Your FREE ServSafe Manager Flashcards 2026 – 250+ Cards

41°F to 135°F (5°C to 57°C) — the range in which foodborne pathogens grow most rapidly. TCS food should spend as little time here as possible.

70°F to 125°F — pathogens multiply fastest here.

Time/Temperature Control for Safety food — food that needs time and temperature control to limit pathogen growth (e.g., meat, poultry, dairy, cooked rice, cut melon, cut tomatoes).

Food, Acidity, Temperature, Time, Oxygen, Moisture — the six conditions pathogens need to grow. A manager controls Time and Temperature most directly.

4.6 to 7.5 (slightly acidic to neutral). Below 4.6, most pathogens can't grow.

aw above 0.85. Drier foods (lower aw) limit growth.

Biological (pathogens, toxins), chemical (cleaners, pesticides, toxic metals), and physical (foreign objects like glass, metal, bone).

Norovirus, Hepatitis A, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli (STEC). They are highly contagious and cause severe illness.

A food handler diagnosed with any Big 6 illness must be EXCLUDED from the operation and the regulatory authority notified.

Poultry and eggs (and the food handler's hands). Cook poultry to 165°F.

Ground beef and contaminated produce. Cook ground beef to 155°F.

A long onset of 2 to 6 weeks and jaundice (yellowing of skin/eyes). It spreads via ready-to-eat food and shellfish from contaminated water.

Norovirus — onset 12 to 48 hours; very contagious; associated with ready-to-eat food and shellfish.

Scombroid (histamine, from tuna/mahi held warm) and ciguatera (reef fish). Prevent by buying from approved, reputable suppliers and keeping fish cold.

Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame (the 9th, added Jan 2023).

No. Allergen proteins survive heat. A dish with allergen cross-contact must be discarded and remade — you cannot cook it off.

When an allergen is unintentionally transferred to a food that does not contain it (e.g., shared utensils, fryer oil, or prep surfaces). It is different from cross-contamination.

Written allergen notification to customers — via menus, signage, a QR code, or website — so guests know which menu items contain major allergens.

The transfer of pathogens from one surface or food to another — e.g., raw chicken juices dripping onto ready-to-eat salad. Prevent by separating raw and RTE foods.

Top to bottom, lowest minimum cook temperature on top: ready-to-eat, seafood (145°F), whole cuts of beef/pork (145°F), ground meat/fish (155°F), then poultry (165°F) on the bottom.

Poultry has the highest minimum cook temperature (165°F), so storing it lowest prevents its juices from dripping onto and contaminating foods cooked to lower temperatures.

Metal shavings, glass, bandages, fingernails, jewelry, bones, and packaging — anything foreign that can cause injury.

Cleaners, sanitizers, pesticides, and toxic metals (e.g., from unlined copper or galvanized cookware reacting with acidic food). Store chemicals away from and below food.

Groups at greater risk for foodborne illness: the very young, older adults, pregnant people, and those with weakened immune systems. Extra precautions apply when serving them.

Take the menu item out of service, identify and isolate the suspect food, document, cooperate with the regulatory authority, and identify how/where the contamination occurred.

When two or more people experience the same illness after eating the same food, and a lab investigation confirms the food as the source.

Some bacteria (e.g., Clostridium, Bacillus) form spores that survive cooking and can grow if food is held in the danger zone — which is why proper holding and cooling matter.

Scombrotoxin (histamine) — forms in tuna, mahi-mahi, and similar fish left in the danger zone. Not destroyed by cooking or freezing.

They are inspected and meet applicable laws, reducing the risk of receiving contaminated food (e.g., shellfish from approved waters, fish from safe sources).

A microorganism that causes illness. The main types in food are bacteria, viruses, parasites, and fungi.

Viruses (like Norovirus and Hepatitis A) — they don't multiply in food, but food handlers and contaminated water can transfer them. Good hygiene and excluding sick workers are the main controls.

Improperly canned or ROP/sous-vide foods and oils held without temperature control. It produces a deadly toxin; control with proper canning and temperature.

Found in soil, water, and RTE foods like deli meats and soft cheeses; it grows at refrigeration temperatures. Control with date marking, discarding old RTE TCS, and cooking to required temps.

