Serve Safe Manager Test Overview

Key Definitions and Concepts

• Commuted Meat: A mixture of 2 or more types of meat reduced in size and combined.
• Non-TCS Food: Packaged food with a pH of 4.8 or less and water activity of 0.95 or less.

Reporting Illness and Symptoms

• Must Report: Jaundice to regulatory authority.
• Norovirus Exposure: Report within 48 hours.
• Typhoid Fever Exposure: Report within 14 days.

Food Safety Practices

• Pest Control: Best managed by working with licensed pest control operators.
• Shell Stock Tags: Maintained for at least 90 days post-sale.
• High-Risk Populations: Do not serve raw or undercooked meats.

Temperature and Storage Guidelines

• Cooking Temperatures:
  • Foods in microwave: 165°F
  • Reheat to: 165°F for 15 seconds
  • Poultry, stuffed foods: 165°F
  • Whole muscle beef, pork, seafood: 145°F
  • Ground beef, pork, seafood: 155°F
  • Plant-based foods for hot holding: 135°F
• Receiving Temperatures:
  • Refrigerated TCS food: 41°F or below
  • Hot TCS food: ≥135°F
  • Frozen food: Solidly frozen
• Handwashing: Scrub with soap for at least 10-15 seconds.

Equipment and Facilities

• Handwashing Sinks: Must provide water at ≥100°F.
• Dishwashing Machines: Rinse water at 180°F, wash water at 171°F.
• Ventilation Hoods: Prevent grease accumulation.
• Thermometers: Must be accurate to ±2°F.
• Light Bulbs: Shielded in areas with exposed food.

Hygiene and Safety

• Sanitizers: Must comply with FDA and CFR.
• Hand Antiseptics: Comply with regulations.
• Insect Control Devices: Should retain insects within.

Food Handling

• Ready-to-Eat Foods: Gloves must be worn.
• Transfer of Chemicals: Label secondary containers.
• Contact Time for Sanitizers: Chlorine solution for at least 7 seconds.

Regulatory and Compliance

• HACCP Plan: Includes types of controlled foods, records, and flow diagrams.
• Food Inspection Reports: Public information.
• Permits: Required to operate a food establishment.

Miscellaneous

• Utensil Storage: Must be in standing water at least 135°F.
• Trash and Recycling: Containers on smooth, durable surfaces.

This guide summarizes critical elements for the Serve Safe Manager test, focusing on food safety, compliance, and operational protocols within a food establishment.