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7th Edition - October 2018 ServSafe Manager Important Update","","2017年美国食品与药物管理局（FDA）发布食品规范更新，内容将体现在食品安全防护经理（Food Safety Protection Manager）相关培训与考试中。本资料按章节梳理新增与变更要点：对认证食品防护经理的在岗要求、通过获认可项目考试的资质说明；对污染情景的案例问答；对手部感染伤口处置与是否合规包覆戴手套；以及交叉污染预防、冻品（ROP）解冻与包装标识要求、申请差异（variance）及可能需提交HACCP计划等规定。",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/2017-fda-food-code-update-7th-edition-october-2018-servsafe-manager-important-update/496005/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/2017-fda-food-code-update-7th-edition-october-2018-servsafe-manager-important-update/496005.png","ImageObject",300,407,{"name":92,"@type":93},"Mabel","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-07","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"认证食品防护经理（Certified Food Protection Manager）需要满足哪些要求？","Question",{"text":112,"@type":113},"食品服务经营的负责人必须成为认证食品防护经理，并在营业时间始终在岗。需通过获认可项目的考试证明其具备所需知识；课程通过与认证考试可满足相关要求。","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"发生食源性疾病时，案例中应重点关注哪些“做对/做错”的事项？",{"text":117,"@type":113},"案例强调正确做法包括收集客户联系与就餐经历信息、与员工复核标准与程序、清洁并消毒备餐区域；不当做法包括在患病时仍工作、未询问患病时间与症状、未记录涉嫌产品信息、未通知当地监管部门、未识别可能接触过涉嫌产品的员工。",{"name":119,"@type":110,"acceptedAnswer":120},"哪些场景下需要申请 variance，并可能被要求提交 HACCP 计划？",{"text":121,"@type":113},"当经营计划以特定方式准备食品时可能需要 variance，例如现场包装新鲜果汁、烟熏食品（不用于增强风味）、使用食品添加剂或改变控制需求、腌制、个性化动物定制加工、采用 reduced-oxygen packaging（包含MAP/真空/低温袋装等）、发芽种子或豆类、在展示水族箱中提供活体贝类。申请 variance 时，监管机构可能要求提交 HACCP 计划，并需遵循已提交的方案与程序、保存并提供所要求记录。","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},496005,1791214779,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":44,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},7971474920318,"https://ap-avatar.wpscdn.com/avatar/74000ee537e6b0ca360?x-image-process=image/resize,m_fixed,w_180,h_180&k=1788430171632181674","Includes  \n2017 FDA Food Code  \nupdates  \n7th Edition  \nSERVSAFE Manager  \nOctober 2018  \nImportant Update: MUST READ  \nThe U.S. Food and Drug Administration updated the FDA Food Code in 2017. The Food Code update has changed information critical to your training and examination. Please refer to this update for the information that will be reflected in the Food Safety Protection Manager exam. These updates are identified in italics.  \nIn Chapter 1: Providing Safe Food: (New Topic) The Importance of Becoming a Certified Food Protection Manager (Pg. 1.11)  \nHere is the new content that has been added to this section (in italics):  \nThe Importance of Becoming a Certified Food Protection Manager (New Heading)  \nThe FDA Food Code requires that the person in charge of a foodservice operation become a Certified Food Protection Manager. That person must be onsite at all times during operating hours. A Certified Food Protection Manager must show that he or she has the required knowledge by passing a test from an accredited program. The program must be accredited by an agency approved by a Conference for Food Protection.  \nCompleting the ServSafe Manager Course and passing the ServSafe Food Protection Manager Certification Examination meets this requirement. But, why is it so important to become certified?  \nA Centers for Disease Control and Prevention study suggests that the presence of a Certified Food Protection Manager reduces the risk of a foodborne illness outbreak for an establishment. The study also suggests that it was a distinguishing factor between restaurants that experienced a foodborne illness outbreak and those that had not.  \nIn addition, the FDA’s Retail Food Risk Factor Studies suggest that the presence of a certified manager has a positive correlation with more effective control of certain risk factors, such as poor personal hygiene, in different facility types.  \n1.2 Food Code Update  \nIn Chapter 2: Forms of Contamination: Answers: Chapter Review Case Study (Pg. 2.35) Here are the changes to this section (in italics):  \n1.What did Shawn do right?  \n• He got the customers’ contact information and information about their experiences.  \n• He reviewed standards and procedures with his staff.  \n• He cleaned and sanitized the prep area.  \n2. What did Shawn do wrong?  \n• He was working while sick.  \n• He failed to ask when the person got sick or what symptoms they had.  \n• He failed to document information about the suspected product.  \n• He failed to notify the local regulatory authority of the suspected outbreak.  \n• He failed to identify staff who may have been in contact with the suspected product.  \nIn Chapter 3: The Safe Food Handler:  \nInfected wounds or boils (Pg. 3.8)  \nHere are the changes to this section (in italics):  \nIf the wound or boil is located on the hand, finger, or wrist  \n1.Cover it with an impermeable cover like a finger cot or bandage. Impermeable means that liquid from the wound cannot pass through the cover.  \n2. Then place a single-use glove over the cover.  \nIn Chapter 3: The Safe Food Handler: Is That Right? (Pg. 3.9)  \nHere are the changes to this section (in italics):  \nTina had an infected cut on her index finger. She liked it to be exposed to air so it would heal quickly. But at work, she covered it with the kind of bandage that would prevent fluid from leaking out and then wore a glove over it.  \nFood Code Update 1.3  \nIn Chapter 4: The Flow of Food: An  \nIntroduction: Guidelines for Preventing Cross  \nContamination Between Food (Pg. 4.3)  \nHere is the new content that has been added to  \nthis section (in italics):  \nSeparate raw meat, poultry, and seafood from unwashed  \nand ready-to-eat fruits and vegetables. Do this during storage, preparation, holding, and display to prevent crosscontamination.  \nIn Chapter 6: The Flow of Food:  \nPreparation: Thawing ROP Fish (Pg. 6.5)  \nHere are the changes to this section (in italics):  \nFrozen fish may be supplied in reduced-oxygen packaging (ROP). T","cbCaidnB7tGgLWLL","https://ap.wps.com/l/cbCaidnB7tGgLWLL","pdf",2979391,"English","# Chapter 1: Providing Safe Food\n## The Importance of Becoming a Certified Food Protection Manager\n# Chapter 1.2 Food Code Update\n# Chapter 2: Forms of Contamination\n## Chapter Review Case Study\n# Chapter 3: The Safe Food Handler\n## Infected wounds or boils\n## Is That Right?\n# Chapter 4: The Flow of Food\n## Guidelines for Preventing Cross Contamination\n# Chapter 6: The Flow of Food\n## Preparation: Thawing ROP Fish\n## Preparation Practices That Have Special Requirements","[{\"question\":\"认证食品防护经理（Certified Food Protection Manager）需要满足哪些要求？\",\"answer\":\"食品服务经营的负责人必须成为认证食品防护经理，并在营业时间始终在岗。需通过获认可项目的考试证明其具备所需知识；课程通过与认证考试可满足相关要求。\"},{\"question\":\"发生食源性疾病时，案例中应重点关注哪些“做对/做错”的事项？\",\"answer\":\"案例强调正确做法包括收集客户联系与就餐经历信息、与员工复核标准与程序、清洁并消毒备餐区域；不当做法包括在患病时仍工作、未询问患病时间与症状、未记录涉嫌产品信息、未通知当地监管部门、未识别可能接触过涉嫌产品的员工。\"},{\"question\":\"哪些场景下需要申请 variance，并可能被要求提交 HACCP 计划？\",\"answer\":\"当经营计划以特定方式准备食品时可能需要 variance，例如现场包装新鲜果汁、烟熏食品（不用于增强风味）、使用食品添加剂或改变控制需求、腌制、个性化动物定制加工、采用 reduced-oxygen packaging（包含MAP/真空/低温袋装等）、发芽种子或豆类、在展示水族箱中提供活体贝类。申请 variance 时，监管机构可能要求提交 HACCP 计划，并需遵循已提交的方案与程序、保存并提供所要求记录。\"}]","2017 FDA Food Code Update - 7th Edition - October 2018 ServSafe Manager Important Update | PDF",1790925729,23]