Temperature and Time — by holding, cooking, cooling, and limiting time in the danger zone. The others are mostly inherent to the food.

Vomiting, diarrhea, jaundice, sore throat with fever, and infected, uncovered wounds. Vomiting/diarrhea/jaundice generally require exclusion.

Hands carry pathogens (e.g., Staphylococcus, Norovirus). Touching ready-to-eat food with bare hands can transfer them directly to food a customer eats without further cooking.

Acidic food (tomato sauce, citrus) stored or cooked in unlined copper, zinc/galvanized, or pewter containers can leach toxic metals. Use food-grade, nonreactive equipment.

Call for emergency help immediately. Then identify the food/allergen, document, and review how cross-contact occurred to prevent it again.

Use separate, cleaned-and-sanitized equipment and utensils; wash hands and change gloves; prepare allergen-free orders separately; and never cook an allergen out of a dish.

4 hours total. After that, the food must be discarded because pathogens may have grown to unsafe levels.

Food that is edible without further washing or cooking — e.g., cooked food, washed produce, deli meats, bakery items, and garnishes. It needs extra protection from contamination.

Hepatitis A — 2 to 6 week onset, jaundice. An infected handler who touches RTE food is a common cause; exclusion and handwashing are key.

Treat it as a physical hazard: remove the dish, investigate the source, document, and check related food. Physical hazards can cause injury.

Cross-contamination transfers pathogens; cross-contact transfers allergens. Both are prevented by separation and clean equipment, but allergens aren't destroyed by cooking.

Identify affected guests and the common food, preserve samples, document, and cooperate with the health authority to find and correct the cause.

Norovirus: 12 to 48 hours. Hepatitis A: 2 to 6 weeks (with jaundice). The long onset is the Hep A tell.

Vibrio (and Norovirus/Hepatitis A). Control by buying shellfish from approved sources and keeping shellstock tags 90 days.

Work in the operation but not handle exposed food, clean equipment, or clean utensils — unless the operation serves an HSP, then exclude.

Sesame, effective January 2023 under the FASTER Act.

Store them away from and below food, label every container, use only as directed, and never put chemicals in unlabeled or food containers.

It identifies the conditions pathogens need so the manager can remove at least one — most practically by controlling Time and Temperature.

When in doubt, throw it out. If time and temperature can't be verified as safe, discard the food.

165°F for less than 1 second (instantaneous). Also applies to stuffing, stuffed foods, and dishes containing previously cooked TCS.

155°F for 17 seconds — ground beef and pork, injected/tenderized meat, and ground seafood. Also shell eggs that will be hot-held.

145°F for 15 seconds — seafood, steaks/chops of pork/beef/veal/lamb, and shell eggs served immediately.

145°F for 4 minutes (an alternate time-temperature table allows lower temps held longer).

135°F (no minimum hold time). Below this they're not safe for hot holding.

145°F for 15 seconds if served immediately; 155°F for 17 seconds if they will be hot-held. (A classic dual-listing exam trap.)

Whole/fillet seafood: 145°F for 15 seconds; ground seafood: 155°F for 17 seconds.

Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours — 6 hours total. Stage one (the 2-hour step) is the most critical.

Discard it. It failed stage one (135°F to 70°F within 2 hours), so the 2-hour window is already blown even if 41°F could still be reached.

Up to 4 hours (the second stage is always a 4-hour window once 70°F is reached within the first 2 hours).

Ice-water bath, ice paddle, blast/tumble chiller, smaller/shallower portions, adding ice or cold water as an ingredient, and stirring. Place uncovered in the coolest part of the cooler.

165°F for 15 seconds within 2 hours. Commercially processed, ready-to-eat food reheated for hot holding only needs 135°F.

135°F or higher. Check food temperature at least every 4 hours.

41°F or lower.

In a cooler at 41°F or lower; under running water at 70°F or lower; in a microwave (then cook immediately); or as part of the cooking process. Never thaw at room temperature.

41°F or lower.

135°F or higher.

Frozen solid. Reject if there are ice crystals or fluid/water stains on the packaging, signs it was thawed and refrozen.

