Customer Care and Help: Servsafe Food Safety
Click on a question to see the answer, or use the 'hide all' and 'show all' controls to view all answers.
How to Become ServSafe Certified and Recertified
How do I become ServSafe Food Safety certified?
To become ServSafe Food Safety certified you must meet your state/local health department regulatory requirements.
-
If your state requires that you complete the ServSafe Manager Certification Training Course and pass the certification exam, you may find training classes and exam administration locations in our online database. Be sure to contact your state restaurant association and state/local health department for additional class and exam sites.
Some states allow you to use or an online course to complete ServSafe Manager Certification Training. Exams are not included in online courses.
-
After completing these courses, search for exam administration sites in our online database. If you have questions about your state's requirements and/or cannot find classes or exam administration locations listed on the web site, please contact your state restaurant association and state/local health department for more options.
Link to this Information
Hide
My ServSafe certification is valid for how long?
ServSafe certification is valid for five years. However, this requirement may vary depending on the local requirements in your area, and possibly your own employer's standards. You should follow the most stringent guidelines.
Link to this Information
Hide
How do I re-test if I did not pass the certification exam?
An examinee may take the examination twice within a thirty day period,
if necessary. If a third attempt is required, the examinee must wait at
least sixty days from their last attempt.
There is only one legitimate reason for an examinee to re-test:
- The examinee did not pass the examination.
To re-take the certification exam, contact the individual or group that facilitated your initial certification exam and tell them that you want to re-take the exam.
If that is not an option for you, search for additional exam administration sites in our online database. If you cannot find exam administration locations on the web site, please contact your state restaurant association and state/local health department for more options.
If exam facilitator does not provide you with an exam answer sheet, you will need to purchase one.
EXAM ANSWER SHEETS (for traditional pencil and paper exams) can be ordered three ways:
-
Contact your state restaurant association
-
Order online in the National Restaurant Association Solutions product catalog, product code number: SSEAS
-
Email National Restaurant Association Solutions customerservice@restaurant.org or phone the Customer Service Department at (800) 765-2122, ext. 6701. In Chicagoland (312) 715-1010, ext. 6701.
SEAT REGISTRATION NUMBERS (FOR ONLINE EXAMS) can be purchased by logging in to the online catalog. If you wish to take your exam online, log in to purchase seat registration numbers, product code SSONLINEX. "Seat Registration Numbers" allow examinees to access and take online exams.
WARNING: YOU MUST HAVE A PROCTOR when taking the online exam and Seat Registration Numbers are not refundable. Before purchasing, check with your state association or local health department or colleges to learn if proctored online exams are available in your area.
Learn more about the online exam process.
Link to this Information
Hide
How do I become ServSafe Food Safety recertified?
You may recertify by retaking the ServSafe Certification Exam prior to the expiration of the five-year certificate eligibility.
-
Recommended study materials:
The ServSafe Essentials book is accepted in preparing for recertification in the majority of jurisdictions, or if acceptable in your area, use the ServSafe Manager Certification Training CD-ROM. Check our web site to find state/local health department regulatory requirements for certification renewal.
-
Retaking the certification exam for recertification:
You must purchase an exam answer sheet for use when taking the certification exam. Search our online database to locate exam administration sites.
If you wish to take your exam online, log in to purchase seat registration numbers, product code SSONLINEX. "Seat Registration Numbers" allows examinees to access and take online exams.
Learn more about the online exam process.
WARNING: YOU MUST HAVE A PROCTOR when taking the online exam and Seat Registration Numbers are not refundable. Before purchasing, check with your state association or local health department or colleges to learn if proctored online exams are available in your area.
-
Questions:
If you have questions about your state's requirements and/or cannot find classes or exam administration locations listed on the web site, please contact your state restaurant association and state/local health department for more information.
Link to this Information
Hide
ServSafe Food Safety Class and Exam Administration
Which materials will I need to teach a ServSafe course?
How do I order coursebooks and/or exam answer sheets or Seat Registration Numbers?
Coursebooks and exam answer sheets can be ordered in advance for first-time examinees, examinees that are retesting, and examinees that are recertifying.
