ServSafe Manager Study Guide for the ServSafe

Food Contamination

The manager’s primary focus is to prevent foodborne illness, which occurs when food becomes contaminated by something harmful. Contaminants can be biological, chemical, or physical.

The Contamination Process

Most contamination happens accidentally (but it is possible for contamination to happen on purpose). Managers must be aware of contaminants and the ways they come in contact with food. Contamination can come from: the type of foods being used, water, air, dirt, chemicals used near food, a sick or unhygienic employee, pests, etc. Managers must be aware of all types of contamination and the potential sources.

Types of Contaminants

Most contaminants spread to food via the careless food handler, whether by cross-contamination with surfaces or tools, or not washing hands after the restroom and causing fecal-oral route contamination (feces remaining on fingers and passing to foods).

Using a cleaner too close to food or leaving bones in a fish filet also causes contamination. Understanding all contaminant types and their sources is a manager’s priority.

Biological Contaminants

Biological contaminants are microorganisms that pass onto food. Harmful microorganisms are known as pathogens, and some make you sick. Biological contaminants include: bacteria, viruses, parasites, and fungi (molds and yeast) and cause the most foodborne illnesses.

Bacteria

Bacteria are responsible for a large number of foodborne illnesses. They are indiscernible by sight, smell, or taste and can grow exponentially under the right conditions. While their growth can be slowed by refrigeration or prevented by cooking food to minimum internal temperatures, some bacteria can form spores to protect themselves when nutrients are low, allowing them to survive heat and freezing.

FAT TOM—Use this acronym to remember the six conditions bacteria need to grow:

• F: Food—Bacteria need nutrients to survive, specifically proteins or carbohydrates. TCS food supports the growth of bacteria better than other types of food.

• A: Acidity—Bacteria grow best in food that contains little or no acid. They thrive in a pH range of 4.6 to 7.5 (neutral to slightly acidic).

• T: Temperature—Bacteria grow rapidly between 41°F and 135°F. This is known as the Temperature Danger Zone (TDZ). They grow even more rapidly in the “super-danger zone” of 70°F to 125°F.

• T: Time—Bacteria need time to grow. The more time food spends in the TDZ, the more opportunity bacteria have to grow to unsafe levels.

• O: Oxygen—Some bacteria need oxygen to grow (aerobic), while others grow only when oxygen is absent (anaerobic), such as in vacuum-packed or sous-vide foods.

• M: Moisture—Bacteria need moisture to grow. The amount of moisture available in food for this growth is called water activity (\(a_w\)), measured on a scale of 0 to 1.0. Bacteria thrive in foods with an \(a_w\) of 0.85 or higher.

Common Illness-Causing Bacteria

The FDA identifies the following as the four most common, highly contagious bacteria that cause severe illness. If a food handler is diagnosed with any of these, they must be excluded from the operation and the regulatory authority must be notified:

Salmonella Typhi: Linked to Ready-to-Eat (RTE) foods and beverages.

Nontyphoidal Salmonella (NTS): Frequently linked to poultry, eggs, meat, and dairy products.

Shigella spp.: Often found in food that is easily contaminated by hands (like salads containing TCS ingredients) or via flies.

Shiga toxin-producing E. coli (STEC): Found in the intestines of cattle; commonly linked to raw or undercooked ground beef and contaminated produce.

Viruses

Viruses are the leading cause of foodborne illness. They are carried by humans and animals and require a living host to grow. While they do not grow in food, they can be transmitted through food and still remain infectious in it. Viruses are typically passed through the fecal-oral route. They can come from water, or any surface contaminated by feces or vomit.

Major Viruses—The FDA identifies Hepatitis A and Norovirus as two highly contagious viruses that cause severe illness. If a food handler is diagnosed with either, they must be excluded from the operation and the regulatory authority must be notified.

Hepatitis A: Mainly found in the feces of people infected with it. Commonly linked to Ready-to-Eat (RTE) food and shellfish from contaminated water. An infected person may not show symptoms for weeks but can be very infectious.

Norovirus: Commonly linked to RTE food and shellfish from contaminated water. It is highly contagious; a person can become sick very quickly after ingestion.

Destruction of Viruses —Viruses cannot be destroyed by normal cooking temperatures. Therefore, practicing good personal hygiene—specifically prohibited bare-hand contact with RTE food and frequent handwashing—is the best defense. Because Norovirus and Hepatitis A are so contagious, it is imperative to exclude staff with diarrhea or vomiting. Managers must also have a written plan for cleaning up vomit and diarrhea to minimize the spread of Norovirus.

Parasites

Parasites cannot live and reproduce without a host and are commonly found in seafood, wild game, and foods that are processed with water (produce). Ordering food from reliable sources (especially frozen fish that will be served raw or uncooked) is the best defense against parasites, as well as minimum internal cooking temperatures. Fish that will be served raw or undercooked must be frozen by the manufacturer to specific time-temperature requirements to kill parasites.

Fungi

Fungi includes yeasts, mushrooms, and molds. Always throw away moldy foods unless the mold is a natural part of the product (like Brie cheese). Buy mushrooms from reliable sources because some mushrooms create harmful toxins that cannot be destroyed by cooking.

Biological Toxins

Naturally occurring toxins can be found in some plants, mushrooms, and seafood. Pathogen-produced toxins (like histamine) are created when scombroid fish (tuna, mackerel) become time-temperature abused. Other toxins, like Ciguatoxin, are found in predatory fish that have eaten smaller fish containing the toxin. They can’t be slowed or prevented by cooking or freezing, so always purchase these items from approved reputable sources.