Air temperature 45°F or lower; internal temperature no higher than 50°F. Keep the shellstock identification tag for 90 days.

Receive at 45°F or lower and cool to 41°F or lower within 4 hours.

Receive at an air temperature of 45°F or lower.

90 days from the date the last shellfish was used, so the source can be traced in an illness investigation.

If held longer than 24 hours, it must be date-marked and discarded after a maximum of 7 days when stored at 41°F or lower (the day of prep counts as day 1).

First In, First Out — use the oldest stock first by storing items with the soonest use-by date in front. Rotates inventory to prevent spoilage.

Cold food held without temperature control must start at 41°F or lower, stay below 70°F, be labeled with a discard time, and be discarded after 6 hours.

Hot food held without temperature control must be labeled and discarded after 4 hours.

Freeze at -4°F for 168 hours (7 days), or at -31°F until solid then hold at -31°F for 15 hours, or at -31°F until solid then hold at -4°F for 24 hours.

A thermocouple or thermistor with a thin probe. Insert into the thickest part, away from bone, fat, and gristle.

Submerge the probe in a slush of crushed ice and water; it should read 32°F. Adjust if needed. (Boiling-point method = 212°F at sea level.)

Within ±2°F (±1°C) for food. Calibrate regularly and after a temperature extreme or being dropped.

Avoid bare-hand contact — use gloves, tongs, deli paper, or spatulas. Bare-hand contact with RTE food is prohibited in most jurisdictions.

Reject it. Cold TCS food must be received at 41°F or lower.

Below and away from ready-to-eat food, to prevent juices from dripping onto it.

Divide into smaller, shallow containers and/or use an ice-water bath or ice paddle, then refrigerate uncovered until it reaches 41°F before covering.

At least every 4 hours; some operations check every 2 hours to allow time for corrective action.

No. Steam tables hold food but reheat too slowly. Reheat to 165°F within 2 hours on a stove, oven, or microwave first, then transfer to the steam table.

Reject and document the delivery — for example, reject milk received at 50°F or frozen shrimp with large ice crystals (sign of thaw-refreeze).

It has been below 135°F in the danger zone; because the time/temperature can't be verified as safe, discard it. Reheating only fixes food held safely.

Open a package and insert a clean, sanitized thermometer between two packages, or fold packaging around the probe — without puncturing the food.

Color and texture are unreliable indicators of safety. Only reaching the required internal temperature for the required time destroys pathogens.

Cook TCS food in a microwave to 165°F, let it stand covered for 2 minutes after, and rotate/stir during cooking for even heating.

Reheat the food to 165°F and start the cooling process over, OR discard it. You cannot simply continue cooling.

Hold at 135°F or higher. Cooked rice is a TCS food (supports growth of Bacillus cereus spores).

Cut leafy greens, cut tomatoes, and cut melons must be held at 41°F or lower once cut, because cutting exposes the interior to pathogens.

Treat it like food: scoop with a clean, sanitized scoop kept outside the bin (not stored in the ice), never use a glass to scoop, and never store food/drinks in the ice.

At least 6 inches off the floor, in clean covered containers, away from walls, with raw items below RTE — and never under exposed pipes or where condensate can drip.

With the name of the food and the use-by/discard date (and for RTE TCS held over 24 hours, the 7-day date-marking rule applies).

Only after cleaning and sanitizing it (or by using a separate, color-coded board). Otherwise it causes cross-contamination.

7 days at 41°F or lower, counting the prep day as day 1.

Throw it out. Do not serve or re-date it.

41°F or lower (cold holding). Cut melon is a TCS food.

Food passes slowly through the danger zone, giving surviving spores and pathogens time to multiply — which is why the strict two-stage time limits exist.

135°F, because it was already cooked and processed in a sealed package. Food cooked and cooled on-site must reach 165°F.

Cooking food for under 60 minutes, cooling, then finishing later. It requires the operation to follow specific procedures and notify the regulatory authority where required.

41°F or lower (it's a cold TCS food). Reject if higher.

Slacking (gradual thaw before cooking) must keep food at 41°F or lower (or below the danger zone if cooked immediately). Done at room temperature it allows pathogen growth.