There are three ways place an order:
-
Contact your state restaurant association
-
Order online in the National Restaurant Association Solutions product catalog, product code number: SSEAS
-
Email customerservice@restaurant.org or phone the Customer Service Department at (800) 765-2122, ext. 6701. In Chicagoland (312) 715-1010, ext. 6701.
Link to this Information
Hide
When and how do I order exam question booklets sheets?
Order exam question booklets if you are a registered instructor/proctor with first-time examinees, examinees that are retesting, or examinees that are recertifying. Orders should be placed 9 business days in advance of date needed.
If 9 business day notice cannot be met, then provide a credit card number for the $20 shipping and handling cost of the exam question booklets.
How to order exam question booklets:
-
Download, print out and complete the Examination Request Form (ERF). Printing this PDF file requires installation of Adobe® Acrobat®Reader®.
Print legibly when completing the ERF.
How to download: Save the PDF file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the ERF and would like one sent to you, phone (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
-
Fax your completed form to the Certification Department at (866) 665-9570 or (312) 583-9853.
-
Immediately after faxing, phone (800) 765-2122, ext. 6703 to verify that we have received your fax.
Or you may mail your completed ERF to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certification Department
Link to this Information
Hide
In what languages are ServSafe exam question booklets available?
Exams are available in English, Spanish/English, Korean/English, Chinese/English, French Canadian/English, Japanese/English, and Large Print.
Link to this Information
Hide
What is the format of the exam questions?
What do I do if I think something is wrong with the exam results I receive?
Submit a Research Request Form and the National Restaurant Association Solutions Course and Exam Administration Department will investigate.
-
Download, print out, and complete the Research Request Form. Downloading this PDF file requires installation of Adobe® Acrobat®Reader®. Print legibly when completing the form.
How to download: Save the file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the PDF and would like one sent to you, phone (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
-
Fax your completed form to the Certification Department at (866) 665-9570 or (312) 583-9853.
-
Immediately after faxing, phone (800) 765-2122, ext. 6703 to verify that we have received your fax.
Or you may mail your completed form to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certification Department
Link to this Information
Hide
How do I receive permission to read the ServSafe Food Protection Manager Certification examination aloud to an examinee with a documented disability?
-
Download, print out, and complete the Examination Accommodation Request Form. Downloading this PDF file requires installation of AAdobe® Acrobat®Reader®. Print legibly when completing the form.
How to download: Save the PDF file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the file and would like one sent to you, phone our Fax on Demand hotline at (800) 246-0184, ext. 250.
-
Fax your completed form with documentation to the Certification Department at (866) 665-9570.
-
Immediately after faxing, phone (800) 765-2122, ext. 6703 to verify that we have received your fax.
Or you may mail your completed form to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certification Department
Link to this Information
Hide
ServSafe Food Safety Exam Results and Appeals
When and how do I obtain my exam results?
Within 15 business days of your examination date. Obtain your score by logging in to Online Class and Exam Reports with login information given to you by your exam proctor.
You may also obtain your exam score from the person your instructor or proctor designated as the official score and certificate distributor. Certificate distributors may be your instructor or proctor, the class sponsor, or possibly your employer. The exam score is also available on the score analysis portion of certificate issued after 2/17/03.
Link to this Information
Hide
What is a passing score?
A passing score is 75% or higher. A score of 75% or higher is obtained by answering 60 or more of 80 questions correctly.
Link to this Information
Hide
Will I receive written documentation that indicates my exam results?
All examinees that pass the exam will receive an 8 x 12 certificate with tear-off analysis of their overall score by content domain. Any examinees that do not pass will only receive the analysis of their overall score by content domain.
Link to this Information
Hide
What do I do if I have a question about my exam results?
What is the National Restaurant Association Solutions Appeals Policy and procedure?
Any candidate or examinee denied eligibility to sit for an examination, who has failed an examination, or whose certificate has been revoked, may appeal a denial or revocation by submitting a written request to the Course and Exam Administration Department within thirty (30) calendar days of notification of the denial or revocation.
