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Outline the reasons for providing safe food
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Identify the leading risk factors for foodborne illnesses
Describe foodborne illness outbreaks
Define TCS and ready-to-eat food
Explain strategies for keeping food safe
Explain the role of government in food safety
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Analyze the microworld and contamination
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Identify biological, chemical, and physical contaminants
Apply the ALERT process for preventing deliberate contamination of food
Determine the steps in response to a foodborne-illness outbreak
State the common food allergens
Identify recommendations to prevent exposure to food allergens
Analyze preventative actions of microbial growth
Investigate the symptoms of an illness to determine the biological hazard sources
Identify conditions of bacterial growth (FATTOM-food, acid, time, temperature, oxygen, and moisture needs)
Distinguish between the characteristics within viruses, bacteria, fungus, parasites, molds and yeasts (source, linked foods, symptoms, and prevention measures)
Analyze sources, symptoms and prevention of chemical contamination
Analyze sources, symptoms and prevention of physical contamination
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Explain elements of a safety program for hygiene and food handling practices
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Correlate the relationship between poor personal hygiene and food contamination
Apply the five step handwashing technique
Follow the hand-care and work attire requirements
Model behaviors that prevent contamination of food from employees (eating, drinking, smoking, chewing gum, tobacco)
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Justify safe flow of food practices
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Describe methods for preventing hazards in the flow of food including cross-contamination and time-temperature abuse
Demonstrate the accurate way to use a thermometer and how to calibrate it
Identify various thermometers and their uses
Clean and sanitize thermometers
Follow general thermometer guidelines
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Describe the principles of safe food purchasing, receiving, and storage
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Describe methods for preventing hazards in purchasing, receiving and storing food including cross-contamination and time-temperature abuse
Outline safe practices for receiving food deliveries
Identify quality characteristics of suppliers when purchasing foods: meat, fish, poultry, eggs, dairy products and vegetables
Evaluate food quality when receiving fresh food, canned, frozen, ROP, and dry goods
Describe methods for cleaning and sanitizing all areas of the kitchen
Follow labeling and dating guidelines (onsite, offsite, date marking)
Explain use by and sell by
Describe food storage principles including temperature control and danger zone
Describe food rotation principles including FIFO
Follow food storage guidelines to prevent cross-contamination
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Apply safe food preparation practices
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Describe methods for safe food preparation including cross-contamination and time-temperature abuse
Control cross contamination and time-temperature abuse
Follow general preparation practices including equipment, quantity, storage, additives, presentation and corrective action
Follow methods and guidelines for thawing food
Describe handling ice and preparation of produce, eggs, and salads that contain TCS foods
Recognize special preparation practices that require a variance
Explain how to check temperatures when cooking food
Match the correct internal cooking temperature to specific types of TCS foods
List steps for cooking TCS food using a microwave oven
Follow steps for partially cooking food
Articulate the purpose of consumer advisories when serving meat, eggs, or seafood to all consumers including high-risk populations
Follow methods and guidelines for cooling and reheating food
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Apply safe serving practices
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Describe methods for preventing cross-contamination and time-temperature abuse when serving food
Compare guidelines for holding cold and hot food
Describe how food can be held without temperature control
Apply safe kitchen staff and service staff serving guidelines
Confirm how to prevent contamination and time-temperature abuse when serving food in self-serve areas, serving food off-site, and vending machines
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Analyze food safety management systems
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Demonstrate the steps of active managerial control (identify risks, monitor critical activities, take corrective action, provide management oversight, training, and re-evaluation)
Identify the FDA’s public health interventions
Define the HACCP system
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Explain safe facilities and pest management practices
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Explain interior safety requirements (floors, walls, ceilings, equipment) for an operation
Explain NSF/ANSI equipment standards (non-absorbent, smooth, corrosion resistant, easy to clean, durable, and resistant to damage)
Explain safety requirements for utilities and building systems (water, plumbing, lighting, ventilation, garbage)
Respond to an imminent health hazard scenario
Determine ways imminent health hazards compromise temperature control, physical security, and drinkable water supply in a facility
Follow procedures and recommendations for pest management and control (deny access, deny food, water, and shelter, and work with a PCO)
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Explore the principles of cleaning and sanitizing
Assessment Strategies
Quiz, Test, National Restaurant Association ServeSafe Manager Exam
Criteria
Define cleaning and sanitizing
Describe the different ways of cleaning and sanitizing and the requirements for each
Follow guidelines for sanitizer effectiveness
Follow guidelines for machine dishwashing (high temperature, chemical-sanitizing, and dishwasher operation)
Follow guidelines for manual dishwashing (prepare, clean, and sanitize a 3-compartment sink)
Follow guidelines for storing utensils, tableware, and equipment
Identify components of a master cleaning schedule
Describe training methods for cleaning and sanitizing the operation (wiping cloths, cleaning the premises, cleaning up after people who get sick, using and storing cleaning tools and supplies)
Explain an effective cleaning program