Use a clean, single-use spoon, taste, then remove and wash the spoon before tasting again — never double-dip or reuse the tasting spoon in the food.

Reject them. Damage can indicate contamination (including botulism risk in swollen cans).

Remove it from inventory, label it 'Do Not Use / Do Not Discard', store it separately, and follow the recall notice instructions.

In the cooler at 41°F or lower (it may take days for a large bird). Plan ahead; never thaw on the counter.

6 hours, starting at 41°F or lower and not exceeding 70°F, then discard.

When the food was removed from temperature control and the time it must be discarded.

145°F for 15 seconds (whole-muscle cut). Ground beef, by contrast, needs 155°F.

Pathogens on whole cuts stay on the surface (destroyed by searing/cooking), while grinding mixes surface bacteria throughout, so ground meat needs a higher temperature (155°F).

Keep hot food at 135°F or higher and cold food at 41°F or lower, provide sneeze guards, label allergens, supply clean utensils, and don't let guests refill dirty plates.

It is in the danger zone; if you can't verify safe time/temperature, discard it. Use time as a control with labeling only if pre-planned (6-hour limit).

165°F for 15 seconds within 2 hours, because it was cooked and cooled on-site.

Prep and store RTE foods separately and above raw; if using one cooler, top-to-bottom by increasing cook temperature, poultry on the bottom.

5°C to 57°C (equivalent to 41°F to 135°F).

Move the TCS food to a working unit, assess how long it was above 41°F (discard if unsafe), and repair or recalibrate the cooler before reuse.

165°F for 15 seconds — stuffed meats and any dish containing previously cooked TCS require the highest cook temperature.

4 hours (stage two of cooling, after reaching 70°F within the first 2 hours).

A proactive, planned approach where management identifies and controls the risk factors for foodborne illness throughout the operation, rather than reacting to problems. The 9th edition expanded its role.

Purchasing from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and poor personal hygiene. AMC proactively controls these.

Hazard Analysis and Critical Control Points — a food safety management system that identifies and controls hazards at specific points in the flow of food.

1) Conduct a hazard analysis, 2) determine critical control points (CCPs), 3) establish critical limits, 4) establish monitoring procedures, 5) identify corrective actions, 6) verify the system works, 7) establish recordkeeping.

A point in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level — for example, the cooking step.

A measurable minimum or maximum value that must be met to control a hazard at a CCP — e.g., cooking chicken to a minimum internal temperature of 165°F.

The predetermined step taken when a critical limit is not met — e.g., continue cooking chicken until it reaches 165°F, or discard it.

Routinely checking that critical limits are met at each CCP — for example, taking and recording cooking temperatures.

The shared attitudes, values, and behaviors about food safety throughout an operation. Managers build it through leadership, training, modeling safe behavior, and holding staff accountable. New emphasis in the 9th edition.

When they have vomiting, diarrhea, or jaundice, or are diagnosed with a Big 6 illness. Vomiting/diarrhea may require notifying the regulatory authority; jaundice/Big 6 always do.

When they have a sore throat with fever (general population) — they may work but not handle exposed food or clean utensils.

A handler with a sore throat and fever, who would normally be restricted, must instead be EXCLUDED when the operation serves a highly susceptible population.

After being symptom-free for at least 24 hours, or with written medical release from a doctor.

Only with a written medical release AND approval from the regulatory authority.

Wet hands and arms with water at least 100°F, apply soap, scrub for 10 to 15 seconds, rinse, and dry with a single-use towel or hand dryer — about 20 seconds total.

Only at a designated handwashing sink — never in a prep, utility, or dishwashing sink.

After using the restroom; touching the body, hair, or face; sneezing/coughing; handling raw meat; taking out garbage; eating/drinking/smoking; touching chemicals; and before putting on gloves.

No. Hand antiseptics may be used only AFTER proper handwashing, never instead of it.

Cover it with an impermeable bandage and a single-use glove (or finger cot) so it can't contaminate food.

Whenever they tear, when switching tasks, after handling raw meat then RTE food, after an interruption, and at least every 4 hours of continuous use. Wash hands before putting on a new pair.