Upon receipt of the appeal, the Certification Department forwards the request with all prior documentation (if any) to the Director of Certification for review. The Director of Certification will review and make a final decision on the appeal within 30 days of receipt of the written request. This final decision will be communicated in writing, via traceable mail, to the individual who submitted the appeal within ten (10) days of rendering the decision.
The decision of the Director of Certification concerning all appeals is final.
To submit an appeal please follow the process below:
-
Download, print out, and complete the Appeal Request Form. Downloading this PDF file requires installation of Adobe® Acrobat®Reader®. Print legibly when completing the form.
How to download: Save the PDF file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the file and would like one sent to you, phone our Fax on Demand hotline at (800) 246-0184, ext. 285.
-
Fax your completed form with documentation to the Certification Department at (866) 665-9570.
-
Immediately after faxing, phone (800) 765-2122, ext. 6703 to verify that we have received your fax.
Or you may mail your completed form to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certification Department
Link to this Information
Hide
Certificates, Revocations and Appeals
How do I obtain my certificate?
Obtain your certificate from the person your instructor or proctor designated as the official score and certificate distributor. Certificate distributors may be your instructor or proctor, the class sponsor, or possibly your employer. The cost is $20 for each certificate requested.
If you are unable to obtain your certificate, you may request one by sending a completed Certificate Request Form to National Restaurant Association Solutions.
-
Download, print out, and complete the Certificate and Score Release Request Form. Downloading this PDF file requires installation of Adobe® Acrobat®Reader®. Print legibly when completing the form.
How to download: Save the file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the PDF and would like one sent to you, phone (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
-
Fax your completed form to the Certification Department at (866) 665-9570 or (312) 583-9853.
-
Immediately after faxing, phone to verify that we have received your fax: (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
Or you may mail your completed form to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certification Department
Link to this Information
Hide
How do I request a correction or change of information on my certificate?
To request a correction or to change information on your certificate, submit a Certificate Request Form. The cost is $20 for each certificate requested.
-
Download, print out, and complete the Certificate and Score Release Request Form. Downloading this PDF file requires installation of Adobe® Acrobat®Reader®. Print legibly when completing the form.
How to download: Save the file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the PDF and would like one sent to you, phone (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
-
Fax your completed form to the Certification Department at (866) 665-9570 or (312) 583-9853.
-
Immediately after faxing, phone to verify that we have received your fax: (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
Or you may mail your completed form to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certification Department
Link to this Information
Hide
How do I order a duplicate certificate?
Duplicate certificates cost $20 each. To order, submit a Certificate Request Form:
-
Download, print out, and complete the Certificate and Score Release Request Form. Downloading this PDF file requires installation of Adobe® Acrobat®Reader®. Print legibly when completing the form.
How to download: Save the file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the PDF and would like one sent to you, phone (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
-
Fax your completed form to the Certification Department at (866) 665-9570 or (312) 583-9853.
-
Immediately after faxing, phone to verify that we have received your fax: (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
Or you may mail your completed form to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certificaiton Department
Link to this Information
Hide
What is the Revocation Policy and procedure?
National Restaurant Association Solutions reserves the right to revoke an examinee's certificate based on any security violation that severely compromises the validity, reliability, security or integrity of the National Restaurant Association Solutions Certification examination programs.
Any candidate or examinee whose certificate has been revoked, may appeal a denial or revocation by submitting a written request to the Certification Department within thirty (30) calendar days of notification of the denial or revocation.
Upon receipt of the appeal, the Certification Department forwards the request with all prior documentation (if any) to the Director of Certification for review. The Director of Certification will review and make a final decision on the appeal within 30 days of receipt of the written request. This final decision will be communicated in writing, via traceable mail, to the individual who submitted the appeal within ten (10) days of rendering the decision.
The decision of the Director of Certification concerning all appeals is final.
If your certification has been revoked and you would like to submit an appeal please follow the process below:
-
Download, print out, and complete the Appeal Request Form. Downloading this PDF file requires installation of Adobe® Acrobat®Reader®. Print legibly when completing the form.