Additional Pathogens

There are many other pathogens that can cause foodborne illness beyond the ones mentioned here. The National Restaurant Association or your local regulatory authority can provide a supplemental list of harmful pathogens.

Chemical Contaminants

Chemical contamination occurs when food comes in contact with cleaners, sanitizers, polishes, pesticides, medications, etc. Food should be stored separately from them. Certain materials (zinc, pewter, copper, painted pottery) can also cause chemical contamination and shouldn’t be used for food if not food safe, and should never be used with acidic foods (e.g., tomato sauce). Ensure that only chemicals approved for use in a foodservice establishment are used.

Physical Contaminants

Physical objects left in or dropped into food are contaminants, like metal shavings, fingernails, staples, bandages, glass, dirt, etc. Naturally occurring objects, like fruit pits or bones in a filet, are also considered physical contaminants. These could cause mild to fatal injuries like cuts, tooth damage, or choking. Order food from reliable sources, inspect food, and practice good hygiene to prevent physical contamination.

Deliberate Food Contamination

Accidental contamination is very common, but preventing deliberate contamination is also a manager’s responsibility. Someone may try to tamper with food using any of the three types of contamination mentioned above at any point in the food supply chain. This is called “Food Defense.”

Sources

Threats can come from a variety of sources, including terrorists, activists, disgruntled current or former staff, vendors, or competitors.

Prevention

Creating a food defense program for your establishment will help identify every point where food is at risk of tampering. While previous training used the A.L.E.R.T. tool, the ServSafe 9th Edition has transitioned to the FDA’s Employees FIRST initiative to enhance employee awareness and encourage them to recognize and report suspicious activity.

Actions to Take (Employees FIRST)

F: Follow company food defense plan and procedures.

I: Inspect your work area and surrounding areas.

R: Recognize anything out of the ordinary.

S: Secure all ingredients, supplies, and finished product.

T: Tell management if you notice anything unusual or suspicious.

Employees should know who’s in the establishment and who’s allowed in certain areas. Managers must make employees aware of food defense as it relates to their specific duties. Reports should be kept in relation to the defense plan such as receiving logs. If there is a threat, know what to do and who to contact if suspicious activity happens. Confiscate any suspicious products and contact your local regulatory authority.

Foodborne Illness Response

Even the most well-intentioned certified managers may experience a foodborne illness outbreak in their facility, so it’s important to know what steps to take when and if this occurs.

Information

It is important to get as much information as possible from the person reporting the illness. Get their contact information and the description of the food they ate as well as their symptoms and when the symptoms first started. Document this information.

Local Actions

Remove the suspected food from further use and label it “Do Not Use” and “Do Not Discard.” Document the removed product with information such as: production date, lot number, sell-by date, pack size, etc. Review receiving logs to identify which employees handled the item(s) so they can be interviewed in regard to their own health.

Working with Authorities

Contact your local regulatory authority and cooperate with their investigation. Give them your documentation, as well as any temperature logs, HACCP documents, staff logs, etc. Review your receiving, storing, handling, holding, cooking, and serving procedures to identify what procedure is not being met or not working.

Additional Terms and Concepts to Study:

• Measuring Food Temperature

• Cooking to Internal Food Temperatures

• Storage Safety

• Chemicals

Food Allergens

Allergens are naturally occurring food proteins some guests have sensitivities to, and when eaten in high numbers cause an allergic reaction. An allergic reaction is triggered by immune system responses to what your body perceives as a threat, attacking the protein. Managers should be familiar with the most common foods associated with allergic reactions and how to spot them.

Common Food Allergens

Over 160 different foods can cause allergic reactions, but nine foods make up 90% of reactions reported. These are the Big Nine:

• Milk

• Soy

• Eggs

• Wheat

• Fish (bass, flounder, cod)

• Crustacean shellfish (crab, lobster, shrimp)

• Peanuts

• Tree nuts (walnuts, pecans)

• Sesame

Common Symptoms of an Allergic Reaction to Food

Allergic reactions may happen immediately or hours later, and may include: nausea; wheezing or shortness of breath; swelling of face, eyes, hands, feet, etc.; hives or red, bumpy, itchy rashes; vomiting; diarrhea; abdominal pain; and itchy throat. These symptoms can range from mild to serious to severe (such as anaphylaxis, which can lead to death). Call emergency services immediately if someone exhibits these symptoms.

Prevention of Allergic Reactions

Allergic reactions cause up to 200,000 emergency room visits yearly, and 15 million Americans have some kind of food allergy. Every employee in your facility should be aware of allergens and actively work to keep guests safe from all reactions to food sensitivities, from things like gluten intolerance to severe allergies.

Allergen Identification and Communication

Federal law requires food labels to clearly identify any of the “Big Nine” allergens by their common name, either within the ingredients list or in a “contains” statement. In addition to following labeling laws, establishments must now provide written notification to guests of major food allergens present in the food served or sold. This notification can be provided physically (using brochures, table tents, or signage) or electronically (through websites, apps, digital menus, or QR codes).

Staff Actions

When serving an allergic guest, servers should: thoroughly describe dishes, identify ingredients, suggest items that don’t contain the allergen, specify the allergen special order to the kitchen staff, and hand deliver the dish to the guest. Kitchen staff should avoid using the allergen ingredient and avoid passing it to other ingredients or surfaces (cross-contact).

Cross-Contact

Cross-contact occurs when allergens are passed to food or food contact surfaces, such as: frying shrimp and using the same oil to fry chicken, using the same tools or utensils to handle different foods, or using the same rack to cool peanut butter cookies as oatmeal cookies. Always use separate utensils, pans, cooking oil, gloves, surfaces, etc. Confirm recipes for the presence of allergens and treat them as you would pathogens. Label foods with allergen warnings.