Generally only a plain band ring. No watches, bracelets, or stoned rings, which can harbor pathogens or become physical contaminants.

Protecting food from deliberate contamination (e.g., by a disgruntled employee or outsider). The FDA tool is Employees FIRST.

Follow company food-defense plan/procedures, Inspect your work area, Recognize anything out of place, Secure ingredients/supplies, and Tell management of anything suspicious. (9th ed replaces the older ALERT tool.)

It must be documented, implemented during all hours of operation, and made available to the regulatory authority on request.

Documenting that the system is working — temperature logs, monitoring records, corrective actions — so the operation can prove compliance and trace problems.

Periodically confirming the whole system is working as designed — for example, reviewing records, checking thermometer calibration, and observing procedures.

Identifying the biological, chemical, and physical hazards at each step in the flow of food so you can decide where control is critical.

Staff model what they see leaders do; managers who follow procedures, train, coach, and hold people accountable create a culture where safe practices are the norm.

A hazard is something that could cause harm (a pathogen, chemical, or object); a risk is the likelihood and severity of that harm occurring. HACCP analyzes hazards.

AMC is the proactive system a manager uses to control the five FDA foodborne-illness risk factors before they cause harm.

Provide initial and ongoing training, retrain when procedures change or violations occur, document training, and verify staff can perform tasks correctly.

Being present and ensuring the operation follows food safety practices — monitoring temperatures, hygiene, cleaning, and corrective actions. Demonstrating knowledge to an inspector is part of the role.

Cooking is the most common CCP — it's the step that destroys pathogens. The critical limit is the minimum internal temperature for that food.

The critical limit (165°F) was not met, so apply a corrective action: keep cooking until it reaches 165°F, or discard it.

So the manager can decide whether to restrict or exclude them, protecting customers from Big 6 and other transmissible pathogens. It's a legal requirement under the Food Code.

Remove and discard the gloves, wash hands, then put on a fresh pair of gloves before handling the RTE salad.

Maintain clean hair restraints, clean clothing/aprons, trimmed clean nails (no polish/false nails where prohibited), no eating/smoking in prep areas, and proper handwashing.

When leaving prep areas — for example, before taking out garbage or using the restroom — to prevent contaminating food when returning.

Exclude = the handler cannot be in the operation at all; restrict = the handler may work but cannot handle exposed food or clean equipment.

To ensure food is safe through active managerial control, proper training, and a documented food safety management system available to regulators.

To document monitoring (a HACCP principle): proof that cooking, holding, and cooling met critical limits, enabling verification and traceability.

Managers visibly following the same safe practices they require of staff — handwashing, taking temperatures, wearing gloves — so staff adopt those behaviors.

Higher risk of foodborne illness, failed inspections, and outbreaks, because staff cut corners when safe behavior isn't valued or enforced.

The regulatory authority, in addition to excluding the handler from the operation.

To build, implement, monitor, verify, and document the plan — ensuring critical limits are met at every CCP and corrective actions happen when they aren't.

Complete a plan review, obtain a valid permit, install code-compliant equipment, and put the food safety management system and training in place.

It documents that staff understand which symptoms and diagnoses they must report, supporting exclusion/restriction decisions and Food Code compliance.

The log is principle 7 (recordkeeping) capturing principle 4 (monitoring) of a CCP (principle 2) against its critical limit (principle 3).

Exclude them from the operation (send them home); they may return after being symptom-free for 24 hours or with a medical release.

It demonstrates active managerial control — proof to the regulatory authority that hazards are identified and controlled during all hours.

Under Employees FIRST: Tell management. Report anything suspicious or out of place immediately.

Lead by example, train and coach continuously, make safe behavior the expected norm, and hold everyone — including yourself — accountable.

Cook to required temperatures, hold/cool at safe temperatures, and enforce personal hygiene (handwashing, no bare-hand RTE contact, exclude ill workers).

Cleaning removes food and dirt from a surface; sanitizing reduces pathogens on a cleaned surface to safe levels. You must clean before you sanitize.

