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Servsafe

By:Bianca Bernal

Chapter 1: Keeping food safe


How to prevent foodborne illnesses and what causes
them
Food safety responsibilities of a manager
The cost of foodborne illnesses in an operation

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Chapter 2: Understanding the


microworld

Conditions the growth of foodborne pathogens


Symptoms of a foodborne illness
Pathogens
Different types of bacteria
Viruses, pathogens, parasites

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Chapter 3: contamination, Food


allergens, and foodborne illness
Physical and chemical contaminants
The deliberate contamination of food
Food allergens

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Chapter 4: the safe food handler


Personal hygiene and contamination
A good personal hygiene program
Reporting health issues

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Chapter 6: Purchasing and Receiving

Purchasing from reputable suppliers


Receiving considerations
General inspection guidelines
Inspecting specific types of food

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Chapter 7: Storage

General storage guidelines


Date marking and labeling
Preventing cross-contamination
Storing specific food

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Chapter 8: Preparation

General preparation practices


Thawing
Prepping specific foods
Prepping practices that have special requirements

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Chapter 10: Food Safety Management

Food safety management systems


Active management control
FDA public health interventions
HACCP
Crisis management
Crisis response, recovery and assessment
Imminent Health Hazards

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Chapter 11: Safe Facilities and


Equipment
Designing a safe operation (layout, flooring, walls and ceilings)
Considerations for other areas of the facility ( restrooms, hand washing
stations, sinks restrooms)
Equipment selection
Installing and maintaining kitchen equipment
Utilities

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Chapter 12: Cleaning and Sanitizing

Cleaning (factors that affect cleaning and goes of cleaners)


Heat sanitizing and chemical sanitizing
When to clean and sanitize
Dishwashing / manual dishwashing
Storing tableware and equipment
Cleaning premises and no food contact surfaces
Cleaning tools and supplies
Developing a cleaning program

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