How to download: Save the file to your computer's hard drive and open from there rather than opening it via your web browser.
In Internet Explorer, right click on the PDF link; choose "Save Target As..."; save the file to the location you want and then open the file once the download finishes.
In Netscape Navigator, right click on the PDF link; choose "Save Link As... "; save the file to the location you want and then open the file once the download finishes.
If you are unable to download the file and would like one sent to you, phone our Fax on Demand hotline at (800) 246-0184, ext. 285.
-
Fax your completed form with documentation to the Certification Department at (866) 665-9570.
-
Immediately after faxing, phone (800) 765-2122, ext. 6703 to verify that we have received your fax. In Chicagoland (312) 715-1010, ext. 6703.
Or you may mail your completed form to the:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certificaiton Department
Link to this Information
Hide
Complaint Resolutions
How are complaints resolved that are not related to exams or certificate appeals?
All administrative complaints received pertaining to the validity, reliability, security or integrity of the National Restaurant Association Solutions Certification Examination Program will be handled promptly by the Certification Department. The department will work to resolve complaints within (30) calendar days.
This complaint resolution process does not include exam appeals or certificate revocations and appeals.
You may contact the Certification Department regarding the status or results of your complaint at certification@restaurant.org thirty (30) calendar days after submitting your complaint.
You may also contact the department by phone at: (800) 765-2122, ext. 6703. In Chicagoland (312) 715-1010, ext. 6703.
Or you may mail your inquiry to:
National Restaurant Association Solutions
175 West Jackson Boulevard, Suite 1500
Chicago, Illinois 60604-2814
Attn: Certificaiton Department
Link to this Information
Hide
Conference for Food Protection (CFP)
What is the Conference for Food Protection (CFP) and what does it mean that the ServSafe Food Protection Manager Certification Examination is recognized by CFP?
The Conference for Food Protection (CFP) is an independent national
voluntary organization established to promote food safety and consumer
protection.
The ServSafe Food Protection Manager Certification Examination has
conformed to the CFP standards for examination development. The CFP,
in conjunction with the American National Standards Institute (ANSI),
developed a voluntary program and protocol for recognizing food
protection manager certification examinations. The purpose of the
recognition program is to ensure certification exams conform to CFP
standards for validity, reliability and legal defensibility.
Link to this Information
Hide
NRAEF Non-Discrimination Statement/Policy
What is the National Restaurant Association Solutions's Non-Discrimination Policy?
National Restaurant Association Solutions prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital/family status or any other category protected under applicable law.
Link to this Information
Hide
Personal hygiene
How many times should a bus have to wash their hands during their shift? They are always bussing dirty tables and it isn't possible to wash their hands after each table!
Hands should be washed between tasks and each time they become contaminated. Therefore, if you are bussing or clearing tables, it is necessary to wash your hands before handling anything that is clean such as utensils, plates, or glasses. To reduce the number of times the bus persons should wash their hands, it might be a good idea to group the tasks they do. For example, one person could be assigned to clearing tables, taking out the trash, etc. and a different person could be assigned to setting the tables and handling other clean items. This way, their job does not pose the potential risk of cross-contamination.
Link to this Information
Hide
What's a good uniform policy concerning aprons?
When implementing a uniform policy it is important to remember that the uniform is there to protect the food from being contaminated by the worker, not the worker from being contaminated by the food. Therefore, all uniforms, including aprons, should be clean and in good condition. Stressing good personal hygiene, such as wearing clean clothes and appropriate hair restraints (i.e. hats, hairnets, etc.) and removing jewelry should also be incorporated in a uniform policy.
Keep in mind that uniforms should be removed when going to the restroom or when taking out the trash. Uniforms that become contaminated or soiled during the course of a shift should be replaced with a clean one.
Link to this Information
Hide
Micro-world and foodborne illness
Why did the upper limit of the temperature danger zone change from 140°F to 135°F?
