Choon Yong-ServSafe Manager

Author of Book: National Restaurant Association Educational Foundation
Date Read: August 30, 2023

Book Report

Begin: 8/15/2023
Finished: 8/30/2023
Title: ServSafe Manager
Author: National Restaurant Association Educational Foundation

Why I Chose to read this book:
This is the book that we used in the EBRR Class. This book trains us to understand all the food safety risks faced in food service operations. Finding ways to reduce the risks. This will help keep the operation, staff, and customers safe. The knowledge gained from this book will allow me to expand my volunteer services to the food industry.

What I learned from this book:
ServSafe helps us understand all the food safety risks faced by our operation. Once we are aware of the risks, we can find ways to reduce them. This will help us keep our operation, staff, and customers safe.

Providing Safe Food:
What is a foodborne illness and what is a foodborne illness outbreak?
What are TCS and ready-to-eat food?
What are the five risk factors for foodborne illness?
Which population has a higher risk for foodborne illness?
How can we help keep food safe in our operations?
What are the roles of governmental agencies in keeping food safe?

Forms of contamination:
What are Biological, Chemical, and Physical contaminations, and how to prevent food from being contaminated by them?
How can the deliberate contamination of food be prevented?
What is the correct response to a foodborne illness outbreak?
What are the most common food allergens and how can we prevent exposure to food allergies?

The Safe food handler:
How can food handlers avoid behaviors that can contaminate food?
How should staff wash and care for their hands?
What is the correct way to dress for work and handle work clothes?
Where can staff eat, drink, smoke, and chew gum or tobacco to minimize contamination?
What is the best way to prevent staff who may be carrying pathogens from walking with or around food, or from working in the operation?

The Flow of Food: An Introduction:
How to prevent cross-contamination?
How to prevent time-temperature abuse?
What is the correct way to use and maintain thermometers?

The Flow of food: Purchasing, receiving and storage:
What is an approved, reputable supplier?
What are the criteria to accept or reject food during receiving?
How should food be labeled and dated?
How should food and non food items be stored to prevent time-temperature abuse and contamination?

The flow of food: preparation:
What are ways to prevent cross-contamination and time-temperature abuse?
What are the correct ways to thaw food?
What are the minimum internal temperatures for cooking food safely?
What are the correct ways to cool and reheat food to the correct temperature and in the correct amount of time?

The flow of food: Service:
What are the guidelines for holding cold and hot food?
When are how can food be held without temperature control?
How to prevent contamination when serving food and in self-serve areas?
How to prevent contamination and time-temperature abuse when serving food off-site or through vending machines?

Food Safety Management Systems:
What are food management systems?
What is active management control and how can it be applied?
What is a Hazard Analysis Critical Control Point (HACCP) system?

Safe Facilities and Pest Management:
How to pick materials and equipment that are safe for use in the foodservice operations?
What are the ways to avoid food safety hazards caused by utilities?
What are the ways to maintain your facility?
What are the best ways to handle emergencies?
What are the ways to prevent and control pests?

Cleaning and Sanitizing:
What are the different ways of sanitizing and the requirements for each?
How and when should surfaces be cleaned and sanitized?
How should items be washed in a dishwasher or a Three-Compartment sink and then stored?
How should cleaning tools and supplies be used and stored?
How do you develop an effective cleaning program?

How will this book contribute to my success upon my release:
The ServSafe Manager certificate is issued to students who pass the examination. The certificate is issued by the National Restaurant Association Educational Foundation and is widely accepted in the food industry. I will use the knowledge acquired to volunteer my services to the food industries in: Nursing homes, Senior Centers, Meal-on-wheels, geriatric and immigrant communities. I already have several communities who would like my volunteer services upon my release.