Heat sanitizing (hot water or a high-temp dish machine) and chemical sanitizing (chlorine, iodine, or quats at the correct concentration and contact time).

50 to 99 ppm, about 7 seconds of contact, in water at least 75°F and a pH of 10 or lower.

12.5 to 25 ppm, at least 30 seconds of contact, in water at least 68°F and a pH of 5 or lower.

150 to 400 ppm, at least 30 seconds of contact, water temperature per the manufacturer's directions.

Concentration, water temperature, contact time, pH, and water hardness. Always follow the manufacturer's directions.

Test it with the appropriate test kit (test strip) for that sanitizer. Check often, because concentration drops as the solution is used.

Replace the entire batch with a fresh, correctly mixed solution. Never just add more concentrate to a used batch.

At least 180°F (165°F for a stationary-rack, single-temperature machine) so the surface of the dish reaches 160°F.

Immerse items in water of at least 171°F for at least 30 seconds.

1) Scrape/rinse, 2) wash in detergent at least 110°F, 3) rinse in clean water, 4) sanitize (chemical or 171°F hot water for 30 s), 5) air-dry. Never towel-dry.

Towel-drying can recontaminate the surface. Let items dry completely before stacking or storing.

After each use; when you switch between handling raw and ready-to-eat food; after a task interruption; and at least every 4 hours of constant use.

A sanitizer reduces pathogens on a cleaned food-contact surface; a disinfectant destroys a broader range of pathogens and is used for bodily-fluid (vomit/diarrhea) cleanup. Disinfectants must be EPA-registered.

A written cleanup procedure and kit, using an EPA-registered disinfectant effective against Norovirus, plus PPE — to contain and remove the contamination safely.

In a designated area away from and below food and food-contact surfaces, clearly labeled, and never above prep areas.

In a clean sanitizer solution at the correct concentration, kept separate from cloths used for other purposes.

Lists what to clean, who cleans it, when, and how — so all areas (including hard-to-reach ones) are cleaned consistently.

No — splash from the sink can recontaminate them. Store clean, sanitized items where they stay protected.

At least 110°F in the detergent (wash) compartment.

Food debris and grease shield pathogens and inactivate sanitizers, so a dirty surface cannot be effectively sanitized.

Parts per million — the concentration measure for chemical sanitizers (e.g., chlorine at 50 to 99 ppm). Verify with a test kit.

It decreases as it reacts with soil and surfaces, so it must be checked frequently and replaced when too weak (never topped off).

Hard water (high minerals) can reduce a sanitizer's effectiveness, so the manufacturer's directions account for it — one of the five effectiveness factors.

Use a maximum-registering thermometer or heat-sensitive tape on a dish through a cycle; the surface must reach at least 160°F.

Wash (detergent, ≥110°F), rinse (clean water), sanitize (chemical at correct ppm or hot water ≥171°F). Then air-dry.

Unplug it, disassemble removable parts to wash/rinse/sanitize, then clean and sanitize the fixed parts in place, and let everything air-dry before reassembly.

Too low (under 50 ppm) won't sanitize; too high (over the range) can be toxic and corrosive. Keep it 50 to 99 ppm and verify with a chlorine test strip.

At least every 4 hours of constant use (and immediately when switching from raw to RTE or after an interruption).

Read and follow the manufacturer's directions for concentration, water temperature, and contact time, and verify with the matching test kit.

No — store them submerged in sanitizer solution at the correct concentration so they don't dry out, harbor pathogens, or spread soil.

Disposable gloves and an apron (and often eye protection/mask), using an EPA-registered disinfectant per a written procedure, then proper hand hygiene afterward.

To prevent chemical contamination of food and food-contact surfaces. Chemicals must be labeled and kept below/away from food.

That the equipment meets food-safety design standards (smooth, durable, nonabsorbent, cleanable) through an ANAB-accredited certification program.

Guessing the concentration. Always measure to the correct ppm and verify with a test kit — too weak won't sanitize, too strong is unsafe.

Soil physically protects pathogens and chemically deactivates sanitizer, so contaminated equipment (an FDA risk factor) remains a hazard.

Confirm the water is at least 171°F and items are fully immersed for at least 30 seconds, using a thermometer to check the water temperature.