Recently, the FDA lowered the holding temperature for hot potentially hazardous food from 140°F to 135°F based on input from the Conference for Food Protection. At the 2002 CFP, it was determined that enough scientific information existed to warrant this temperature change. Technical studies of key foodborne pathogens show that the upper limits of their growth range are well below 140°F (e.g. Bacillus cereus 122°F; Clostridium perfringens 127.5F; Clostridium botulinum 118°F; Staphylococcus aureus 122°F). The temperature change was incorporated into the 2003 supplement to the 2001 FDA Food Code.
The change to the hot holding temperature affects the holding temperature for plant food, the storage temperature of in-use utensils, and the cooling temperature parameters. Other changes to the 2001 FDA Food Code can be found at http://www.cfsan.fda.gov/~dms/fc01-sup.html.
Link to this Information
Hide
Why does two-stage cooling seem to contradict to the "4-hour rule"?
While it may appear on the surface that two-stage cooling contradicts the "4-hour rule" you need to look closely at the two-stage cooling method to get the full story. In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours. However, this does not mean you have six hours straight through. It is important to realize that if the food does not reach 70°F in two hours, you cannot continue to cool the food; the food must be reheated to 165°F for 15 seconds within two hours before another attempt at cooling can be made.
To cool food quickly from 135°F to 70°F, a quick chill method (such as an ice bath or ice paddles) must be used. Because you are able to cool food at a rate of over 67 degrees an hour, it is reasonable to say that if you continue to use the same method, it will not take the entire four hours you have left to cool the food to 41°F or lower.
It is important to mention the method behind all this madness. We know that foodborne microorganisms grow rapidly in the temperature range from 41 - 135°F, known as the temperature danger zone, but there is also a range of temperatures within the temperature danger zone, from 70°F to 125°F where foodborne microorganisms grow particularly quickly. What two-stage cooling does is move food through this range as quickly as possible (under two hours, in fact) to minimize the time it spends in this dangerous range.
Link to this Information
Hide
Why are garlic-in-oil mixtures considered potentially hazardous foods?
A potentially hazardous food is one in which foodborne pathogens are able to grow quickly. To be able to grow, these microorganisms need several conditions that can be described using the acronym FATTOM.
- they need a Food source for nutrients,
- the food must at the right Acidity,
- they also need enough Time at the right Temperature to multiply to levels that will make people sick or to produce toxins,
- they also need appropriate Oxygen levels, and
- the food must have Moisture.
Garlic-in-oil mixtures provide the perfect environment for the growth of Clostridium botulinum if steps to prevent it are not taken. Garlic is naturally contaminated with C. botulinum because it is grown in the soil where this microorganism can be found. C. botulinum is an anaerobic microorganism, which means it can only grow when oxygen is not present. The fact that heavy oil seals out most oxygen combined with the fact that the garlic in these mixtures is usually roasted (which increases available moisture) gives this bug more than enough food and water to grow rapidly. Of course, if given enough time at the right temperature (which is provided when the mixture is stored at room temperature) C. botulinum is able to grow and produce its deadly toxin. To prevent the growth of this microorganism, only use garlic-in-oil mixtures that have been properly treated by the manufacturer. Often acidifying agents are added to the products as C. botulinum does not like acidic food and will die. As an additional step, it is also a good idea to refrigerate garlic-in-oil mixtures to prevent the growth of this foodborne pathogen.
Link to this Information
Hide
Why are foil wrapped baked potatoes and other cooked vegetables considered potentially hazardous foods?
Raw vegetables do not provide the right environment for foodborne microorganisms to grow, but it's a different story once they've been cooked. Foil wrapped baked potatoes, grilled onions, and refried beans have all been known to cause outbreaks of foodborne illness. The cooking process introduces extra moisture and may alter the vegetable's pH, allowing foodborne pathogens, which are naturally found on vegetables that grown on or in the soil, to grow. Care must be taken to properly cook, hold, cool and reheat vegetables to prevent the conditions that will allow foodborne pathogens to grow.
Link to this Information
Hide
Why are sprouts a potentially hazardous food?
Sprouts have only recently emerged as a recognized cause of foodborne illness. Since 1995, health officials have attributed 13 food-borne disease outbreaks worldwide to sprouts. Ten of these outbreaks occurred in the United States, resulting in illnesses in at least 956 Americans and at least one death.
