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SERVSAFE MODULE 6
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SERVSAFE MODULE 6/SERVSAFE MODULE 6/SERVSAFE MODULE 6
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SERVSAFE MODULE 6Prevent pathogens from spreading and growing by making good food-prep choices
including: - ✔equipment: clean
quantity: smaller amounts
storage: return food as quickly as possible
additives: use approved ones, never use more than allowed, careful of sulfites
Do not use the following to misrepresent the appearance of food: - ✔additives or
coloring
lights
Food that has become unsafe must be thrown out unless it can be safely
_________________________. - ✔reconditioned (restoring food to safe condition)
All food-especially ready-to-eat food-must be thrown out in the following situations: - ✔-
handled by restricted staff
-any food contaminated by hands or fluid
-exceeds time/temp requirements
Never thaw food at __________ ________________. - ✔room temp
refrigeration - ✔in a walk in cooler
41 F or lower
running water - ✔clean and sanitized prep sink
70 F or lower
strong enough to wash off debris
never let the food go above 41 F for 4 hours or more
microwave - ✔if food is cooked immediately after in conventional oven
cooking - ✔frozen burger on grill
ROP fish should remain ___________ until ready for use. - ✔frozen
If stated on the label, the fish must be removed from the packaging at the following
times: - ✔before thawing under refrigeration
before or right after thawing it under running water
Produce Cross-contamination: - ✔fruit and veggies don't touch surfaces that had raw
meat
Produce washing - ✔use warmer water
remove outer leaves, pull product apart
can wash some in chemicals
, SERVSAFE MODULE 6
Produce Soaking or Storing: - ✔do not mix dif items or use water for multiple items
Fresh-cut produce: - ✔Refrigerate and hold sliced fruits and vegetables at 41F(5C) or
lower
Raw seed sprouts: - ✔do not serve to high risk
Pooled eggs: - ✔eggs that are cracked open and combined in a container
cook immediately or store at 41 F
Pasteurized eggs - ✔in shell and in egg products
dishes that need little or no cooking
ex. caeser dressing
ok to give high risk pops raw or undercooked eggs if they are pasteurized
ok to use none pasteurized if the food is cooked all the way through ex. cake
salads containing tcs foods - ✔not usually cooked
ex. tuna salad
use leftover food if it was cooked, held, cooled correctly (41 F or lower, 7 days)
Ice Consumption - ✔ice is food
made from safe water
ice cooling - ✔don't use that ice in cooking
A Variance is - ✔document issue by authority that allows a regulatory requirement to be
changed
When applying for a variance, the regulatory authority may require managers to submit
a _______________ _________________. - ✔HACCP Plan - acct for food safety risks,
comply with plan, maintain written record (show youre monitoring CCPS, verifying
effectiveness, taking corrective action)
A variance is required if an operation plans to prep food in any of the following ways: -
✔-sprouting process
-packaging unpasteurized juice for later sale
-smoking or curing for later preservation
-food additives to preserve or alter food so it no longer need tcs
-live shellfish from tank
-reduced oxygen packaging - map packaging, vacuum packaging
-custom processing animals
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