It prevents recontamination from towels and lets any residual sanitizer finish working before items are stacked and stored.

Smooth, nonabsorbent, durable, and easy to clean; replace boards that are heavily scored/grooved because grooves harbor pathogens.

Wash (≥110°F detergent), rinse (clean water), sanitize by immersing at ≥171°F for 30 seconds, then air-dry.

Frequently throughout the shift with a test kit, and change the solution when it falls below the correct concentration or gets visibly dirty.

A pH of 10 or lower (chlorine works best in slightly acidic to neutral water).

To ensure they are proven effective against the targeted pathogens (e.g., Norovirus). Sanitizers alone aren't sufficient for bodily-fluid contamination.

Sanitizing uses shorter contact on cleaned food-contact surfaces to reduce pathogens; disinfecting uses EPA-registered products (longer contact) for bodily-fluid cleanup on non-food surfaces.

State and local health departments, which adopt and enforce food codes based on the FDA Food Code (a model, not federal law).

A model set of food safety regulations the FDA publishes and updates; states and localities adopt it (in whole or part) to create their own enforceable codes. The current ServSafe exam aligns with the 2022 Food Code (and its 2024 supplement).

The USDA inspects meat, poultry, and egg products; the FDA oversees most other foods and provides the model Food Code.

An inspector evaluates the operation against the local food code, documents violations, and may require corrective action; serious violations can lead to closure. The manager should accompany the inspector and ask for clarification.

A significant threat such as a sewage backup, no safe water, a power outage affecting food safety, fire, flood, or a confirmed foodborne-illness outbreak. Stop service and contact the regulatory authority.

A program to prevent and control pests by denying them food, water, and shelter; building them out; and working with a licensed pest control operator (PCO).

Deny pests access to the operation (build them out), deny them food and shelter, and work with a licensed PCO to eliminate any that get in.

A strong oily odor, droppings (look like black pepper), and egg cases (capsules). Roaches hide in dark, warm, moist places and are active at night.

Droppings, gnaw marks, tracks, nesting materials, and holes. Rodents can squeeze through very small openings, so seal gaps and install door sweeps.

Only by a licensed PCO. Store any pesticides in their original labeled containers, away from food, and follow the label and the manufacturer's directions.

They must be smooth, durable, nonabsorbent, easy to clean, and certified by an ANAB-accredited program (e.g., NSF). They must resist corrosion and not transfer chemicals to food.

Before building or remodeling, the operation must submit plans to the regulatory authority for review and have a valid permit before opening.

Water must come from an approved, potable (drinkable) source. Use of unsafe water is an imminent health hazard.

A physical link between safe (potable) and contaminated water that can allow backflow of dirty water into the clean supply. Prevent it with an air gap or a backflow-prevention device.

An unobstructed vertical space between a water outlet and the flood rim of a sink or drain. It is the most reliable way to prevent backflow.

The unwanted reverse flow of contaminated water into the potable water supply, often caused by a pressure change. Prevent it with air gaps and backflow-prevention devices.

At least 50 foot-candles (540 lux) where food is prepared. Lower levels are allowed for storage and dining; light bulbs must be shatter-resistant or shielded.

Remove it promptly from prep areas, keep containers clean and covered with tight-fitting lids, and store outdoor dumpsters on a smooth, non-absorbent surface to deny pests food and shelter.

Conveniently located, with self-closing doors, handwashing facilities (warm water, soap, drying), and stocked supplies. They must not open directly into food-prep areas.

Disposing of mop water and other liquid waste — never use a food-prep or handwashing sink for this. Operations must have at least one.

No. Single-use items (e.g., to-go containers, deli tubs) are not designed to be cleaned and sanitized and must not be reused for storing food.

Routine in-house checks that find and fix problems before a regulatory inspection or an illness — a key part of active managerial control.

Take the complaint seriously, gather details (food, time, symptoms), document it, and notify the regulatory authority if an outbreak is suspected. Cooperate fully with any investigation.

A partnership of regulators, industry, academia, and consumers that influences the FDA Food Code and accredits food-manager certification programs through ANAB.