Four of the outbreaks were caused by shiga toxin-producing E. coli (also known as E. coli O157:H7). Many of the outbreaks have involved raw alfalfa sprouts or mixed sprouts containing raw alfalfa sprouts contaminated with Salmonella.
Link to this Information
Hide
Why was the lower limit of the temperature danger zone changed from 40°F in previous versions of the ServSafe texts to 41°F in the most recent?
As a result of partnerships developed between the industry, academia, and regulatory agencies, and to help promote uniformity between industry and regulatory standards, the ServSafe materials will use 41°F (4°C) as the lower limit of the temperature danger zone.
Link to this Information
Hide
Should I put fish like amberjack and snapper on my menu since I really can't ensure they are safe?
Although you can never 100% guarantee the safety of any potentially hazardous food, there are some steps your establishment can take to make sure seafood is served safe to the best of your knowledge.
First start with a reputable supplier. This is especially important with these types of fish where ciguatera toxin can be found. Your supplier should be trusted to harvest fish only from approved waters. Upon receiving the fish, make sure employees check that the fish comes on clean ice, with little melted ice surrounding the fish, and that the internal temperature of the fish flesh is 41F or lower. Then the fish should be promptly stored in a refrigeration unit that will maintain this internal temperature. Preparation should minimize any risk for contamination and time and temperature abuse, and the fish should be cooked to an internal tempera
Link to this Information
ture that will eliminate any harmful microorganisms that may be present.
Hide
Where do the bacteria on seeds and sprouts come from?
It's believed that the seeds from which sprouts are derived are often the source. For example, some of the seeds may become contaminated by animals in the field or during post-harvest storage. Also, the use of animal manure in fields of alfalfa intended for non-human use may be a problem if seed is used for sprouting.
The ideal conditions provided by germinating seeds and beans-namely abundant nutrients in this phase of plant growth, high levels of moisture needed to produce sprouts, and heat generated from the sprouting process-help ensure the survival and growth of bacteria.
Following three 1998 foodborne disease outbreaks involving raw alfalfa sprouts, the FDA reaffirmed a warning that had been issued by the national Centers for Disease Control and Prevention in 1997. The advisory urged people at high risk for foodborne illness-children, the elderly, and people with compromised immune systems-to avoid raw alfalfa sprouts until methods to improve the safety of sprouts can be identified and put in place. (From FDA Consumer magazine, (January-February 1999).
Link to this Information
Hide
Flow of food
Should ready-to-eat vegetables be washed before service? How?
It is always a good idea to wash produce in clean drinking water before eating or serving. This goes for all produce including ready-to-eat and even items such as melons and oranges. Detergents and bleach should never be used in the cleaning process because produce items are porous and can absorb the detergent or bleach. Produce may be washed in with a vegetable wash that meets the requirements specified in 21 CFR 173.315.
Link to this Information
Hide
What is the cooking temperature for steaks and chops vs. roasts? Why do roasts need to be cooked to 145°F (63°C) for 4 minutes, while steaks or chops only need to be cooked to 145°F (63°C) for 15 seconds?
The FDA Food Code recommends a minimum internal cooking temperature for pork chops or steaks of 145°F for 15 seconds. The minimum internal cooking temperature for pork or beef roasts as any of the alternate times and temperatures listed in Section 3-401.11 (B) (e.g. 145°F for 4 minutes, 130°F for 112 minutes, 140°F for 12 minutes, etc.). Because steaks or chops are thinner than roasts and therefore their internal temperatures are met quicker than a roast, the time that the internal temperature must be held for a steak is much shorter than that of a roast to accommodate the time that it "comes up to temperature".
Link to this Information
Hide
Why is the boiling point method for calibrating a thermometer often less reliable than the ice-point method?
One method is no more reliable than the other method. The ice-point method is preferred over the boiling point method for reasons of safety and ease of use.
The boiling point method can pose a safety threat. With temperature at 212°F, burns from hot water or steam can occur.
