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ServSafe Important Information Chef Robert McKeon, CEC, CDM, CFPPChefRobert@ Phone: (301) 648-7119ServSafe Manager 7th EditionTemperatures:+/-2°fThe allowed temperature varience for a bimetallic thermometer41°-135°f TDZ Temperature Danger Zone45°fAcceptable Temperature accepted for milk or shell eggs, chill down to 41° within 4 hours70° - 125°fPathogen Zone110°fTemperature of water in first compartment of a 3 compartment sink135°fHot food holding, also cooking temp for grains, legumes and veggies145°fCooking temperature for all Fish and Meat, Eggs for Immediate Service155°fTemperature of Ground Meat and Fish, Eggs hot held for service165°fTemperature of chicken, stuffed meat items, re-heated items171°fTemperature when using hot water to Sanitize180°fTemperature of sanitizing in a commercial dishwasher Time:15 Seconds1) Time a thermometer is inserted when calculating temperatures, also 2) Hand washing, soap in contact with hands20 Seconds Total time for washing hands2 Hours When re-heating items to 165°f, you only have 2 hours4 HoursHot food holding without temperature control6 HoursCold food holding without temperature control, < 70°f24 HoursIf storing food for over 24 hours, you must date mark them7 DaysYou must discard any TCS cold food at 7 days90 DaysYou must keep shell stock identification tags 90 daysImportant Acronyms: FATTOM: Food, Acidity, Time, Temperature, Oxygen, MoistureAMC: Active Managerial ControlHACCP: Hazard Analytical Critical Control PointRTE: Ready to EatTCS: Temperature Control for SafetyFIFO: First In First OutROP: Reduced Oxygen PackagingNSF: Preferred Food Service Equipment should be NSF markedFDA: Food and Drug AdministrationPCO: Pest Control OperatorCooling Foods Down:6 Hours total to get hot foods from 135°f to 41°f2 Stages:2 Hours Time to cool from 135°f to 70°4 Hours Time to cool from 70°f to 41°f Page 2ServSafe Important Information Chef Robert McKeon, CEC, CDM, CFPPChefRobert@Phone: (301) 648-7119Danger Zone: Danger Zone: 41° to 135°fPathogen Zone: 70-125°f5 Key Factors: top reasons why people get food borne illnessFood purchased from unsafe sourcesNot cooking food to correct temperatures Not holding food at the correct temperaturesPoor cleaning and sanitizingPoor personal hygieneActive Managerial Control:Identify RisksMonitorCorrective ActionManagement OversightTrainingRe-EvaluationHand washing Steps:Wet hands, water must be hotApply soapScrub hands, wrists and arms for 15 secondsRinse thoroughly Dry hands and arms with single-use paper towelTotal process should take at least 20 secondsCleaning Steps:Clear off the large pieces of debris, or soakWash with warm soapy water, water at 110°fRinse with clean waterSanitize; proper concentration of sanitizer solutionAllow to air dry5 Things You Need In A Hand Washing Sink:Hot and Cold running waterSoapSingle use paper towelsGarbage can (covered garbage can in women’s rest room)Hand washing signStorage order in a RefrigeratorTop Shelf: RTE (Ready to Eat)SeafoodWhole Cuts of Meat (Beef, Pork, Lamb, Veal)Ground Meat / Ground SeafoodPoultryBig Six: Bacteria and VirusesHepatitis A (Jaundice)Noro-Virus (fecal-oral rout)Salmonella Typhi (beverages)Nontyphoidal Salmonella (NTS) (produce)Shigella (flies)E.coli (intestine of cattlePractice:+/-2°f41°-135°f 45°f70° - 125°f110°f135°f145°f155°f165°f171°f180°f 15 Seconds20 Seconds 2 Hours 4 Hours6 Hours24 Hours7 Days90 DaysFATTOMAMCRTETCSFIFOROPFDAPCOCooling Foods Down:?6 Hours?2 Hours ?4 Hours Danger Zone: ?Danger Zone?Pathogen Zone5 Key Factors: top reasons why people get food borne illness1.2. 3.4.5.Active Managerial Control Steps:1.2.3.5.4.6.Hand washing Steps:1.2.3.4. 5.Total Process takes how long?Cleaning & Sanitizing Steps:1.2.3.4.5.5 Things You Need In A Hand Washing Sink:1.2.3.4.5.Storage order in a RefrigeratoroTop ShelfooooBottom ShelfBig Six: Bacteria and Viruses?????? ................
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