Typically 5 years, though some jurisdictions accept it for a shorter period. Renew by retaking the exam before it expires.

Submit a plan review to the regulatory authority before the work and use durable, smooth, nonabsorbent, easily cleanable materials that meet code.

It writes the model Food Code, inspects some food facilities, and provides science-based guidance; states and localities adopt and enforce their own codes based on it.

Because it is a recommendation, not federal law. Each state or local jurisdiction chooses whether and how to adopt it into enforceable regulations.

The 2022 FDA Food Code, with the Supplement to the 2022 Food Code (the 9th-edition materials emphasize Active Managerial Control and Food Safety Culture).

Accompany the inspector, answer questions, take notes on violations, correct what can be fixed immediately, and follow up on a plan for the rest.

For an imminent health hazard (sewage backup, no safe water, power loss affecting safety, fire/flood, or a confirmed outbreak) or repeated serious violations.

Deny pests access (build them out), deny them food and shelter, and partner with a licensed pest control operator to remove any that enter.

Door sweeps and self-closing doors, screens on windows/vents, sealed cracks and pipe gaps, and air curtains. Keep dumpsters closed and the area clean.

In original labeled containers, in a locked area away from food, utensils, and equipment, applied only by a licensed PCO.

Smooth, durable, nonabsorbent, and easy to clean. Coving where floor meets wall helps cleaning and pest control.

At least 10 foot-candles (108 lux). Prep areas need 50 foot-candles; light fixtures over food must be shatter-resistant or shielded.

Allowed only after proper handwashing for extra reduction of pathogens; not allowed as a replacement for washing with soap and water.

Hoods and exhaust over cooking equipment remove grease, smoke, and heat, and prevent condensation/mold; they must be cleaned on a schedule.

Stop operations that need water for safety (handwashing, dishwashing, food prep) — it can be an imminent health hazard — and contact the regulatory authority.

Potable water is safe to drink and use in food prep; nonpotable water is not and must never cross-connect with the potable supply.

The food safety management system, temperature/monitoring logs, employee health records/agreements, shellfish tags, pest control reports, and proof of certification.

To ensure ill workers report symptoms and are restricted or excluded — a core control for the Big 6 and a Food Code requirement.

Clean and sanitize the area, discard contaminated food, identify and seal entry points, and contact the licensed PCO — then monitor.

The certification program meets the standards of the American National Accreditation Board and the Conference for Food Protection, so it's accepted by regulatory jurisdictions nationwide.

Tight-fitting lids, clean leak-proof containers, a smooth nonabsorbent surface (e.g., concrete), and a regular cleaning and removal schedule.

At least 100°F, with soap and a way to dry hands. The sink must be used only for handwashing and kept stocked.

Stop service immediately, evacuate the affected area, and contact the regulatory authority — it is an imminent health hazard.

Submit plans to the regulatory authority before installation and ensure the change meets code and is reflected in a valid permit.

Only a licensed pest control operator (PCO), using approved products per label directions.

At least 50 foot-candles (540 lux) for safety and to spot contamination.

A curved, sealed junction between floor and wall that eliminates sharp corners, making cleaning easier and denying pests shelter.

Close if directed, work with the regulatory authority, identify and discard the implicated food, find and correct the cause, and clean/sanitize affected areas.

Install an air gap or an approved backflow-prevention (vacuum-breaker) device so contaminated water can't be siphoned into the potable supply.

Manager is the comprehensive, ANAB-CFP-accredited, 90-question manager-level credential (HACCP, active managerial control, regulatory duties); Food Handler covers entry-level basics for line staff.

Mark the date of last use and keep the tag for 90 days for traceability.

Approved suppliers are inspected and meet applicable laws, reducing the chance of receiving food from an unsafe source — one of the five FDA risk factors.

Maintain an employee health policy, ensure illness/symptom reporting, and apply exclusion/restriction rules to prevent the Big 6 from reaching food.

A practice directly linked to foodborne illness — improper temperatures, poor hygiene, cross-contamination, unsafe source, or contaminated equipment — requiring prompt correction.

They show the equipment is certified to food-safety standards by an ANAB-accredited program, so it is acceptable for food-contact use.