Right? Oh, this one's good. They're all so good. All right. Asymptomatic. It means that some folks are asymptomatic to. Staph infection right staphylococcus. They say They say that roughly 20% of the population is Asymptomatic that's probably symptomatic correctly is asymptomatic I did so on To staff. So what is this staff infection a staff infection starts out like a little pimple on But it's Ritchie. It's got like white or really dark peaks and it's something it doesn't look like a pimple You know what's happening? If I scratch it and I scratch somewhere else, now I have it in multiple places, so it lives in the ear, nose, and throat, right? And it's also transferable through sweat. So that's why you've got to wash your hands, because I could be asymptomatic to staph, and I don't know it yet, right? So staph infection will become MRSA, right? MRSA becomes a blood-borne illness then, and it goes. It eats you up from the inside out. I had a colleague that ended up with MRSA. What started out as a staph infection became MRSA because he left it untreated. And so you could be asymptomatic to that if you know the story about... About typhoid Mary. The story about typhoid Mary is great. So when her mother was pregnant with her, her mother developed or became in contact with typhoid fever and passed it on to her unborn child, Mary. Now Mary ended up working, she was, I think she was Irish. So she was Irish, and it was back in like the 20s, I want to say. I don't know. Look it up, right? You got Google. But anyway, she was asymptomatic to staph. And you know the little kid story, everywhere that Mary went, the lambs were sure to go? Well, everywhere that this Mary went, typhoid fever was sure to go. So there was a string of deaths that were taking place. If memory serves correct, at one point, there were like 3,000 cases of typhoid fever in New York, and a reporter made it his job to find out. what the contributing factor was and he pegged it down to this lady by the name of Mary so always wash your hands I've always heard my hands are clean wash your hands wash your hands wash your hands your paws are the biggest culprit to foodborne illness so asymptomatic many of us could be asymptomatic right to staff infection or any host of other illnesses that could be transferred um I have enough time for something else um three hazards to food right and we are talking about biological biological chemical, and physical. So biological, there are four under that category, and they are going to be in a different color, but we'll put them down there for you like this. Right? Not necessarily in order, there is no order to them. bacteria, So that's for biological. Chemical. Anything that you use to clean or polish. Any cleaners, polishers, etc. Physical is missing an L. Physical. Okay. Any... Any... thing that falls into the food right glass metal hair fingernails jewelry any number of things so what I'm going to do is I'm going to leave it right there so chemical remember any cleaners polishers etc okay because that's pretty pretty clear there so remember ladies and gentlemen Bacteria, parasites, fungi, viruses are all under biological. You've got chemical contaminants and physical contaminants. Those are the three hazards to food. All right. But physical, it has to be something that fell into the food. All right. So once again, if you need that study guide, I invite you to share my email. Please let me know and I will send it to you. person.pooch at gmail.com Alright, thank you for joining us for this boot camp series. Stay tuned. Love you. God bless you and come back again. Bye-bye.