The atmospheric pressure and altitude above sea level changes the boiling point of water 1°F lower for each 550 feet above sea level. That means an establishment located 5,500 feet above sea level, would have to adjust the pointer to 202°F using this method.
Link to this Information
Hide
Why can eggs be received at 45°F (7°C) while other potentially hazardous foods such as meat, poultry, and fish must be received at 41°F (5°C) or lower.
According to section 3-202.11 of the FDA Food Code, if a temperature other than 41°F is specified by law governing the distribution of a potentially hazardous food, such as laws governing milk, molluscan shellfish, and shell eggs, the food may be received at the specified temperature. Current laws for interstate shipment of shell eggs allows a temperature of 45°F.
Link to this Information
Hide
How long can leftover meat and poultry be stored before it must be discarded?
According to section 3-501.18 of the FDA Food Code, ready-to-eat food should be kept for no more than 7 days at 41°F or 4 days at 45°F. If a dish is prepared from a leftover potentially hazardous ingredient, then the dish containing the leftover ingredient can be held for the remaining time of the leftover ingredient. For example, if cooked chicken has been stored at 41°F for two days and is then used to prepare chicken salad, any leftover chicken salad is good for 5 more days. Of course, you may want to check with your local health department since their requirements may be different.
Link to this Information
Hide
Facilities and equipment
What is a product-mimicking device?
A product mimicking device uses wireless sensors that simulate the density and moisture content of real food. These devices are used to measure the temperature of the food via food simulators, but without damaging the actual food product and without having to take the temperature of every food item around it. For example, if you need to monitor deli salads in a cold case, a product mimicking device will allow you to ensure the proper temperature of these items without contaminating or damaging the real food with a probe.
A picture of a product mimicking device is found on page 21 of the Summer 2002 Food Safety Illustrated.
Link to this Information
Hide
My dry goods storerooms are very hot-Is this really a food safety problem?
Dry storerooms should maintain a temperature between 50-70°F with a humidity of 50-60%. Higher temperature or humidity levels could jeopardize the quality of your product, but more importantly, these conditions attract pests and insects and provide an excellent breeding ground for roaches, flies, beetles and moths. If the temperature is too warm or the humidity too high, installing a temperature control device or a dehumidifier might help control the environment.
Link to this Information
Hide
Sanitation and pest control
Are Material Safety Data Sheets required for all chemicals used in an operation?
The Occupational Safety and Health Administration (OSHA) requires that each operation have on file the necessary Material Safety Data Sheets for the hazardous chemicals stored at any establishment. Under the OSHA Hazard Communication Standard (HCS), chemical manufacturers and suppliers are required to provide Material Safety Data Sheets (MSDS) for each hazardous chemical at an establishment. Employers are required to provide information to their employees only about the hazardous chemicals to which they are exposed. OSHA does not require that the MSDS be provided to purchasers of household consumer products when the products are used in the workplace in the same manner and frequency as in the household.
The information contained on the MSDS is designed to protect the employer and the employee from the hazards of chemical exposure and to enable them to work safely with chemical products. A Material Safety Data Sheet should contain the following information:
- Information about safe use and handling
- Physical, health, fire, and reactivity hazards
- Precautions
- Appropriate personnel protective equipment (PPE) to wear when using the chemical
- First-aid information and steps to take in an emergency
- Manufacturer's name, address, and phone number
- Date the MSDS was prepared
- Hazardous ingredients and identity information
Link to this Information
Hide
What does PPM mean?
PPM stands for Parts Per Million, which is the ratio of a substance present in a 1,000,000 (1 million) portion of a (or another) substance. For example, if you divide a pie equally into 10 pieces, each piece would be a part-per-ten, or one-tenth of the total pie. If you cut this pie into a million pieces, each piece would represent a millionth, or part per million, of the original pie. PPM is often used to indicate how much of a sanitizer should be used per a specified amount of water. For example, the recommended amount of chlorine used as a sanitizer for use on a food-contact surface is 50 ppm, which can also be written as 50mg/L. This means that to make a 50 ppm solution, you would need to add 50mg of chlorine to one liter of water.
Link to this Information
Hide