FACILITIES: - Dr. Jack Digangi



ServSafe: Food Service Course

Dr. Jack Digangi, 318-547-5225 DrJackrD@

Place: 2407 Ferrand Drive

Monroe, LA 71201

Pre-Registration Fee

To register for the course, send $115.00 payable to

Dr. Jack Digangi

616 Vancil Road

West Monroe, LA 71292

Check, or Money Order

Registration at the class:

For registration at the class, the cost is $125.00.

Dr. Jack Digangi

616 Vancil Road

West Monroe, LA 71292

Check, or Money Order

Phone #: 318-387-0535 (to find directions)

At the Ouachita Senior Center

Carolyn Strauss Center Building. Ask receptionist for location of the class room.

Time: 9:00am – 3:00 pm - Testing from 3:00 5:00 pm

Book: ServSafe Managers Book, 6th Edition

From the National Restaurant Association.

1-800-765-2122 for ordering the book

ES6 $50.50

Purchase the book only – not the book and exam sheet.

Format: Power Point Presentation covering all chapters.

DVD: Covering essentials of food safety/sanitation.

Discussion and Q/A throughout.

Instructor: Dr. Jack Digangi,

Ed.D, RD, LDN, FADA, FAND, BCGN, BCSN,

ACE/PT, ASCM/PT, SFA/PT

Objective: Pass the course, obtain the 5-year certification, apply the knowledge serving safe food.

Date: March 24, 2015

OTHER DATES: April 28, 2015

The 4th Tuesday of each month.

RE-TEST: If necessary, you can re-take the entire lecture presentation form 9:00 am to 3:00 pm, and/or just take the exam which begins at 3:00.

Study Guide: When you are registered for the class in advance, I will forward study-guide sheets and review that is an outline and review for your reference.

Private Class: For five (5) or more students for an agency, I will come to your facility any day (including weekends) providing the lecture and exam.

Hello:

The ServSafe class is taught every 4th Tuesday at the Ouachita Council Senior Center, 2407 Ferrand Street in Monroe, from 9:00 am – 3:00 pm with the exam given from 3:00 pm – 5:00 pm. The Center’s Phone # is 318-387-0535. Contact Ms. Ruby or Ms. Mary for directions, or contact me @318-547-5225.

The class is an intense lecture on the entire ServSafe book with a 30 minute test review, including test strategies, and a review of all relevant numbers pertaining to the course.

There is a book that accompanies this course entitled, Food Safety Manager’s 6th Edition (ES-6) that can be purchased directly from the or call at 312-715-1010. The cost is $50.50. The book is recommended, but not required. However, if you’ve never taken this course, I recommend studying the 10 chapters to prepare for the class and exam.

Most students do well on the exam by taking excellent notes coupled with their food service experience. You need to make a 75% to pass. There are 90 questions with 4-multiple choice answers and you have 2 hours to complete the exam.

I am here to help you pass this course and earn the certificate.

Call if you need any assistance. For more information review the attachments.

Dr. Jack (318-547-5225)

FOOD SERVICE COURSE OUTLINE:

Please review these items in this outline thoroughly.

Thermometer – What kind(s). How to sanitize and calibrate.

Clean vs. Sanitized – Is there a difference?

Wash – Restroom – When – Where – How - Why

Quats-Amonia-Iodine-Chloride

Cross-Contamination: People – Food – Facilities.

180 F Hot Water Rinse

165 F Re-Heating Hot Foods

41 F Max Cold Foods (TCS) What is TCS?

135 F Minimum Hot Foods

45 F (eggs)

Hazards: Physical – Biological – Chemical

Glove Use: When, How, Why?

Microwave vs. Conventional Cooking What is the difference?

Methods to cool – freeze foods.

Allergens

2 – cartons of milk – place thermometer between the two.

What 5 things should be in a restroom ( or hand-washing sink) for employees to wash hands?

Can you use a sink to wash hands and then wash lettuce for serving?

Two or more persons having the same symptoms

Infection Control – Blood Borne Pathogens

Employee training – relevant plus immediate

Gloves used to prevent contamination of edible foods

Clean vs Sanitary ????

Define H.A.C.C.P. (something that is measurable)

A fat Thomas (F.A.T.T.O.M.)

Hair net – hair covering – hat.

Do you even have a grease trap?? Installed by a licensed plumber

Liquid mercury – toxic.

4 methods of thawing – which is preferred?

What does FDA mean? 13.1 – 13.7.

What is the difference between a “law” and a “recommendation”?

Active learning – Teaching your employees

– i.e., washing hands – best for learning.

Cross – connection is a very dangerous circumstance.

What does the label “NSF” mean?

Name some suspicious characteristics on the packages of your food

deliveries that causes you concern.

Biology – means life or living entity.

MSDS means what

Are eggs a hazardous food

Hand-Washing – How – When – Where – Why – Re-Wash???

Salmonella is associated with what food

Recipe ingredient list: You should know any allergens.

Shigellosis – Cigeratta – Staphyloccus - Salmonella – Know these

Various contaminants – physical vs biological vs chemical

Cutting boards – wash after each use or use different colors.

Cutting out molds

Storing chemical cleansers.

Gum chewing – not allowed

How does an employee demonstrate learning?

Eggs – are a hazardous food

Personal hygiene is the most important aspect of training.

High temperature water should be 180 F.

High Risk Populations - < 5 - >60 yoa

Hair Net

Food Service and medical gloves

Thermometer – Both analog and digital

Watch – 2 hours – 6 hours

Cloth vs paper towel

Band-Aid and gloves.

Bar of Soap and bottle of hand sanitizer: ALWAYS WASH FIRST then hand sanitizer.

Time

Temperature: 41 - 135

Cross – Contamination

Wash – Re-wash

Keep Hot Foods – HOT and Cold Foods COLD

Keep all manufacture’s instructions and booklets.

Minimum lighting level for food preparation area is

108 lux (foot candles)

6 Inches

165 F

135 F

145 F

144 F

45 F

15 seconds

2 hours

180 F

41 F

135 F

For an iodine sanitizer > (greater than) 30 seconds for room temperature water.

Chlorine Sanitizer: 50 – 99 (100ppm) at 100 F water temperature for greater than (>7 seconds)

Iodine sanitizer – how many seconds 7

Days TCS be kept in a refrigerator @ 41 F

MUST purchase all foods from a LA certified vendor.

What are the 4 methods of thawing?

Hand washing # of seconds: 20

Chewing Gum – Eating – Drinking – Never!!!

What are these:

FDA

USDA

MSDS

FIFO

NSF

HACCP

CCP

FATTOM

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